Food service worker jobs in Finland
Airline food service workers prepare food and serve customers. They prepare simple dishes to be used in places that serve food such restaurants, cafetarias, hotels, hospitals and ensure that kitchen operations run smoothly and efficiently.
Food service worker - Which skills are essential?
Adhere to the Control of Substances Hazardous to Health (COSHH) procedures for activities that involve hazardous substances, such as bacteria, allergens, waste oil, paint or brake fluids that result in illness or injury.
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
Understand foodborne illnesses and poisoning as to prevent public health problems.
Keep in reserve raw materials and other food supplies, following stock control procedures.
Make use of various types of communication channels such as verbal, handwritten, digital and telephonic communication with the purpose of constructing and sharing ideas or information.
Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.
Preserve, review, and evaluate existing food specifications such as recipes.
Disinfect kitchen equipment, utensils and other facilities such as trolleys and hot cupboards.
Ensure a clean working space according to hygienic standards in the food processing industry.
The types of food allergies within the sector, which substances trigger allergies, and how they can be replaced or eliminated (if possible).
Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.
Food service worker - Which skills are useful but not essential?
Apply the principles and rules that govern the activities and processes of an organisation.
Prepare meals and drinks according to the menu specifications of an airline company.
Adapt a flexible approach to occuring problems in the process of creating food and beverages.
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.