SW faces chef shortage

The South West, and especially the restaurants in the Capes region are facing a shortage of skilled chefs.

Despite tourists increasingly visiting the region for its culinary fare, restaurants, wineries and pubs are finding it hard to fill their rosters.

More than 10 venues in the Capes region are advertising for chefs.

Busselton Chamber of Commerce chief executive Ray McMillan said it was not a new problem but had become noticeable because many chefs were on the move.

“We’ve been able to attract a number of very good chefs but they become in demand from other places in the region or outside the region,” he said.

“There has regularly been a shortage of chefs but I think that applies in Perth as well.”

Yallingup Caves House Hotel general manager Jason Williamson said the problem had been around since the mid-2000s.

“Chefs left the industry and went to the mines and they just haven’t returned,” he said.

“It’s an inherent problem across the industry.”

Clancy’s Fish Pub Dunsborough general manager Jane Dickson said the shortage was more specific to the region.

“It’s really hard to find chefs down south, probably because the work is seasonal. People don’t tend to come down as a life move, they come for a seasonal change,” she said.

The Goose general manager Garry Warr said they received plenty of response to their advertisements, but it was hard to find appropriate candidates.

Mr Warr said due to their busy kitchen they had to pay above average rates to attract good chefs.

Mr Williamson said an apprenticeship of three years at $10 or $11 an hour was not attractive.

“There’s not enough incentives for apprentices at the moment,” he said.

“The Australian Government has to get kids out of school and getting apprenticeships instead of going abroad or into the mines.”