(Poistunut julkaisusta)

Finnair Oyj

Alkuperäinen julkaisupäivä 12.4.2018

Finnair is a network airline specializing in passenger and cargo traffic between Asia and Europe. Helsinki’s geographical location gives Finnair a competitive advantage, since the fastest connections between many European destinations and Asian megacities fly over Finland. Finnair’s vision is to offer its passengers a unique Nordic experience, and its mission is to offer the smoothest, fastest connections in the northern hemisphere via Helsinki and the best network to the world from its home markets. Finnair is the only Nordic carrier with a 4-star Skytrax ranking and a member of the Oneworld alliance. In 2017, Finnair’s revenues amounted to EUR 2,568 million and it had a personnel of 5,526 at the year-end. Finnair Plc’s shares are quoted on Nasdaq Helsinki.

Finnair Kitchen is a catering company operating at Helsinki Airport, focusing on the preparation and development of in-flight catering. Finnair Kitchen is a part of Finnair’s Customer Experience unit.

We are continuously looking for professional


to prepare high quality meals for both our economy- and business class customers.

As our chef you will work with a variety on interesting tasks. Together with our other professionals you will ensure the top level customer experience.

We appreciate

-        relevant education and work experience

-        independence and ability to take responsibility

-        flexibility and positive attitude

-        fluency in Finnish

-        at least 18 years of age

-        hygiene proficiency certificate

We can offer you

-        good, international work atmosphere

-        reliable employer

-        competitive compensation

Please note, that we are a working in shifts and have a non smoking policy. Selected professionals will go through a security clearance.

If you would like to join our great team of professionals, please apply in www.finnair.com/jobs.

If you have any questions, please contact Jaakko Koivusaari (+358  503935575) on Mon 16.4. at 12-13 pm or Fri 20.4. at 10-11am.