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

As Sous Chef – Banquet, you will assist in leading all culinary operations for banquet and catering functions at Fairmont Hanoi. From grand galas and corporate events to intimate weddings and high-profile government receptions, you will ensure seamless production, exceptional quality, and creative presentation.

Responsibilities

• Supervise all kitchen activities related to banquet functions, ensuring food is prepared on time and to the highest quality
• Coordinate with event planning and service teams to align culinary execution with guest expectations and function requirements
• Assist in menu development for themed events, buffets, plated dinners, and live cooking stations
• Train, guide, and motivate banquet culinary staff, ensuring adherence to recipes, portion control, and presentation standards
• Oversee food preparation and setup during functions, ensuring smooth service flow and consistent quality
• Monitor food costs, inventory, and waste control in line with budget expectations
• Ensure full compliance with food hygiene, safety, and sanitation regulations (HACCP)
• Maintain a clean, organized, and efficient working environment
• Step into leadership roles as needed during large-scale functions or Chef de Cuisine’s absence
  
  

Qualifications

Knowledge & Experience:

• Minimum 5 years of culinary experience, with at least 2 years in a leadership role in banquet or catering kitchens
• Proven ability to manage high-volume production while maintaining luxury-level quality and creativity
• Strong knowledge of banquet plating, buffet setup, and live station execution
• Experience in luxury hotels or large-scale event venues preferred
• Excellent communication, organization, and team management skills
• Familiarity with HACCP standards and kitchen safety regulations