Kitchenhands wash dishes and clean the kitchen and serving areas in eating places. They may also help kitchen staff prepare food.
Kitchenhands may do some or all of the following:
- wash dishes and remove rubbish
- unload and put away food and other supplies
- clean all kitchen surfaces, including the floors and equipment
- wash, peel and chop vegetables
- prepare other food if needed.
Kitchenhands need to be reasonably fit because they spend long periods on their feet and may carry heavy crates of food.
Useful experience for kitchenhands includes:
- work as a cleaner
- work as waiter/waitress or cafe worker
- any work to do with food.
Kitchenhands need to be:
- organised, and able to work well in a team
- able to work well under pressure
- able to show initiative
- good at following instructions and paying attention to detail.
Kitchenhands need to have:
- knowledge of cleaning methods and chemicals
- knowledge of kitchen safety and food hygiene
- skill preparing food and using kitchen equipment.
- may work long hours that can include weekend, early morning and late night shifts
- work in kitchens in conditions that can be hot, noisy and stressful
- may travel to work at off-site functions.
There are no specific secondary education requirements to become a kitchenhand. However, home economics (food and nutrition) is useful.
Kitchenhands may progress to become cooks or chefs with further experience or training, or move into other restaurant roles.
Years Of Training
There are no specific requirements to become a kitchenhand. However, it may be useful for kitchenhands to complete the New Zealand Certificate in Hospitality (Level 2) while working. Industry training organisation ServiceIQ oversees qualifications for on-the-job training.