Head chef jobs in Finland
Head chefs manage the kitchen to oversee the preparation, cooking and service of food.
Head chef - Which skills are essential?
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
Plan, monitor and report on the budget.
Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.
Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.
Guarantee coordination and supervision of cleaning and maintenance of kitchen equipment.
Fix the prices of main course dishes and other items on the menu. Ensure that they remain affordable within the organisation's budget.
Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.
Apply food preparation techniques including the selecting, washing, cooling, peeling, marinating, preparing of dressings and cutting of ingredients.
Ensure proper handling, storage and disposal of cleaning chemicals in accordance with regulations.
Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.
Follow trends in cooking and eating out by monitoring a range of sources.
Provide support and advice to customers in making purchasing decisions by finding out their needs, selecting suitable service and products for them and politely answering questions about products and services.
Oversee the quality and safety of food served to visitors and customers according to food standards.
Leave the kitchen area in conditions which follow safe and secure procedures, so that it is ready for the next shift.
Undertake ordering of services, equipment, goods or ingredients, compare costs and check the quality to ensure optimal payoff for the organisation.
Apply reheating techniques including steaming, boiling or bain marie.
Plan staff time and shifts to reflect the demands of the business.
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
Apply culinary finishing techniques including garnishing, decorating, plating, glazing, presenting and portioning.
Oversee a hospitality revenue by understanding, monitoring, predicting and reacting to consumer behaviour, in order to maximise revenue or profits, maintain budgeted gross profit and minimise expenditures.
Preserve health, hygiene, safety and security in the workplace in accordance with relevant regulations.
Try to value the amounts and costs of required supplies such as of food items and ingredients.
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.
Oversee stock levels, paying attention to expiry dates to diminish stock loss.
Apply cooking techniques including grilling, frying, boiling, braising, poaching, baking or roasting.
Organise recipes with regards to taste balance, healthy eating and nutrition.
Oversee the correct use of kitchen equipment, such as knives, colour coded chopping boards, buckets and cloths.
Head chef - Which skills are useful but not essential?
Monitor formal or official viewings and examinations in order to regularly test and inspect property and equipment.
Determine potential suppliers for further negotiation. Take into consideration aspects such as product quality, sustainability, local sourcing, seasonality and coverage of the area. Evaluate the likelihood of obtaining beneficial contracts and agreements with them.
Prepare savoury and sweet pastry products, combining with other products if necessary.
Persuade customers to buy additional or more expensive products.
Offer recommendations to guests on meal and drink items available for special events or parties in a professional and friendly manner.
Generate innovative and creative ideas to come up with new recipes, preparations of food and beverages and new ways to present the products.
Perform great attention to all steps in the creation and the presentation of a qualitative product.
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.
Predict how the business will perform in future, potential expenditures and revenues to project situations for future periods
Reach an agreement with the supplier upon technical, quantity, quality, price, conditions, storage, packaging, send-back and other requirements related to the purchasing and delivering process.
Schedule long term objectives and immediate to short term objectives through effective medium-term planning and reconciliation processes.
Design decorative food displays by determining how food is presented in the most attractive way and realising food displays in order to maximise revenue.
Monitor medium term schedules with budget estimations and reconciliation on a quarterly basis.
Monitor issues that arise between the parties involved in a contract and provide solutions in order to avoid lawsuits.
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 flambeed dishes in the kitchen or in front of customers while paying attention to safety.