Head Baker

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 Head Baker is responsible for leading the daily production of all baked goods in the hotel, including breads, viennoiserie, and other bakery items across all outlets and banquet functions. This role ensures the highest standards of quality, creativity, hygiene, and consistency, while mentoring and developing the bakery team in alignment with Fairmont’s culinary philosophy.

Responsibilities:

• Supervise and manage the bakery team, including scheduling, training, and performance management
• Oversee the preparation, baking, and presentation of breads and other baked goods for all F&B outlets and events
• Design and update bakery menus with a balance of classic and innovative items, reflecting seasonal and local influences
• Ensure all products meet Fairmont’s quality, taste, texture, and presentation standards
• Collaborate with the Executive Chef and Executive Pastry Chef on menu planning and product development
• Maintain cost and portion control, minimizing waste and optimizing resources
• Ensure compliance with food safety, hygiene, and sanitation regulations (HACCP)
• Monitor inventory and coordinate with purchasing to ensure sufficient stock of baking ingredients
• Foster a positive, inclusive, and motivating team environment

Knowledge & Experience:

• Minimum 5 years of bakery experience, with at least 2 years in a leadership role in a luxury hotel or fine-dining environment
• Expertise in artisan breads, viennoiserie, and a wide variety of international bakery techniques
• Strong leadership, team-building, and training skills
• High attention to detail and passion for quality and innovation
• Knowledge of food safety and hygiene regulations, preferably HACCP certified
• Ability to work under pressure, manage multiple tasks, and meet deadlines
• Culinary diploma or equivalent baking certification is preferred
• Basic English communication;