Assessing employment conditions and skills gaps concerning chefs in Malta

Abstract

This dissertation assesses the causes leading to skills gaps and shortages within the catering industry with regards to chefs as well as assessing employment conditions. The study looks at the difference in recruitment and conditions between hotels and restaurants and the effect that the shortage might have on them. Furthermore, insight on labour market considerations concerning chefs in Malta is also provided. More specifically, the outlines any identified skills gaps that employers are facing when recruiting chefs, whilst also highlighting the causes and implications of such skills gaps. The researcher intends to understand the extent of chefs' shortage, the occupational conditions which regulate this chef profession, the occupational standards being adhered to. An assessment of the causes leading to skills gaps and shortages within the catering industry with regards to chefs as well as assessing employment conditions. Comparing situations overseas with the local industry. The research also delves into the working conditions on offer to chefs and any factors that are attracting or deterring qualified individuals from such jobs. Findings derived from the primary data collection, in this case, interviews, were triangulated with secondary data, such as statistics and literature found; when conducting the analysis. The candidates chosen had some similarities within their profile and importance in the role that they currently partake in their establishment that they are employed at/own respectively. The differences found was in their respective backgrounds of establishments, such as the differences found between restaurants and hotels. Some problems were encountered during this study with regards to the primary data collection, due to the schedules and availabilities of all the candidates chosen, also, not all candidates were available for interviews, therefore reducing the number of participants. In the beginning, a total of eight candidates were chosen but were shortlisted to five later on because of this. It has been established in this study that chefs are beginning to look for work outside the industry or are nowadays opting to find careers in kitchens within companies that offer office working hours, less pressure and responsibilities and in certain cases, better salary packages. The main concerns found that is causing this shortage in Malta, is with relation to salary packages, skill levels, working conditions in general, the long working hours and lack of local chefs. From the author’s point-of-view, wages and working conditions have to be improved because the quality within the industry might suffer a lot in the long run and might affect our culinary identity negatively.