Chief Steward

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 Chief Steward is responsible for managing the daily kitchen utility operations and staff. This role plays a critical part in supporting culinary and F&B operations by overseeing dishwashing, sanitation standards, banquet plating, waste management, and inventory control of kitchen equipment and operating supplies.

• Lead and supervise the stewarding team across all shifts to ensure consistent cleanliness and hygiene in all kitchen and dishwashing areas.
• Implement and monitor sanitation and hygiene standards in compliance with HACCP and local health regulations.
• Oversee proper handling, cleaning, and storage of kitchen equipment, utensils, and dishware.
• Maintain par levels and control inventory of cleaning supplies, chemicals, kitchen operating equipment (KOE), and dishwashing materials.
• Manage waste disposal and recycling programs in coordination with Engineering and Housekeeping.
• Coordinate with Culinary and F&B teams to support banquet setup, outlet operations, and special events.
• Ensure stewarding equipment and machines are regularly cleaned, serviced, and well maintained.
• Prepare departmental reports, cleaning schedules, and maintenance logs.
• Recruit, train, schedule, and evaluate performance of stewarding staff.
• Enforce safety standards and use of protective equipment (PPE) in all stewarding tasks.

• Minimum 3–5 years of experience in stewarding, with at least 1–2 years in a supervisory or chief stewarding role.
• Strong leadership and team management skills.
• In-depth knowledge of hygiene, safety, and chemical handling procedures.
• Good organizational, time management, and communication skills.
• Experience in pre-opening or large-scale banquet operations is an advantage.