Hospitality Pay Rates

A couple of days ago I saw an advert for a Head Chef position in Central Queensland, for a newly created establishment. The salary offered was 60 - 65k AUD per year. Not a bad deal I hear you say! Bollocks says I! This particular place has been in the pipeline for some time, touted as the next big thing, and I can only imagine how many millions of dollars have been spent on it, and they want to spend that small amount for a Top Chef?

Any Chef in a Head or Executive position is expected to work a minimum of 60+ hours per week, with some working up to 90 - 100. They are required to be on call 7 days, to cover staff shortages, work all public holidays to save wage costs, split shifts, late shifts, weekends. And this is just the "hands on" cooking job, the administration has to be done in the Chef's own free time. You might think this would result in a huge pay packet with all that overtime, but guess what? No overtime paid! Is this just the Chef industry? I really don't know, but I have friends in other trades, such as electricians, plumbers, builders etc. who work just as hard but get paid for their efforts.

Obviously, when you become a Chef, you know you're going to have to work unsociable hours, nights, weekends and holidays, but as an apprentice you're paid for every hour. With time you have more experience, take better positions, and one day become a Head Chef. If you can't accept these hours, then get out and do something else, it's only the good ones who get this far. But by this time, you're getting paid for a 38 hour week, and getting shafted! Like I have said before, I love my job, I'd rather be happy at work than do some mind numbingly boring shit for lots of cash. So I keep doing it :)

There is not a lot of money to be made in the restaurant game, and part of the reason is because the customer will not spend the money for the privilege of dining out. Jamie Oliver and the like, have told the public it's easy, and you can buy any ingredient you want from the supermarket now! So why would you want to spend $40 on a main course? If you understood what we go through to get those meals to you, perhaps you would appreciate it more.