The Executive Sous Chef supports the Culinary Director in ensuring the overall success of the culinary department and the delivery of exceptional dining experiences across all outlets and services. Responsible for the daily operations of the kitchen, this role provides strong leadership, clear direction, and hands-on support to the culinary brigade, maintaining the highest standards of food quality, consistency, and execution in line with Capella Hanoi's service philosophy and luxury hospitality standards, while supporting effective food cost management and operational efficiency.
The Executive Sous Chef ensures that all recipes, food preparation, presentation, and service reflect established culinary standards while encouraging progressive, contemporary food development and continuous refinement across the operation. This role is also responsible for maintaining a safe, well-organised, and highly disciplined kitchen environment, ensuring strict adherence to hygiene, sanitation, and food safety standards while fostering a culture of professionalism, accountability, and excellence.
THE ROLE
- Support the Culinary Director in leading the daily operations of the culinary division, ensuring exceptional food quality, consistency, and execution across all outlets, banquet operations, and guest experiences
- Lead and inspire the culinary brigade through clear direction, strong communication, and hands-on leadership, fostering a culture of accountability, professionalism, collaboration, and continuous development
- Maintain a calm, composed, and solutions-focused approach in a fast-paced environment, demonstrating strong mental clarity, sound judgement, and the ability to make confident decisions under pressure while setting the tone for the wider team
- Maintain the highest standards of culinary excellence by ensuring recipes, product specifications, preparation methods, and presentation standards are consistently followed and continuously refined
- Support the continued development of progressive, contemporary food offerings through menu innovation, awareness of global culinary movements, and a commitment to maintaining and elevating existing Michelin recognition and other industry accolades across the culinary operation
- Ensure all kitchen operations are managed efficiently, balancing operational excellence with effective food cost control, purchasing discipline, inventory management, and resource planning
- Uphold strict hygiene, sanitation, HACCP, and food safety standards across all kitchen and stewarding operations, maintaining a safe, well-organised, and highly disciplined working environment
- Support recruitment, training, mentoring, and succession planning within the culinary team, developing talent and maintaining a high-performing brigade aligned with Capella standards and service philosophy
- Collaborate closely with other departments to ensure seamless operations, strong interdepartmental communication, and exceptional guest satisfaction, while upholding Forbes 5-Star standards, Michelin Three Key recognition, and the excellence expected of Capella Hotels & Resorts
- Represent the Culinary Department in the absence of the Culinary Director and contribute to strategic planning including budgeting, manpower planning, and continuous operational improvements
TALENT PROFILE
Qualification
- Diploma or Bachelor's Degree in Culinary Arts, Culinary Management, or a related discipline is preferred
- Formal culinary training from a recognised institution is highly regarded
- Proven experience within ultra-luxury hospitality environments, including Forbes 5-Star hotels, Michelin Key properties, and Michelin-starred restaurants, is strongly preferred
- Strong understanding of the service standards, operational discipline, and guest expectations associated with internationally recognised luxury dining destinations
Work Experience
- Minimum 5 years of experience in a senior culinary leadership role within luxury hotels, high-end resorts, or internationally recognised fine dining restaurants
- Demonstrated career stability with a strong record of professional growth, long-term commitments, and progression within respected culinary environments
- Proven leadership experience managing kitchen brigades, developing talent, and maintaining high-performing teams through strong mentorship and operational discipline
- Experience overseeing multi-outlet kitchen operations, including banquet, all-day dining, and specialty restaurant concepts
- Previous exposure to Michelin-starred kitchens or similarly recognised fine dining environments is highly valued, with a strong understanding of the standards, discipline, and attention to detail required at this level
- Proven experience collaborating with internationally recognised chefs and diverse culinary teams, with the ability to contribute effectively within high-performance, multicultural kitchen environments
- Broad culinary exposure across international cuisines, with the ability to support diverse concepts while maintaining consistency, quality, and operational excellence
- Hands-on operational experience across multiple kitchen sections, with the ability to lead by example and provide support across all areas of the kitchen when required
Technical Skills
- Strong culinary knowledge with a refined understanding of classical foundations, contemporary techniques, and high-end food presentation standards
- Strong understanding of progressive menu development, recipe refinement, and maintaining consistency across multi-outlet luxury dining operations
- Proven ability to uphold and elevate Michelin-level culinary standards, with strong attention to detail, discipline, precision, and a commitment to continuous improvement
- Solid knowledge of food cost control, purchasing discipline, inventory management, and operational efficiency to support sustainable kitchen performance
- Strong understanding of HACCP, food safety, hygiene, sanitation, and stewarding standards, ensuring a safe, organised, and highly disciplined kitchen environment
- Experience operating within Forbes 5-Star, Michelin Key, and Michelin-starred environments, with a clear understanding of the service expectations and operational standards required at this level
- Strong leadership and communication skills, with the ability to manage high-performing teams, mentor developing talent, and maintain calm, confident decision-making in fast-paced service environments
- Competent computer skills including Microsoft Office, kitchen administration systems, recipe management, and operational reporting
