Just sharing out my working and training experience so far.. I just graduated from Berjaya University College of Hospitality in dip culinary arts.. Been to Hilton kl for internship before.. Overall, working in hotel line is seriously super tiring just like construction workers.. Hilton kl consists of 70% majority of Malay and they are kinda bossy.. Before I went for my internship in this hotel, I really don't believe what my lecturer said about hotel industries.. Sadly it is very true to be super harsh world unless if u really know survival skills.. The kitchen staffs normally will torture u kaw kaw especially boys.. Girls, abit more casual.. I am the first trainee in Hilton kl managed to survived in western banquet kitchen/main since the 1st day till the last day of my internship.. During the 1st month, I kept on wanted to give up my internship program because of the not used to the super busy and hectic schedules.. Bt then I kept on telling myself to continue till the end.. Finally I did it.. Everyday average 16hours working nonstop.. Totally no life for other activities already.. Don't get me wrong, it's not like I hate long working hours and stuffs but I don't think such super long working hours with such low pay will really make dip/culinary students to continue on working.. In Hilton, fresh grads will start at rm1.8k salary as commis 2.. As I heard from the chefs working in Hilton kl, only this hotel and shangri-la give the highest pay to kitchen staffs compares to other hotels.. Sadly to say, hotel line is not my cup of tea as before I enrolled into culinary course, I worked as sales executive also get higher pay and less working hours everyday.. But hotel line is very good if u wanna build up experience fast because the chefs/CDP very clever curi tulang one and leave most of the things to commis.. Last but not least, most people working in hotel don't have any qualifications at all but working experience.. So, they usually don't give a damn about our certs.. Even most of their methods don't really follow what we learnt in school but in a more shortcut way of doing it because hotel workloads will never finish.. If u really got passions in foods, good luck!