Role highlights
Internship
Permanent
Lead
On-site
This Chef role requires a minimum of four years of professional culinary experience in restaurants, commercial kitchens, canteens, or hotels, demonstrating strong expertise in both cooking and baking/patisserie. The candidate must possess comprehensive knowledge of daily kitchen operations, including mise en place, menu creation, ingredient ordering, stock control, and maintaining high standards of cleanliness and hygiene. Experience in culinary development and innovation is essential, with an emphasis on creating seasonal menus and introducing new flavors. A key focus is sustainability, requiring skills in implementing sustainable recipes, upcycling, circular food systems, and prioritizing local and organic ingredients, alongside minimizing food waste and supporting purchase optimization. The position involves preparing and serving meals for approximately 500 people daily, necessitating efficiency and the ability to work collaboratively under the supervision of a Sous Chef. Leadership capabilities are important, as the role includes training, delegating tasks to kitchen assistants, and maintaining a clean, efficient kitchen environment. Strong communication, teamwork, and time management skills are critical, as is flexibility to work occasional evening social events. Fluency in written and spoken English is required. Preferred qualifications include experience in large-scale kitchen operations and alignment with the UN’s mission and values, including cultural sensitivity and knowledge of UN ethics and integrity standards. This full-time position is based in Copenhagen and offers a competitive tax-free salary, extensive holiday benefits, and health insurance, making it suitable for a lead-level culinary professional committed to sustainable and responsible cooking practices.
About the role
- Position: Chef / Baker
- Location: Copenhagen, Denmark (UN City Campus 1)
- Start Date: 01 February 2026
- Full-time, 40 hours/week (Monday–Friday, 7:00–15:30; occasional evenings)
- International, dynamic work environment with a focus on sustainability and culinary innovation
Responsibilities
- Collaborate with the kitchen team for efficient, lean operations under Sous Chef supervision
- Create seasonal menus and introduce innovative flavors
- Implement new, sustainable recipes prioritizing upcycling, circular food systems, and local/organic ingredients
- Support purchase optimization and ingredient ordering
- Prepare and serve daily meals for approximately 500 people
- Adhere to sustainability principles and minimize food waste
- Maintain detailed records and support food waste/loss reduction
- Flexibility to work evening social events as needed
- Train, delegate to, and lead kitchen assistants
- Maintain a clean, efficient kitchen
- Communicate effectively and focus on customer needs
- Solve problems proactively and contribute positively to the team
Requirements
- High School certificate (mandatory)
- Minimum 4 years of relevant experience as Chef in restaurants/commercial kitchens
- Culinary skills from restaurants, canteens, and hotels
- Baking and patisserie skills
- Interest in sustainability and responsible cooking
- Experience in culinary development
- Excellent knowledge of daily kitchen operations (mise en place, menu creation, cleaning, ordering, stock control)
- Strong teamwork, communication, and time management skills
- High standards for cleaning and hygiene
- Excellent written and spoken English
Nice to Have
- Experience in large-scale kitchen operations
- Commitment to UN’s mission, vision, and values
- Sensitivity and adaptability to cultural, gender, religion, race, nationality, and age diversity
- Knowledge of UN staff regulations, ethics, and integrity
Benefits
- Competitive tax-free salary
- 6 weeks holiday per year + 10 UN holidays
- Health insurance
How to Apply
- Apply with CV and cover letter (in English) via QuickApply on Jobindex
- Application deadline: 17 January 2026
- Posting date: 18 December 2025
- Vacancy timeline: 20 days
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