recruitment
Are apprentices and overseas workers the solution to hospitality’s staff shortage?
Apprentices at The Star Culinary Institute
457 visa changes, the impact of reality TV and record-low levels of qualified chefs are just a handful of the issues plaguing recruitment. Investing in apprentices and overseas workers are two potential solutions to the snowballing issue.
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ailed recruitment drives are fast becoming the norm for the industry. Positions remain unfilled for months at a time and employers are left scrambling, often hiring candidates who may not be suitable for the job out of sheer desperation. Despite the fact hospitality is one of the largest employing industries in Australia, the sector is struggling. Here, we look at the ebbs and flows of employing apprentices and overseas workers.
OVERSEAS WORKERS Local employers often rely on skilled overseas workers, however the replacement of the 457 visa with the Temporary Skill Shortage (TSS) visa in March 2018 has been met with fury and confusion by employers and employees alike. It’s important for employers to take the time to understand the changes and how they affect employees with 457 visas. Employees who currently hold a 457 visa are able to hold the visa until its expiry and will not be impacted unless they change employers or apply for a further subclass 457 visa. Many employees believe permanent residency is off the cards; however it is still an
option under the TSS visa. The TSS visa will replace the 457 visa and comprise a Short-Term stream and a MediumTerm stream. The Short-Term stream allows holders to stay for up to two years and the Medium-Term stream lasts for four years. The Short-Term stream visa can only be renewed once, while the Medium-Term stream does not have a limit and can be renewed onshore. The Medium-Term visa also offers a pathway to Australian permanent residency after three years. Applicants must have at least two years of work experience and undergo a police check. Candidates will be paid the minimum salary for the position and employers are responsible for undertaking labour market testing. While some businesses have opted to ditch plans to employ overseas workers, Merivale has recently undertaken a significant recruitment drive in Mexico City in partnership with Alliance Abroad. The group recently sponsored 33 chefs who will soon move to Australia and work across the Merivale group. Executive chefs Dan Hong and Nick Imgraben joined Ash Campbell from Merivale’s People Experience team to recruit skilled chefs mostly at the chef de partie level,
which has been flagged as the biggest skill gap across the business. “We use these international trips to target skilled and experienced chefs where we are unable to fill the roles with Australian candidates,” says Campbell. “We look for a high calibre of chef with good English language skills, broad experiences and [people] will be able to come to Australia and pass on their knowledge and experience.” Employing overseas staff can be incredibly beneficial to your business and add a competitive edge. Overseas employees can provide unique insights and perspectives, from sharing management tips to designing dishes with a point of difference.
APPRENTICES It’s widely known apprentice levels are on the decline. Thanks to reality TV programs that paint the industry in a false light, many apprentices drop out of courses once they realise the tough conditions chefs are subjected to. But there are a large number of young guns keen for a head start. The Star Culinary Institute (SCI) is one organisation looking to attract and nurture local talent by offering a February 2018 Hospitality 25