Kok med fagligt ansvar for grøn- og allergentilpasset gastronomi

This role requires a professional cook with specialized responsibility for green and allergen-adapted gastronomy. The candidate should possess expertise in preparing meals that align with sustainable, environmentally friendly practices, emphasizing the use of plant-based and locally sourced ingredients to support green culinary initiatives. Additionally, the role demands thorough knowledge of allergen management in the kitchen, including the ability to design and execute menus that accommodate various food allergies and intolerances safely and effectively. A strong understanding of food safety standards, cross-contamination prevention, and relevant dietary regulations is essential. The position likely involves menu planning, ingredient selection, and culinary innovation to meet both ecological and health-related dietary requirements. Practical skills in kitchen management, quality control, and collaboration with suppliers and staff to maintain high standards in allergen-safe and green gastronomy are important. While specific experience and education levels are not detailed, the role implies a professional culinary background with specialized training or experience in sustainable cooking and allergen-aware food preparation. Competencies in recipe development, nutritional knowledge, and possibly certification related to food allergies or sustainability in gastronomy would be advantageous. Overall, this position demands a cook who combines culinary expertise with a commitment to environmental responsibility and inclusive dietary accommodations.