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
• 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

• Reports to the Director of Culinary and Head Baker
• Directly supervise kitchen staff including line cooks, prep cooks, and dishwashers
• Coordinate with other managers for all hotel activities
• Continuous learning through own IDP
• Any other duties as may be assigned by the superior

Accountabilities

• Represents Dusit’s brand and values at all times, promoting an ...