Sous Chef

Company Description Restaurant Damindra is known for delivering exclusive, high-end dining experiences that change with the seasons. Led by chef Damindra Tillekeratne, the restaurant offers a visionary interpretation of gastronomic traditions, with a strong emphasis on fresh, high-quality ingredients. Guests experience a curated connection between sushi, yakitori, nigiri, and toban yaki, all presented in a minimalist, refined setting. Damindra’s presence in the restaurant and commitment to unforgettable service create a distinctive culinary atmosphere. Team members join a kitchen focused on creativity, precision, and exceptional guest experiences. Role Description The Sous Chef will support the Head Chef in overseeing daily kitchen operations and ensuring consistent execution of Damindra’s culinary vision. This on-site role is based in Copenhagen and involves leading line cooks, organizing mise en place, supervising food preparation, and maintaining high standards of quality, presentation, and food safety. The Sous Chef will contribute to menu development that reflects seasonal ingredients and the restaurant’s sushi, yakitori, nigiri, and toban yaki offerings, while coordinating service to deliver an elevated guest experience. The role also includes training and mentoring kitchen staff, monitoring inventory, and collaborating closely with the front-of-house team to ensure smooth service. Qualifications

• Strong experience in high-end or fine dining kitchens, ideally with Japanese or Asian-inspired cuisine.
• Proficiency in core culinary techniques, including knife skills, sushi preparation, grilling (yakitori), and precise plating.
• Knowledge of food safety, hygiene standards, and kitchen organization, with the ability to maintain a clean, efficient workspace.
• Leadership skills to supervise, coach, and motivate kitchen staff, and to coordinate service during busy periods.
• Ability to work calmly under pressure, manage multiple tasks, and maintain attention to detail and consistency.
• Collaborative mindset and clear communication skills for effective teamwork with both kitchen and front-of-house colleagues.
• Passion for seasonal ingredients, menu innovation, and delivering memorable guest experiences.
• Relevant culinary education or equivalent professional experience; prior Sous Chef or Chef de Partie experience is preferred.
• Availability to work evenings, weekends, and holidays as required by restaurant service hours.