- Developing unique and cuisine-appropriate menus
- Collaborating with the Restaurant Manager to set item prices
- Staying current on developing trends in the restaurant industry
- Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
- Monitoring inventory and purchasing supplies and food from approved vendors
- Hiring, training and supervising kitchen staff
- Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
- Identifying and introducing new culinary techniques
- Preparing meals and completing prep support as needed
- Expert knowledge of the restaurant or organization’s cuisine
- Advanced culinary skills including food preparation, flavor pairings and other cooking best practices
- Ability to develop unique recipes
- Current knowledge of trends in the restaurant industry
- In-depth knowledge of federal, state and local food handling regulations
- Comfortable training, directing and supervising kitchen staff
- Exceptional leadership skills, including motivation and goal-setting
- Excellent communication and interpersonal skills
- Time management and organization
- 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
-minimum 5 years of experience in gastronomy as a executive chef or shift manager
- 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,
- easy way to experience Lappish nature
