A Dublin chef has been awarded €15,000 compensation for being burned by hot water in a kitchen restaurant following a hearing at the Circuit Civil Court.
In March 2013, Shijun Liu was filling in as a chef at the Howards Way Restaurant in Churchtown, Dublin – a sister establishment to the restaurant Shijun usually worked at in nearby Rathgar. During the course of the evening, a cleaner started experiencing problems with the powerhose used to clean the kitchen.
Despite not being familiar with the cleaning procedures at the Churchtown restaurant, Shijun attempted to help the cleaner untangle the hose. However, while the chef and the cleaner were trying to free the kinks in the hose, Shijun was sprayed with scalding hot water.
Shijun was taken to the VHI Clinic in Dundrum, where he received treatment for severe scald burns on his ankle. Due to the severity of his injury, Shijun was unable to go back to work for two weeks. After seeking legal advice, he claimed compensation for being burned by hot water in a restaurant kitchen against his employer – Declan Howard trading as Howards Way Restaurant
Howard denied his consent for the Injuries Board to conduct an assessment of the injury compensation claim, and the Injuries Board issued Shijun with an authorisation to pursue compensation for being burned by hot water in a restaurant kitchen through the courts. His case was heard earlier this week by Mr Justice Raymond Groarke at the Circuit Civil Court.
At the hearing Mr Justice Raymond Groarke was told that the powerhouse used to clean the kitchen at the Churchtown establishment was a domestic model, and not a model that could withstand the heat of the water used to clean the restaurant kitchen. Consequently, the judge heard, the heat of the water had softened the hose, causing it to split and spray scalding water at Shijun.
Judge Groarke found in Shijun´s favour and awarded him €15,000 compensation for being burned by hot water in a restaurant kitchen – commenting that he had found Shijun´s version of the accident very compelling, whereas he had not been convinced by the evidence presented on behalf of the restaurant by head chef David Keogh.