Cold buffet manager
Cold buffet managers specialise in planning, preparing and presenting cold food. They may work in cruise ship or hotel restaurants, for example. The profession requires knowledge of ingredients, an independent approach to work, and competence in food presentation.
Restaurants.
Cold buffet managers are food experts whose most important task is planning and preparing the serving of cold food. Attractive food presentation requires a good visual eye. Cold buffet managers should have a thorough understanding of the correct storage and shelf life of food. In order to be able to cater for special diets, you need competence related to food allergies. You should also be able to make use of various seasonal products.
The job requires an independent approach to work, collaboration skills, and attention to detail. You must also be able to receive feedback. Hygienic work practices are a prerequisite if you want to work as a cold buffet manager.
Food and detergent allergies may prevent you from working as a cold buffet manager.
At upper secondary level, you can complete a vocational qualification in restaurant and catering services (cook). After gaining some work experience, you can go on to complete a further vocational qualification in food services. The qualification can also be completed through an apprenticeship.
Persons who in their work handle unpackaged and perishable foods on food premises must confirm their hygiene proficiency with a Hygiene Passport. Hygiene Passport Tests are arranged by Hygiene Passport Examiners approved by the Finnish Food Authority. The examiners operate independently.