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Kitchenhands assist kitchen and service staff in preparing and serving food, and clean food preparation and service areas.
Specialisations: Dishwasher, Pantry Attendant, Sandwich Hand
Earnings are for full-time workers before tax, excluding superannuation. Earnings are a guide only and can vary greatly.
Likely change in the number of jobs over the next 5 years, based on the Department of Employment projections.
Skill Level is the education or training usually needed to do well in this job. Relevant experience is sometimes viewed just as highly.
Employment Size is the number of people who work in this job in Australia.
An above average unemployment rate shows people who do this job are more likely to be out of work than people who do other jobs.
Full-time workers usually work 35 hours or more a week (in all their jobs combined).
This is a very large occupation employing 127,100 workers. Over the past 5 years the number of jobs has grown strongly.Moderate growth is expected in the future. New jobs and turnover from workers leaving may create more than 50,000 job openings over the 5 years to 2020.
A Year 10 Certificate, Certificate I, or a short period of on-the-job training is sometimes needed, but is not necessary to work in this job. Around one in three workers have Year 12 as their highest level of education.
If you are interested in this style of work, there are a wide range of training options available that could lead to this or a similar job. The pathway that is right for you will depend on your skills and interests.
It is a good idea to speak to industry bodies, employers, and workers to learn more about the skills and qualifications you will need.
Employers look for Kitchenhands who are reliable, work hard and have good people skills.
The topics, subjects, or knowledge areas workers rate as most important are shown below.
Customer and personal services. This includes understanding customer needs, providing good quality service, and measuring customer satisfaction.
Planning and coordination of people and resources.
Teaching and course design.
Chemical composition, structure, and properties. How chemicals are made, used, mixed, and can change. Danger signs and disposal methods.
Planting, growing, and harvesting food (both plant and animal), including storage and handling.
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Learn about the daily activities, and physical and social demands faced by workers. Explore the values and work styles that workers rate as most important.
The work activities workers rate as most important are shown below.
Giving information to supervisors, co-workers, and staff by telephone, in written form, e-mail, or in person.
Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
Doing things that use of your arms and legs and whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
Deciding on goals and putting together a detailed plan to get the work done.
Building and keeping constructive and cooperative working relationships with others.