Rob Breumelhof
Active Member
Under pressure from the hospitality industry which is facing labour shortages in the order of some 56,000 workers, DIBP is finally re-evaluating its position on the salary threshold and language requirements for cooks and chefs.
According to The Australian, DIBP is evaluating an industry request to fast-track thousands of work visas for foreign chefs and cooks as well as review strict language requirements that require workers to have ‘functional English' under the 457 visa.
Speaking to The Australian, Restaurant and Catering Australia chief executive John Hart revealed that the hospitality industry wants the review to cover waiters and bar staff, as well as skilled chefs and managers.
The industry is demanding that DIBP tunes into reality and waives the English language requirements and axe the $53,900 minimum salary.
“The reality is that most of the people coming into the business are cooks and chefs and many of the kitchens, especially in the ethnic cuisine, don’t use English at all,’’ he said. “The language of the kitchen is the language of the cuisine. It is not appropriate to set the bar so high where there’s no requirement for English in the workplace, particularly with cooks and chefs.’’ Said Mr Hart.
Hart says the hospitality industry is currently experiencing a shortage of local labour and subsequently needs to recruit up to 3,500 foreign chefs and cooks. According to Hart, ‘functional English’ is not a requirement of the job.
According to The Australian, DIBP is evaluating an industry request to fast-track thousands of work visas for foreign chefs and cooks as well as review strict language requirements that require workers to have ‘functional English' under the 457 visa.
Speaking to The Australian, Restaurant and Catering Australia chief executive John Hart revealed that the hospitality industry wants the review to cover waiters and bar staff, as well as skilled chefs and managers.
The industry is demanding that DIBP tunes into reality and waives the English language requirements and axe the $53,900 minimum salary.
“The reality is that most of the people coming into the business are cooks and chefs and many of the kitchens, especially in the ethnic cuisine, don’t use English at all,’’ he said. “The language of the kitchen is the language of the cuisine. It is not appropriate to set the bar so high where there’s no requirement for English in the workplace, particularly with cooks and chefs.’’ Said Mr Hart.
Hart says the hospitality industry is currently experiencing a shortage of local labour and subsequently needs to recruit up to 3,500 foreign chefs and cooks. According to Hart, ‘functional English’ is not a requirement of the job.
