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Scope and General Purpose of JobYou will support the Executive Pastry Chef in leading daily pastry and bakery operations, ensuring exceptional product quality, creativity, and consistency. You will oversee production, ingredient management, food‑safety standards, and team development while contributing to menu creation and the overall success of the hotel’s pastry offerings.Main Duties

Assist the Executive Pastry Chef in supervising daily pastry and bakery operations to ensure exceptional taste, presentation, and product consistency.

Monitor pastry and bakery standards across all outlets and banquet operations to ensure alignment with hotel quality expectations.

Oversee daily mise en place and ensure all sections are prepared with fresh, high‑quality ingredients based on business needs.

Ensure proper ingredient handling, freshness checks, stock rotation (FIFO), and accurate inventory management to minimize wastage.

Conduct regular product tasting and enforce strict quality control across all pastry and bakery items.

Lead the creation and development of pastries, breads, cakes, tarts, viennoiseries, and plated desserts, while contributing to menu planning for restaurants, buffets, banquets, and seasonal promotions.

Ensure full compliance with hygiene, sanitation, and food‑safety standards (ISO22000) and support food‑safety audits and corrective actions.

Provide hands‑on leadership, coaching, and training to pastry associates to enhance skills, creativity, and performance.

Collaborate with FB, Banquet, Stewarding, and other culinary teams to ensure smooth coordinated service and operational flow.

Maintain pastry kitchen equipment in optimal condition and report maintenance needs promptly.

Assist in scheduling and workforce planning to support operational and productivity goals.

Support cost‑control efforts through efficient production planning, accurate recipe usage, and proper portion management.

a { text-decoration: none; color: #464feb;}tr th, tr td { border: 1px solid #e6e6e6;}tr th { background-color: #f5f5f5;}

Scope and General Purpose of JobYou will support the Executive Pastry Chef in leading daily pastry and bakery operations, ensuring exceptional product quality, creativity, and consistency. You will oversee production, ingredient management, food‑safety standards, and team development while contributing to menu creation and the overall success of the hotel’s pastry offerings.Main Duties

Assist the Executive Pastry Chef in supervising daily pastry and bakery operations to ensure exceptional taste, presentation, and product consistency.

Monitor pastry and bakery standards across all outlets and banquet operations to ensure alignment with hotel quality expectations.

Oversee daily mise en place and ensure all sections are prepared with fresh, high‑quality ingredients based on business needs.

Ensure proper ingredient handling, freshness checks, stock rotation (FIFO), and accurate inventory management to minimize wastage.

Conduct regular product tasting and enforce strict quality control across all pastry and bakery items.

Lead the creation and development of pastries, breads, cakes, tarts, viennoiseries, and plated desserts, while contributing to menu planning for restaurants, buffets, banquets, and seasonal promotions.

Ensure full compliance with hygiene, sanitation, and food‑safety standards (ISO22000) and support food‑safety audits and corrective actions.

Provide hands‑on leadership, coaching, and training to pastry associates to enhance skills, creativity, and performance.

Collaborate with FB, Banquet, Stewarding, and other culinary teams to ensure smooth coordinated service and operational flow.

Maintain pastry kitchen equipment in optimal condition and report maintenance needs promptly.

Assist in scheduling and workforce planning to support operational and productivity goals.

Support cost‑control efforts through efficient production planning, accurate recipe usage, and proper portion management.

This role is open to Thai nationals due to local employment regulations.

Diploma or Bachelor’s Degree in Pastry, Baking, or Culinary Arts.Minimum 3 – 5 years of professional pastry experience in hotels or premium pastry operations; supervisory experience preferred.Good command of English.Strong technical skills in pastry and baking: chocolate work, sugar work, lamination, mousse, creams, glazing, and modern dessert techniques.

Knowledge of food‑safety and hygiene standards; ISO22000 experience is an advantage.

Strong leadership, communication, and team‑building skills.Creative mindset with the ability to design elegant, modern desserts for various outlets.Detail‑oriented with excellent time‑management and problem‑solving abilities.Ability to work efficiently under pressure in a high‑volume environment.

This role is open to Thai nationals due to local employment regulations.

Diploma or Bachelor’s Degree in Pastry, Baking, or Culinary Arts.Minimum 3 – 5 years of professional pastry experience in hotels or premium pastry operations; supervisory experience preferred.Good command of English.Strong technical skills in pastry and baking: chocolate work, sugar work, lamination, mousse, creams, glazing, and modern dessert techniques.

Knowledge of food‑safety and hygiene standards; ISO22000 experience is an advantage.

Strong leadership, communication, and team‑building skills.Creative mindset with the ability to design elegant, modern desserts for various outlets.Detail‑oriented with excellent time‑management and problem‑solving abilities.Ability to work efficiently under pressure in a high‑volume environment.