Pastry chef jobs in Finland
Pastry chefs are responsible for preparing, cooking and presenting desserts, sweet products and bakery products.
Pastry chef - Which skills are essential?
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
Prepare savoury and sweet pastry products, combining with other products if necessary.
Keep in reserve raw materials and other food supplies, following stock control procedures.
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.
Generate innovative and creative ideas to come up with new recipes, preparations of food and beverages and new ways to present the products.
Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.
Dispose waste in accordance with legislation, thereby respecting environmental and company responsibilities.
Keep the highest possible customer service and make sure that the customer service is at all times performed in a professional way. Help customers or participants feel at ease and support special requirements.
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.
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.
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.
Command products from relevant suppliers to get convenient and profitable products to purchase.
Fix the prices of main course dishes and other items on the menu. Ensure that they remain affordable within the organisation's budget.
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.
Undertake ordering of services, equipment, goods or ingredients, compare costs and check the quality to ensure optimal payoff for the organisation.
Cook, bake, decorate and present hot and cold savoury and sweet pastry products, desserts and puddings.
Plan staff time and shifts to reflect the demands of the business.
Guarantee the continuous cleanliness of kitchen preparation, production and storage areas according to hygiene, safety and health regulations.
Design decorative food displays by determining how food is presented in the most attractive way and realising food displays in order to maximise revenue.