A workplace instructor is turning StaffChef trainees into professional chefs

The StaffChef Training Programme – A New Pathway to Becoming a Chef

The StaffChef training programme offers a completely new route to becoming a chef, where learning takes place directly in the workplace under the guidance of an experienced instructor.

Workplace Instructor Ensures the Growth and Development of Trainees

HOK-Elanto’s restaurants Spaghetteria and Rosso, located in Iso Omena, Espoo, are participating as StaffChef partners, training new chefs for the restaurant industry. The workplace instructor for trainees in these restaurants is Head Chef Jani Laitinen, whose role is to turn new recruits into skilled chefs for HOK-Elanto’s restaurant network.

Laitinen has an extensive background in the restaurant industry. A graduate of Perho Culinary School, he has since worked in several HOK-Elanto restaurants, progressing rapidly from line cook to shift supervisor and finally to head chef. He has served as a workplace instructor since 2017, during which time he has trained a wide range of new professionals for the restaurant field.

Multiple Factors Behind a Successful Training Experience

According to Laitinen, effective training and coaching require professionalism, the ability to guide and motivate, good people skills, and the capacity to work with different kinds of individuals. However, the most important factor is treating trainees with humanity, providing constructive feedback, and maintaining open communication.

Laitinen’s training method is simple yet effective: he meets each trainee at their current level, and they progress together step by step, gradually increasing the level of challenge. His approach clearly works — even trainees with little or no prior experience in the field have quickly learned the skills required for a professional chef’s role.

Laitinen believes that the key factors behind successful training are the trainee’s attitude, motivation, willingness to learn, and ability to receive feedback.

Gradually Raising the Level of Challenge

Laitinen always begins with a one-week orientation period for each new employee, allowing them to become familiar with the daily routines, work environment, and team without unnecessary stress or pressure. After the orientation, the trainee starts learning about ingredients and recipes and begins preparing dishes served in the restaurant.

According to Laitinen, onboarding plays a crucial role in the success of the training: “You need to invest in orientation and give the trainee time to learn. Good onboarding will definitely pay off later,” he assures.

Laitinen lists tolerance for pressure and lack of confidence as the most common challenges for new trainees, but these improve naturally through experience and practice.

“It’s important to find the personality behind the trainee, to recognise their strengths and weaknesses, and to build the training approach around them,” Laitinen emphasises.

A Low-Threshold Entry into the Restaurant Industry

Laitinen is currently mentoring Avi Bhattacharjee, a StaffChef trainee originally from India. Avi’s training has lasted for six months, during which he has learned a great deal about the restaurant industry and the profession of a chef.

“When I first came here, I didn’t have much experience in the restaurant field. At first, I was very shy, but everyone welcomed me warmly, and gradually my confidence has grown. Nowadays, I rarely need to think about how to do something, it just comes naturally,” Avi says about his development.

Laitinen also praises Avi as a trainee: “Avi is doing extremely well. He constantly asks for feedback and expects more from himself all the time. His colleagues also speak very highly of him as a great teammate and a hardworking employee.”

Do you dream of becoming a chef, but for one reason or another, changing careers hasn’t been possible? The StaffChef training program offers an excellent opportunity to qualify as a chef quickly and without financial risk.