Note — general guidance only: Hospitality Award provisions and pay rates update each 1 July. Confirm figures with the Fair Work Commission or a workplace relations adviser before finalising rosters.



Under the Hospitality Industry (General) Award 2020 (MA000009), a split shift means an employee works two distinct periods in the one day, separated by an unpaid break of more than one hour. While handy for covering lunchtime and dinner peaks, a split shift triggers extra obligations: an allowance (currently indexed at each wage review) and a cap—work must finish within 12 hours of the rostered start time.



Why Split-Shift Clauses Matter

• Allowance cost:
every split-shift day attracts a set dollar allowance on top of hourly wages.

• 12-hour span rule:
if the second period ends after the 12-hour window, overtime rates apply to those excess hours.

• Fatigue & retention:
long unpaid gaps can drive turnover if staff feel “stranded” between periods.

Four Scheduling Tactics to Stay Compliant

• Use 6-5 splits, not 7-5:
aim for a 6-hour lunch prep/service block, a 5-hour dinner block, and a 2-hour unpaid break—finishing inside the 12-hour span.

• Rotate who splits:
alternate split-shift days among the brigade so no chef works more than two splits per week, balancing fatigue and allowance cost.

• Offer “bridge” tasks:
provide optional paid training or menu development during the midday gap; it converts dead time into productive wage hours and may reduce turnover.

• Align split shifts with delivery windows:
schedule incoming produce checks or stock prep at start of the second period, making the dinner shift immediately productive.



Sample Compliant Chef Roster

• 7:00 am – 1:00 pm:
breakfast/lunch service and prep.

• 1:00 pm – 3:00 pm:
unpaid break (2 h).

• 3:00 pm – 8:00 pm:
dinner mise-en-place and service.

• Total span: 13 h?
No — shift finishes at 8 pm, exactly 13 hours from start. To meet the 12-hour rule, start at 8:00 am or finish by 7:00 pm—a quick tweak saves overtime.

Final Plate-Up

Split shifts can slash idle payroll during the afternoon lull, but only if you respect the 12-hour span and allowance cost. Craft precise blocks, rotate the load and use the gap wisely—your kitchen stays compliant, efficient and staffed by chefs who still have a life outside service.