HoReCa and cleaning
Kitchen staff for HoReCa
The venue needed dishwashers, kitchen porters and prep staff. Workin agreed sanitary requirements, the shift schedule, housing and on-site adaptation for the group.
- Industry
- HoReCa
- Roles
- Dishwashers, kitchen porters, prep staff
- Scope
- Sourcing, documents, housing, adaptation
Who had to be hired
- Dishwashers
- Kitchen porters
- Prep staff
Project constraints
- Sanitary requirements and health records
- Evening shifts and weekends
- Work at the venue's pace rather than to a manual
- Language adaptation in the kitchen
01The company's starting position
The kitchen ran on constant overtime: there were not enough support staff, and chefs spent time on work that porters should be doing.
02The Workin approach
Workin described not only the roles but the venue's real pace. Candidates understood the load before starting.
03Sourcing and screening
Candidates with kitchen experience or readiness to learn from day one were selected. Sanitary requirements were explained before paperwork.
04Document route
Beyond permits, Workin handled health records to the required extent.
05Arrival and housing
Housing was chosen with late shift ends and the way back in mind.
06First day at work
The first shifts were accompanied by the coordinator, and a basic glossary of operations helped the group adapt quickly.
07Support after the start
Living and schedule questions were handled by the project coordinator, not by the head chef.
Project outcome
The kitchen received support staff and stopped covering roles with chefs' overtime. Onboarding became a procedure rather than improvisation.
What the employer provides
- Shift schedule and the venue's pace
- Sanitary requirements and workwear
- A mentor in the kitchen
- Approval of housing
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The company name is withheld under confidentiality terms. Figures, timelines and volumes are not published until they are documented.