Physically and mentally crushing and dangerous, just for minimum wage
Vincent Moon
I’m writing this in response to Leah’s article, ‘the day in the life of an apprentice chef’ in issue 1313. (see socialistparty.org.uk)
I started working in a kitchen during my first year of A-Levels at the age of 16, studying during the day and spending evenings and weekends washing dishes and being taught how to cook the odd dish at a family friend’s pub. I enjoyed it and being part of a team, so much that I went to college for two years to study being a chef.
Upon leaving college I started work at a restaurant full time, initially still as a kitchen porter but eventually rising through the ranks to kitchen manager through the 18 years of my life that I spent in restaurants, hotels and pubs.
A standard shift for me would start at 8am, still tired from the shift before, finishing at 11pm and then a couple of pints – without which the adrenaline from that service would keep you up well into the early hours. I would wait until the head chef or manager turned up to open the kitchen and then bring in the produce on my own. Previously there would be three chefs to bring in produce but head office said we don’t have the hours for that many chefs anymore.
Once the produce is put away I would prepare my section, juggling five tasks such as cooking five litres of fresh soup from scratch, washing salad or making 2kg of fresh mayonnaise. The slightest mistake or delay would be met with vile slurs about any weakness the head chef could see, and how you were letting down your team.
Serving hours would end at 9pm when clean down would start. Then finally, the clock strikes 11 and the day is over. Some readers might notice I didn’t mention any lunch break. It doesn’t exist in this industry, only the occasional cigarette break.
This pattern, day in and day out, does significant harm to your physical and mental health, for which there is no support. During my time as a chef I lost three colleagues and friends to suicide, and still hold it against the industry that I lost them.
Health and safety were just words during my time in the kitchen. As you can imagine, injuries were very frequent in the kitchen. Cuts and burns or sometimes something more serious.
You would think from all the above this would be well-paid job but even after 18 years, I was barely paid above minimum wage. I was made redundant due to ill health as my body couldn’t take the beating anymore.
Since leaving I have seen the strength of unions and the differences they make in working-class people’s lives and jobs. Hospitality is crying out for unions and for workers to get organised to stand up to bullying bosses.
