We are seeking a creative Chef de Partie (CDP) to join our passionate kitchen team, comprising 12 employees from diverse nationalities, led by our Head Chef. 

Aamanns Replik is situated in the iconic building that houses Skuespilhuset. With one of the best views of the Copenhagen canals, we serve tasteful food experiences for lunch and dinner. At Replik, the taste is in pride of place, and the service is warm and welcoming.  

The menu includes our well-known smørrebrød, rooted in classical Danish cuisine – but with a modern twist, adding new flavours and ideas. We do guarantee that everything is made with love for high-quality ingredients and great taste. 

About you

·       You have at least 2 years of experience from one or more a la carte restaurants

·       You have a sense of quality ingredients and creativity in the kitchen

·       You acknowledge what professional cooking requires and have enough motivation to be part of our philosophy

·       You are flexible and have a positive attitude

·       Your work is structured, clean, and purposeful

·       You work independently and take responsibility

·       You are a good colleague who contributes to a nice and fun work environment 

We offer

At Aamanns Replik, you become part of a highly dedicated team that focuses on quality ingredients and honest chef craftsmanship. You will also be part of a workplace with a young, international, and dynamic team that communicates respectfully and informally.  As an employee at Replik, we will also make sure to keep you motivated and make your opinion count, when serving the best food, delivering unforgettable service and being a helpful colleague.  

Additional information

The position is full-time and working hours are all days of the week.  

If you are interested in this position, we hope you will send us your CV (Danish or English). If you have any
questions, please feel free to contact us at job@aamanns.dk

Send your CV to job@aamanns.dk and title your email ‘CDP Aamanns Replik’. 

More about Aamanns

Aamanns was founded by chef Adam Aamann, who in 2006 opened our first smørrebrøds restaurant and Take Away in Østerbro in Copenhagen. Back then and today, the starting point is quality smørrebrød based on the classic Danish lunch kitchen but with a new interpretation. Today, Aamanns has several different places, all working with the same gastronomic set of values and transforming the high quality that we’re known for from our smørrebrød into other dishes.  

The effort to revitalize and reinvent the smørrebrød has thrown much recognition our way. Both from the many happy regular guests, and also from Danish and international reviewers. For example, the restaurants Aamanns Etablissement and Aamanns 1921 have been recommended in Guide Michelin for many years. In 2019, we won the “smørrebrød of the Year” award from Danish Food Critics. 

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Today Aamanns consists of the following

• Aamanns Deli & Takeaway (since 2006) 

• Aamanns Frokostordning (since 2015)  

• Aamanns Køkken & Event, venue and canteen on Refshaleøen (since 2015)  

• Aamanns 1921, restaurant (since 2017)  

• Aamanns Replik at Skuespilhuset (since 2021)  

• Aamanns GENBO, restaurant (since 2022) 

• Aamanns Botanical Senses (soap series and lotion)  

• Aamanns Kryddersnaps (snaps series)  

• Aamanns cookbooks  

Ecology, animal welfare, and sustainability

Sustainability, animal welfare, and ecology have always been strong values for us, and all our businesses are based on these basic elements. In 2019, three of our departments received the Organic Food Label in silver, which means 60-90% ecology in the kitchens, and we’re constantly working with sustainability in several areas, including food waste, waste sorting, packaging, etc. Aamanns currently participates in “Bæredygtig Bundlinje” in collaboration with the City of Copenhagen, DI, and Gate21. 

We prepare everything on the menu of ingredients provided by our skilled suppliers and smaller local organic farms. We have worked with our suppliers for many years and appreciate the dialogue. In addition to the orders, we’re also involved in planning the production of next season’s ingredients.