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Hilton Employee Reviews for Chef

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Chef9 reviews
Australia9 reviews

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3.7Work–Life Balance

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Very unorganised

Indeed Featured review

The most useful review selected by Indeed
I don’t recommend this place. Shortage of staffs resulted into assigning one person a job of two. They expect you to come before your shift start but doesn’t pay overtime. Their cool rooms are way too crowded, unorganised and so narrow. Especially their freezer where it’ll take you so much time looking for things and boxes are on top of another that is not even the same products. Mostly missed my lunch because it was hectic but i needed to eat to have energy on completing the tasks. Staffs were okay but some of them were show offs to those who are in higher position. I had quite high expectations for this place but it was purely disappointing.
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Bad company, no progress, no career growth, Everyone hired as a lower level so they do not need to pay. Management are mean, speak and treat staff terribly. Tell staff they have to work past their rostered time most days and if you can’t they Get crabby.


No pros


Less hours night shift
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demotivating workplace culture with manipulative colleagues

It has pretty flexible working hours compared to other places in this industry. I do not recommend here if you want to learn skills or have a good workplace relationships.


comparably flexible working hours


demotivating workplace culture with manipulative colleagues
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Your loyalty is not their priority business comes first

Hilton doesn’t care for they employees business decision are based on $$$ not on employees welfare . Hilton doesn’t care for employees future. Hilton policy’s are only in paper not for real
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Good place to work at, fun and exciting with good management and team. Work life balance wasn't good because of the amount of hours everyone was working.
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Hilton insights

Based on 6 survey responses
What people like
  • Clear sense of purpose
  • Inclusive work environment
  • Time and location flexibility
Areas for improvement
  • General feeling of work happiness
  • Energising work tasks
  • Sense of belonging

workplace has poor leadership, management and drama/politics

The workplace has low morale, causing high turnover rate for chefs across all levels. Majority of the chefs especially senior levels have no sense of responsibility and ownership of their work, always looking for scapegoats (ie commis, demis, apprentice) and excuses. Overtimes are not paid in full you're lucky if they decide to pay 1-2hrs worth of overtime. Penalties however are paid properly all the time plus tool allowance which is good since the base pay is low (for comparison retail people at grocery stores or boutique will earn more than a mid-level chef). In terms of culture there is no sense of family or belonging, very little team work. Hours are good but the roosters changes on the daily basis with no consideration for the employee.


career growth and good quality cafeteria food for only $3 plus work hours on average is only8-9hrs


low pay, drama, politics
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inquired about Hilton Uni

was a tight nit crew. but was great experience for a position in management. learned to serve food in batch cookery inparticular breakfast.


worked hard


not paid for overtime
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Chef du Cusine

I was sponsored by Hilton International Hotels to go to Cairns Australia and help design and run a "worldly" eclectic Menu at the top of the Great Barrier Reef.


The produce, Seafood, Beef, and different products


Humidity, lack of modern equiptment
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prodictive and hard work

In main kitchen, preparing food for various functions such as buffet or plate.Preparing food for Executive Lounge, Cold and Hot food (around 200 to 500 customers).excelente relation with co-workers


balance life and work


paid lunches
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Overall rating

Based on 16,102 reviews

Ratings by category

3.7 out of 5 stars for Work/Life Balance
3.6 out of 5 stars for Salary/Benefits
3.6 out of 5 stars for Job Security/Advancement
3.6 out of 5 stars for Management
3.8 out of 5 stars for Culture

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