PRIMARY RESPONSIBILITIES:

• Artisanal Bread and Viennoiserie Production
• Seasonal and Festive Pastry Menu Development
• Advanced Plating and Dessert Presentation Techniques
• Gluten-Free and Vegan Pastry Innovations
• Temperature and Texture Control for Chocolate Work
• Sugar Sculpting and Showpiece Creation
• Recipe Standardization and Cost Control
• Trend-Based Pastry Concept Development
• Quality Assurance and Consistency in Production
• Team Training and Pastry Section Supervisions

REPORT LINE & COMMUNICATION:

• Reports to the Director of Culinary & Head Baker.
• Directly supervise the entire kitchen staff, including the line cooks, prep cooks and dishwashers.
• Coordinates with other managers for all activities of the hotel.

OTHERS

• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.

ACCOUNTABILITIES

• Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.

COMPANY’S CULTURE

• Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”

CONFIDENTIALITY

• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

JOB REQUIREMENT:

• Diploma or Certificate in Culinary Arts, Pastry & Bakery, or a related field.
• Minimum 3–5 years of pastry experience, with at least 2 years in a supervisory role, preferably in a hotel or resort environment.
• Good understanding of food safety and HACCP standards.
• Creative mindset with strong attention to detail.
• Ability to work efficiently in a fast-paced environment and lead a team.