Kok til Bonnier – skab smagfulde oplevelser i moderne omgivelser

This role requires a professional cook with solid experience in modern culinary techniques and a strong focus on preparing high-quality, innovative dishes. The candidate should be adept at working with local and sustainable ingredients, demonstrating creativity and a passion for developing new flavors and menu concepts. Key competencies include maintaining excellent hygiene standards, working efficiently and structurally in a fast-paced kitchen environment, and collaborating effectively within a small team of five colleagues. The position demands flexibility, the ability to stay composed under pressure, and a proactive attitude toward continuous culinary innovation. Experience in managing daily food preparation for large groups (170-250 guests) in a modern kitchen setting is essential. The candidate should also value sustainability and be motivated by contributing to a dynamic, creative work environment with a focus on quality and guest experience. Familiarity with kitchen operations in top-tier facilities and a commitment to teamwork and professional development are important. The working hours are structured primarily during mornings and early afternoons, with occasional evening shifts, supporting a balanced work-life arrangement. Benefits include pension, health schemes, and employee discounts, reflecting a supportive employment environment. Overall, the ideal candidate combines technical cooking skills with creativity, sustainability awareness, teamwork, and efficiency in a modern culinary setting.