This role requires a qualified chef or caterer with leadership experience, preferably as a kitchen chef or sous chef, to manage a small, dedicated kitchen team in a corporate canteen setting. The candidate must demonstrate strong skills in daily kitchen operations, including menu planning, food preparation for 80-100 guests from breakfast to lunch, and baking. Key competencies include inventory management, economic responsibility, and administrative tasks such as self-monitoring and quality control. The position demands the ability to work independently and in a structured manner, maintaining calm and initiative under pressure. Strong personnel management and team coordination skills are essential to foster a positive work environment and ensure smooth service delivery. The role emphasizes a focus on food quality, collaboration, and creating a pleasant atmosphere for both guests and staff. Candidates should be motivated by achieving results and maintaining a good working climate. The position offers a full-time, 12-month maternity cover contract with potential extension, working weekdays early mornings with weekends and evenings off. Benefits include pension and health schemes, professional support, and freedom with responsibility. Overall, the ideal candidate combines vocational culinary training with leadership experience, operational expertise, and interpersonal skills to lead and develop the canteen effectively.