Mon. Aug 8th, 2022

“I know the government must do the right thing,” said Mr Kritsotakis, “but for me a vaccination should be enough as long as they have their second reserved.”

Restaurant and Catering Australia CEO Wes Lambert told That Herald that it had received “hundreds, if not thousands, of questions in the last days and weeks.”

Restaurant and Catering Australia CEO Wes Lambert

Restaurant and Catering Australia CEO Wes Lambert Credit:Renee Nowytarger

Top industry has passed on and interpreted NSW government resources for restaurant, café and catering workers struggling to decipher COVID rules before opening.

When asked about staff shortages, Lambert said: “Hospitality companies that were already experiencing critical shortages are struggling to fill shifts from Monday”, mainly because the 16-39 year olds were a late group eligible for vaccinations .

A Tavola, which has restaurants in Bondi, Surry Hills and Darlinghurst, has pushed the opening back to October 20 and will stop opening its latest venture in the trams in Glebe until December due to severe staff shortages.

Luke Randall is the Executive Chef at A Tavaola, which has four venues throughout Sydney.

Luke Randall is the Executive Chef at A Tavaola, which has four venues throughout Sydney.

Chef Luke Randall said that between the company’s four venues, they could easily hire an additional eight to ten employees.

“Two years ago, if we put up an ad, we would get 40-50 emails. We have had job applications for three weeks now on three different platforms and have only received eight responses ”.

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Sir. Randall added that backpackers and international students had made up a large part of their floor and bar staff, and that their Bondi restaurant had been the hardest to staff since the start of the pandemic.

“We used to call it the Bondi boat. It came every October and we would get 30 resumes a day. But it stopped a few years ago. ”

But Mr Randall says staff shortages are a major industry problem that has only been exacerbated by the pandemic.

“All of our full-time employees were vaccinated, so that was not the problem. It has been an industry issue for a long time, and COVID-19 has brought it to the forefront.

“Backpackers and international students keep our industry going … but so are the grassroots, and we need to get more children involved in the industry.”

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