Not the best place to learn
After working here as a chef i understand the importance of good food and quality produce, however due to Hilton brand standards, there are a lot of items used that are pre-packaged and ready made. The rotas are poor, you will be left on your own on a busy Friday night, minimal support. You are just there to make them money nothing else, no rewards or recognition especially for kitchen staff.
This being said it can be relaxing and enjoyable at times, but there are too many small issues such as equipment (Not enough Gastro containers etc.), uniform (No Aprons), they often have 1-2 kitchen porters per shift between 3 busy kitchens all on different floors, so you can expect a build up of dirty kitchen ware and a shortage of equipment. Communication is also very poor, I was never informed about booking numbers until right before they arrive, leaving no time for preparation, functions come out of no where with menus you didn't know we had and you will be expected to do this either on your own or with minimal help.
The General Managers will check through the kitchens regularly looking for out of date stock or poor cleanliness, this was rarely picked up on, and felt like we were not trusted.