EDITORIAL
Vishal Joshi came from humble beginnings. He grew up in Dehradun, India, with a passion for cooking from a young age. His passion led him to pursue Bachelor of Science focusing on hospitality and hotel administration, and earned qualifications from one of the best colleges in Mumbai. Prior to Australia, Vishal’s career took him around India and Qatar, from being a cruise line cook for 4000 people, to managing a high-calibre team in a Michelin- star restaurant.
Perdaman migration specialists worked closely with Kununurra Country Club Resort to ensure the interested candidates met prerequisites and were prepared to engage in long-term employment, on a four-year visa, with intentions to secure permanent residency. A pool of candidates was chosen to participate in the interview process, which included a Skype call with the employer and cooking a seafood risotto as the requested dish. The process was filmed, and the videos were presented to Kununurra Country Club management staff, who selected Vishal for the position based on the skills demonstrated. Skills assessments and collecting documentation for the visas were all managed by Perdaman, making the entire recruitment process smooth sailing and efficient for the employer. Kununurra Country Club’s then Resort Manager said the whole process was so smooth and easy that it felt too good to be true at times. “Our preferences for certain professional and soft skills in a chef de partie for our kitchen were taken on board and we were given a fantastic shortlist.”
Perdaman Global Services’ recruitment team was approached by Kununurra Country Club Resort to source a candidate for the position of Chef. The award- winning sanctuary in East Kimberley was in desperate need of chefs after struggling to fill the vacant positions for several months. The shortage of local hospitality staff and lack of applications led the resort to contact us for assistance in identifying appropriate candidates from overseas. Candidates were required to have specific professional and soft skills with a repertoire suited to the modern Australian cuisine that Kununurra Country Club offers. Showcasing local produce is an important aspect for the resort, so finding candidates who were able to hero these ingredients was a key element when considering jobseekers. A minimum of five years studying English was essential for the role, as it is a prerequisite for the required visa. The employer also specified candidates must be suited for long-term employment with intent to secure permanent residency. The position was advertised in the Philippines and India, where the market was better suited and where we have training and testing facilities located to enable a comprehensive interview process and skills assessment.
Vishal joined the team in Kununurra and started working as a chef. Within a few months, he took control of the kitchen and became the head chef. When asked about his greatest joy from the role as head chef, Vishal said it is simply the moments of recognition – when the resort reception passed on compliments of the food from impressed guests, or the exceptional round of applause received at the end of the night for an excellent dining feast.
29 Tasmanian Hospitality Review June/July Edition
Made with FlippingBook Digital Publishing Software