Integration decreases staff shortages

Challenges in hiring foreign workers

Hiring individuals from different cultures offers numerous advantages. They are often highly motivated to work. They are dedicated to supporting the company. However, to do this, they must overcome several challenges. These include:

• Language barriers: communicating with kitchen staff and guests can be difficult. Completing health and safety training is also not easy for foreign workers.
• Cultural differences: differences in work and communication styles can lead to misunderstandings.
• Legal conditions: the employment of foreign workers is tightly regulated by law. They need permission to access the German labour market. (Source: Bundesagentur für Arbeit)

In our ‘Good question...’ section, star chef Stefan Hummel, restaurant owner Daniel Nawenstein and catering consultant Kerstin Rapp-Schwan discuss the additional challenges restaurateurs face beyond the shortage of skilled workers:

Integrating employees with foreign roots

In many cases, employing migrants involves hiring people who have recently arrived in the country, often along with their entire family. Employers can help them feel at home in their new surroundings. The key term here is ‘welcome culture’. This means that they also support their new employees outside of work. Everyone needs a place to live and that’s not always easy to find. People arriving in Germany also have to navigate various authorities. The language barrier alone poses a significant challenge for newcomers. This makes it even more important for employers to provide support by offering to accompany, translate and advise during this process. Families arriving in Germany are looking for kindergartens and schools for their children. Employers can assist by recommending or contacting the relevant facilities.

Kreuzberger Himmel employs refugees

The Kreuzberger Himmel, established by the ‘Be an Angel’ association as a flagship project, is a prime example of how to integrate foreign employees into the hospitality industry. Only individuals with refugee experience work at the restaurant in Berlin. ‘Many of them have faced war and violence. They want to build a peaceful future for themselves in Germany, which presents a huge opportunity for us’, says Andreas Tölke, managing director of Kreuzberger Himmel. ‘We provide our employees with assistance and support where needed. Navigating the complex German bureaucracy alone as a refugee is nearly impossible.’

The association also helps other hospitality businesses hire individuals with a migration background. ‘Many lack the time and knowledge’, Andreas emphasises. ‘We assist with the onboarding process and advise on funding or support measures, such as learning the language.’ Language skills are essential, as most people working at Kreuzberger Himmel have little or no German when they first start. ‘Taking orders can take a few minutes initially’, Andreas explains. ‘But our guests understand the concept and support it. Many even regard Kreuzberger Himmel as a new family.’

Restaurant Papaya in Berlin has a diverse workforce

The family business Papaya in Berlin also hires individuals with a migration background. Chefs from Thailand prepare the authentic dishes in the Thai restaurants. ‘We recruit the chefs in Thailand and then bring them to Berlin’, explains managing director Michael Näckel. Before the chefs can start, they have to clear a few bureaucratic hurdles. Once all the formalities have been completed and Papaya has flown the chefs to Berlin, they live in flats provided by the restaurant. ‘Caring and appreciation are essential. We all know that finding accommodation in Berlin is anything but easy’, says Michael. ‘Our restaurant managers handle registrations and other formalities, such as residence permits and opening a bank account.’ It’s a complex and time-consuming process, but Michael knows the investment is worthwhile. Another hurdle is that, by law, the chefs are only permitted to work in Germany for four years. They are then not allowed to return for three years. ‘This rule complicates things for us. By that point, the chefs are usually well integrated, do a great job and want to stay in Germany. But unfortunately, we have to let them go after four years.’

Papaya employs not only Thai chefs but also service and kitchen staff from India, Pakistan, Laos, Vietnam and Ghana. ‘We are a mixed bunch. We love working together’, says a delighted Michael. Many have only basic German, and some are illiterate. ‘The main chefs can read and write. But others who came to Germany through marriage or family reunification, for example , and only attended school for a very short time in their home country, can’t read and write’, says Michael. For Papaya, illiteracy is a challenge, not a barrier. ‘Employees are valuable individuals, regardless of their literacy skills. We find tasks for them, train them and provide support. We need these people!’

Working safely with HoReCa Hero

Employers in all sectors are required to ensure the health and safety of their staff. This is why, for example, illiterate individuals are not initially permitted to do any cleaning work at Papaya. They can’t read the information on the hazard notices regarding the corrosive or toxic substances that cleaning agents may contain. ‘That's why they are only allowed to handle the cleaning agents once they have been properly taught how to use them safely,’ says Michael. In the hospitality industry, there are also industry-specific training courses on food hygiene and infection control that must be carried out regularly by law. But how can foreign employees participate if they do not yet have a sufficient grasp of German? This is where HoReCa Hero, the training programme for onboarding and compliance in the hospitality and hotel industry, comes into play. It provides officially approved, fair and effective employee training in 18 languages. From fire protection to hygiene and occupational safety.

The hospitality industry is affected not only by staff shortages but also by gender stereotypes. The interview shares the thoughts of star chefs Julia Komp and Daniel Gottschlich on this topic: