The social partners of the branch announced that a new classification for the catering and hotel industry trades will replace the 1997 one and integrate training and diplomas. The shortage of staff is currently affecting the sector.
"This classification will allow for the recognition of new professions, diplomas," welcomed Thierry Gregoire (spokesman for Umih), the main employer's organization. It keeps you moving forward, and that's a great thing. It was obsolete because the previous one was from 1997.
Leader indicated that the majority agreement was signed by four representatives organizations (Umih GNI GNC, SNRTC, and SNRTC) on the employer's side and by the CFDT FO, CFE-CGC on the employee's side. Only the CGT is absent, which is the largest union in the branch.
Stephanie Dayan (CFDT) welcomed Stephanie Dayan, reminiscing that the work began "as early 2017". The CFDT explains:
The classification is divided into multiple grids. One grid describes the required skills for each level in terms of technicality and training, as well as autonomy and team leadership. One specifies the minimum level of employment for each profession based on the diplomas earned, while another lists the minimum level based on the type of profession.
Concretely, a holder CAP cuisine cannot practice at level I. Level 1 of level 2 is the legal minimum.
After many years of stagnation, the administration extended the agreement that provided for a minimum of 5% more than the Smic as well as an average increase in 16.33% to the total salary scale.
This sector employs around one million people and generates 65 billion euros of turnover in France. It is currently experiencing a severe staff shortage due to its loss of appeal, exacerbated by high inflation and the health crisis.
