Naval Service unable to attract trainee chefs amid acute staff shortage
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For the first time in more than 30 years, the Naval Service has no new chefs in training.
The shortage of chefs is prevalent across all of the Defence Forces, but particularly acute in the navy.
The minimum establishment (lowest number of recommended personnel) for chefs in the navy is 54. Current staffing levels are 17 below that target at 37, and there are concerns that it could fall considerably before the end of the year too.
It’s expected that a number of experienced chefs will leave soon either through mandatory retirement or because they can attract better remuneration in the private sector, leaving the force with a significant predicament.
The private hospitality sector has a well-publicised shortage of chefs throughout the country and, in many instances, offers better pay and conditions, tempting well-trained chefs out of the Defence Forces.
The president of PDForra, the association which represents around 6,500 enlisted members in the Defence Forces, knows only too well the dire situation they are facing.
PDForra president Mark Keane, who’s a highly experienced petty officer chef based in the Naval Service headquarters at Haulbowline Island in Cork Harbour, said in all his years serving with the military he has never seen a serious situation like this.
“The Naval Service has an establishment for 54 chefs of all ranks but is 17 below that number. Then another 12 senior chefs and nine junior chefs have said that they are intending on discharging from the navy in the next few months,” Mr Keane said.
He said compounding the situation is the fact that the Naval Service has no one in training for the first time in over 30 years, be it in either the Munster Technological University or the Defence Forces School of Catering.
The Defence Forces has sought to attract people directly from the private sector into its ranks but has been unable to induct anybody through this process.
“Naturally enough these situations (lack of personnel) put a greater strain on those who’re still serving and doesn't make for a healthy work/life balance or for family-friendly policies,” Mr Keane said.
Well-trained chefs throughout the Defence Forces are highly sought after by the private sector where they can command far higher salaries.
“Urgent action needs to be taken if we are to retain and attract chefs in the future,” Mr Keane said.
"This action would include the payment of the outstanding tech pay arrears (a claim for extra allowances demanded by PDForra to reflect the arduous tasks associated with cooking at sea) and a coherent career path put in place as currently our members reach a promotion ceiling very early in their careers and advancement is remuneration all but ceases after that."