Fish cook jobs in Finland
Fish cooks are responsible for preparing and presenting fish dishes using a variety of techniques. They may also prepare the accompanying sauces and purchase fresh fish for these dishes.
Fish 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 |
Fish 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.
Cut fish or fish parts into fillets and smaller pieces.
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.
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.
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.
Keep the refrigeration and storage of equipment at the correct temperature.
Apply cooking techniques including grilling, frying, boiling, braising, poaching, baking or roasting.
Fish cook - Which skills are useful but not essential?
Make dairy products for use in a dish by cleaning, cutting or using other methods.
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 salad dressings by mixing desired ingredients.
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.
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.
Keep delivered kitchen supplies for future use safely and hygienically according to guidelines.
Provide advice on the available seafood and on ways of cooking and storing it.
The study of the form or morphology of fish species.
Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
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.
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.