Have you recently hired Kitchen Staff ?

Have you recently hired a Kitchen Attendant or Cook/Chef and trying to figure out what to pay them?

Did you know under the Hospitality Industry Award 2010 there are different grades of both Kitchen Attendant and Cook/Chefs which determines the minimum standard of wages you have to pay.

We here at Burgess Group Services are proud to be backed by experts on Industrial Relations and so to unravel the mystery we have produced this quick guide on what you should be looking at if you have recently hired a Kitchen Attendant or new Cook/Chef to determine their grade.

Kitchen Attendants

There are three possible grades under this award for this type of job depending on the tasks that are required to be performed and the level of expertise it takes to do them.

Kitchen Attendant - Grade One

This is the first available pay point in this stream of employees. An employee at this grade engages in any of the following:

* General cleaning duties within a kitchen environment, food preparation area or scullery. It includes the cleaning of cooking and general utensils used in a kitchen or restaurant.

* Assisting employees who are cooking

* Assembling and preparing ingredients for cooking

* General pantry duties.

Kitchen Attendant - Grade Two

This is the next possible pay point in this stream of employee. An employee at this grade has the appropriate level of training AND who is engaged in specialised non-cooking duties in a kitchen or food preparation area OR supervision of kitchen attendants grade one.

Kitchen Attendant - Grade Three

This is the top pay point for employee in this stream. An employee at this level has appropriate level of training - including a supervisory course AND has the responsibility for the supervision,training and co-ordination of kitchen attendants of a lower grade.

Cooks/Chefs

All employees are substantially called Cooks under this classification however at grade three an above they are called Cooks (trades person) to differentiate between those that are qualified as Chefs and those without qualification. There are five different grade of Cooks under this award.

Cook Grade 1

This is the entry level pay point for this classification of employees. This employee carries out cooking of breakfasts and snacks, baking, pastry cooking or butchering.

Cook Grade 2

This employee has the appropriate level of training AND performs cooking duties including baking, pastry cooking or butchering.

Cook (tradesperson) Grade 3

This employee means a commi chef or equivalent who has completed an apprenticeship OR who has passed the appropriate trade test and who is engaged in cooking, baking, pastry cooking or butchering duties.

Cook (tradesperson) Grade 4

This employees means a demi chef or equivalent who has completed an apprenticeship OR who has passed the appropriate trade test AND performs general or specialist cooking, butchering, baking or pastry cooking duties AND/OR supervises and trains other cooks and kitchen employees.

Cook (tradesperson) Grade 5

This employees means a chef de partie or equivalent who has completed an apprenticeship OR who has passed the appropriate trade test AND performs general or specialist cooking, butchering, baking or pastry cooking duties AND has completed additional appropriate training AND who performs any of the following:

* General and specialist duties including supervision or training of other kitchen staff

*Ordering and stock control

*Supervising other cooks and other kitchen employee in a single kitchen environment.

If you want further specialist advice on what these grades mean for hourly rates or you want a health check-up to ensure your staff are classified correctly - please contact at Burgess Group Services for further information or advice.

Source: Hospitality Industry Award 2010 - Fair Work Commission

Schedule D

http://awardviewer.fwo.gov.au/award/show/MA000009#P1812_137661