2.0
Feb 8, 2015
Recommend
CEO approval
Business Outlook
Pros
The Pros of working as a Pastry chef in a Hilton is the prestige of saying I'm a chef at a great five diamond hotel. The hours were kind of typical of what you'd expect when you become a chef.
Cons
I did not care for the work/life balance. The pay was poor considering I was a CIA grad. I actually had to supplement my income by working private parties there and working the carving stations at buffet lines and their brunches. I would never work in a hotel again as a chef.