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L.S. 594.06 Proġett dwar is-Sengħa ta' Kok f'Lukandi, Każini, Ristoranti u Sptarijiet - Proġett Nru. 8

CALLING OF COOK IN HOTELS, CLUBS, RESTAURANTS AND HOSPITALS SCHEME- SCHEME NO. 8 [ S.L.594.06 SUBSIDIARY LEGISLATION 594.06 CALLING OF COOK IN HOTELS, CLUBS, RESTAURANTS AND HOSPITALS SCHEME - SCHEME NO. 8 * 28th August, 1953 GOVERNMENT NOTICE 479 of 1953, as amended by Government Notices 253 of 1953 and 215 of 1957, Act XLIV of 1965, and Legal Notices 32 of 1967, 23 of 1968, 119 and 120 of 1969, 77 of 1970 and 424 of

  2. The title of this Scheme is the Calling of Cook in Hotels, Clubs, Restaurants and Hospitals Scheme - Scheme No.
  3. Citation.
  4. In this scheme, unless the context otherwise requires, the words and expressions used shall have the same meanings as those assigned to them by the Employment and Training Services Act. Interpretation.
  5. This scheme shall apply to the occupation of cook in hotels, clubs, restaurants and hospitals, which occupation is hereby designated as a calling within the meaning and for the purposes of the said Act. Applicability.
  6. No person may be employed as an apprentice under this scheme unless it is shown to the satisfaction of the Director that such person has a standard of education at least equivalent to that of a person who has passed the entrance examination to Form I of the Government Secondary Schools or the Technical Institute. Employment as apprentice. Amended by: XLIV. 1965.4; L.N. 23 of
  8. An apprenticeship under this scheme shall be of a period of four years, during which an apprentice will be instructed in the processes specified in the First Column of the First Schedule for a period of not less than that specified in the Second Column of the said Schedule and in the general principles and processes specified in the Second Schedule. Processes. Substituted by: L.N. 23 of
  10. The employers shall afford to any apprentices employed by them under this scheme facilities for attending during the period of apprenticeship such classes of instruction as the Minister may by order determine, unless the employers make such arrangements for the further education of apprentices as may appear to be sufficient to the Minister to dispense with this requirement. If any such classes of instruction are held during ordinary working hours, the hours so spent shall be reckoned as hours of work for the purpose of the payment of wages. Classes of instruction. Cap.
  11. The apprentice shall be bound to attend all classes determined as aforesaid. Should he fail so to attend on any day without just cause, the employer shall be entitled to make a deduction from the wages of the apprentice equivalent to one twelfth of the weekly rate in respect of each day of default.
  12. The hours of work of apprentices and learners employed *See also the Hotels and Clubs Wages Council Wage Regulation Order. Hours of work. 1 2 [ S.L.594.06 CALLING OF COOK IN HOTELS, CLUBS, RESTAURANTS AND HOSPITALS SCHEME- SCHEME NO. 8 under this scheme shall not exceed ten hours in any one day nor t h e i r p e r i o d o f e m p l o y m e n t t w e l v e h o u r s i n a n y o n e d a y. Apprentices and learners under 16 years of age may not be employed between 11 p.m. of any day and 6 a.m. of the next following day. Wages. Substituted by: L.N. 32 of 1967; L.N. 23 of 1968; L.N. 119 of
  13. Amended by: L.N. 424 of
  15. The wages to be paid to the apprentices in the callings to which this Scheme applies shall be as follows: Periods of rest. Amended by: L.N. 23 of
  17. Apprentices and learners shall be granted one whole day or two twelve hour periods of rest in every calendar week, such periods to end at noon or to begin at 2 p.m. on any day of the week. Vacation leave. Added by: L.N. 23 of
  18. Amended by: L.N. 77 of
  20. After completing the first six months of apprenticeship, apprentices shall be allowed in every calendar year - Year First Second Third Fourth Wages per week €5.82 €8.85 €11.88 €14.
  21. (a) fifteen days holidays with pay on customary holidays or otherwise at the discretion of the employer; and (b) fifteen days vacation leave with pay to be taken on days to be agreed on with the employer: Provided that (a) when a customary holiday falls on a Sunday or any other day of rest for the establishment concerned, the entitlement for leave in respect of that day shall be lost; and (b) leave may not be availed of on a day when the apprentice is to attend school for theoretical instruction. In this article "customary holidays" means Feast of the Circumcision Feast of the Epiphany Feast of St Paul’s Shipwreck Feast of St Joseph Good Friday Ascension Day Feast of St Joseph the Worker Feast of Corpus Christi Feast of St Peter and St Paul Feast of the Assumption of the Blessed Virgin National Day Independence Day All Saints Day 1st January 6th January 10th February 19th March 1st May 29th June 15th August 8th September 21st September 1st November CALLING OF COOK IN HOTELS, CLUBS, RESTAURANTS AND HOSPITALS SCHEME- SCHEME NO. 8 Feast of the Immaculate Conception Christmas Day [ S.L.594.06 8th December 25th December 11.

(1)After completing the first six months of apprenticeship, apprentices shall be entitled to twenty days sick leave on full pay in every calendar year less any sickness benefit to which they may be entitled under the Social Security Act, provided that a medical certificate certifying incapacity for work covering the period of absence is produced to the employer. Sick leave. Added by: L.N. 23 of 1968. Cap. 318.
(2)Apprentices shall not be entitled to the payment of any wages for the first three days of each period of sick leave; provided that the number of unpaid days of sick leave shall not be deducted from the entitlement of paid sick leave as provided in subarticle
(1). 12. Apprentices shall be allowed two days paid leave on the occasion of the death of any of the following: the wife or husband, the mother or father (or the person who at the time was in fact acting as the mother or father of the apprentice), the son or daughter and the brother or sister. Bereavement leave. Added by: L.N. 23 of 1968. 13. Employers may employ apprentices and learners on overtime (namely beyond the daily maximum hours of work or beyond the maximum period of employment) with the approval of the Director who may impose such conditions as he may deem fit provided that such overtime work is remunerated at time and a half the ordinary rate. Overtime. Amended by: XLIV. 1965.4. 14. The conditions of employment prescribed in respect of learners in articles 7, 8, 9, and 13 shall hold good subject to such provisions as may hereafter be made under the Employment and Industrial Relations Act. Applicability of Employment and Industrial Relations Act. Cap. 452. 15. The words and expressions used in articles 7, 8 and 14 shall have the same meaning as those assigned to them by the Employment and Industrial Relations Act. Interpretation. FIRST SCHEDULE Added by: L.N. 23 of 1968. Article 5 First Column Second Column Process Period of training Butchery preparations: one and a half months (
  1. a)The various types of meat; storage, quality, uses and weights and various cuts and preparation for the kitchen; (
  2. b)Source and preparation of offals; (
  3. c)Production and use of byproducts; (
  4. d)Pickling of meat; (
  5. e)Sausage manufacture. Cap. 452. 3 4 [ S.L.594.06 CALLING OF COOK IN HOTELS, CLUBS, RESTAURANTS AND HOSPITALS SCHEME- SCHEME NO. 8 Fish Preparations: (
  6. a)The various types of fish; storage, quality, uses and weights of various cuts and their preparation for the kitchen; (
  7. b)Preparation and filleting (where appropriate) of all fish, including shellfish; (
  8. c)Smoking and brining of fish. 3. Poultry and game preparation: (
  9. a)The various types of poultry and game, including hare and rabbit; storage, quality, seasons, uses; (
  10. b)Preparation (cleaning and trussing) for the kitchen. 4. Larder, preparation and service of: (
  11. a)Hors d'oeuvres and appetisers; (
  12. b)Mayonnaise and vinaigrette sauce groups; (
  13. c)Salad of all types; (
  14. d)Cold buffet work; (
  15. e)Sandwiches; (
  16. f)Appropriate dishes, including pies. 5. Soup corner; methods of preparation of soup: (
  17. a)The various stocks used for soups (meat, fish, poultry, game); (
  18. b)Clear soups, broths, purees, veloutes, cream soups, special soups (including chilled); (
  19. c)Garnishes for clear and thick soups, with their accompaniments and services. 6. Roast and grill corner; methods, preparation, service of end recipes for: (
  20. a)All roast meat joints and garnishes; (
  21. b)All roast game and poultry dishes and garnishes; (
  22. c)Deep frying; all fritters; (
  23. d)All grills and garnishes; (
  24. e)All savouries and canapes; (
  25. f)Carving. one and a half months one month six months five months three months CALLING OF COOK IN HOTELS, CLUBS, RESTAURANTS AND HOSPITALS SCHEME- SCHEME NO. 8 7. Vegetables; Eggs and Farinaceous Cookery: Preparation, cooking and service of: (
  26. a)All root vegetables; (
  27. b)All green vegetables; (
  28. c)Mushrooms; (
  29. d)Pulses; (
  30. e)Potato variations; (
  31. f)Frozen vegetables; (
  32. g)Various types of egg dishes; (
  33. h)Farinaceous products. In the case of (a), (
  34. b)and (
  35. c)hereof attention is also to be given to seasons, quality and storage. 8. Fish corner: (
  36. a)Preparation, cooking and service of fish of all types, including shellfish where applicable, using the following methods: poaching, frying, baking, grilling, steaming, meuniere, court-bouillon; (
  37. b)Appropriate sauces and garnishes. 9. Sauce corner: (
  38. a)Various types of roux and their preparation; (
  39. b)Preparation and cooking of espegnole, demiglace, veloutes, jus lie, meat glaze; (
  40. c)Other basic sauces and derivatives; (
  41. d)All types of entrees and their preparation and cooking with particular attention to the culinary processes involved. 10. Pastry: Preparation, cooking and service of: (
  42. a)Various types of pastry; (
  43. b)Sponges, cakes, yeast mixtures; (
  44. c)Various types of pudding mixtures; (
  45. d)Hot and cold sauces; (
  46. e)Hot and cold sweets; (
  47. f)Compotes and fruit dishes; (
  48. g)Various types of ices; (
  49. h)Souflees; [ S.L.594.06 five months seven months seven months eight months 5 6 CALLING OF COOK IN HOTELS, CLUBS, RESTAURANTS AND HOSPITALS SCHEME- SCHEME NO. 8 [ S.L.594.06 (
  50. i)Dessert fruits, including season and quality; (
  51. j)Elementary Sugar work to include decoration; (
  52. k)Special pastry dishes. SECOND SCHEDULE Added by: L.N. 23 of 1968. Article 5 General Principles and Processes 1. Correct use of knives and other small utensils. Care, maintenance end proper use of knives, sharpeners, openers and other kitchen implements. 2. Underlying principles of cookery namely: (
  53. a)The description, classification and development of the fundamental processes of cookery as distinct operations; (
  54. b)Preservation of food values. 3. All kitchen equipment and apparatus: (
  55. a)Principles and methods of working; (
  56. b)Maintenance and cleaning; (
  57. c)Scullery work; (
  58. d)Clothing. 4. Kitchen organization: (
  59. a)Routine and plan of work; (
  60. b)Rosters; (
  61. c)Hygiene; (
  62. d)Still-room work; (
  63. e)Avoidance of waste. 5. Compilation of menus: (
  64. a)Quantities for covers ordered; (
  65. b)Cost; (
  66. c)Balance inter alia colour, variety, flavours garnish, and seasons. 6. Culinary adjuncts - origin, derivation and use. 7. Principles of good services: (
  67. a)Relationship between kitchen and room staff; (
  68. b)Check system for ordering; (
  69. c)Methods of service. 8. General: CALLING OF COOK IN HOTELS, CLUBS, RESTAURANTS AND HOSPITALS SCHEME- SCHEME NO. 8 [ S.L.594.06 (
  70. a)Culinary vocabulary; (
  71. b)Quantities, methods, times, yields, temperatures, garnishes in relation to all recipes and processes. 7

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AI explanation based on the official legal text. Indicative, not a substitute for legal advice.