Chef de Cuisine

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!

This position oversees a team of kitchen professionals, ensuring high standards of food preparation and service across all kitchen operations.

It plays a key role in delivering an exceptional culinary experience, delighting every guest with the quality, creativity, and variety of our food and beverage offerings. The role also supports positioning F&B as a distinctive strength of the hotel within the local market.

Operations

• Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.
• Develop new menus and food items to meet the taste and dining requirements of the guests.  Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.
• Oversee the preparation and presentation of food products to ensure maximum quality at all times.
• Implement procedures to minimise wastage and over-production.
• Ensure standards of presentation and preparation of food items meet hotel & brand standards

Team Management

• Interview, select and recruit kitchen employees
• Identify and develop team members with potential
• Conduct performance review with the team
• Constantly monitor team members’ appearance, attitude and degree of professionalism
• Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication
• Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirements
• Direct and coordinate the daily activities of all the hotel’s kitchens.
• Practice strict control on food portioning and wastage, thereby ensuring gross food profitability

Health, Hygiene & Safety

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Be well versed in hotel fire & life safety/emergency procedures
• Report and take appropriate action to correct any health or safety hazard.
• https://careers.accor.com/global/en/job/chef-de-cuisine-bacco-restaurant-in-fairmont-hanoi-hanoi-vietnam-jid-55459