Although chefs are still on the list of skilled occupations eligible for temporary visas, the restrictions will become stricter. They include no permanent residency pathway for short-term visas, a longer waiting period for medium-term visa holders before they can apply for permanent residency, a requirement for two years work experience, better knowledge of English, and only one visa renewal allowed onshore.
Co-owner of the famous Brunetti Italian cake chain, Yuri Angele, said he supported heavier policing of temporary work visas because they were just used as a loophole to get permanent visas in some industries.
However, he said that was not the case at Brunetti where Europeans on 457 visas had improved the standard of the products it sells.
Mr Angele said the business employed about six people on such visas, who were highly-experienced in specialist areas.
“They bring a lot to the brand,” Mr Angele said. “It helps us significantly in areas we don’t have the skills, such as in certain types of pastry that we do where we use a natural yeast, which is very specialised and difficult to maintain.”
Artisan pizza specialist, Tony Nicolini, owner of DOC Pizza and Mozerella Bar, said previously that 457 visas were putting the “Italians back into the Little Italy” dining precinct around Lygon Street in Carlton.
Loading
About 100 of his 125 staff are Italian nationals on student, working holiday or skilled migrant visas.
“It’s a lot easier to train an Italian [than a local] because they are familiar with the cuisine and the authentic way of selling our products.”