It is easy to verify the facts, chefs and others in the hospitality industry working under, believes the director.
There must be a much better control of the working conditions of foreign workers who come to Denmark to work in the hotel and catering industry.
And it is not so difficult, believe Katia Østergaard, ceo of the industry organisation Horesta.
- It is relatively simple for the authorities to investigate whether there is something that seems strange.
- There are three ratios that provide an indication of whether it here it looks fine: opening hours, employees and turnover. Here you can quickly see, whether there is a reasonable correlation in order to assess whether it is lawful for themselves.
- Has two registered employees and the hours of opening from 10 to 24 seven today - it can't, it can be any figure out, she says.
DR and Magazine 3F has described how many chinese chefs coming to Denmark for work, but are being exploited by Danish restaurants.
The chinese chefs come to Denmark through the so-called beløbsordning.
the Scheme is that non-EU citizens can only get work in Denmark, if their employer will give them over 35.582 dollars in monthly salary.
- I have not heard about, that there are others, who experience fraud beløbsordningen in this way.
- But I've also first heard of the chinese chefs recently. It amazes me that it can take place.
Horesta, shall draw up each year a normtals-analysis, where they collect and analyse financial statements of companies in the hotel and catering industry.
exactly, the analysis considers Katia Østergaard, that the authorities should spend more.
- Here you can see what is normal, that a particular business has to, for example, wages, rent and raw materials.
And there you can quickly see what the norm is - and that there may be reason to look at the companies, where the figures sticking out from the norm, and is therefore worth a closer look, she says.
Katia Østergaard emphasises that the analysis is available so the authorities can use it.
/ritzau/Updated Date: 09 December 2019, 12:00