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.

Helping and Community ServicesPractical and Manual

TAFE SA offers the Certificate II in Commercial Cookery. Other courses associated with this occupation include Certificate III in Commercial Cookery and IV in Kitchen Management.

SA Apprenticeships are available in this occupation for further information go to the Traineeship & Apprenticeship Services Website at http://www.skills.sa.gov.au/apprenticeships-traineeships or phone the Freecall number 1800 673 097.

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.

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, cafés 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 cafés, 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:

Service Skills Australia
Phone: (02) 8243 1200
Email: info@serviceskills.com.au
Website: www.serviceskills.com.au

Liquor, Hospitality and Miscellaneous Union (SA)
Phone: 1800 622 900
Email: lhmusa@lhmu.org.au
Website: www.lhmu.org.au