Fairmont Hotels & Resorts

Company Description

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!

Nestled within Fairmont Hanoi, Tran Dynasty is a celebration of Vietnam’s cultural depth and creative spirit. Inspired by the legacy of the Trần Dynasty, the restaurant merges traditional Vietnamese architecture with modern design and artistry, creating an immersive dining experience.

Guests are invited into a vibrant world where elevated Vietnamese cuisine meets contemporary craftsmanship—from open-kitchen theatrics to curated artwork and intimate private rooms. Every detail, from service rituals to architectural elements, reflects the harmony between heritage and modernity. Tran Dynasty is not just a restaurant—it’s a journey through Vietnam’s past, present, and future, told through taste, texture, and art.

Job Description

As Sous Chef of Tran Dynasty, you will play a key role in the leadership team of Fairmont Hanoi’s signature Vietnamese restaurant. This position supports the Chef de Cuisine in overseeing daily kitchen operations, driving consistency, and ensuring the highest standards in food quality and presentation.

Responsibilities

• Support the Chef de Cuisine in managing all kitchen operations, including food preparation, quality control, and service execution
• Supervise and mentor junior chefs, ensuring adherence to recipes, presentation standards, and portion control
• Participate in the creation and execution of the restaurant’s signature menu in collaboration with the Chef de Cuisine and celebrity chef
• Uphold hygiene and safety protocols in compliance with HACCP standards
• Assist with inventory control, ordering, and cost management
• Maintain high standards of cleanliness and organization in all kitchen areas
• Actively contribute ideas for menu development, improvement of techniques, and guest experience enhancements
• Lead by example in maintaining a positive and professional kitchen environment
  
  

Qualifications

Knowledge & Experience:

• Minimum 5 years of culinary experience, with at least 2 years in a supervisory or Sous Chef role, ideally in luxury or fine-dining restaurants
• Strong knowledge of Vietnamese cuisine and modern culinary techniques
• Experience in high-volume, high-standard kitchen environments
• Excellent communication, leadership, and organizational skills
• Familiarity with HACCP and food safety management systems
• Culinary diploma or equivalent professional training