Pastry Chef

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!

As Pastry Chef, you will play a key role in the creation and execution of premium desserts and baked goods across the hotel’s restaurants, banquets, in-room dining, and special events. You will bring both technical expertise and artistic flair, supporting the Executive Pastry Chef in delivering high-quality, visually stunning, and flavorful creations that reflect Fairmont’s standards of luxury and innovation.

Responsibilities:

• Assist in overseeing all pastry and bakery operations, ensuring quality, consistency, and timely production
• Design and execute refined plated desserts, pastries, cakes, and bakery items for outlets and events
• Guide and support a team of pastry cooks and bakers through daily production, training, and performance development
• Ensure all recipes, portioning, and presentations align with brand standards
• Collaborate with culinary and F&B teams on menu development, seasonal specials, and event concepts
• Monitor inventory levels, control costs, and support ordering processes
• Maintain impeccable cleanliness, organization, and hygiene standards in line with HACCP protocols
• Lead by example to foster a positive kitchen culture focused on excellence, creativity, and collaboration
• Assist in the execution of high-profile functions and special promotions

Knowledge & Experience:

• Minimum 5 years of pastry experience, with at least 2 years in a supervisory or leadership position
• Strong skills in both classic and contemporary pastry techniques
• Experience working in a luxury hotel, resort, or fine-dining restaurant preferred
• Demonstrated creativity and attention to detail in presentation and flavor balance
• Excellent organizational and time management skills
• Knowledge of food safety and sanitation standards; HACCP certification is an advantage
• Culinary or pastry arts diploma from a recognized institution