Hilton Employee Reviews for Chef

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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Chef

Chef (Former Employee) - Cairns QLD - 1 July 2023

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.

Pros

No pros

Cons

Less hours night shift

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Hilton insights

Based on 5 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
Fair pay for job

demotivating workplace culture with manipulative colleagues

Chef (Former Employee) - Sydney NSW - 17 May 2020

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.

Pros

comparably flexible working hours

Cons

demotivating workplace culture with manipulative colleagues

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Your loyalty is not their priority business comes first

Breakfast Chef (Former Employee) - Parmelia WA - 22 March 2020

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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Fun

Apprentice Chef (Former Employee) - Adelaide SA - 17 February 2018

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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workplace has poor leadership, management and drama/politics

Chef (Former Employee) - Sydney NSW - 7 December 2017

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.

Pros

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

Cons

low pay, drama, politics

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inquired about Hilton Uni

Demi Chef (Former Employee) - Cairns Esplanade QLD - 15 February 2016

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

Pros

worked hard

Cons

not paid for overtime

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Chef du Cusine

Chef de Cuisine (Former Employee) - Cairns Australia - 10 September 2013

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.

Pros

The produce, Seafood, Beef, and different products

Cons

Humidity, lack of modern equiptment

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prodictive and hard work

commic chef (Former Employee) - Sydney - 5 February 2013

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