Head pastry chef jobs in Finland
Head pastry chefs manage pastry staff and ensure the preparation, cooking and presentation of desserts, sweet products and pastry products.
Head pastry chef - Which skills are essential?
Preserve impeccable personal hygiene standards and have a tidy appearance.
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.
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.
Embellish pastry for special occasions such as weddings and birthdays.
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.
Manage revenues, including deposit reconciliation, cash handling, and delivery of deposits to the bank.
Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.
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.
Dispose waste in accordance with legislation, thereby respecting environmental and company responsibilities.
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.
Develop new desserts that match with items on the current food and beverage menus.
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.
Preserve health, hygiene, safety and security in the workplace in accordance with relevant regulations.
Schedule long term objectives and immediate to short term objectives through effective medium-term planning and reconciliation processes.
Try to value the amounts and costs of required supplies such as of food items and ingredients.
Prepare pastry for special occasions such as weddings and birthdays.
Keep the refrigeration and storage of equipment at the correct temperature.
Oversee stock levels, paying attention to expiry dates to diminish stock loss.
Monitor medium term schedules with budget estimations and reconciliation on a quarterly basis.
Apply cooking techniques including grilling, frying, boiling, braising, poaching, baking or roasting.
Oversee the correct use of kitchen equipment, such as knives, colour coded chopping boards, buckets and cloths.
Head pastry chef - Which skills are useful but not essential?
Make, decorate and present hot and cold canapés and cocktails. The complexity of the products will depend on the range of ingredients used, how they are being combined and their final decoration and presentation.
Keep in reserve raw materials and other food supplies, following stock control procedures.
Offer recommendations to guests on meal and drink items available for special events or parties in a professional and friendly manner.
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.
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.
Monitor surveillance equipment to observe what people are doing in a given area and ensure their safety.
Cook, bake, decorate and present hot and cold savoury and sweet pastry products, desserts and puddings.
Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.
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.
Design decorative food displays by determining how food is presented in the most attractive way and realising food displays in order to maximise revenue.
Organise recipes with regards to taste balance, healthy eating and nutrition.
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.