Line Cook (Chef de Partie) - for a Platinum Collection Country Club in Florida (USA)
Amplia
Delray Beach, FL, United States
SOUS CHEF
Cosa comprende il lavoro
You will be the direct second-in-command to Chef Adrien, leading kitchen operations, mentoring the brigade, and co-developing the evolving menu. This is a hands-on leadership position in an intimate, acclaimed fine dining environment — with real creative responsibility.
What You Will Do
– Collaborate on menu development, seasonal dishes, and tasting menu composition
– Maintain the highest standard of quality of food and plating
– Ensure the kitchen operates in a timely manner meeting quality standards
– Uphold the highest standards of hygiene and food safety
– Manage the kitchen in the absence of Chef Adrien
– Train and manage kitchen staff; assess performances
– Calmly take control and solve arising issues
– Ordering supplies, stock management and rotation
– Handle paperwork and administrative duties
– Maintain a positive, professional approach with customers and co-workers
– Liaise with front-of-house for smooth service communication
What We Are Looking For
– Minimum 1 year of experience as Sous Chef in a similar establishment
– Bachelor's degree in culinary arts
– Passion for cooking and creativity
– Understanding of various cooking techniques and procedures
– Ability to work under pressure with speed and accuracy
– Good knowledge of health and safety standards
– Basic computer skills (Office 365)
– Good English — speaking and writing
– Flexible working schedule depending on business level
– Willingness to fully relocate to Ho Chi Minh City, Vietnam
- USD 2,600 net
- Dipartimento: F&B Cucina
Su di te
What We Are Looking For
– Minimum 1 year of experience as Sous Chef in a similar establishment
– Bachelor's degree in culinary arts
– Passion for cooking and creativity
– Understanding of various cooking techniques and procedures
– Ability to work under pressure with speed and accuracy
– Good knowledge of health and safety standards
– Basic computer skills (Office 365)
– Good English — speaking and writing
– Flexible working schedule depending on business level
– Willingness to fully relocate to Ho Chi Minh City, Vietnam
- Lingua richiesta: Inglese.
L'azienda
Our Story
Lüne was born from Chef Adrien Guenzi's vision of bringing honest, sophisticated French cooking to the vibrant heart of Saigon. Trained in Lyon and shaped by kitchens across Europe — including the celebrated Sketch restaurant in London — Chef Adrien arrived in Vietnam as Chef de Cuisine at Square One, Park Hyatt Saigon, before founding Lüne as his own creative home.
At Lüne, the menu reads classically French — duck pithivier, escargot — but every dish is reinterpreted with a modern sensibility: lighter, more precise, beautifully presented. Our à la carte menu runs alongside 5 and 6-course tasting menus crafted seasonally. We also offer a beloved business set lunch — approachable and beautifully executed.
The restaurant occupies two floors in Saigon — a stylish lounge bar on the ground floor, and an intimate fine dining room above (up to 26 guests) plus two private dining rooms (14 and 8 guests). The atmosphere is warm, never pretentious.
Our Kitchen Culture
– Small, close-knit kitchen brigade — Chef Adrien, Sous Chef, 4–6 cooks
– French-led culinary philosophy with room for creativity and team input
– Chef Adrien is collaborative, approachable, and committed to mentorship
– High standards — driven by passion and shared pride, not intimidation
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