assembly and preparation of ingredients for cookingĮngaged in specialised non-cooking duties in a kitchen or food preparation area, or supervision of kitchen attendants.Īppropriate level of training, including a supervisory course.general cleaning duties within a kitchen or food preparation area and scullery, including the cleaning of cooking and general utensils used in a kitchen and restaurant.
BARTENDER TRAINING PDF FULL
See Award for full classification definitions.
BARTENDER TRAINING PDF SERIES
Responsibility for supervision, training and co-ordination of food and beverage staff, or stock control for a bar or series of bars. May assist in the training and supervision of food and beverage attendants of a lower grade.Ĭarries out specialised skilled duties in a fine dining room or restaurant.Īppropriate level of training including a supervisory course
general waiting duties of both food and/or beverage, including cleaning tables.Not achieved the appropriate level of training cleaning and tidying of associated areas.general assistance to food and beverage attendants of a higher grade not including service to customers.Pay overview Casual Level AgeĬasuals must be paid at the end of each occasion they attend work, or they can be paid weekly or fortnightly if they agree. a broken shift that spans over more than 12 hours.Įmployees who work overtime have to get a minimum break of 8 hours between finishing work on one day and starting work the next day.more than 8 days of 10 hours in a 4 week roster.if more than 3 x 10 hour days in a row without a 48 hour break immediately afterwards.more than 11.5 hours in a day (if under 18, more than 10 hours in a day).$ Overtime - Monday to Friday - after 2 hoursĮmployees receive overtime rates whenever they work (one of the following): $ Overtime - Monday to Friday - first 2 hours Juniors who sell or serve alcohol, including as a part of their general waiting duties, have to be paid the adult rate for their classification regardless of their age. If employees agree, they can be paid monthly. Wages must be paid weekly or fortnightly, on any day except Friday, Saturday or Sunday. This includes time spent opening and closing the business, staff meetings and training. See clause 20 of the Restaurant Award for more information.Įmployees must be paid for all hours they work. Employers can use our employer's guide to annualised wage arrangements in the hospitality and restaurant industries for help setting up an annualised wage arrangement. The Restaurant Award has rules about how these arrangements are set and agreed to, recorded, and reconciled. These are the employee’s rostered hours.Īnnualised wage arrangements (previously known as annualised salaries): An employer and employee can agree in writing that the employee is paid an annualised wage that is at least 25% above the employee’s weekly minimum award wage, as an alternative to calculating and paying an employee’s wages based on their hours worked in each pay period. If the employee and employer agree to an increase in guaranteed hours, this change must be recorded in writing before it is implemented.Įmployers can roster part-time employees for their guaranteed hours and any additional hours during their availability. the days and the time the employee is available to work (the employee's availability).the number of hours the employee is guaranteed to be given each week or, where the employer operates a roster, the number of hours the employee is guaranteed in each roster cycle (the guaranteed hours).Part-time employees must have a written agreement that includes: Select the topic Leave and the relevant employment type for more information about leave entitlements. Paid annual leave, paid sick leave and paid carers leave accumulate based on ordinary hours of work. Common questions in the fast food and restaurant industries.
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