Demand in Australia: It is difficult for employers to fill vacancies


People who live in the right area or have skills in the right field can now choose jobs because employers find it difficult to recruit.

Australian employers are in the midst of a hiring frenzy and there are now a record number of jobs to compete for.

But they are trying to find qualified employees to fill all available positions.

The latest data from the National Skills Council shows that since the outbreak of COVID-19, recruitment difficulty has reached a new peak.

More than half (54%) of hiring employers said it was difficult to fill vacancies within the four weeks ending April 30.

They are particularly difficult to recruit outside the capital city, 64% of them said they have encountered difficulties, and when recruiting skilled workers with a third-level certificate or higher (62%).

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The latest SEEK employment report also shows that in April, the number of applications for each job advertisement on was at the lowest level since 2012.

This may be the result of all states and territories recording the highest ever number of job advertisements on job sites.

Kendra Banks, managing director of SEEK Australia and New Zealand, said that due to the Easter holiday, the job market is traditionally calmer at this time of the year-but this year is not typical.

She said: “The Covid rebound continues, especially among small and medium enterprises.”

“The volume of job advertisements in the hotel and tourism industry increased by 21.7% month-on-month, which is a 16-fold increase compared to April 2021 and April 2020.”

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According to data from the National Skills Council, 24% of employers in all industries hope to increase the number of employees in the next three months, while 2% of employers expect to reduce the number of employees.

Recruitment is particularly possible in the accommodation and food service industries, which include waiters, kitchen attendants, bar waiters and chefs (36% plan increase), and healthcare and social assistance industries, including registered nurses, elderly and disabled caregivers, and childcare workers ( 35%).

To help improve worker skills and meet future needs, Australian food delivery company Menulog and the hotel training organization National Indigenous Culinary Institute (NICI) have collaborated to expand NICI to major cities and cover more restaurants and aspiring chefs.

Menulog initially committed $100,000.

Morten Belling, Managing Director of Menulog, said that 2020 will be a challenging year for the catering industry, and the company is looking for ways to better support the company and pay more attention to diversity and inclusiveness.

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NICI CEO Nathan Lovett said that the hotel industry is struggling to recruit and retain local talent, especially in remote areas.

“This is not a new issue, but it is more prominent when visa workers are unable to enter the country,” he said.

“NICI focuses on the front-end development of our participants. Before starting the apprenticeship, we build solid skills and an understanding of the basic knowledge and terminology required in the kitchen.

“Through our development plan and success skills, our candidates are more likely to succeed than entering the first day of apprenticeship without any preparation.”

Emmett McLeod is one of more than 200 Aboriginal Australians who participated in the project through NICI.

He has been working in the tattoo industry, but wanted to change his career. After months of searching for a job, he was introduced to the institute through his active job provider Asuria.

McLeod participated in the Successful Skills Program and is now an apprentice chef at Alpha, a Greek restaurant in Sydney, which reopened after renovation.

“Allowing people to inspire me on my journey back to a full-time job while helping me develop and prepare me to accept an apprenticeship to become a qualified chef is essential for me to successfully complete my apprenticeship,” he said .

“Now that I get up at 6:30 in the morning, I can’t wait to get into the kitchen to peel carrots and contribute to the kitchen in any way I can, while learning to cook with the best people in the industry.”

This work is Originally published in the “Daily Telegraph” And has obtained permission to reprint.This article is in Sponsorship with SEEK


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