By continuing your navigation without changing your cookie settings, you accept the use of cookies to analyse and measure audience, attendance, navigation and redirection from external websites. To learn more about the policy, please Click here.X


4162 vacancies

Working time
Manager (team leader)
Fixed term contract

Education level

Search by :

Job Offer - French Chef - Sofitel Legend Metropole Hanoi - AccorHotels Jobs



French Chef

Job Reference 265555 Profession Kitchen | Head Chef (m/f)

Hotel or Entity Sofitel Legend Metropole Hanoi Managed hotel

Ha Noi
Sofitel Legend Metropole Hanoi The Sofitel Legend Metropole Hanoi is the market leader within the luxury hotel sector in Vietnam and a favorite amongst the discerning travelers from around the world. This historical landmark hotel is considered as one of the best hotels in the region with regular worldwide and domestic recognition.
The hotel features 364 rooms and suites (offering both the traditional and
Contemporary flavors of Hanoi) French, Vietnamese and Italian Restaurants
complemented by two of Hanoi’s favorite bars plus an award winning Spa.
Discover the hotel


Job Level Job/Expatriate work status More information
Fixed-term contract: Yes
Duration of fixed-term contract (in months): 24
Status Full Time
Anticipated Start Date 21-09-2017


Tran Thi Van Huong HR


Level of Education
Bachelor / Licence
Areas of study
Professional experiences
3 to 5 years
Languages essential

Essential and optional requirements

French is a plus !

  • Excel
  • Power Point
  • Word
  • Micros

Key tasks

Oversee and direct all aspects of Le Beaulieu Kitchen operation, La Terrasse du Metropole, Room Service, Banquets, Club Bar and assist other kitchens to run their section efficiently
Supervise the function of all Le Beaulieu Kitchen employees, facilities 
Be responsible for the preparation of menus in your respective outlets under the direct supervision of the Executive Chef.
Assist or execute inspections of physical aspect of the food preparation areas.
Control and analyze on an on-going basis the local requirements, market needs, competition, trends, potential costs, availability of food products.
Inspect perishable food items received for quality control, when requested by Executive Chef
Interact with individuals outside the hotel including but not limited to, clients, suppliers, government officials, competitors and other members of the local community, when requested to do by Executive Chef
Develop formal training plans and conduct on the job training sessions for kitchen employees.
Coordinate functions and activities with other Food & Beverage Departments
Report directly to the Executive Chef

Sofitel and its Ambassadors

The Sofitel brand is based on three core values guaranteed by each employee every day:
A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.

Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance, they create and nurture a relationship with their guests.
The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.