The Fairmont Hanoi will open in the Vietnamese capital before year end of 2025, making it the first Fairmont brand in the country. The 241-room luxury hotel will take design inspiration from the art of lacquer with the traditional colours of Vietnam, the Indochinese style from the French colonial period, and draws motifs from Vietnam’s dynasties. Positioned as an urban resort, our guests will be able to enjoy a very special and unique range of offerings such as eight dining and bar venues including a rooftop terrace, as well as two indoor and outdoor swimming pools, an extensive gym and an entire floor of wellness spa and bathhouse. For corporate and social groups, the Fairmont Hanoi will offer three ballrooms, the largest being a 1,100m2 grand ballroom as well as nine meeting rooms, making it an outstanding destination for meetings, conferencing and events. The Fairmont Hanoi is set to become the social epicentre of Hanoi!

The Director of Culinary is responsible for overseeing all aspects of the kitchen and Food & beverage to ensure that everything is running smoothly, from purchasing and inventory management to training and development of employees.

The Director of Culinary may also be involved in developing new menu items or specials, as well as creating marketing materials to promote these offerings and ensuring a quality product for our guests.

KEY ROLES & RESPONSIBILITIES

• To ensure consistency and highest quality in food taste, presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food display to the minimum standards of the company.
• Ensures maximum creativity in all food displays.
• Responsible for ensuring smooth and effective communication among the employee.
• Ensures that all kitchens follow the company’s grooming standards.
• Maintaining and improving the kitchen service and product operations to maximize profit while maintaining a high degree of guest satisfaction.
• Monitoring and maintaining stock levels required for all services.
• Ensuring that good kitchen practices are maintained by example and by instruction.
• Developing extensive knowledge of all Resort facilities and services and surrounding areas.
• Creating, maintaining and enhancing effective working relationships.
• Provide training for all employees on all aspects of the departmental operating procedures.
• Ensure that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification.
• Follow HACCP guidelines and ensure that employee comply with HACCP guidelines.
• Leads by example, adopting a positive attitude to keep the team at its highest level.
• Manager service department and ensure quality and standards are aligned with Fairmont standards
• Strong Banqueting background (up to 1000 guests)
• Adaptability to work with Chef Collaborations.

• Bachelor’s degree in Culinary and F&B Arts or related field
• 10+ years’ experience as a professional chef, with 3 years in a senior management role
• Culinary certification from an accredited institution
• Strong understanding of food trends and culinary techniques
• Excellent leadership, communication, and organizational skills