This role requires a professional cook with either formal culinary training or substantial kitchen experience, capable of independently managing all aspects of a small-scale canteen operation. Key competencies include expertise in food preparation, cooking techniques, and presentation, with a strong emphasis on quality and taste consistency, such as perfecting sauces. The candidate must demonstrate responsibility and self-motivation, as they will be solely accountable for daily operations including menu planning, ingredient procurement, cooking, and serving. Additionally, the role demands good organizational skills and the ability to maintain a positive and inviting atmosphere in the canteen. Flexibility in menu creation and the ability to adapt offerings to customer preferences are important. The position offers stable working hours without late evenings or weekend shifts, highlighting the importance of work-life balance. Strong interpersonal skills and a cheerful disposition are valued, as the cook will interact with colleagues who appreciate good food and a pleasant environment. Overall, the ideal candidate combines culinary expertise with autonomy, creativity, and a customer-focused mindset to successfully run a one-person kitchen in a newly established canteen setting.