Question 1

What is the difference between a kitchen hand and a kitchen attendant?

Accepted Answer

In Australia, 'kitchen hand' and 'kitchen attendant' are often used interchangeably. Under the Restaurant Industry Award, these positions are classified as Kitchen Attendant across different levels. The term 'kitchen hand' is commonly used in most venues, while 'kitchen attendant' is the official award classification.

Question 2

What award covers kitchen hands in Australia?

Accepted Answer

Most kitchen hand positions are covered by the Restaurant Industry Award 2020 (MA000119). Some venues may fall under the Hospitality Industry (General) Award or Registered and Licensed Clubs Award depending on the business type. Always check which award applies to your specific venue.

Question 3

What classification level should I use for a kitchen hand?

Accepted Answer

Under the Restaurant Industry Award, kitchen hands typically start at Level 1 (introductory) and progress to Level 2 once they have relevant experience and can work without supervision. Level 3 is for employees with trade qualifications or supervisory duties. See our Restaurant Award pay rates guide for current rates at each level.

Question 4

Is kitchen hand work suitable as an entry-level position?

Accepted Answer

Yes, kitchen hand positions are ideal entry-level roles in hospitality. They require no previous experience and provide excellent training opportunities. Many chefs and hospitality managers started their careers as kitchen hands, making it a great pathway into the industry.

Question 5

Do kitchen hands need a food handling certificate?

Accepted Answer

While not legally required in most states, a food handling certificate is highly recommended for kitchen hands. Many employers include it as a 'preferred' qualification or provide training after hiring. Having food safety training reduces contamination risks and demonstrates due diligence.

Question 6

What qualifications should I require vs prefer for a kitchen hand position?

Accepted Answer

For most kitchen hand roles, mandatory requirements should include: working rights in Australia, and availability for required shifts. Preferred qualifications typically include: food handling certificate, previous kitchen or cleaning experience, and a valid driver's licence (for some venues). Avoid over-qualifying entry-level positions as it limits your candidate pool.

Question 7

Do kitchen hands need an RSA certificate?

Accepted Answer

Generally no. Kitchen hands typically work in back-of-house positions and do not serve alcohol, so an RSA certificate is not required. However, if the role involves any front-of-house duties or alcohol service, then an RSA would be mandatory.

Question 8

Can I hire kitchen hands without experience?

Accepted Answer

Absolutely. Kitchen hand positions are designed for people with no previous hospitality experience. Entry-level positions (Level 1 under the award) are perfect for those new to the industry. Focus on attitude, reliability, and willingness to learn. Clear job descriptions help candidates understand expectations.

Question 9

Should I hire casual or permanent kitchen hands?

Accepted Answer

This depends on your business needs. Casual kitchen hands offer flexibility and suit variable demand, but come with a 25% casual loading. Permanent part-time staff provide consistency and may have higher retention. Many venues use a mix — permanent staff for core shifts and casuals for peak periods. See our guide on casual vs permanent employment trends.

Question 10

What penalty rates apply to kitchen hands?

Accepted Answer

Under the Restaurant Industry Award, penalty rates apply for: Saturdays (varies by employment type), Sundays (premium rates), public holidays (premium rates), and late-night work. Casual employees receive a 25% loading instead of leave entitlements. Use award interpretation software to calculate rates accurately.

Question 11

How many hours can a casual kitchen hand work?

Accepted Answer

There's no maximum hours limit specific to casuals, but the Restaurant Industry Award requires a minimum engagement of 2 hours per shift. Employers should be mindful of fatigue management and ensure staff have adequate breaks. If a casual regularly works consistent hours, they may be eligible to request conversion to permanent employment after 12 months.

Question 12

What should I include in a kitchen hand employment contract?

Accepted Answer

Key elements include: position title and classification level, employment type (casual/part-time/full-time), hourly rate or salary, applicable award, reporting structure, main duties, work location, and any required qualifications. For casuals, include the casual loading percentage. Use our digital employment contracts to simplify this process.

Question 13

How far in advance must I provide rosters to kitchen hands?

Accepted Answer

Under the Restaurant Industry Award, rosters must be provided at least 7 days in advance. Changes within this period require employee agreement unless due to unforeseen circumstances. Using rostering software helps support compliance and gives staff visibility of their upcoming shifts.

Question 14

Can I require kitchen hands to work split shifts?

Accepted Answer

Yes, but split shifts are subject to specific rules. Under the Restaurant Industry Award, a split shift can have a break of up to 3 hours. The spread of hours (from start to finish including breaks) shouldn't exceed 12 hours. Additional allowances may apply. Check your applicable award for specific requirements.

Question 15

What breaks are kitchen hands entitled to?

Accepted Answer

Under the Restaurant Industry Award, employees working more than 5 hours are entitled to an unpaid meal break of 30-60 minutes. Those working more than 10 hours get a second meal break. Breaks should be taken within 5 hours of starting work. Use break planning tools to support compliance.

Question 16

How do I manage kitchen hand availability for rostering?

Accepted Answer

Collect availability preferences during onboarding and update regularly. Use staff availability management tools to track when each team member can work. Set clear policies about minimum availability requirements and how to request changes. This simplifies roster creation and reduces last-minute gaps.

Kitchen hand job description