Portrait of Alex and Raphaël, warehouse and logistics operators at Kaempff-Kohler

“The line between order and disorder lies in logistics”

(Sun Tzu – military theorist – 6^th century BC)

It is a cold morning on the delivery dock, behind the Kaempff-Kohler production workshops in the Niederanven Business Park.

Alex and Raphaël, wearing the company’s jackets and caps (work uniform required), are busy on the outdoor platform where the company’s 3 trucks and 2 vans wait patiently.

The warehouse and logistics operators are preparing a delivery for a reception taking place early this evening.

Alexandre Blaes is originally from Guénange, just across the border. Married and a father of four, he started as a dishwasher at Kaempff-Kohler in late 2023. Since then, he has worked his way up.

“Even before this, I worked in the restaurant industry, including as a waiter. Catering is different. Several diverse professions must work together to achieve the desired result. I enjoy helping out and working as a team,” he says.

Raphaël Rodrigues has been on a trial contract since December 2024. This is his second job.

“I really like it,” says the young man, who is somewhat familiar with the company having worked as a student at BREAKK.

Arriving in the middle of the end-of-year rush, his conclusion was quickly reached:

“There is always something to do; my days are very full. Sometimes it’s a race against the clock, but it’s a positive stress. I like the diversity and the challenge,” says the rookie, who is happy to listen to the advice of his more experienced senior colleague.

The work of logistics staff is a vital link in catering and in supplying the company’s shops and restaurants. Hours vary depending on events – Saturdays are rarely free.

Every morning at 6:00 AM, the company’s four sites are supplied with fresh goods, and very often the shops reorder products during the day.

“We prepare the equipment for events and shops based on a roadmap, which includes all the details on the equipment, the people involved, and the schedule,” Alex explains. These sheets are drawn up by the catering department and the production labs.

“There are schedules to respect and the goods transported are often fragile. Our responsibility is to ensure everything arrives safely and in impeccable condition. The setup is then handled by the head waiters, servers, or shop managers.”

“Since I started working here, I’ve put on weight,” whispers Alex, who appreciates good food.

Raphaël looks him up and down and smiles. The two get along well. But they have no time for small talk; their load is waiting and they want tonight’s customers to be served properly and on time.