Minor Hotels is an international hotel owner, operator, and investor with a portfolio of more than 536 hotels in operation. Minor Hotels passionately explores new possibilities in hospitality with a diverse portfolio of properties designed intelligently to appeal to different kinds of travelers, serving new passions as well as personal needs. Through our Anantara, Avani, Oaks, Elewana, Tivoli, NH Hotel Group, Four Seasons, St. Regis, Marriott, and Minor International properties, across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe, and South America.

Avani Hotels & Resorts is a vibrant upscale brand offering relaxed comfort and contemporary style. Avani was launched in response to an increasingly influential group of discerning travelers who appreciate stylish design and excellent service, but also demand great value. Avani hotels are designed for the way we travel now. And we think it’s all about balance. Balance between coolness and kindness, between design and function, and between service and privacy.

Avani+ Lanexang Vientiane Hotel set to open in Q2 2026 will bring contemporary style and Laotian flair to the heart of the capital, just minutes from Wat Si Saket, Vientiane Night Market, and Chao Anouvong Park. The hotel’s 197 guest rooms and suites will blend modern design with local touches, offering its guests the choice of four dining venues, including an international all-day dining restaurant, a western comfort food concept and bar, and a Southeast Asian fine-dining restaurant. Guests will enjoy Avani Spa with five treatment rooms, an Avani Fit fitness centre and studio, an outdoor swimming pool, and versatile event spaces including a ballroom for up to 320 guests.

This role will redefine the dessert experience at Avani+ Lanexang Vientiane by delivering trend-driven, visually captivating, and high-quality pastry creations that reflect the hotel’s modern lifestyle identity.

This role goes beyond traditional pastry production. You will be responsible for conceptualizing and executing innovative dessert programs across all outlets, afternoon tea, banquets, and special events - creating signature moments that elevate the guest journey and position the hotel as a culinary trendsetter in the local market.

You will lead the pastry kitchen with a balance of creativity, operational excellence, and financial discipline.

Key Responsibilities

Develop and execute innovative, seasonal, and globally inspired pastry concepts aligned with the hotel’s lifestyle positioning.

Create signature desserts and visually impactful presentations designed to enhance guest engagement and social media appeal.

Lead pastry production across all outlets, including all-day dining, specialty restaurants, rooftop venues, afternoon tea, banqueting, and in-room dining.

Oversee recipe standardization, food costing, portion control, and plating guidelines to ensure consistency and profitability.

Introduce new techniques, modern pastry trends, and contemporary flavor profiles to stay ahead of market expectations.

Manage daily pastry kitchen operations, including production planning, staffing, inventory control, and hygiene compliance.

Ensure strict adherence to HACCP standards and local health regulations.

Monitor food cost performance and implement waste reduction initiatives to meet budget targets.

Train, mentor, and inspire the pastry team to foster creativity, technical skill, and professional growth.

Collaborate closely with Executive Chef, F&B, Marketing, and Events teams to develop themed promotions and signature dessert experiences.

Engage with guests when appropriate to gather feedback and continuously refine offerings.

Diploma or Degree in Pastry Arts, Culinary Arts, or a related discipline.

Minimum 5 years of progressive pastry experience, with at least 2 years in a leadership or supervisory role within a luxury hotel, lifestyle hotel, or high-end restaurant.

Strong expertise in modern pastry techniques, chocolate work, bakery production, plated desserts, and creative afternoon tea concepts.

Demonstrated ability to create visually compelling, trend-forward desserts that resonate with both local and international guests.

Solid understanding of food costing, inventory management, and kitchen financial controls.

Experience in pre-opening environments is an advantage.

Strong leadership and team development skills.

Excellent attention to detail with a passion for innovation and excellence.

Good communication skills in English; Lao and/or Thai is an advantage.