The role requires a gastronomic chef with strong expertise in menu and concept development, ideally with formal culinary education and substantial experience in leading culinary teams. Key skills include advanced knowledge of flavor profiling, food aesthetics, and the ability to innovate menus aligned with current food trends. The candidate must demonstrate proficiency in kitchen and operational management, including cost control, ingredient usage optimization, and financial calculations related to menu pricing and resource allocation. Experience in establishing and maintaining food safety standards and self-monitoring systems (egenkontrol) is essential. The position demands strong organizational capabilities to create and maintain structured processes across multiple kitchen locations, ensuring consistency and efficiency. Collaboration skills are critical, as the role involves working closely with marketing teams to develop appealing food styling and visual content for social media and promotional campaigns. The ideal candidate is proactive, detail-oriented, and motivated by responsibility, with a passion for fostering a positive, quality-driven culinary culture. Practical requirements include a valid driver's license (category B) and willingness to travel between cafés nationwide using a personal vehicle. This leadership role offers significant autonomy to shape the gastronomic direction within a large café chain, emphasizing quality, innovation, and operational excellence.