‘When I hear that customers are coming to the personnel restaurant even on their day off to eat the lasagne I have prepared, I feel I have succeeded in my job,’ says Restaurant Manager Tanja Laaksonen.
The staff of Map Suomi eat every day in the small personnel restaurant that Tanja Laaksonen manages on her own and which is run by Amica. Tanja brings a homely spirit to the restaurant.
‘There is a cosy atmosphere in the open kitchen. There are no rushes during the peak times, now that I have got to know people’s eating habits. Surprising additional orders keep the day interesting – it is good to see how far I can stretch. Satisfied customers inspire me to think about even more creative solutions.’ Tanja really enjoys her job, in which she gets customer feedback every day.
‘I love cooking. It is important that my customers get food they like and that is tasty.’
‘When I joined Fazer, I immediately paid attention to methodicalness, cleanliness and quality. I want to support this professional idea through my work,’ she says.
How does she manage? ‘Nothing is impossible. I never say no. If you are creative in your work and do not get into a rut, your will stay motivated in your job,’ she believes.
The five years in her current job have gone quickly. How does the future seem?
‘I am doing my dream job right now. I can cook good food for happy customers in a homely sized restaurant. But of course I would like to develop my skills.
I would be interested in managerial training. When it comes to thinking about further training and advancing my career, Fazer can offer a variety of opportunities,’ Tanja says.