Sous Chef — Sol, Tây Hồ

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We are looking for a Sous Chef who is genuinely obsessed with dough. You will own our fermentation programme and run the pass alongside the Head Chef.

About Sol

Sol is starting a new chapter this year — a new home, a refreshed brand and a growing team — while staying focused on what has always mattered most to us: great food, made with high-quality ingredients.

Based in Tây Hồ, Sol is a modern American-Italian restaurant with pizza at its heart, paired with a carefully selected wine list and a warm, relaxed atmosphere.

As we prepare to open the new space, we are looking for people who care about good food, genuine hospitality, and doing things well.

The role in short

A hands-on role in a small, tight kitchen — you will be on the bench every service. Joining now means joining before we open the new space, shaping the pizza programme rather than inheriting one.

Own the dough. Mixing, bulk fermentation, balling, cold retard and proof management, with daily temperature and hydration logs.
Run the wood-fired oven. Fire management, deck temperature and bake consistency from the first pizza to the last.
Lead the line. Four to five cooks, daily prep lists, and the pass at peak alongside the Head Chef.
Hold the numbers. Food cost to a 28% target, weekly counts, waste down.

Open to Vietnamese nationals only. We do not sponsor work permits for this role.

Read the full job description

What you will own

1. Dough & pizza programme

Own the full dough cycle: mixing, bulk fermentation, balling, cold retard and proof management, with daily temperature and hydration logs.
Adjust hydration, fermentation times and flour blends for Hanoi’s seasonal humidity and temperature swings.
Operate and manage our wood-fired oven — fire management, deck temperature control and bake consistency.
Maintain a documented dough spec sheet template so results are reproducible by any trained cook.

2. Service & line leadership

Run the pass during peak service, calling tickets and managing pace alongside the Head Chef.
Lead a team of 4–5 line cooks: set daily prep lists across all stations and verify mise en place before every service.
Hold plating, portion and recipe standards on every dish that leaves the kitchen.
Step in as the senior kitchen decision-maker on the Head Chef’s days off.

3. Cost, inventory & suppliers

Track food cost and theoretical vs. actual COGS against a target of 28% of kitchen revenue.
Run weekly inventory counts, manage yields, and log and reduce waste.
Place orders, check deliveries against invoices, and flag price movements and quality issues to the Head Chef.

4. Food safety & kitchen standards

Keep good food safety habits across the kitchen: temperature checks, cold-chain discipline, labelling, date rotation and allergen separation.
Help keep the kitchen compliant with Vietnamese food safety regulations and ready for inspection.
Enforce clean-as-you-go and end-of-shift closedown standards.

5. Team development

Train and mentor the line cooks on dough handling, station discipline and knife skills.
Run kitchen onboarding for new starters and sign off station competency.
Contribute to rostering and holiday planning with the Head Chef.

Your first 90 days

Days 1–30. Learn every station and the current dough spec. Take over daily dough production.
Days 31–60. Own the prep list and inventory count. Document the dough spec sheet and station SOPs.
Days 61–90. Hold food cost at 28% for a full month, and deliver one measurable improvement to consistency, waste or ticket times.

How performance is measured

Food cost percentage against the 28% target
Waste as a percentage of purchases
Average ticket time during peak service
Guest food-quality scores and complaint rate
Kitchen team retention and training sign-offs

What we are looking for

Vietnamese nationality — we do not sponsor work permits for this role.
2+ years as a Sous Chef, Junior Sous Chef or Head Pizza Chef in a high-volume, quality-driven kitchen.
Hands-on artisanal dough experience: long or cold fermentation and high-hydration doughs.
Wood-fired or high-heat deck oven experience.
Able to run prep lists, manage food cost, and stay composed through a full rush.
Working English — enough to communicate clearly in a kitchen with an international team.

Nice to have

Neapolitan, Roman al taglio, New York or sourdough specialisation.
Experience opening a venue or launching a new menu.
Vietnamese food safety certification.

Schedule

Six shifts a week, 48 hours maximum, one rostered day off. Split shifts, evenings, weekends and public holidays are part of the job.

Pay & benefits

Pay

Base salary: 18,000,000 VND gross per month.
Service charge & tips: 2,000,000 – 4,000,000 VND per month from the venue’s 5% service charge and BOH tip pool, paid quarterly.
Performance bonus: quarterly KPI bonus of up to 10% of quarterly base salary.
13-month bonus according to company KPIs.
Annual salary review based on performance.
A typical month: 20,000,000 – 22,000,000 VND once service charge is included, before the quarterly bonus.
Probation: 30 days at 85% of base salary.

Benefits

Full employer contribution to compulsory Social, Health and Unemployment Insurance (BHXH, BHYT, BHTN) from the start of your labour contract.
12 days paid annual leave a year, plus 1 additional day per 3 years of service, subject to company policy.
11 paid public holidays a year including Tết. Holiday work is paid at statutory premium rates.
Overtime paid in accordance with Vietnamese labour law and company policy.
A staff meal cooked by our kitchen before dinner service.
Sol T-shirts provided. Our dress code is black; the T-shirt is not required to start.
Staff dining discount across Sol and ASU House Bakery.