Chefs: 'We must address skilled labour shortage'

Le Meridien and The Westin's Anston Fivaz.

“This could have a hugely detrimental effect if we continue down this same road in future,” he said.

“It’s great to have all these fantastic hotels and restaurants, but as more come online the quality of professionals working in them will be diluted unless we spend more time at an industry level on training and building a more sustainable infrastructure.

“With no local talent pool to draw from, the equation becomes very costly,” he warned.

“I understand the training schools in Dubai have been developed by the larger conglomerates to remedy the skill shortage they are feeling. This is a band-aid solution for them, not the answer for the industry itself.

“We need instead a solid strategy for the life and growth of the industry on a macro level, thinking beyond 2010.

“This requires active government participation, through changing the immigration policies that allow people to reside over here long-term and not just come over for work.”

Le Méridien’s Fivaz added that “unless the Middle East as a region collectively increases salaries and pay packages to meet or preferably better the likes of Asia, Europe and America, it will always be a follower of trends instead of a leader”.

Commenting on salaries and benefits packages, Mövenpick’s Gates said he personally felt they were “lower than what they should be, especially at the lower level, for stewards and commis chefs”.

“Some would argue that a lot of people who come to the Middle East cannot earn such money in their own countries and that is why they are here.

“But I think everyone would agree that working in the kitchen is not easy — and long hours and six-day weeks can take their toll,” he pointed out.

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“But in this region, I think we are doing OK [regarding salaries], as usually accommodation, food, uniforms, transport and airfares are included in the package and it is still tax-free,” he added.

Marriott’s Baker said he felt benefits such as housing had improved in recent years, “but not so much the salaries”.

“Traditionally, as a learning chef, you’d go to work at a place with a recognised name and a great reputation, and you went there for the opportunity and because it would be good for your career and development,” he said.

“But now people jump ship just for the money, and it upsets the market.

“It takes a lot of time to learn this job. I have travelled the world for years to try to learn and improve, but it’s like people now have sold out to the highest bidder.”

So how can the Middle East right this situation before it has a truly detrimental effect?

Renaissance’s Kurfürst said he believed it was on the right track: “Dubai should keep doing what it has been doing for the past 20 years — grow and boost publicity of the place as a great destination.”

Similarly, Al Bustan Rotana’s Prud’homme said that, despite the economic crisis, people still viewed the region — specifically Dubai — as “a dreamland to work in”.

“Having tax-free compensation, an opportunity to learn, the diversity of business and leisure activities and living in a cosmopolitan city make an impact on kitchen employees,” he reasoned.

“I believe re-emphasising these attributes to the whole world would encourage more skilled chefs to come and work here.”