Career Change into Swiss Gastronomie: Opportunities for 50+
The shortage of skilled workers in the Swiss gastronomy and hospitality sector is acute. For many businesses, finding enough staff is a daily challenge. This opens up a unique opportunity for career changers – especially for experienced individuals over 50. Learn here why a fresh start in this industry makes sense right now and what you should keep in mind.
Why Gastronomie Relies on Career Changers
The demands in gastronomy have changed. Technical know-how naturally remains important, but more and more businesses are recognizing that soft skills – such as reliability, communication skills, stress resistance, and interpersonal skills – are often harder to find than purely practical craft skills.
Individuals with extensive life and professional experience bring precisely these qualities to the table. Whether you previously worked in the commercial sector, in healthcare, or in retail: the ability to remain calm in stressful situations and interact warmly with guests is universally valuable.
Tips for a Successful Start
- Honest self-assessment: Gastronomie is physically and mentally demanding. Standing for long periods and irregular working hours are the norm. Be aware of what you are getting into.
- Start small: Do not expect a management position right away. An internship or a part-time temp position can be ideal entry points to get to know the operations.
- Adapt your CV: Highlight your transferable skills in your CV. Show that you are resilient and enjoy working in a team.
- Take advantage of further training: There are numerous courses (e.g. from GastroSuisse) aimed specifically at career changers that teach basic hygiene standards (GHP) or service rules.
How PARAT Helps You Make the Switch
A career change requires a CV that presents your previous experience in a new light. A standard CV is often not enough here.
With the CV Wizard from PARAT, you can specifically highlight your soft skills and relevant experience that are important for gastronomy. This way, you immediately show potential employers why you are the right choice – even without a traditional background in gastronomy. You can also find further tips in our guide on how to optimally present soft skills in your CV.
Conclusion: Courage for a Fresh Start
A career change into gastronomy, especially at the age of 50+, requires courage. But current market conditions in Switzerland are as favorable as rarely before. Those who bring reliability, interpersonal skills, and a good dose of commitment will often find open doors and appreciative employers.
