Demand for chefs a ‘hot topic’
‘‘Kitchens are very hot places to work in. It can get up to 30 degrees [Celsius] in the summer.’’
Some chefs moved into the industry in their late 20s but by their early 30s were ready to get out.
‘‘They leave and become a rep or open up a cafe somewhere. As a result the demand for chefs continues to rise.’’
He said many of the applicants for his establishments were from India or China.
New Zealand Restaurant Association Chief Executive Marisa Bidois said the shortage was ‘‘a hot topic for our industry’’.
More than 60 per cent of members stated finding a suitable candidate had increased in difficulty over the past year.
The New Zealand Restaurant Association runs a Pro Start training programme, working alongside the government to try recruit and promote the industry to unemployed people.
It’s aimed toward people the association believes can make a suitable transition into the industry and offers month-long training and on-the-job experience.
The programme runs in Hamilton and Auckland.
‘‘Our employment rate is extremely low - there are not
Lawrenson Group chief executive John Lawrenson says finding top qualified chefs is becoming difficult in Hamilton.