ANZSCO 3511-11Australia

BakerOctober 2016

Labour Market Research and Analysis Branch

Department of Employment

Current labour market ratingShortage

Previous labour market rating(October 2015)No shortage

Employers attract large fields of applicants but few are suitable. Shortages have been persistent for most of the past decade.[1]

Survey results[2]

  • In 2016, employers attracted record high numbers of applicants, but few met their skill requirements and they experienced difficulty filling their vacancies(Figure 1).
  • There has been some variability over the past decade in the survey results in terms of the proportion of vacancies filled, but in most years relatively few vacancies have been readily filled. The results for 2016 are similar to thoserecorded in 2013 and 2014 when the occupation was assessed as being in shortage.
  • There were13.9 applicants per vacancy, of whom 2.9 were qualified and 1.1 were considered to be suitable.

Figure 1: Proportion of vacancies filled (%), average number of applicants and suitable applicants per vacancy (no.), Baker, Australia, 2007 to 2016

Key to ratings: S = Shortage NS = No shortage

Source: Department of Employment, Survey of Employers who have Recently Advertised

  • Recruitment was difficult regardless of the type of role but employers hiring for franchise bakeries had greater success than other employers.
  • Some employers suggested that applicants with supermarket or franchise bakery experience lacked the breadth of skills (and had difficulty adjusting to the pace and volume of work) required in wholesale or artisan baking environments.
  • Shortages were widespread but employers in regional locations had particular difficulty filling their vacancies.
  • There was an average of less than one suitable applicant per vacancy in regional areas (compared with 1.7 in metropolitan locations) and about one third of regional vacancies were filled (compared with 45 per cent of metropolitan vacancies).
  • Almost half of the surveyed employers suggested that unsociable work hours and low pay, compared with other trades, make it difficult to attract and retain bakers.

Employers’ requirements

  • Employers were surveyed across a range of businesses including independent, artisan and franchise bakeries, cafés, hotels and wholesale bakeries.
  • Almost all employers sought qualified bakers.
  • Employers usually preferred applicants who had completed an apprenticeship rather than a short course in baking, but about 20 per cent did not have a preference.
  • A small number of employers were willing to consider applicants with relevant experience in lieu of qualifications.
  • All employers required experienced applicants.
  • Around half of employers sought bakers with one to four years of experience, but more than one third did not set a minimum requirement. Somewantedbakers with five years or more of experience, usually for senior or supervisory positions.
  • The majority of employers requiredbakers with general skills in bread bakery, including moulding and mixing from scratch. A few from artisan bakeries sought bakers with specialist skills and experience, for examplewith sourdough breads, hand moulding and different types of dough preparation techniques.
  • Expected shifts for bakers included early morning starts, afternoon and night or overnight shifts, over a combination of weekdays and weekends.
  • Most vacancies required a driver’s licence and private transport, due to the very early and late hours of work and lack of public transport at those times.
  • Employers generally required applicants to complete an interview and work trial to assess their skills.

Unsuitable applicants

  • The key reason for applicant unsuitability was a lack of qualifications.
  • There were few qualified applicants and most were considered to be unsuitable due mainly to
  • theirskill level not meetingthe employers expectations (often at a work trial)
  • short course qualifications not being considered as sufficient
  • lack of relevant experience.

Demand and supply trends

  • The number of vacancies for bakers and pastrycooks (separate data are not available) has been relatively unchanged and at a low level since late 2013 suggesting demand for these trades is subdued.[3]This is consistent with ABS Labour Force Survey estimates which show a fall in employment over the five years to August 2016.[4]
  • Entry to this trade is usually through completion of a Certificate III in Retail Baking or similar qualification.
  • This can be undertaken as an apprenticeship (some employers stated a preference for this training).
  • Non apprenticeship courses are also available through the vocational education and training system.
  • Apprenticeship and traineeshipcommencements havebeen decliningsince 2009 (Figure 2).
  • In the year to March 2016,there were around 1200 commencements, almost 30 per cent lower than in the year to March in 2009.
  • The number of apprentice and trainee completions has been relatively stable over the past decade, at around 600 per year.[5]

Figure 2: Apprentices and trainees commencements and completions, Bakers, 2006to 2016 (year to March)

Source: NCVER, Apprentices and Trainees, March 2016, estimates

Outlook

  • Shortages have been persistent and there is no indication that supply will be boosted in the short term, or that there will be any marked fall in demand, so there is unlikely to be significant change in this labour market over 2017.

Labour Market Research and Analysis Branch

Department of Employment

[1]Department of Employment, Historical List of Skill Shortages in Australia

[2] The methodology underpinning this research is outlined at Skill Shortage Research Methodology | Department of Employment - Document library, Australian Governmentand can also be accessed by the QR code

[3]Department of Employment, Internet Vacancy Index, 12 month moving average,August 2016

[4] ABS, Labour Force, Department of Employment trend

[5]NCVER, Apprentices and Trainees, March 2016, estimates, certificate III qualifications aligned to Bakers