[CHEFLINK Case Study Interview: Ginza Onodera Co., Ltd.] Achieving Mismatch-Free Chef Hiring by Transitioning from Spot Work to Full-Time Employment

Sharedine Co., Ltd. (Headquarters: Minato-ku, Tokyo, Representative Director: Hikari Iida, hereinafter 'Sharedine'), which provides the comprehensive service 'CHEFLINK' connecting chefs and restaurant operators, has published a case study. The study showcases how 'Kaiten Sushi Ginza Onodera Kyoto Branch,' operated by Ginza Onodera Co., Ltd. (Headquarters: Chiyoda-ku, Tokyo, President: Yoshitaka Kimura, hereinafter 'Ginza Onodera'), utilized CHEFLINK to achieve full-time hiring after an initial spot work arrangement. ▶︎Click here for the detailed interview https://chef-link.com/business/casestudies/ginza-onodera/ ■ Background of Implementation: Balancing Securing Talent for Store Expansion with Reducing On-Site Burden Mr. Kobayashi, General Manager of Ginza Onodera's Japan Domestic Second Division, was facing challenges in securing chefs who possess both technical skills and on-site adaptability as they proceeded with store operations in multiple areas such as Osaka, Kyoto, and Nagoya. Particularly at the 'Kaiten Sushi Ginza Onodera Kyoto Branch,' operations were run by a small group of elite staff. During busy seasons or sudden staff shortages, they sometimes had to rely on support staff from neighboring stores or Tokyo. However, this not only placed a heavy burden on the supporting staff but also led to increased costs such as travel and accommodation expenses. Under these circumstances, following the successful use of CHEFLINK in another business division of the ONODERA GROUP, which is the parent organization of Ginza Onodera, the 'Kaiten Sushi Ginza Onodera Kyoto Branch' also began utilizing the service. ■ Effects of Implementing CHEFLINK 1. Maintaining on-site quality by utilizing highly skilled chefs on a spot basis. 2. Reducing the shift adjustment burden and psychological stress on managers. 3. Achieving hiring that ensures compatibility with the workplace through spot work. 4. Allowing chefs to confirm the workplace atmosphere, which cannot be understood from a job posting alone. ■ Mr. Yuki Kobayashi, General Manager, Japan Domestic Second Division, Ginza Onodera Co., Ltd. 'Through a fortunate connection, we were able to welcome a chef who had been working for us on a 'spot' basis via CHEFLINK as a full-time employee. Because we were able to observe their aptitude while they actually worked on-site, rather than relying solely on documents and interviews, I feel we were able to achieve ideal employment. Being able to confirm suitability by actually working together is the value of CHEFLINK that traditional hiring methods do not offer.' ■ Ms. Tomiko Fukuyama, Kaiten Sushi Ginza Onodera Kyoto Branch 'For me, spot work via CHEFLINK was not just a temporary job, but an opportunity to decide my next step after determining whether the workplace was a good fit for me. By actually working there, I could experience the overall atmosphere of the restaurant and the people working there.'