Margot Andersen has been working to support Aussie repats for a number of years. She founded Insync Network Group, a community designed to connect and support returning expats, both professionally and personally. She’s also the host of the podcast Boomeranging: Expat to Repat, interviews with Australians who have navigated career and life back home after years overseas.

Margot reveals that it’s not always easy to find new work roles down under after a stint in Singapore. “On the podcast we’ve had a lot of conversations with recent repats and Aussies based in Singapore at the moment. Feedback from our network is that many Australians struggle to find roles in Australia after working overseas.” 

This is reflected in the research that Advance, an Australian organisation that helps Aussies move and work overseas conducted in 2019 and in late 2020. It found that 85% of Australians are struggling with the job market back home and experienced barriers finding work back in Australia. 

“If your career has met the challenge of living and working in Singapore, then you might think coming home will be easy,” says Margot. “In Singapore, chances are you have achieved amazing things you never thought you would – in both work and life. Read any current job ad and it seems every Australian employer is looking for agility, innovation and an ability to work in diverse teams; all expat traits. What Australian company wouldn’t want someone with Asian experience? But you might be shocked by the reality.”

Some expats are surprised to find their international experience isn’t seen as valuable by local recruiters. “As someone who works with returned expats, being told international experience is ‘not relevant’ is common feedback,” says Margo. “Research found two thirds of recruiters feel this way and that four in five recruiters feel reluctant or are cautious to recommend returned expats for Australian-based roles.”

Says Michael, a Regional Sales Director; “I have been told my eight years of international experience, half in Singapore, is difficult to translate because I’ve been out of the local market and can’t talk to local challenges.” 

Getting prepared
Australia is a much smaller market than a global hub like Singapore, says Margot, and that makes a difference. “The focus is local and often very parochial, and many recruiters do not have an understanding of international job markets. The trick for expats is to be aware and to prepare accordingly, starting before you leave the Little Red Dot.” 

It also pays to look further afield and be ready for an industry change when you land back home. “Despite two decades of leading card technology for global banks in Asia, Europe and the US, the big four Aussie banks didn’t seem to want to know me when I got home,” says Jan, GM and Board Director. “Eventually through my networks, I found my home and my people in the start-up sector.” 

Research your market
That old adage, it’s who you know, will stand you in good stead during repatriation. “According to Advance research, 49% of expats eventually found a role through a connection, so start by identifying who you already know,” says Margot. “Who can help you understand the market? Who can introduce you to local recruiters and potential hiring managers?”

Before you fly out, update your networks in both Asia and Australia on what you’ve been up to. “If you haven’t kept in regular contact with your networks, ensure you educate them on your recent career moves,” advises Margot. “Australian journalist Bryce Corbett spent 10 years living in Paris working for the International Chamber of Commerce, yet when he came home, one person in his network referred to him as ‘the gossip columnist’, a role and life he had 15 years ago prior to life overseas.” 

Localise your story
1 It pays to localise your business background and career achievements to cater to the Australian market. “Draw out universal proof points of your experience, including problems you solved, financial metrics you achieved, and teams that you managed, rather than focusing on countries you might have conquered,” advises Margot.  

2 Be clear about your skill set. “Recruiters tend to look at your skills in isolation, rather than your combined skill set, so don’t assume they’ll automatically know what you can do based on your previous job title alone.” 

3 Jump online and research local lingo in the job market. “When talking job titles, use an equivalent Australian title,” says Margot. “This ensures you’re on the same page as the recruiter and demonstrates you know how the local market works. If the brand you worked for in Singapore doesn’t exist in Australia, find an equivalent brand in the market so you can compare your experiences.”

Contribute before you leave
Investment professional Shane Masters tried three times to return home to Australia to a job after fifteen years overseas, finally cracking the code after he started to contribute to his industry from overseas by speaking at Australian conferences and contributing to trade articles. “Like Shane, it’s important to try and provide value back to your industry and get your name out there before you return home,” says Margot. “What insight or knowledge from Singapore could be useful to a similar organisation in Australia? Do you have a contact in Singapore that could help a local Australian business you might like to work for in the future?”

Connect with returned expats
There’s no better time to connect with fellow repats than when you’re re-entering the local job market. “Other Australian repatriates will understand your experience and the challenge of finding a job in the local market,” says Margot. “Seek them out to help with your education, potential job opportunities and importantly, for support.” 

Having mates who understand what you’re going through will help you settle back into life in your home country. “Support is vital because chances are your job search is going to coincide with a giant dose of ‘reverse culture shock’,” says Margot. “The first weeks coming home are often a blur of logistics, re-establishing a home life, potentially settling kids into school. However, after a few months many former expats are hit with the full impact of reverse culture shock and this is where other repats become invaluable.”

Fellow expats also make great hirers. Chief People Officer and repat Jane Hollman says she now actively looks for Aussie expats to include in recruitment processes. “Having been an expat, I know expats are measured risk-takers, problem solvers and people who are experienced working with diverse teams. They can make great hires for dynamic organisations!” 

insyncnetworkgroup.com

What does being a native New Yorker bring to your work as a chef?
New York is a city filled with some of the best chefs in the world and the competition is tremendous, so you need to be on top of your game. Many say, ‘only the strong survive in NYC’ and it’s true. Starting my career in New York set the tone – I must strive to be the best I can possibly be if I’m to succeed as a chef. 

At what age did you start cooking?
I started cooking at the age of 15 in a small pizzeria. It was a very simple job but it sparked my passion for making great food for guests to enjoy. When I turned 18, I was really challenged as a chef in a small bistro called Joe & Maggies. This was a fantastic experience and took me to the next level. At that stage, I realised I wanted to make it my career. 

How did working in Europe sharpen your technique?
While working in Switzerland under Chef Philippe Rochat, I was exposed to the most magnificent ingredients of each season. Every week we would butcher whole game – this was amazing to me. Having lived and worked in New York, the opportunity to constantly work with the freshest ingredients really sparked a passion for cooking.

When did you first taste Asian flavours ?
I’ve always been curious about different tastes and flavours from around the world. Growing up, I tried new cuisines and I grew fond of Asian spices from a surprisingly young age. I wanted to learn more about the traditional techniques so I made my way over to Asia and learnt from the best. 

Where have you worked in Asia?
In Shanghai I opened CÉ LA VI, focusing on local flavours and applying them to our cuisine at the restaurant. While doing this, I also worked at a Vietnamese restaurant called An Ngon in order to broaden my knowledge of Vietnamese cuisine. In Tokyo, I opened CÉ LA VI, again focusing on local flavours. I supplemented this by spending time in a few restaurants to learn more about local Japanese cuisine, including Il Restaurante with Luca Fantin, Beige with Alain Ducasse, and Totoya Uoshin. I‘ve also worked in Bali, at a restaurant called Batan Waru which specialises in Balinese cuisine. In Bangkok, I did a couple of stints at Nahm under David Thompson, and Bo.lan under Bo and Dylan James in order to learn the authentic techniques of Thai cooking. Finally, I worked in Taipei opening CÉ LA VI and Nha Trang in Vietnam with Chef Michael Bao at Evason Ana Mandara specialising in Vietnamese cuisine. 

Which was the most influential city for your cooking and career growth?
Hong Kong. I opened Café Gray Deluxe in The Upper House hotel with Chef Gray Kunz. We worked closely with local farms, applying fresh, local ingredients to our cuisine.  

When did you come to Singapore and what drew you to the role at CÉ LA VI?
I moved here in 2017, when the opportunity came about to join CÉ LA VI. Following my visit to Singapore and MBS I immediately knew that it was a perfect fit for me. I fell in love with the views from our venue. Having submerged myself in Asian cuisine in Hong Kong from 2009, the opportunity to run a restaurant using modern techniques to showcase Asian flavours was impossible to turn down. 

Tell us about the Sky High Hawker concept and why you launched it at CÉ LA VI?
With the closure of the city due to the impact of the pandemic we wanted to launch an initiative that brought the community together. We invited local chefs and hawkers to cook together, demonstrating the amazingly diverse cuisine available in Singapore. We opened up our restaurant, enabling guests to taste their most loved local dishes while overlooking their city. 

What do you love about Singapore’s hawker culture?
It’s extremely diverse! I love the fact that it’s not just one cuisine with similar taste profiles. You have dishes like laksa, roti prata, kaya toast, chicken rice, fish head curry, sate ayam. There are so many influences, it’s a honeypot of cultures, flavours and cooking techniques, creating a really unique and special heritage. 

Who are Singapore’s hawker treasures?
I love the chicken satay in Makansutra or the tahu gorang (deep fried tofu with peanut sauce) at Old Satay Club

How do you promote sustainable practises?
I work very closely with my purchasing team and purveyors to source not only the best ingredients but also make sure we use ocean friendly seafood. The use of fresh, quality ingredients is essential in cooking. It’s very easy to source great ingredients in Singapore because we have an abundance of products at our fingertips. I do my best to avoid importing products but of course sometimes we have no choice.

Tell us about the 2021 CÉ LA VI menu and how it embraces community?
Our new menu is simple, delicious, and made to share. It’s all about bringing people together, having a fun dining experience in a convivial setting. 

What’s always in your fridge at home?
Thai chilli, my wife is Indonesian and I have to keep her happy!

What’s your favourite cocktail and dinner party dish?
My favourite cocktail is the Old Fashioned. I love preparing large roasts for dinner parties, they’re always a crowd pleaser and my kids love them. 

Anything else you’d like us to know?
As an “Ang Moh” I have the highest tolerance for chilli in all of Singapore! 

Joey’s 3 favourite hawker dishes 

Breakfast: Kaya toast with poached egg with Kopi C Kosong
(coffee with evaporated milk,no sugar)

Lunch: Soy sauce chickenwith rice and ice soursop

Dinner: Grilled skate wing with calamansi and a Tiger beer

celavi.com/ar/singapore