Who are we?
Goldfinch is a modern Cantonese restaurant, with its lively atmosphere and Will King-Smith at the helm, it has its roots in the classic Cantonese kitchen. At Goldfinch we work with traditional Cantonese techniques and high quality produce in a modern kitchen.
Our open kitchen contributes to a unique atmosphere, where the love for culinary craftsmanship is reflected in the quality of the ingredients and the passion of the kitchen. At first glance, you are transported away from Copenhagen into a universe filled with warmth and a soft ambiance.
Who are we looking for to join the team?
We are looking for a chef with passion and motivation to learn and grow within our team and work closely alongside Will and our senior management. We expect you to have solid experience as a chef where a busy kitchen environment has been part of your everyday work life.
You will be joining a kitchen team that prioritizes collaboration to ensure seamless service. To excel in this role, you should be organized, passionate, and dedicated to high standards of culinary excellence. Strong communication skills, attention to detail, and the ability to work efficiently under pressure will also contribute to your success in this position.
Chinese kitchen experience is not necessary. Experience in Asian cuisine overall is an advantage. But an interest in learning is a must. We will train and grow together as a team and value attitude over experience in this regard.
Good teamwork skills and the ability to work independently are both essential. Collaborating with the rest of the kitchen ensures a streamlined kitchen service, while maintaining an overview of your own responsibilities is a central part of this. We value our work environment, where there is good cooperation between the kitchen and the floor, which requires you to contribute with positive energy and prioritize professionalism.
In addition, we also offer:
Do you want to become part of a kitchen where passion and expertise go hand in hand? Then send us your application and CV.
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