Souschef

Strawberryhotels; København; On-site; DKK 550,000 - 700,000; Full time

Benefits offered by this job

Great employee discounts

4 annual stays at Strawberry hotels

Staff events

Inclusive environment

Job summary

Admiral Hotel in København is seeking a Souschef to lead and front the kitchen. You value classical craftsmanship, thrive on structure, and take responsibility for the food and the team.

As Souschef at aye aye, you will drive daily kitchen operations, setting the standard for quality, precision and teamwork, while maintaining a welcoming workplace and delivering exceptional dishes.

Qualifications

• Trained chef with at least 5 years of experience in a similar role.
• Structured, quick to act and able to plan in fast-paced environments.
• Strong communication and teamwork focus.
• Deep understanding of classical techniques: sauces, stocks, pasta, fish and meat butchery, bread, ice cream and desserts.

Responsibilities

• Lead daily kitchen operations across the restaurant, terrace, room service and large banquets.
• Work closely with Head Chef to influence menus, work structures and the working environment.
• Ensure the kitchen is ready for service – plan, stay organized and implement immediate solutions.
• Conduct handovers, manage orders and maintain clear and precise communication among team members.
• Maintain a professional and positive working environment that supports great food creation.

Skills

Trained chef

Team leadership

Communication skills

Classical techniques

Attention to detail

Job description

Admiral Hotel is looking for a Souschef ready to lead and front the kitchen. You value classical craftsmanship, thrive on creating structure, and enjoy taking responsibility - not only for the food but also for the team. As Souschef at aye aye, you will drive daily kitchen operations, setting the standard for quality, precision, and teamwork.

Aye aye – part of Admiral Hotel

Aye aye is Admiral Hotel’s restaurant – a modern interpretation of classic gastronomy with a focus on flavor, precision, and craftsmanship. Mediterranean flavors mingle with Nordic simplicity, using pure ingredients transformed into simple yet delicious dishes.

Responsibilities

• Lead daily kitchen operations across the restaurant, terrace, room service and large banquets.
• Work closely with the Head Chef and kitchen management team to influence menus, work structures and the working environment.
• Ensure the kitchen is always ready for service – plan, stay organized and implement immediate solutions.
• Conduct handovers, manage orders and maintain clear and precise communication among team members.
• Maintain a professional and positive working environment that supports great food creation.

Qualifications

• Trained chef with at least 5 years of experience in a similar role.
• Structured, quick to act, able to plan and stay organized in fast‑paced environments.
• Strong communication skills and a clear focus on teamwork.
• Deep understanding of classical techniques: sauces, stocks, pasta, fish and meat butchery, bread baking, ice cream and dessert preparation.
• Commitment to quality, craftsmanship and attention to detail.

What we offer

• Full‑time position with a fixed schedule (normally with every other weekend off).
• Fair working conditions under a collective agreement.
• A team of food enthusiasts who love their craft.
• A workplace with a strong sense of community, staff events and an inclusive environment.
• Great employee discounts and 4 annual stays at Strawberry hotels across the Nordics.

Equal Opportunity Employer

We promote equal rights above all and are proud sponsors of Pride. Regardless of your ethnicity, gender, religious beliefs, disabilities or age - our doors are always open.