Task for the cook will be:
- preparing lunches (from Monday to Friday, occassionally in weekends);
- serving lunch in the buffet form (looking to supply food constantly and keep it full-bodied);
- serving courses ordered by customers from the menu (startes, main course, deserts, pizzas, burgers);
- forearming production for lunches and menu courses;
- proper husbandry of foodstuffs;
- caring about products freshness and handling food`s expiry dates (fresh and reducing production wastage);
- the responsibility of the accessibility of products (assisting actively in missing products ordering);
- keeping the places of work in order and in cleanliness;
- cooperation with other cooks and the head cook;
- ability to work in a team,
- independence and responsible approach to work,
- creativity and ingenuity,
- creating new menu items,
- knowledge and compliance with the HACCP system,
- punctuality,
- passion and love for cooking, experience in working as an independent cook, sanitary and epidemiological books,
- readiness to shift work also on holidays and weekends,
- working launguage is English
- education in the field of HORECA,
- know how about international cuisine,
- experience in restaurant field,
- self-imposed
- learning better local Finnish and Lapish cuisine,
- possibility of learning Finnish language,
- food and drinks during work free of charge.
