skills acTion Plan for The food and Beverage secTor - Department of ...

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APPENDIX 2 WAYS TO ADDRESS SKILL SHORTAGES Recommendations have been made that are appropriate responses to either a genuine skill shortage and/or a recruitment and retention difficulty, although some are occupation-specific rather than generic. d. Better publicity and information to encourage more young people into the occupations, to give a better sense of the reality of occupations, and to address negative images of some occupations. Chef ∑ Fitter and turner a. Training levels need to be raised to meet demand, with emphasis on quality and value of training. Chef ∑ Fitter and turner Baker ∑ Electrician Baker Butcher Dairy farmer/ dairy farm worker ∑ Electrician ∑ Food technologist Butcher ∑ Food technologist Dairy farmer/ dairy farm worker b. Encourage under-represented groups to train in the occupation (e.g. females in male-dominated occupations such as fitter and turners, and electricians). Chef ∑ Fitter and turner e. Consider policies to address wage issues, and introduce family-friendly and other policies to improve working conditions, to retain staff and attract new recruits, but to also encourage back people who may have left the occupation (include those who emigrated). Chef ∑ Butcher Baker ∑ Food technologist Baker Butcher Dairy farmer/ dairy farm worker ∑ Electrician ∑ Food technologist f. Research further the link between high levels of migration inflows for an occupation and low wage levels/ growth (e.g. to determine whether high immigration suppresses wage growth, thereby contributing to recruitment and retention difficulties). c. Promotion of efficiency and innovation in work practices e.g. to lighten workload and to reschedule work hours. Chef ∑ Butcher Baker ∑Dairy farmer/ dairy farm worker Chef g. Develop career paths for young and middle-aged people to encourage retention. Chef ∑ Butcher Baker ∑ Food technologist 47
h. Reduction of training fees to encourage more people to train for the occupation. Chef ∑ Electrician Butcher ∑Fitter and turner Baker ∑Dairy farmer/ dairy farm worker i. Increase immigration flows to address shortages. Fitter and turner Sales/marketing manager ∑ Electrician j. More research and development work involving the government, industries and universities to be conducted with a significant role for food technologists in the promotion of innovations in the food chain. Food technologist k. Raise/upgrade overall standard in production management preferably to incorporate Lean Manufacturing. Look to recruit from overseas managers who are proficient in Lean Manufacturing and have extensive work exposure with a global Food Manufacturer. Better realignment between Marketing and Production to ensure that a firm’s activity from supplier to consumer is more streamlined. Production manager 48
Page 1 and 2: Skills Action Plan for the Food and
Page 3 and 4: CONTENTS PREFACE 1 CONTENTS 2 CHAIR
Page 5 and 6: A number of these opportunities wer
Page 7 and 8: Skill Shortages • Information has
Page 9 and 10: Priority 3: Attractive Careers High
Page 11 and 12: INTRODUCTION Background Food and be
Page 13 and 14: Sector section of this report, wher
Page 15 and 16: This requires a national means of e
Page 17 and 18: CURRENT LABOUR MARKET AND EMPLOYMEN
Page 19 and 20: • A large portion of food and bev
Page 21 and 22: • Long hours in some parts of far
Page 23 and 24: SKILLS WORKING GROUP PRIORITIES The
Page 25 and 26: • Over the five year period (2000
Page 27 and 28: Occupations by Value-Chain Activiti
Page 29 and 30: LABOUR PRODUCTIVITY Source: A Treas
Page 31 and 32: and science and technology’s abil
Page 33 and 34: There are different types of skill
Page 35 and 36: TABLE 1: SKILL SHORTAGE ASSESSMENTS
Page 37 and 38: 2. More Strategic Investment in Tra
Page 39 and 40: While industry training is an appro
Page 41 and 42: Tertiary Education Commission - Fun
Page 43 and 44: across the Primary Sector), which i
Page 45 and 46: APPENDIX 1 AUSTRALIA/NEW ZEALAND ST
Page 47: C216 C217 C218 C219 Bakery Product
Page 51 and 52: Sources for the above table: 1. Dep

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