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This position requires a professionally trained chef with a high level of culinary expertise, capable of managing the daily operations of a busy canteen and catering for meetings, conferences, and events. Key skills include strong planning and organizational abilities to maintain structure in the kitchen, especially during high-demand periods. The role demands experience in preparing meals for large groups, emphasizing quality and consistency using high-quality ingredients. Excellent teamwork and communication skills are essential, as the chef must collaborate effectively with colleagues and maintain positive guest interactions. The candidate should be service-oriented, flexible, and able to contribute to a positive work environment. The ability to work independently and as part of a team is important, along with maintaining composure under pressure. The position involves preparing daily lunch offerings and weekly breakfasts, as well as catering for various sized events, requiring adaptability and a proactive approach to menu development. The role is full-time with generally favorable working hours, though occasional evening and weekend shifts may be necessary. Physical presence in Odense, Denmark, and appropriate work authorization are mandatory. Overall, the ideal candidate combines professional culinary training with practical experience in high-volume food production, strong organizational skills, a customer-focused mindset, and a collaborative, positive attitude.