Head Butcher

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!

We are seeking an experienced and skilled Head Butcher to join our team in Hanoi, Vietnam. The Head Butcher is responsible for overseeing all butchery operations within the hotel’s kitchens, ensuring the highest standards of quality, hygiene, and food safety. This role includes receiving, storing, preparing, and portioning meat, poultry, and fish products according to the menu requirements and kitchen standards. The Head Butcher also supervises a small team and collaborates closely with the Director of Culinary to support daily operations and menu planning.

• Supervise all meat, poultry, and seafood preparation across all kitchen outlets.
• Ensure proper storage, rotation, and labeling of all raw and cooked products.
• Manage butchery inventory and ensure stock levels meet operational needs.
• Maintain hygiene and sanitation standards in the butchery area in compliance with HACCP and local regulations.
• Monitor portion control and minimize food waste.
• Liaise with suppliers on product quality and delivery schedules, in coordination with the Purchasing team.
• Train and develop junior butchery staff, ensuring consistency and skills growth.
• Conduct quality checks on all incoming meat and seafood items.
• Collaborate with the Culinary team to support menu design and special events.
• Ensure all cutting tools and equipment are maintained and in good working condition.

• Proven experience as a Head Butcher or in a similar leadership role.
• Strong knowledge of meat and seafood types, cuts, aging, and preparation techniques.
• Strong understanding of food safety regulations, HACCP principles, and Vietnamese food safety standards
• Excellent leadership and team management skills
• Strong customer service orientation with excellent communication skills
• Proficiency in inventory management and basic budgeting
• Relevant certifications in food safety or butchery (preferred)