The StaffChef training program is an essential innovation for making career changes into the restaurant industry easier

Training Coordinator Lila Hamberg has seen the restaurant industry from every angle — from busser to restaurant manager. Today, she mentors trainees in the StaffChef training program, guiding them hands-on in the kitchen.

Launched in 2022 by StaffPoint and Perho PRO, the StaffChef training program was a great success, leading to a continuation of the project. Applications for the new program are now open, with 20 spots available for aspiring cooks. This fall, the program is expanding to Tampere.

The StaffChef program is a unique, collaborative training concept. Participants sign a permanent employment contract with one of the partner companies and receive a salary from day one. They can also complete an official restaurant industry qualification at Perho through an apprenticeship.

A mentor helps trainees succeed

A new element in the program is the StaffPoint mentor, who supports both learners and partner companies throughout the process. Acting as mentor, Lila Hamberg brings nearly 30 years of experience in the restaurant field. She guides trainees on-site at restaurants, coordinates development work, and ensures smooth cooperation between all parties.

The mentor’s role has proven invaluable, as questions often arise on both sides. Lila ensures everyone knows they can turn to her at any time.

“Both the trainees and companies have found it extremely helpful to have one dedicated contact person. Everyone knows who to call, no matter the issue. My job is to safeguard the learner’s success, and if challenges arise, we solve them together,” says Lila Hamberg.

StaffChef 2.0 – improved and expanded

The spring edition of the program builds on the success of the first round. The intensive training phase has been extended from three to four weeks, adding more hands-on practice.

During the intensive phase, participants learn the industry’s core standards, safety and responsibility requirements, and acquire practical cooking skills. They also complete hygiene passport certification and training in food safety, special diets, and cleaning practices.

After this phase, the 11-month on-the-job training period enables participants to work independently as cooks and valuable members of kitchen teams.

A new feature is that partner companies now participate in the recruitment process, influencing student selection and even interviewing candidates.

Bringing motivated new talent to the restaurant industry

Partner companies’ commitment is essential, as trainees are often new to the field and need on-the-job guidance. However, the investment pays off, companies can shape enthusiastic newcomers into skilled, loyal employees who match their culture and needs. The StaffChef training program is helping to attract much-needed new professionals into the hospitality industry, people who may have long dreamed of working in kitchens but lacked the opportunity until now.

StaffChef training program receives praise from both students and partner companies

The StaffChef training program has proven to be an important innovation in making career changes easier. It has received excellent feedback from both participants and partner companies alike. One of the trainees, Miko Mattila, could hardly believe that a paid training program like this was even possible.

“I enjoy my work and the environment, and I feel I’m constantly improving – little by little. It’s a skill that requires a lot of repetition,” says Miko Mattila, who works at the Hilton Airport Hotel restaurant.

Scandic Hotels was among the first companies to join the program, recognizing its potential to attract and grow new restaurant professionals.

“In the hospitality industry, there are countless opportunities for different career paths and growth stories. Through brave new initiatives like this, more people can become part of them. We’ve found amazing new team members through the program. As always when trying something new, we’ve learned by doing. Our collaboration with StaffPoint has been open and smooth, which has really helped us move forward,” says Emilia Sarkia, HR Manager at Scandic Hotels.

HOK-Elanto’s Restaurant Division HR Manager, Satu Vennala, emphasizes the importance of collaboration between different stakeholders. She believes the StaffChef training is a great example of open-minded cooperation.

“The world has changed, and old methods are no longer enough. It’s important to try new ways to attract future talent to the industry – and judging by the number of applicants, this program clearly succeeded in reaching its target audience.”

Does your company want to develop the restaurant industry and attract new talent to the field? Get in touch.