Banqueting Sous Chef (Local)

Banqueting Sous Chef (Local)
Posted 01-Oct-2026 (MST)
Hanoi, Ha Noi, VNM
Full Time
Sous Chef manages and oversees the assigned restaurant's food concept, quality and operations of the kitchen. The Individual is also responsible for developing innovative menu concepts, constantly improving on the quality and dining experience for the guests.
THE ROLE
Provides inspirational leadership, clear vision and direction to team members to ensure delivery of the Capella brand, values and vision, to create an amazing experience for our guests and team members.
Communicates expectations, recognises performance, and produces consistent desired business results.
Ensures and provides flawless, upscale, professional and high-class guest service experiences as a role model and expertise in all kitchen related matters.
Be an exemplary role model in inspiriting team members through strong demonstration of the Capella Culture and Service Philosophy.
Direct and lead the daily kitchen operations and ensures compliance with all F&B policies, standards and procedures. Ensures that the assigned Kitchen is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times
Develops standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.
To strictly adhere to the established operating expenses and ensure that all costs are controlled while maintaining the quality, standards and meeting the expectations of the guests on a daily basis.
Develops and provides innovative food concept through constant improvement of menu to keep up to date with the trend within the industry.
Assists the Executive Chef / Sous Chef in developing special promotion and seasonal menu items for the restaurant.
Understand the impact of kitchen operation on the overall financial goals and objective to achieve or exceed budgeted goals for the restaurant.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Ensures that all team members strictly adhere to the established operating expenses and ensure that all costs are controlled.
Independently coordinates and prepares the schedule for F&B functions and activities with other F&B heads and sections as assigned to ensure smooth operation.
To assign responsibilities to subordinates and to check their performance periodically.
Ensures accurate maintenance of recipes, conversion recipes and product specifications.
To participate with the preparation and implementation of a yearly marketing plan for each outlet, which is the basis of the Food & Beverage Annual Marketing Plan.
Ensures that all colleagues adhere to the Health, Hygiene and Safety guidelines in accordance with the Food, Health, Hygiene and Safety manuals.
Responsible for ensuring that all kitchen staff adhere to the proper use and maintenance of the kitchen machines and equipment used in the operation.
Ensures to control food stock effectively in all kitchen operation by monitoring and managing inventory on a timely basis.
Assists the higher management in updating the Standard Operating Procedures in accordance to the hotel standards and business level by suggesting improvements to improve efficiency of work and performance.
Report any issue or damages and breakdowns within working areas and the hotel to ensure a defect-free facilities and service amenities provided.
To ensure that the outlet is kept clean and organized, both at the front as well as the back of house.
To liaise and organize with assigned Stewards and the Chefs that the established cleaning schedules are strictly adhered to.
Ensure all team members recognizes the importance of LQA and Forbes standards as to deliver excellent audit and service performance.
Maintains strong working relationships with other departments to ensure effective communications for operational issues, serves as a role model for inter-departmental collaboration and support
Empower team members to take ownership and responsibility in going beyond to exceed guest expectations. Delegate responsibility and expect accountability and regular feedback.
Monitor performances team members and provide effective performance feedback for improvements, recognition and performance appraisal as due.
Mentor and guide individual team members' growth and identify short to long-term goals to achieve and ensure high colleague engagement and welfare.
Participate in recruitment activities such as interviewing new talents for the departments and succession planning.
Take ownership of individual's growth and be involved in career progression and succession planning of team members.
Proactively identify training needs of team members to ensure enhancement and performance improvement.
Protect the privacy and security of guests and coworkers.
Be able to perform all tasks within the department and assist in shift coverage when necessary.
TALENT PROFILE
Qualification
Diploma/ Bachelor's degree in Culinary Management or equivalent experience
Work Experience
Experiences in similar role at luxury hotels/resort with role rotation within the Culinary department
Technical Skills
Strong knowledge of culinary techniques
Competent computing skills (e.g.
Microsoft
Office)
Very good command in spoken and written English