Cook / Demi Chef de Partie

The employees principal duties consist of preparing and executing dishes independently using professional cooking techniques. The work includes hot kitchen cooking, fresh pasta and sauce preparation, maintaining consistency and quality of dishes, ensuring hygiene and food safety in accordance with HACCP guidelines, organizing daily mise en place, and working as part of the kitchen team during service. Before commencing work, all required health checks, including a salmonella test, will be completed in full compliance with Finnish regulations.

Tagged as: Hotel, catering & tourism industry