Chef skill shortage is recognised by state and federal Government.
Some reasons for shortage of chefs are hidden in split shift, night- and weekend work; This fact can’t be changed.
Lack of practical skills has simplified cooking methods in pubs and cafes and the use of convenience and industrial precooked products has replaced those skills.
Menu design based on high volume deep frying, simple pasta, steaks and salad dishes. Every person can learn these jobs easily. Not much inspiration here; - and to change from one pub kitchen to another is making no difference; the result is a high percentage of young chefs is leaving the industry for good.
Time effort and funds have been spend in the past and present to increase the numbers of cook students. International students getting their visa granted based on skill shortage. Skills +Plus is not arguing against this initiatives.
However in addition skill shortage can be lifted effectively by increasing the quality off practical training in order to keep young chefs in the industry for longer.
Skills +Plus will deliver those skills in order to establish work satisfaction, pride and joy. A higher level of practical skills is the key for successful and satisfying work.
Skills +Plus has discovered a smart & sleek opportunity to get the right people for the start. The government has introduced the trade skill centre in High schools and also established some trainings kitchen in these skill centres. Here are the students with the desire and attitude to start their career in hospitality.
Here is one solid way to offer and select the student for the skills +Plus program.
How the proposed training kitchen works.
Some of those school kitchens are well equipped but struggling with funding to maintain the practical production of “training food”.
Theory is easier and cheaper to deliver. To establish a point of sale there is the need for transformation (probably not possible at all schools). However the skills +Plus trainings food has commercial standards and can be offered as followed.
1. Selected small groups of students attending the “skills +Plus cafe’ for a la carte lunch. Students paying only the cost of the material and the Kitchen students have a real life kitchen trainings opportunity.
2. Participating RTO’s for Skills +Plus must have (and should have already) functional valid and reliable trainings kitchen.
3. Opportunity exists in market places like brickworks and central market.
Were table service isn’t possible the kitchen training is still functional and works as well by serving the meals take away from the counter.
Government backing is helpful to get started, however skills +Plus will look for self-reliance from an early stage.
Quotes of Chef Skills +Plus
Chef Skills+Plus is the best available chef training – not because the schools or trainers are the best but because of its creative, flexible learning environment. Skills +Plus is focused on the student’s professional development and is leading and supportive to find the personal career paths for students to proceed into a satisfying future.
Skills+Plus is a fast and effective path to enter the hospitality industry and gain trade qualifications within three years.
Chef Skills +Plus is designed to build directly on existing government-implanted school-based “trade skills” programs. Preferred but not limited to.
Skills centre students with Cert. I will be offered a time-saving path to all theoretical units of Certificate III. At the same time, the student gets vital hands-on a la carte kitchen experience within a 20-hours-per-week course.
This course is followed by a two-year guided, monitored and partly mentored commercial kitchen placement. The food style and location of those kitchens can be chosen by the students!
After completing these two years, the student is able to finish his training by their RTO, well prepared to approach the Skills Council to gain the trade qualification as a Cook/Chef
This program aims at a solid, practical learning experience for people with a healthy level of interest in modern and contemporary cooking!
The delivery guidelines for the Skills +Plus training program are based on NTIS standards.
I understand, this concept applies within existing regulations and parameters. Therefore the Chef Skills+Plus concept would effectively be up and running within a reasonably short timeframe.
Chef Skills +Plus would be a financially independent training program with limited or no government funding.
Skills Plus is a niche market training concept and will not largely interfere with Apprenticeship and other trainings programs. However it is the only concept focusing on the practical kitchen skills needed in small and medium sized contemporary and modern cuisine.
I realise that help, support and the willingness of schools, government and colleagues is needed to drive this concept further.
Thanks very much for your time.
Horst the chef, in search of support
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