Question for Aussie Hospitality Workers:
Hi everyone! I recently landed my first kitchen job as a commis, and I’m only working one to two shifts a week. I’m curious about how scheduling works in this industry.
Right now, I’m getting my shifts just one or two weeks in advance, which makes it tough to plan anything outside of work. Do people in similar situations typically let their head chef know in advance about days they can’t work due to prior commitments or appointments? Or should I just go with whatever schedule I’m given for now? I’m a bit unsure about the proper etiquette here.
Thanks in advance for any advice! 🙏🏼
Hey there! Welcome to the world of hospo! It can definitely be a bit tricky to navigate scheduling, especially when you’re just starting out.
In many kitchens, it’s common to get shifts on short notice, especially for entry-level positions like a commis chef. However, communication is key. It’s perfectly acceptable to let your head chef or supervisor know about days when you won’t be available, especially if you have pre-existing commitments. Just make sure to give them as much notice as you can.
Start by mentioning that you’re eager to learn and want to make sure your availability aligns with the needs of the kitchen. They’ll likely appreciate your willingness to work with them, and it can help create a smoother scheduling process for everyone involved.
In the early days, flexibility is often expected, but you shouldn’t feel like you can’t voice your other commitments. Just keep the lines of communication open, and, over time, you’ll likely find a rhythm that works for both you and the kitchen. Good luck with your new job! 🍽️💪