Similar to weather, market trends are difficult to predict, vary across platforms, and are intended to support decision making. While forecasts of any sort are meant to be reassuring the market trends forecast for 2020 is anything but.
A report by the Australian Governments’ department of jobs and small businesses outlined that there is a skill shortage storm approaching and one of the regions it will be affecting is hospitality in Victoria.
2015 commenced the boom of the digital economy – adding 40,000 jobs to the Australian market and is predicted to be worth $139 billion by 2020. But what comes up, must go down, and the economy is no exception.
Following the success of the digital economy is the drought of skilled workers. For the hospitality industry this means skilled chefs in particular. The department of jobs and small business’s reported that more than half of regional (VIC) employers received no suitable applicants in 2018, meaning they were unable to fill their vacancies.
But what does a ‘suitable applicant’ entail? While the standards for an acceptable smashed avo and egg on toast are high for Melbourne, must all chef’s obtain Michelin experience in order to be considered suitable? According to the report, a suitable candidate has the following:
- Thirty percent of employers sought for their applicants to have 3+ years’ experience in a kitchen
- Fifty percent of employers didn’t stipulate a minimum duration of experience insofar as the skillset to do the job was evident
- commitment to hygiene and food safety
- communication skills
- capacity to thrive in a high-paced, high volume environment
- flexible working hours (aka weekends and nights)
Of the following qualifications, the most common reason that almost 71% of applicants were considered unsuitable is lack of experience and inability to demonstrate a suitable skill set.
At Octopus, we understand the dilemma. We set our standards high so that staff and employers in our industry can have real trust in our systems, but this means we decline vastly more job applications than we accept. Our advantage lies in our years of experience. Over the last 24 years we have developed a highly skilled and experienced repertoire of event staff, boardroom attendants, and café and restaurant staff.
The problem of high demand and low supply has been forecasted by the Australian Governments’ department of jobs and small businesses to stick until 2020.
Forecasts are used to predict the future, and while the future may not always be clear, Octopus Hospitality has the skills and experience needed to weather the storm.