Hyatt Employee Reviews for Chef
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Its biggest hotel in southern hemisphere. Busy like anything. Was bery proud working there. Make lot of friends.
Great team. Over 75Chefs Diverse skill and training. Multi outlets help keeping you engaged. Volume as well as quality. Show case offood around the world
Not a good place to work at. Building is beyond old and outdated. Pay is awful. No one gets promoted in culinary. Fairness, empathy, and teamwork are non existent. Just horrible place to work if you want to grow and learn. If you just want a job to leave and go home and don’t mind being mistreated and underpaid for what you do then the job is perfect for you.
Days of work at the Grand Hyatt where long hours 10 o 12 hours, but they seem to go faster because I had a great team to work with and make my day go very smooth and fun, management was very supportive and helpful and anything that I needed they were there to help me .culture at the Hyatt is to give the best experience possible to their customers and also their employees , The hardest part of the job for me was going from a small resort and Lost Pines Bastrop Texas to the second largest hotel in the Hyatt I had to really get some cardio going every day walking from one kitchen to another . The most enjoyable part of this job was living in San Diego and working at the grand Hyatt it’s a beautiful facility the people are Streamley friendly and learning new cuisine because people in California eat way different than in Texas .
Free lunch, employees appreciation days
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Senior leadership needs to follow the Hyatt processes and procedures. Not as advertised, career growth after years worked in designated kitchens and time frames (only for recruitment video). Hiring inexperienced senior leaders to lead more experienced leaders isn’t the best way to operate.
Close to home.
Pay for parking in hotel where no guests park.
We were a great team. I loved it there and cried when they left town. I made wonderful friends and cash bonuses all the time. I would work for them in a heart beat if I had a car and could relocate to any state they were in.. And I mean that!!!!!
Cash bonuses, breaks, lunches
Early to rise, but the stars are pretty
I was at Hyatt for a number of years and went through a lot with my kitchen team but the overall management of the Birmingham branch kitchen wise was not excellent and had a negative impact on the overall running of the kitchen.