Pastry Chef

The Fairmont Hanoi will open in the Vietnamese capital in February 2026, 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 position is responsible for overseeing the pastry operations of the hotel, ensuring the highest standards of creativity, quality, and consistency across all outlets, banquets, and special events. The role supports the Executive Pastry Chef in leading a team of talented pastry professionals while contributing fresh, innovative ideas that enhance the hotel’s pastry offering.

Operations

• Supervise and manage daily pastry production including plated desserts, afternoon tea, buffet desserts, and specialty cakes

• Take charge of pastry operations in the absence of the Executive Pastry Chef

• Drive innovation and creativity, developing seasonal menus, artistic presentations, and signature items

• Ensure consistency in quality, taste, and presentation across all pastry products

• Collaborate with culinary and service teams to align with guest expectations and brand positioning

• Oversee ingredient sourcing, production planning, and stock control for the pastry section.

Team Management

• Supervise, train, and develop the pastry team in classic and contemporary techniques

• Foster a creative and motivating work environment that encourages innovation

• Conduct daily briefings, assign tasks, and manage workflow

• Support performance evaluations, talent development, and succession planning.

Financial Responsibility

• Assist with food cost control, waste management, and efficient use of ingredients

• Ensure sustainability and cost-effective practices without compromising quality

• Monitor equipment usage and upkeep to optimize productivity.

Health, Hygiene and Safety

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Be well versed in hotel fire & life safety/emergency procedures

• Report and take appropriate action to correct any health or safety hazard.

• Attend all briefings, meetings and trainings as assigned by management

• Maintain a high standard of personal appearance and hygiene at all times

• Perform other reasonable duties assigned by the assigned by the Management

• Ensure all work areas in the kitchen are kept tidy and clean.

Knowledge and Experience

• Diploma in Pastry Arts or equivalent professional qualification
• Minimum 3 years in a supervisory pastry role in luxury hotels or fine dining establishments
• Proven creativity in dessert design, presentation, and flavor combinations
• Strong leadership, communication, and organizational skills
• Fluent in English; knowledge of international pastry trends is an asset.

Competencies

• Strong leadership, interpersonal and training skills
• Good communication and customer contact skills
• Results and service oriented with an eye for details
• Ability to work well in stressful & high-pressure situations
• A team player & builder
• A motivator & self-starter
• Well-presented and professionally groomed at all times