12:00a.m. 20th August 2008

FOR a region that relies on its tourism and hospitality sector as one of its major employers, the Sunshine Coast is struggling to attract top chefs.

It isn't alone, however. The 2007-08 hospitality industry salary report from recruitment agency, Pinnacle, finding the hardest positions to fill in the hospitality industry were chefs of all levels, followed by food and beverage attendants.

Candidate shortages, lack of experience and salary expectations were cited as key difficulties in recruiting chefs, while at apprentice level, attitude and suitability were also factors.

The report found the highest salary was $147,859 for an executive chef at a five-star hotel, while chefs who had just completed their formal training earned the lowest at $35,467 per annum.

Pinnacle managing director, Wendy Mead, said tough working conditions for chefs, including late night shifts, working weekends, hot kitchens, high levels of stress during peak times and long periods standing, made it a difficult career path.

She said offering additional annual leave or regular Saturdays off, as well as career support, would encourage chefs to stay in Australia.

But executive chef and owner of Maroochydore's The Wine Bar restaurant, Tony Kelly, said the key was not to offer unrealistic incentives, but rather focus on quality training and long term advantages, like the opportunity to work overseas.

“I'm a firm believer that you work in this industry because you love it ... there's a golden rule that you don't over-promise and under-deliver,” he said.

Mr Kelly, who did his apprenticeship with the Hyatt Coolum before working in the US and later at Hayman Island, said it was important chefs had the right training.

“What we've tried to do here is get apprentices when they're inexperienced and train them up alongside our experienced staff,” he said.

“And now that the Wine Bar is four years old, we've built a good name and a good reputation, so it tends to get a bit easier (to attract people).”

He said his focus was to give his staff a feeling of ownership in the restaurant, treating it like a family and “always trying to offer support and encouragement”.

He said the Sunshine Coast also had the advantage of offering chefs a relaxed lifestyle, and local restaurants worked together to market the Sunshine Coast as a destination.

Third-year apprentice Patrick Turner said he was prepared for the long-haul.

“Your life does change when you become a chef, but I'm here because I love it. I definitely wouldn't be doing it otherwise,” he said.

“It's hard at the start, but it's worth it.”

KEY FINDINGS:

• The highest paid chef positions on average are in the catering, event and leisure sectors.

• The average wage for chefs is generally higher in Sydney than Melbourne.

• The highest wage for a chef was for an executive chef at a five star hotel ($147,859).

• The lowest pay was for a commis chef in the restaurant, tavern and café sector ($35,467).

• The primary reasons sited for why chefs are hard to recruit were: candidate shortage, lack of experience and salary expectations.