0385 Gelato Messina

General information

Submitterʼs name
Gelato Messina
Submitted on behalf of
Employer

About the submission

Is your organisation an Approved Sponsor for any of the following programs?
  • Temporary Work (Skilled) (Subclass 457) visa program
  • Employer Nomination Scheme (Subclass 186) visa program
  • Regional Sponsored Migration Scheme (Subclass 187) visa program
  • Labour agreements
Yes
Are you an Australian assessing authority for migration purposes?
No
Please select the industry your submission is in relation to. If required, you may select multiple industries.
Accommodation and Food Services
Manufacturing
Agriculture, Forestry and Fishing
Do you have a particular regional interest? If required, you may select multiple regions.
No

Responses

 

1. Do you consider that occupations need to be added to the Medium and Long-term Strategic Skills List (MLTSSL)?

Yes

What occupations should be added to the Medium and Long-term Strategic Skills List (MLTSSL)?

Please also include occupations that you propose should be moved from the Short-term Skilled Occupation List (STSOL) to the MLTSSL.

225113 Marketing Specialist
351112 Pastrycook

Please outline the evidence or data that would support these occupations being added to the MLTSSL.

Gelato Messina is a primary producer (diary), bespoke food manufacturer, restaurateur operating a fine dining operation and a gelato and cake retailer. We employ approximately 200 people across three States in Australia. From farm gate to finished product, we make everything ourselves. Based on our experience in the hospitality industry, we strongly believe that 351112 Pastrycook & 225113 Marketing Specialist should be added to the MLTSSL.

With reference to the 351112 Pastrycook position, we find it incredibly hard to fill available vacancies from the domestic marketplace alone. Traditional advertisements yield 10 - 15 candidates only per campaign with the majority being foreign applicants seeking sponsorship. 4-5 of those applicants will be Australian based local employees, 2 will turn up to interviews with no qualifications or work experience and often 1-2 other Australian applicants will simply not present for an interview.

While we continue to seek out local skill sets and take on apprentices, we continue to need access to foreign skilled pastry chefs who have been trained in Australia by reputable training institutions like Le Cordon Bleu and William Angliss. Discussions with the reputable training providers that we partner with reveal a troubling statistic. 90% - 95% of their pastry students are foreigners with few examples of local students enrolling in Patisserie and Other Culinary courses. By applying the 351112 Pastrycook position to the STSOL list, these providers are reporting a decline in foreign enrolments in their courses in favour of occupations on the MLTSSL. This will exacerbate the skills shortage as the foreign cohort who make up the majority of pastry students enrolled with these providers in pastry opt out for careers on the MLTSSL. The shortage is accute and in many instances we need access to overseas Senior Pastry Chefs in order to get the depth of experience to carry out the work we need and importantly train and mentor our locals.

2. Do you consider that occupations need to be added to the Short Term Skilled Occupation List (STSOL)?

No

3. Do you consider that occupations need to be removed from the Medium and Long Term Strategic Skills List (MLTSSSL) or the Short Term Skilled Occupation List (STSOL)?

No
Do you have any supporting material for your submission?
Yes (see attachments)

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Last modified on Thursday 18 January 2018 [40816|101736]