Chefs in demand but immigration denies shortage

Immigration officials have promised to review the way they hand out work permits to chefs as hospitality officials warn the policy is damaging the industry.

Tomorrow, staff from the Department of Labour and the Ministry of Social Development will meet representatives from the Hospitality Association of New Zealand (Hanz) and hotel representatives to discuss the issue.

Restaurant owners have complained that there is a shortage of experienced chefs in New Zealand, and that it is becoming increasingly difficult to get work permits for skilled foreign staff.

Some have warned that their businesses could be put at risk, as staff are forced to leave the country despite their employers struggling to replace them.

Tracy Scott, regional manager for Hanz said the association had been highlighting the problem for more than a year, with immigration officials claiming there were enough New Zealand citizens available to fill roles as experienced chefs.

"They keep coming back to us and saying there are people in New Zealand who can do these jobs," Ms Scott said.

"Show them to us. Where are they? They're not applying for jobs."

The problem, she said, appeared to be worse in Wellington than elsewhere, at a time when the capital was trying to brand itself as a culinary destination.

In a meeting with Immigration New Zealand staff earlier this month Ms Scott was told there were 28 unemployed chefs with several years' experience in the Wellington region. She said she offered to find them all work within 24 hours, but was later supplied with only two CVs.

"Show me 20 experienced chefs and there will be a lot of people very interested in seeing their CVs – we could pretty much guarantee to find them all work."

The Ministry of Labour, which includes Immigration, relies in part on data from the Ministry of Social Development (MSD) to determine whether there are enough New Zealanders to fill a job category.

On Friday the MSD said it could supply information on how many people had told Work and Income that being a chef was a "work option" but not their level of experience or even if they had worked in the industry.

Immigration Minister Jonathan Coleman said he had given "clear direction" that the two organisations needed to communicate clearly.

"It's not much good Immigration New Zealand saying that MSD is telling them they've got suitable people [to fill jobs] and it turns out those people aren't suitable."
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While the policy on work permits would always be that New Zealanders would be favoured, Mr Coleman said where there was a genuine shortage permits would be granted to foreigners.

Nigel Bickle, the head of immigration for the Department of Labour, said it understood the importance of the industry and would work with representatives to review the skills shortages lists.

Mike Egan, the president of the Restaurant Association of New Zealand, said a shortage of new trainees, along with a growing industry had led to a nationwide shortage of skilled chefs.

Mr Egan, who owns Monsoon Poon, said there were plenty of international chefs who were happy to come to New Zealand. "If we could get them work permits, it's not hard to attract people to New Zealand."

VISA RENEWAL REJECTION PUTS CAFE EXPANSION PLANS AT RISK

Karl Hewlett was surprised when Goran Jatic, an experienced and talented chef, applied for a job at his then new cafe, Recreation @ Karori Park.

Now the Serb's application for a new work permit has been rejected and he he fears the impact that could have on the business and its five other staff.

Mr Hewlett opened the cafe in October last year. He had been looking for a new career after being made redundant as an IT professional. He and and his partner, Alida Steemson, initially served just coffee and counter food, and began searching for a chef in December to extend their service.

Communication with friends and business contacts yielded nothing. Two rounds of website advertising threw up only a handful of applicants. Most were foreign or New Zealanders who were either not considered competent or, by the time they were offered jobs, had been snapped up elsewhere.

Then Mr Jatic came onto the scene. On his first visit to the cafe, the 44-year-old began constructively assessing how he could work around the kitchen's limited size and unusual configuration.

With around a quarter of a century experience, Mr Jatic has skills including cooking for vegetarians, people with allergies and preparing nutritional children's meals.

"I was surprised that we were, as a new business, able to find a chef of Goran's quality," Mr Hewlett said, describing him as "capable, willing and cheerful", since he began working for him in February.

Well aware of the cost of food he "never makes a meal appear small or cheap".

As well as being a talented chef, the Serb has begun mentoring the cafe's 17-year-old kitchen hand, who has left school, to the point where his protege may eventually take on additional responsibilities if the cafe extended hours in the future.

While Mr Hewlett said he would have preferred to hire a New Zealander, Mr Jatic was the best candidate, with another European the second choice.

On April 1, Mr Jatic lodged an application for a new work visa. Six weeks later, after unexpected costs and delays, Immigration New Zealand indicated there were sufficient chefs in New Zealand to fill the role, rejecting the application. Mr Hewlett dismisses that outright, and is appealing.

It is a stress the young business can ill-afford. At best, Mr Hewlett said, time which should have been spent developing the business – he wants to move into event catering – was being consumed by the issue.

At worst it could ultimately threaten the cafe's viability if a visa was not granted or a skilled replacement was not found.

Source:http://www.stuff.co.nz/business/industries/3832847/Chefs-in-demand-but-immigration-denies-shortage/