Chef de Partie (specialization in fermentation)

Chef de Partie / Cook (specialization — fermentation)

Job Description
Boreal Helsinki Oy is looking for a Chef de Partie cook with at least 3 years of practical experience with controlled fermentation processes and the production of fermented products for restaurant cuisine and the production of fermented products for restaurant cuisine. The role includes producing fermented components for the menu, controlling hygiene and documentation of fermentation processes, and participating in the development of dishes using fermented ingredients.

Main Responsibilities

Production and maintenance of the fermentation direction of the kitchen (for example: koji, miso, shoyu, shio, tamari, peaso, kombucha, water kefir, ginger bug, amino, nato and other fermented products)
Control of fermentation processes in compliance with strict hygiene standards, temperature control, and maintaining documentation
Preparation of fermented components for the seasonal menu and development of new dishes (R&D)
Working in the Chef de Partie role at different kitchen stations
Participation in dish cost calculation and optimization of profitability (GP) together with management, conducting inventories
Maintaining allergen documentation and allergen matrices of dishes
Working with digital inventory and ordering systems
Training and supporting junior cooks, monitoring station standards during service
Maintaining food safety, cleanliness, and kitchen organization standards

Requirements (mandatory)

Minimum 8–10 years of professional experience working in a restaurant kitchen
Proven practical experience with modern fermentation techniques in a professional kitchen
Proven experience producing fermented products such as koji, miso, shoyu, kombucha and kefir for use in the menu
Experience managing fermentation processes including hygiene, documentation, and long fermentation cycles
Participation in dish cost calculation and optimization of profitability (GP) together with management, conducting inventories
Experience maintaining allergen documentation (allergen folders / allergen matrix)
Experience working with inventory and ordering systems
Ability to work at different kitchen stations
Ability to control work at ones station during service and help train junior cooks

Language Requirement

Conversational level of English is required.

Tagged as: Hotel, catering & tourism industry, Industrial production & manufacturing