Cook jobs in Finland
cooks are culinary operatives who are able to prepare and present food, normally in domestic and institutional environments.
Cook – how much is the pay in Finland?
What the trade paid in 2024
| Median | 16.61 €/h |
|---|---|
| Bottom tenth | 13.37 €/h |
| Top tenth | 22.27 €/h |
| Employees | 37,806 |
Pay by sex, 2024
| Sex | Median | Employees |
|---|---|---|
| Women | 16.49 €/h | 23,506 |
| Men | 16.86 €/h | 14,300 |
The agreement's pay groups
| Group | When | €/h |
|---|---|---|
| 2 | Cafés, fast-food restaurants and restaurants with no alcohol licence or up to 5.5% ABV | 12.21 €Minimum wage |
| 3 | Staff and canteen restaurants with no alcohol licence or up to 5.5% ABV | 12.97 € |
| 4 | Restaurants licensed to serve alcohol above 5.5% ABV | 13.70 € |
Cook – is there work in Finland?
Vacancies and jobseekers, August 2026
| Vacancies open on the calculation date | 801 |
|---|---|
| Registered unemployed jobseekers | 6,924 |
| Registered unemployed jobseekers for each vacancy | 8.6 |
Cook - Which skills are essential?
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
Command products from relevant suppliers to get convenient and profitable products to purchase.
Keep in reserve raw materials and other food supplies, following stock control procedures.
Accept the delivery of ordered kitchen supplies and make sure everything is included and in good condition.
Apply food preparation techniques including the selecting, washing, cooling, peeling, marinating, preparing of dressings and cutting of ingredients.
Dispose waste in accordance with legislation, thereby respecting environmental and company responsibilities.
Function confidently within a group in hospitality services, in which each has his own responsibility in reaching a common goal which is a good interaction with the customers, guests or collaborators and their contentment.
Leave the kitchen area in conditions which follow safe and secure procedures, so that it is ready for the next shift.
Apply reheating techniques including steaming, boiling or bain marie.
Apply culinary finishing techniques including garnishing, decorating, plating, glazing, presenting and portioning.
Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.
Guarantee the continuous cleanliness of kitchen preparation, production and storage areas according to hygiene, safety and health regulations.
Preserve health, hygiene, safety and security in the workplace in accordance with relevant regulations.
Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
Keep the refrigeration and storage of equipment at the correct temperature.
Apply cooking techniques including grilling, frying, boiling, braising, poaching, baking or roasting.
Cook - Which skills are useful but not essential?
Make dairy products for use in a dish by cleaning, cutting or using other methods.
The science that investigates the various substances and nutrients (proteins, carbohydrates, tannins, anthocyanins, vitamins, and minerals) and their interaction in food products.
Cut fish or fish parts into fillets and smaller pieces.
Make meat products for use in a dish by cleaning, cutting or using other methods.
Determine nutritional properties of food and label products appropriately if required.
Make saucier products for use in a dish by cleaning, cutting or using other methods.
Adhere to set portion sizes by cooking meals according to standard food portion sizes and recipe specifications.
Make filled and open sandwiches, paninis and kebabs.
Make salad dressings by mixing desired ingredients.
Prepare seafood dishes. The complexity of the dishes will depend on the range of seafood used and how they are combined with other ingredients in their preparation and cooking.
Make bakery products such as bread and pasta by preparing dough, using proper techniques, recipes and equipment to achieve ready bakery items, combining with other products if necessary.
Ensure proper handling, storage and disposal of cleaning chemicals in accordance with regulations.
Prepare dishes based on vegetables in combination with other ingredients if necessary.
Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.
Prepare soups, hot sauces, cold sauces and dressings.
The planning, selection, composition and manufacturing of diets for healthy and ill persons.
Process of all marine finfish, crustaceans, molluscs and other forms of aquatic life (including squid, sea turtle, jellyfish, sea cucumber, and sea urchin and the roe of such animals) other than birds or mammals, harvested for human consumption.
Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.
Make vegetable products, such as vegetables, pulses, fruits, grains and mushrooms for further use in dishes.
Cook, bake, decorate and present hot and cold savoury and sweet pastry products, desserts and puddings.
Keep delivered kitchen supplies for future use safely and hygienically according to guidelines.
Get ready for serving snacks and sandwiches or heat up ready-made bar products if requested.
Provide advice on the available seafood and on ways of cooking and storing it.
The industry of prepared meals and dishes, the manufacuring processes, the technology required for manufacturing, and the market that it targets.
The study of the form or morphology of fish species.
Plan and implement a personalised diet plan to best improve an individual's body movement.
Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the performance of individuals and groups in organisational settings.
Prepare eggs, cheese and other dairy products, combined with other products if necessary.
Design decorative food displays by determining how food is presented in the most attractive way and realising food displays in order to maximise revenue.
Prepare meat dishes, including poultry and game. The complexity of the dishes depend on the type of meat, the cuts being used and how they are combined with other ingredients in their preparation and cooking.
Control that all order details are recorded, that faulty items are reported and returned and that all paperwork is received and processed, according to the purchasing procedures.
Make egg products for use in a dish by cleaning, cutting or using other methods.
Make flambeed dishes in the kitchen or in front of customers while paying attention to safety.