Hospitality & HoReCa Staffing
Kitchen, housekeeping and front-of-house personnel for hotel groups and catering operators, screened against the service standard the property actually runs.
Skill & Qualification Requirements
Qualified kitchen and service personnel tailored to meet the operational and service quality standards of international hotel chains, commercial catering, and restaurant groups.
Verified Certifications
- HACCP food hygiene & safety certification
- Sanepid equivalents
- Level 2 Food Hygiene
Technical Control & QA
- Professional culinary/hospitality diplomas (NVQ/EQF equivalents)
- Verified English/German language proficiency
- Professional reference audits
Compliance & Work Permit Processing
HoReCa placements depend heavily on correct occupational coding; classification is confirmed with the employer before filing.
Qualification recognition
Culinary and hospitality diplomas are evaluated for recognition in the destination market and supplemented with practical evidence where formal recognition is unavailable.
Permit category selection
Hospitality roles are filed under the correct occupational classification, a frequent cause of refusal when handled generically.
Onboarding into brand standards
Arrival briefing aligned with the operating procedures of the property, so integration is a shift rather than a project.
Request Hospitality & HoReCa Staffing
Tell us the target market, role profile and expected volume. Our advisory desk responds with the applicable engagement framework and an indicative legalization timeline.
