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!

Job Description

The Executive Pastry Chef is responsible for leading all pastry and dessert operations in the hotel, overseeing production for restaurants, banquets, room service, and special events. This role ensures the delivery of creative, high-quality, and visually stunning pastry offerings while managing a team of skilled pastry professionals and maintaining excellence in hygiene, consistency, and guest satisfaction.

Responsibilities

• Lead and manage the entire pastry division, including chocolate, sugar work, plated desserts, viennoiserie, and bakery items
• Develop and implement creative menus, seasonal offerings, and bespoke dessert experiences aligned with the brand's luxury positioning
• Ensure consistency in quality, taste, texture, and presentation across all outlets
• Collaborate closely with the Executive Chef and F&B teams on concept development and menu engineering
• Manage and train a team of pastry chefs, bakers, and commissary staff, fostering a culture of excellence and innovation
• Monitor inventory, production planning, and cost control to optimize profitability and minimize waste
• Ensure compliance with HACCP and food safety regulations at all times
• Represent the pastry team in hotel functions, promotions, and guest engagement initiatives
• Support talent development through coaching, cross-training, and performance evaluation
  
  

Qualifications

Knowledge & Experience:

• Minimum 5 years of experience in pastry and dessert production, with at least 3 years in a senior leadership role in a luxury hotel, resort, or fine-dining establishment
• Expertise in modern pastry techniques, chocolate and sugar artistry, and plated desserts
• Proven creativity and ability to deliver high-impact visual and flavor experiences
• Strong leadership, communication, and organizational skills
• Deep understanding of food costing, inventory management, and labor control
• Certified in Food Safety & Hygiene standards (HACCP or equivalent)
• Culinary or pastry arts diploma from a recognized institution preferred