Souschef til kantinen på Svanemøllens kaserne i København

The role of Souschef at the canteen of Svanemøllens kaserne in Copenhagen requires a lead-level culinary professional with strong leadership and kitchen management skills. As a souschef, the candidate must have extensive experience in food preparation, kitchen operations, and team supervision within a high-volume or institutional food service environment. Key competencies include menu planning, inventory control, quality assurance, and adherence to food safety and hygiene standards. The position demands proficiency in coordinating kitchen staff, ensuring efficient workflow, and maintaining consistent food quality under pressure. Experience in managing procurement, cost control, and compliance with relevant regulations is essential. While specific educational requirements are not detailed, a solid background in culinary arts or hospitality management, combined with proven practical experience, is expected. The ideal candidate will demonstrate strong organizational abilities, effective communication skills, and the capacity to lead and motivate a diverse kitchen team in a military or institutional setting. Familiarity with Danish food service standards and the ability to adapt menus to meet nutritional guidelines and dietary restrictions would be advantageous. Overall, this lead role requires a seasoned culinary professional capable of overseeing all aspects of canteen kitchen operations to deliver high-quality meals efficiently and reliably.