Former Employee Review – Miyabi Japanese Restaurant (December 2022 - May 2024)

I would like to offer a candid and honest review of my time working at Miyabi Japanese Restaurant. As a former kitchen helper and back kitchen cook, I feel it’s important to share my experience, both for the benefit of potential employees and customers alike.

Issues Observed During My Employment: Kitchen Conditions:

There was a significant issue with hygiene, including visible cockroach activity in the kitchen area.

The kitchen ventilation system was inadequate, creating an uncomfortable working environment.

The bathrooms were often in poor condition.

Food Quality and Storage:

On numerous occasions, food stored in the fridge was not properly maintained. Vegetables, such as cucumbers for salads, were often too soft, and items like chicken breasts were found to be past their expiration date and smelled sour.

Freshness and food quality were regularly overlooked, which could potentially lead to customer complaints.

Management and Customer Service:

The management structure was disorganized and lacked clear communication, particularly with scheduling and addressing employee concerns. Customer complaints were not handled appropriately. In some instances, management would dismiss the issue by either ignoring the complaint or asking customers to leave, which is unprofessional and detrimental to the restaurant’s reputation.

There was also a lack of consistent oversight when it came to food safety protocols. I strongly recommend that regular inspections of food storage areas occur weekly to ensure better quality control.

Workplace Environment:

The kitchen environment was sometimes unsafe, with employees engaging in horseplay, including one incident where an employee threw empty beer bottles, putting others at risk of injury. In addition to what happened around March 2024 which was approximately 1,5 months before quitting Miyabis, one of the bus boys got 2 empty beer bottles, banged in the air, and one of the glass pieces unexpectedly broke almost got hit in the face while sweeping the floors in the middle of work.

No apology whatsoever.

The culture within the kitchen did not always prioritize professionalism or safety, which can lead to a hazardous work environment.

Additionally, there was little accountability among some kitchen staff, with certain individuals not taking responsibility for accidents, such as food being dropped.

Staff and Scheduling:

The scheduling system was chaotic and lacked proper organization, which made it difficult to manage work-life balance.

There was also an issue with certain management figures like one of the hibachi chefs in fact is a head chef and is in charge of the whole kitchen did not seem to respect employee concerns or requests for time off. In short terms, all I can say is there are 3 people who’s running this restaurant. The Head Manager, Assistant Manager and a Head Chef.

Overall Experience:

In my honest opinion, the restaurant’s operational practices need serious improvement. The food quality, cleanliness, and management structure all require significant attention to ensure that customers have a positive dining experience. The lack of professionalism and regard for both employees and customers is alarming.

Final Thoughts:

While my experience at Miyabi was regrettable, I do hope that this review serves as constructive feedback. For the restaurant to thrive, there must be a complete overhaul of both management practices and operational standards. If changes are not made, I fear the establishment will continue to deteriorate, which is unfortunate given its potential.

To those considering applying for a position, I encourage you to carefully consider the environment you may be stepping into. The challenges faced here may be difficult for many.

I sincerely apologize to the customers who have had negative experiences, and I hope improvements are made to ensure that future patrons and employees are treated with the respect and professionalism they deserve.

Thank you for reading.