Private chef jobs in Finland
Private chefs comply with food and sanitation rules to prepare meals for their employers. They take into consideration the employer’s intolerances to specific ingredients or their preferences and cook the meals in the employer's home. Private chefs may also be asked to organise small dinner parties or other types of celebrations for special occasions.
Private chef - Which skills are essential?
Respond to and communicate with customers in the most efficient and appropriate manner to enable them to access the desired products or services, or any other help they may require.
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.
Knowing and handling a variety of kitchen instruments and equipment. Choosing the right tool for the purpose and the raw material. Trim, peel, and slice products with knives, paring tools, or food cutting tools.
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.
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.
Prepare dishes based on vegetables in combination with other ingredients if necessary.
Prepare soups, hot sauces, cold sauces and dressings.
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.
Communicate with customers and make them feel satisfied.
Apply reheating techniques including steaming, boiling or bain marie.
Cook, bake, decorate and present hot and cold savoury and sweet pastry products, desserts and puddings.
Keep delivered kitchen supplies for future use safely and hygienically according to guidelines.
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.
Prepare fish dishes. The complexity of the dishes will depend on the range of fish used and how they are combined with other ingredients in their preparation and cooking.
Prepare eggs, cheese and other dairy products, combined with other products if necessary.
Prepare meat dishes, including poultry and game. The complexity of the dishes depend on the type of meat, the cuts being used and how they are combined with other ingredients in their preparation and cooking.
Apply cooking techniques including grilling, frying, boiling, braising, poaching, baking or roasting.
Private chef - Which skills are useful but not essential?
Assess nutritional characteristics of food for human consumption for a better healthy diet.
Give instructions to subordinates by employing various communication techniques. Adjust communication style to the target audience in order to convey instructions as intended.
Make pizza dough and topping ingredients like cheese, tomato sauce, vegetables and meat and decorate, bake and serve pizzas.
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.
Provide food at the table whilst maintaining high level of customer service and food safety standards.
Make filled and open sandwiches, paninis and kebabs.
Make salad dressings by mixing desired ingredients.
Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.
The planning, selection, composition and manufacturing of diets for healthy and ill persons.
Prepare and cook special meals, according to the dietary needs or restrictions of the individual or group of people targeted.
Disinfect surfaces in accordance with sanitary standards.
Purchase ingredients, products and tools that are necessary for daily housekeeping activities.
Blend, mix or cultivate ingredients to make reagents or to manufacture food or beverage products and to carry the analysis that goes along with it.
Organise the necessary preparations for catering at special events such as conferences, large parties or banquets.
The types of food allergies within the sector, which substances trigger allergies, and how they can be replaced or eliminated (if possible).
Guarantee the continuous cleanliness of kitchen preparation, production and storage areas according to hygiene, safety and health regulations.
Perform all kinds of kneading operations of raw materials, half-finished products and foodstuffs.
Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety matters according to legislations.
Prepare pasta with the adequate ingredients and the adequate equipment as to conform with the recipe, taste, shape, and aspect according to regulations and customers preferences.
Perform all kinds of mixing operations of raw materials, half-finished products and foodstuffs.
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.
Provide people with food and drink during trip, a flight, an event, or any other occurrence.
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.