Sous chef

• Participate in the selection of foodstuffs and the development of menus
• Prepare products and set up kitchen equipment
• Check the quality of the food supplied
• Produce, enhance and verify (taste, quality, presentation) the preparations
• Propose and prepare the recipes according to the indications provided by the chef
• Comply with procedures and regulations in terms of food safety and hygiene, and carry out self-checks
• Identify and report malfunctions

- Replace the chef in the event of temporary absence,

- Participate in the establishment and distribution of dishes,

- Participate in the maintenance and upkeep of premises, equipment and materials:

• Check the proper functioning of the equipment
• Apply the procedures of the cleaning and disinfection plan
• Clean and disinfect premises and equipment
• Ensure the restoration of the kitchen: ensure the proper execution of the immersion of the battery and crockery used for production
• Put away dishes and kitchen utensils
• Sort and dispose of common waste

- Participate if required in the management of the food store.

• Income: EUR 700 Net monthly (after tax);
• Transportation & Accommodation: All expenses on flights, transportation, accommodation, visa, etc. will be taken care of by us;
• Health Insurance: Full contribution social insurance and a private international healthcare package;
• Working hours: 35 - 39 hours per week;
• Annual leaves: 25 full paid leaves per year;
• Bonus salary: One-month bonus salary in December;
• Extra pay: 125% for the first 8 hours overtime and 150% for the rest;
• Contact point: Vietnamese supporting from both sides (Vietnam and France);
• Unique opportunity to empower your career with a professional global experience, learn a second/third language and become a global citizen.

• Spoken language: English, French (plus)
• Written language: English, French (plus)
• Master culinary and cooking techniques
• Know the basic recipes in the kitchen and how the equipment works
• Know, apply and enforce hygiene and safety regulations (HACCP method, food hygiene, use of cleaning products, etc.)
• Know the rules of food balance and nutritional quality
• Have notions of inventory management,
• Knowing how to organize your work according to the schedule and oral or written instructions
• Master the handling gestures and postures,
• Mastering the techniques of maintenance and cleaning of materials, equipment and premises,
• Mastering office automation tools (desirable: knowing how to use inventory management software)

• The latest updated CV in English
• Scanned certification, qualification (if any)