TOP UP THE SKILLS THAT DELIVER
Now is the time to learn what it will take in the future of work, Lauren Ahwan reports
HOSPITALITY workers are urged to upskill to come out of the coronavirus pandemic prepared for new ways of working.
Accommodation and food services staff have been among the hardest hit in the economic fallout caused by COVID-19, with cafes and restaurants now restricted to takeaway services.
Some have closed, while others are operating on skeleton staff.
New courses are being rolled out to help the hospitality industry continue to trade amid the coronavirus pandemic, including by online hospitality trainer Typsy, which will soon release new learning modules focused specifically on takeaway and delivery services in a bid to ensure workers remain relevant.
Other hospitality trainers are encouraging workers to keep their skills up-to-date by volunteering at charity-run kitchens.
Typsy spokeswoman Felicity Thomlinson says the new takeaway and deliveryspecific training will help businesses “lean into’’ a new mode of operation and encourage all-important cash flow.
“These lessons provide service tips for in-venue pick up and delivery, including how to arrange safe pick up and payment options, how to make guests feel safe, how to remove contact and respect social distancing and hygiene steps to take with food delivery,’’ she says.
“Above all, these lessons will be applicable both immediately and into the future.
“These courses are not just aimed at helping businesses through this specific situation but are thoughtfully curated to help businesses develop better and more sustainable practices.’’
Thomlinson says health and wellbeing courses have also been developed in a bid to address the “uniquely stressful’’ situation faced by hospitality staff and businesses as a result of the pandemic.
She says all Typsy courses will be available for free until September 30.
TAFE SA hospitality, cookery, tourism and events educational manager Belinda McPherson encourages hospitality workers and aspiring chefs to use the downturn to learn from others.
She says many chefs and hospitality leaders are sharing their knowledge on social media, including Steven Roennfeldt of Adelaide’s Threefold Distilling, who provides cocktail making tips on YouTube channel, Steve the Bartender.
“Go back to basics and learn the production and processing techniques behind some of the things you cook with or serve, such as fish or meat,’’ McPherson says.
“This is an ideal opportunity for hospitality workers to watch and learn from experts.’’
She says where possible, workers should continue to practise their skills.
“Fortunately, some of TAFE SA’s cookery apprentices are still working because their venues are doing well with takeaway in their local areas,’’ she says.
“Others are volunteering their time at charities or support services such as Chefs on Wheels.
“Nine of our students are apprentices at the Adelaide Convention Centre and they’re all involved in … using its catering kitchen to produce food for Meals on Wheels.’’
Emma Thiessen is people and performance group director at Lancemore Group, which has closed five of its hotels and its head office because of regulations around coronavirus, with more than 400 staff stood down.
Thiessen is using her reduction in work hours to complete an online Excel course, which she previously identified as an area for personal development.
“Being able to access online training provides our team with a sense of purpose and the ability to upskill in the downtime we all now have,’’ she says.