Kok/Sousechef til kantinen Carlsberg i Fredericia

This role as a Lead Cook/Sous Chef in the Carlsberg canteen in Fredericia requires extensive experience and strong leadership capabilities in a professional kitchen environment. The candidate should possess a vocational education background in culinary arts, demonstrating practical knowledge of food preparation, kitchen operations, and hygiene standards. As a lead-level position, the role demands proficiency in managing kitchen staff, overseeing daily food production, and ensuring quality and consistency in meal service. Expertise in menu planning, inventory management, and adherence to health and safety regulations is essential. The candidate must be skilled in coordinating with suppliers, maintaining kitchen equipment, and implementing efficient workflows to optimize productivity. Strong organizational and communication skills are necessary to lead the kitchen team effectively and maintain a positive working environment. Experience in large-scale catering or institutional kitchen settings, such as corporate canteens, is highly relevant. The role also requires the ability to innovate and adapt menus to meet nutritional guidelines and customer preferences. Overall, the ideal candidate combines vocational culinary training with substantial hands-on leadership experience, demonstrating a commitment to culinary excellence and operational efficiency in a high-volume kitchen setting.