To manage seasonal staffing peaks, Pumpstation Gastro GmbH relies on international talent. Two chefs from Tunisia are strengthening the team at Restaurant Kreuz in Zug. For the administrative permit procedures, businesses should allow around six weeks' lead time. Those who know their own seasonal cycle can build this step into their planning without difficulty.
Language and cultural matters require attention and investment at the start, but they pay off in the long run. The head chef now describes one of the new team members as one of the strongest people in the kitchen. "It's a win-win situation. The programme helps us fill acute gaps in the kitchen, while the employees gain valuable experience," says Seraina Kolli, Head of HR at Pumpstation Gastro GmbH. A further collaboration for the coming season is already being planned.
At Hotel & Golfrestaurant aarau-WEST AG, the verdict is equally positive. Walid Fatnassi, a chef from Tunisia, is currently strengthening the kitchen brigade there. "We have found Walid to be a very decent, reliable employee. Working with him is a pleasure, we greatly appreciate his positive attitude, and we clearly regard the appointment as a success," says Director Fabian Muntwyler.
New ways of working and language barriers call for patience at the beginning, and that is part of the process. Walid Fatnassi meets this with remarkable flexibility and continues to develop. His commitment noticeably takes the pressure off the team.
Openness and a structured onboarding process make the difference. Those willing to invest in the start find in the Young Professionals Agreement an effective answer to (seasonal) staffing needs, while at the same time giving young professionals from Tunisia the opportunity to gain experience and later put their knowledge to use back home.
Would you like to know how international professionals can strengthen your company? You will find all the information on working with us on the PERSPECTIVES website.