Hilton Employee Reviews for Kitchen Team Member

It was constantly busy so the day went very quick learnt to to deal with customer service and communication skills nice working environment as everyone was happy for Easter

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It was enlightening

Kitchen Hand (Former Employee) - Adelaide SA - 1 January 2018

Overall my experience at the Hilton was a good one, it gave me insight into how the industry works from a management and kitchen hand role work. I learnt many things at my limited time here

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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

Good environment for work

Kitchen Hand (Current Employee) - Town Hall, Sydney - 15 November 2017

Hilton is a nice place to work. I really enjoyed to work there. Management of Hilton is really nice. The hardest part is, when it was busy it's really tough for a guy to cop up with.

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Only looks great on paper

Kitchen Staff (Current Employee) - Adelaide SA - 24 February 2017

Poorly run hotel kitchen. A lot of short cuts are done with the food and the management doesn't know how to properly run things in a kitchen even with things as simple as scheduling rosters and getting standard recipes. Almost everyone I know here seems unhappy here and wants to leave. When your chef is in a hurry to clock out it's never a good thing.

Pros

It's a job

Cons

Long hours, schedules suck, low pay, don't expect to love it, poor kitchen management, quick staff turn overs, unhappy staff

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Busy restaurant to go with a BIG name

Kitchen Hand (Former Employee) - Sydney NSW - 29 January 2017

A typical day would being with cleaning and end with cleaning, not much to it with being a kitchen hand. Coming across this new atmosphere for me however I've learnt that like in life communication is what gets us through the day safely. Head chefs on the back of you nagging and trying to get things done before the next client even sits down is insane but the rush is what makes the whole place feel rather alive as the adrenaline kicks in. Hardest part is to be as fast as possible however also staying focused at your actions because hot oil spills can learn to nasty burns, and focused at your surroundings without having to ruin anything or anyone else in the busy kitchen environment. Best few moments would tend to be at the end or start of the day/night where you can at least always count on an amazing meal to make you feel at ease, lets face it eating food is most people's forte.