One in four hospitality workers are concerned about working in stifling hot kitchens, a new study has found.
A survey of 200 employees by task management software specialist OpsBase explored the key frustrations faced by those at the coalface, with kitchen temperatures emerging as one of the main dislikes.
25% of those polled said they have reservations about working in high temperatures, such as in hot kitchens or during the summer months.
As it stands, the law says little about maximum working temperatures – despite there being clear maximum temperatures for keeping livestock such as cattle.
Last year, a chef took his employer to a tribunal after the kitchen ventilation system broke and he claimed that the hot conditions were a danger to his health.
Sweaty kitchens weren’t the main grievance shared by hospitality workers, however.
Unreliable, unsociable and long working hours were named the worst aspects of working in the hospitality industry, according to the study.
40% of respondents most dislike ‘long shifts’, while around one third are most peeved by unreliable shift patterns (33%) and unsociable working hours (31%).
A further 17% openly expressed their dislike for zero hours contracts. These contracts are designed to help businesses better cope with seasonality and changes in demand, but also mean that employers are not obligated to provide their staff with a set number of minimum working hours.