Opened in March 2026 as the first Fairmont hotel in Vietnam, Fairmont Hanoi is a luxury urban resort that celebrates Vietnamese heritage through elegant design, exceptional dining, wellness, and world-class event facilities. With 241 guestrooms, eight dining venues, a 1,100m² Grand Ballroom, and a commitment to heartfelt hospitality, Fairmont Hanoi is set to become the social epicentre of the capital and an exciting place to build a career in luxury hospitality.

Responsible for overseeing the daily operations of the hotel’s bakery section, ensuring consistent quality of breads, viennoiseries, and baked goods for all outlets, banquets, and events. The role supports the Executive Pastry Chef and leads the bakery team to deliver excellence in product quality, presentation, and innovation:

Operations

• Supervise daily bakery production including bread, viennoiseries, laminated doughs, and baked desserts.
• Ensure consistency in quality, presentation, and taste for all baked products across the hotel.
• Take ownership of bakery operations in the absence of the Executive Pastry Chef.
• Collaborate on menu planning, special promotions, and new product development.
• Oversee ingredient sourcing, stock levels, and ensure timely production for all outlets and banquets.
• Work closely with Pastry and Culinary teams to align with service expectations.

Team Management

• Supervise, train, and develop the bakery team in artisanal techniques and standards.
• Conduct daily briefings and assign production schedules.
• Foster a supportive and disciplined working environment focused on quality and teamwork.
• Support the Executive Pastry Chef in performance reviews and staff development.

Financial Responsibility

• Assist in controlling bakery food costs, stock rotation, and waste reduction.
• Monitor and maintain bakery equipment, ensuring efficiency and longevity.
• Contribute to cost-effective practices without compromising quality.

Health, Hygiene and Safety

• Apply all necessary precautions in accordance with hotel food safety and hygiene standards (HACCP).
• Be thoroughly familiar with hotel fire, life safety, and emergency procedures.
• Report and take appropriate corrective action for any health or safety hazards.
• Attend all briefings, meetings, and training sessions as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Ensure all kitchen work areas are kept clean, organized, and hygienic.
• Perform any other reasonable duties assigned by management.

Knowledge and Experience

• Qualification in Bakery, Pastry Arts, or equivalent professional training.
• Minimum 3 years of experience in bakery production within luxury hotels or high-end bakeries.
• Strong knowledge of traditional and modern bakery techniques, including sourdoughs, laminated doughs, and gluten-free products.
• Good communication and team leadership skills.
• Conversational English proficiency.

Competencies

• Passion for artisanal bakery and product innovation.
• Strong attention to detail and commitment to consistency.
• Effective leadership and team management skills.
• Resilient, organized, and solutions-oriented.
• Professional appearance and grooming.

Opening for Vietnamese only