29 days ago
  • Level Junior
  • Professions Copywriter, Social Media Coordinator, Content Coordinator, Marketer, Editorial Assistant
  • Type Part Time
  • Location London, United Kingdom

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Tastemade Europe is looking for a French Native Speaker Part Time Junior Social & Content Assistant to support our mission: To move people to create great food, travel and home experiences for themselves and their communities.

Who you are:
  • Excited by all things social.
  • Passionate about writing
  • Incredibly organised, with a keen eye for detail.
  • A positive, driven individual who thrives in a fast-paced environment.
  • Obsessed with social media and routinely use it in a personal and professional capacity.
  • A talented writer, from snappy captions to short form articles.
  • Visually creative.
  • An early adopter of new platforms & technologies.

What you’ll do:
  • Assist with the development and programming of our social channels: Facebook, Instagram (including Stories and IGTV), Pinterest and Twitter.
  • Engage with our community while maintaining and developing the Tastemade France voice.
  • Schedule and upload content across platforms.
  • Take part in creative brainstorms and help to curate our upcoming content.
  • Assist in seeking shareable content and up-and-coming influencers.
  • Find innovative ways to repurpose existing content.
  • Design collateral for social media channels.
  • Translation and localization of content.
  • General assistance to the wider programming team.

What you’ll bring:
  • A solid understanding and working knowledge of social platforms including but not exclusive to: Facebook, Twitter, Instagram, Instagram Stories, Snapchat & Pinterest.
  • Ability to work with multiple teams and juggle tight deadlines.
  • Enthusiasm and a can-do attitude towards new projects and challenges.
  • Graphic design experience.
  • Writing and translating experience.

What you’ll get:
  • Thorough training and development across all social channels and content styles.
  • Take part in shoots and gain an understanding of the workings of our studio, when we reopen.
  • Free food and drink including enjoying the recipes from our own kitchens, when we reopen.
  • Flexible working conditions.

Please send your CV, cover letter, samples of your copywriting (in French) and a translation of the recipe below from English to French.

Please note incomplete applications will not be considered.

Note: This is a remote role for 21 hours per week. Ideally the candidate will be able to join us in our Shoreditch office when we reopen.


Lemony Chicken Pies
Recipe by Sarah Hymanson via Tastemade


We've never had a pie we didn't like, but THESE lemon chicken hand pies are to die for. Sarah Hymanson of Kismet dishes all.


  • For the filling:
  • 4 tablespoons olive oil, divided
  • 1 pound ground chicken, preferably dark meat
  • Kosher salt
  • 1 small onion, finely chopped
  • 1 small leek, white and light green parts, finely chopped
  • 1/4 bulb fennel, finely chopped
  • 1 clove garlic, finely chopped
  • 2 bay leaves
  • 1 sprig marjoram
  • 1/4 teaspoon dried mint
  • 1/8 teaspoon ground clove
  • 3 tablespoons lemon juice, plus 1 teaspoon lemon zest
  • 2 tablespoons toasted pine nuts
  • For the pies:
  • 1/2 (16-ounce) package 9” x 14” phyllo pastry sheets
  • 2 tablespoons olive oil
  • 1 egg, lightly beaten
  • 2 tablespoons sesame seeds
  • Kosher salt
  • For the tahini sauce:
  • 1/3 cup tahini
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 2 to 6 tablespoons water
  • For plating:
  • Tahini sauce
  • Sumac
  • Mixed herbs
  • Edible flowers


  • Filling: Heat 2 tablespoons oil in a large skillet over medium-high. Add chicken and cook, stirring to break up clumps, until chicken is browned there is no more pink, about 5 minutes. Season with salt. Transfer chicken and remaining juices to a medium bowl and set aside.

  • Heat remaining 2 tablespoons oil in same skillet over medium-high. Add onion, leek, fennel, garlic, bay leaves, marjoram, mint and clove and cook, stirring occasionally, until the onion is softened, about 10 minutes. Add chicken and its juices, plus lemon juice, zest, salt and pine nuts. Stir to combine and cook down until moist, but not all of the liquid has evaporated. Transfer to a large bowl and let cool.

  • Pies: Preheat oven to 400 degrees. Place a sheet of phyllo on a cutting board. Brush lightly with olive oil and top with a second sheet of phyllo, pressing gently to adhere. Brush with more olive oil. Using a pizza cutter or sharp knife, cut oiled phyllo into three 3-inch-wide strips. Add about 2 tablespoons chicken mixture near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape. Put triangle, seam side down, on a parchment-lined baking sheet, brush with egg wash and top with sesame seeds. Repeat with remaining phyllo and mixture to make 9 pies.

  • Bake pies until phyllo is golden brown and crisp, about 9 minutes. Let cool for 10 minutes.

  • Tahini: Combine tahini, lemon juice and salt. Whisk together and slowly add water, starting with 2 tablespoons. Continue adding water until you reach your desired consistency.

  • Serve: Plate with prepared tahini, sumac, mixed herbs and edible flowers.

Skills Required

  • Copywriting
  • Social Media
  • Content
  • Facebook
  • Instagram
  • Snapchat

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