Talent FAQs
Got questions? We’ve got answers.
General
What hours are Alseasons open?
Weekdays: 7:00am – 6:00pm
Saturday: 9:00am – 12:00 noon
Phone: (02) 9324 4644 or 0409 779 619
Where is Alseasons located?
Level 6, 225 Clarence Street, Sydney CBD.
Closest station: Town Hall (300m)
Applying for Work
How do I apply for work?
Click any 'Apply Now' button on our website. Submit your form online, then call (02) 9324 4644 to fast-track your application.
What qualifications do I need?
- Chefs: Cert III in Commercial Cookery
- F&B team: Valid RSA
- All members: Police check & Right to Work documents
Can I work with Alseasons on a student visa?
Yes, as long as your visa includes work rights. Upload your visa and COE during registration.
Shifts, Work & Availability
What is temp work?
Temporary work means flexible casual shifts across hospitality venues – from restaurants and events to aged care and corporate sites.
How much work will I get?
It depends on your experience, flexibility, client feedback, and willingness to travel.
Do I have to accept every shift?
No, shifts are optional. The more availability you provide, the more likely you are to receive regular offers.
How much notice will I get for shifts?
Shifts may be offered days in advance or last-minute. Keep your availability updated in the Entire OnHire app.
What happens if I can't make a shift or will be late?
Call us immediately. If outside office hours, please notify the client directly. Consistent lateness may affect future bookings.
Is travel involved?
Yes. Some shifts are local, while others may be further afield. Travel outside metro Sydney may attract allowances.
What if a client offers me direct work?
Let us know. We support these opportunities, but client arrangements must be approved through Alseasons.
Uniform & Presentation
Do I need to supply my own uniform?
Yes. Please attend your interview in uniform. Missing pieces can be purchased from us at a discounted rate.
Uniform requirements can be found here:
- F and B Uniform: https://www.alseasons.com.au/fb-requirements
- Chef Uniform: https://www.alseasons.com.au/chef-requirements
- Back Of House Uniform: https://www.alseasons.com.au/kitchen-requirements
What is the dress code?
Clean, professional uniform and grooming are essential. Each shift's requirements are listed in your Entire OnHire app.
Entire OnHire App & Admin
How do I download the Entire OnHire app?
A download link will be sent after your interview. Please follow the instructions for iOS or Android.
I didn't receive my activation/login for the app – what should I do?
Please contact our office and we will resend your login.
How do I access my shifts and timesheets?
Use the Entire OnHire app to view jobs, submit timesheets, and update your profile.
Do I need to complete a timesheet after each shift?
Yes. Most clients use digital timesheets via the app. For paper timesheets, upload a signed photo in the app.
What if I forget to submit my hours?
Submitting late may delay your pay. The app will send reminders, but its best to submit hours right after your shift.
How do I update my availability?
Log into the Entire OnHire app and adjust your availability under the 'Availability' tab.
How do I change my bank or super details?
Update these directly in your profile via the Entire OnHire app.
Do I need an Australian bank account and TFN to start?
Yes. Both are required before payroll processing.
Pay
When do I get paid?
Payroll is processed every Tuesday. Funds usually reach your account by Wednesday, depending on your bank.
Do I get penalty rates for weekends and public holidays?
All of our members are paid under relevant Award conditions.
Support & Safety
What should I do if I'm injured at work?
Inform the site supervisor immediately, then call Alseasons. Seek medical attention if required. We will support you through the process.
Who do I contact for help with a shift?
Call (02) 9324 4644 during office hours. For urgent issues after hours, call the client direct.
How can I give feedback or make a complaint?
We always welcome feedback. Please contact our office directly.