Kitchen hand

Certificate II in Hospitality (Kitchen Operations)

2009 - INTAKE 2009

If the thought of chopping 20 kilos of vegetables and doing loads of dishes doesn't appeal, then this may not be your kind of occupation. As a kitchen hand, be prepared to do a variety of food preparation and cleaning duties. Kitchen hands employed in lunch bars will be shredding, grating and slicing container loads of salad vegetables ready for the office lunch time rush. Those in the restaurant trade will be required to peel potatoes, pit olives, clean squid and mussels ready for the chef to use. The type of duties depends on the place of employment and your level of experience. 'When the kitchen hand arrives, their most immediate task is to wash dishes, both by hand or in the dishwasher. Then they will wash and chop vegetables and prepare the seafood. The more experienced will then begin to prepare salads and trim meats, while a less experienced person would probably find themselves washing dishes, de-skinning cooked chickens or peeling carrots or potatoes,' says the owner of a local eatery.

Not quite the career you are looking for? Please try the related course profiles below:

Helping and Community Services

Aboriginal and Torres Islander Health Worker,  Aged or Disabilities Carer,  Child Care Worker,  Counsellor and Community Worker,  Fitness Instructor,  Interpreter,  Kitchen hand,  Librarian,  Massage Therapist,  Occupational Health & Safety Professional,  Patient Care Assistant,  Personal Assistant,  Police Officer,  Tourist Information Officer,  Trichologist,  VET in Schools Teachers,  Youth Worker and Disability Worker

Practical and Manual

Aircraft Maintenance Engineer,  Aluminium Shipbuilder,  Animal Attendant,  Aquaculture Farmer and Technician,  Artist,  Automotive Electrician,  Automotive Spray Painter,  Automotive Technician,  Baker and Pastry Chef,  Bar Attendant,  Boilermakers/Welder,  Brewer,  Bricklayer,  Butcher,  Cabinet Maker and Furniture Maker,  Carpenter,  Cheesemaker,  Chefs,  Computer Service Technician,  Electrician,  Farmer and Farm Manager,  Food and Beverage Attendant,  Forklift Operator (Driver),  Horticultural Tradesperson (Gardener),  Jeweller and Gem Cutter,  Kitchen hand,  Landscape Gardener,  Livestock Buyer/Livestock Farmers,  Nursery Worker,  Painters and Decorator,  Plumber,  Refrigeration and Air Conditioning Mechanic,  Roadie,  Shearer,  Shoe Maker / Repairer,  Signwriter,  Sports Coach,  Viticulturist and Vineyard Hand,  Wool Hide and Skin Classers

Of those currently employed 7% have Certificate I or II; 7% have Certificate III or IV; and 77% have no post school qualifications. In order for you to have the best possible chance of finding employment it is recommended that you gain the available qualifications. Courses listed on the TAFE SA website under Hospitality or Food Processing & Wine will provide you with the necessary education and training information for this and related careers.

TAFE SA offers the following courses to help you find employment in this occupation: Certificate I in Hospitality (Kitchen Operations); Certificate II in Hospitality (Kitchen Operations); and the Certificate III in Community Food Services. For further information about these courses please check the TAFE SA website, www.tafe.sa.edu.au. Still Unsure! Then contact the TAFE SA Information Line on 1800 882 661 to enquire about the availability of related short courses.

Industry sources recommend that people interested in a career in hospitality, especially those intending to be a chef, should do some work experience as a kitchen hand. It's an excellent way to discover whether you want to become a chef before committing to an apprenticeship. Many chefs have worked their way through the ranks starting out as the kitchen hand.

It is a very large occupation with high staff turnover and there is usually a steady demand for experienced kitchenhands.

Retail Trade

I was always interested in cooking. When I left school at sixteen all I wanted to do was be the best chef in the world and travel. Family circumstances got in the way a bit but now I’m happy working with food in a nursing home.
My mum always cooked and my step father was a baker. I did the first year of commercial cookery at Regency but then, because of a family health crisis, I postponed work and looked after my mother.
I was then lucky enough then to get a waiting job up at Hahndorf. My mum was Swiss and I got a job at the Clock restaurant because I already had the little Austrian outfit and could dress up to be a waitress.
I enjoyed restaurant work for a couple of years … then went to Queensland… met my husband, came back to Adelaide, married and had a family.
After my second child I got a job at the Hotel Enfield as a kitchen hand. I was there for nearly three years. I loved being there but the young lads, apprentices and chefs, gave us a hard time. There was another lady that worked with me... we worked Christmas day, Mother’s Day, Easter Sunday, all for the same casual rate of pay, $13 an hour. I knew that the chefs and apprentices got paid more and I thought, one day my time will come.
From there I was always doing half a dozen things. I did voluntary work for Blind Welfare. I ran their second hand clothing shop and helped in the activity centre. We did monthly socials and I used to prepare sandwiches, cakes, and hot ‘fingerfood’ for 40 people. Once a year we held a fete and I’d cook 120 kilos of plums for jams and sauces with the help of another volunteer.
After working on a voluntary basis for 5 or 6 years I looked to the local Adult Re-entry College at ParaWest and began the Community Services Aged Care and though I was still with Blind Welfare I began to work for an agency doing domestic cleaning in elderly people’s homes. I was working but the driving was eating up petrol and most of the income… and then I saw an ‘Ad.’ for Community Food Services Certificate II. I think it came at the right time in my life.
I enjoyed my Certificate II in Food Services. Both lecturers were so patient with me … I kept on asking them so many questions because I wanted to know more and to achieve what I’d started out doing when I was younger.
I did a work placement for the course and then had the opportunity to fill in for a lady who was going on maternity leave. I worked for four months at the child care centre at Roseworthy and from there was recommended for my current position at a new nursing home built just down the road from my home.
I’m an assistant cook and help to prepare and serve food that suits individuals’ needs in the Home. Some residents have lost their regular digestive functions and so some of the food needs to be prepared differently.
I do 57 hours a fortnight and that’s enough for me. I have every Thursday off to come to TAFE to complete Certificate III, and I have every second Friday off because I work the weekends.
I want to go on and complete my Commercial Cookery certificate and should get credit for some of the subjects I’ve already done.
I have some long term ideas about careers now. I’ve thought about being a dietician because I understand what its like to struggle with your weight. It’s a four year University course though and right now is probably out of my reach. My lecturers think a shorter option might be to look at teaching Home Economics after completing Commercial Cookery and doing a teaching award. It’s funny now to be considering 10 year plans when I’ve been so used to just the monthly panic about paying the mortgage!
It’s not luck that I am in the position I am today. I wouldn’t be here without a lot of hard work and my Mum’s help with babysitting and occasionally paying for groceries.
I’ve always put hard effort in and a lot of sacrifices. I am at the stage now where I can see the benefits of my determination to succeed.

In a large hotel, it is more likely that a first year apprentice chef will be doing all the knife work and a kitchen hand may just be doing chores such as pot scrubbing, sweeping floors, putting the crockery away and polishing the silverware. Kitchen hands usually aren't involved in cooking the food, though in smaller establishments there may be opportunities to be more involved in the cooking side of things.

Essentially the kitchen hand is the chef or cook's first assistant. The kitchen hand is the starting and finishing source for all things in a kitchen. They are responsible for making sure everything is ready for the chef, including cleaning cooking utensils and wiping down working surfaces as required. In a busy food preparation area, the pace can be hectic and may involve high amounts of pressure just to keep up with the chef's busy work schedule. This is when being at the bottom of the kitchen hierarchy has its advantages. 'The great thing about the job is there is much less pressure than a chef has in the kitchen. You can have fun and not get so stressed,' says a local kitchen hand.

Some commercial kitchens are small and cramped and working conditions may be uncomfortable. It can get hot, especially in summer and don't discount the noise factor of many clanging pots! Restaurants, cafes and hotels operate all hours of the day and week, so be prepared to work shift hours.

Sometimes it can be difficult going to work on a Friday night when all your friends are ready to unwind and socialise. However, the flexibility of shift work is perfect for those wanting the days free or students who wish to attend classes. As a kitchen hand it is essential to follow good kitchen hygiene practices.

There are strict guidelines implemented and monitored by the Health Department's environmental health officers. They check that proper food handling practices are in place, such as storing cooked foods separately from raw food and using different boards to chop vegetables and meat. Kitchen hands must also wear protective clothing (hairnets, hats and aprons) and wash their hands regularly. Unsafe food practices could result in food poisoning and the closure of a premises.

Kitchen hands are found in many settings, including cafes, restaurants, retail outlets, hospitals, supermarket delis, schools (think canteen!) and in hotels and other establishments offering accommodation. Employment prospects are good. The high job turnover and size of the workforce also ensures job openings. Employment prospects are always better in peak holiday seasons such as the Christmas period.

For further information, contact:

Hospitality Group Training
PO Box 3092 Rundle Mall SA 5000
Ph: (08) 8223 6766
Fax: (08) 8223 6170
Email: mail@hospitality.on.net
Website: www.hospitality.on.net

Liquor, Hospitality and Miscellaneous Union (SA)
PO Box 220 Torrensville Plaza SA 5031
Ph: (08) 8352 3511 or 1800 622 900 (FREECALL)
Fax: (08) 8443 7678
Email: lhmusa@lhmu.org.au
Website: www.lhmu.org.au

Salaries are usually in the range of $25,000 to $28,000 per year, with the hourly rate working out at approximately $10.80, depending on the award.

For further information about all TAFE SA Courses, phone 1800 882 661 or email tafeinfo@saugov.sa.gov.au