Chef Thai cuisine

Gross salary | € 2.000 - € 2.600

Profit sharing | Tips and bonuses

Holiday pay | Travel without stress

Travel expenses | Always paid by us

Employment | Flexible working days

Workwear | Get to work in style

Learning | Opportunity to grow

Amsterdam | Spaarndammerbuurt

What we’re asking

Get started at Dong Son

At least 2 years of demonstrable work experience as a chef in Asian cuisine

Existing knowledge of Thai flavors and cooking techniques for wok dishes, curries, salads and starters

Able to perform inventory management and thus communicate with suppliers to order the daily produce

Willing to constantly learn and consistently present Dong Son's Thai flavors

Knowing how to work according to the most recent food hygiene rules of HACCP to ensure safe food handling

A team player who is not afraid of preparation, washing up and cleaning work. Teamwork makes the dream work

The Dong Son concept

We are a Thai takeaway restaurant and do not do delivery. A takeaway concept was consciously chosen in order to fully focus on making the tastiest Thai food. All meals are prepared with fresh ingredients and are (usually) served, packed and given to the customer within 15 minutes. This emphasis on quality has ensured that we have long been known as the tastiest Thai restaurant in Amsterdam.


Then we would like to get in touch. Send us your CV and motivation now via email, WhatsApp or Line. To ask? You can of course also call.

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A workday at Dong Son

13:45 | Arrival and start:

Upon arrival at 2:00 PM, put on your work clothes and begin the Mass en Place for the daily routine. Knives are sharpened, wok pans are seasoned and meat, fish and vegetables are removed from the refrigerator. We also always play (Thai) music while working.

2:30 PM – 5:00 PM | Cut and prepare:
All vegetables, meat and fish for the day should be cleaned and cut. If you are standing at the curry station, use this time to prepare the curries. Double check the required inventory for the day and replenish what is empty. This applies to fresh products and starters such as spring rolls and satay. We always use the first in, first out system to guarantee quality.

5:00 PM – 9:00 PM | Rush hour in the kitchen:
During rush hour you will be busy at your station. Proper preparation ensures that you can serve your curry, soup, salad or stir-fry dish within 15 minutes. Also replenish vegetables, meat and fish in between if they are no longer in stock.

9:00 PM – 10:00 PM | Time to clean up:
You start by cleaning up your workplace. Make sure everything is cleaned. We do the dishes together, scrub the equipment and finish with a good sweeping and mopping. At 10:00 PM the kitchen is spotless and we are ready for the next day! We end the day with a nice glass of wine before quickly going home.