This year's 'Chiefs' team consists of aspiring system gastronomy specialists, hotel management specialists, restaurant specialists, chefs, and commercial apprentices. The apprentices from the second and third year of their training have developed their own concept over the past months, made numerous decisions, and independently organized all preparations – from menu planning to work schedules to decorations, giveaways, and guest activities. They are supported by experienced coaches from the operations and specialist departments who provide advice when needed. 'Our apprentices have shown enormous initiative over the past months and have developed a clear sense of what it means to run a business,' says Christina Kern, Project Manager for Chiefs for a Week and HR Business Partner Young Talents at SV Group.
Culinary Concept Connects Gastronomy with Elements
Under this year's slogan 'Byte the food, taste the mood, feel the elements', the apprentices have designed a culinary concept that assigns each day of the week a different element: Earth, Water, Fire, and Air – complemented by a fifth element, the apprentices themselves. This highlights their role as young hosts. The concept will be implemented at the five moods restaurant in Zug, where up to 1,000 guests are expected on Tuesday. For the apprentices, the project week means not only practical experience but also a great deal of responsibility. 'I look forward to running a restaurant with many young people as a team and being able to take on such a big responsibility,' says Delia, an apprentice system gastronomy specialist EFZ.
Hands-On Training for Future Industry Professionals
Well-trained professionals are crucial for the future of the gastronomic and hotel industry. As a leading gastronomy and hotel management group in Switzerland, SV Group has been consistently investing in the training of its apprentices for many years. With the annually implemented project 'Chiefs for a Week', the company offers its budding talents the opportunity to take on practical responsibility and prove themselves independently in a gastronomic operation. The project week is an integral part of the training and demonstrates how contemporary and diverse the promotion of future industry professionals is designed.