Job Description


• Supervises and participates in and preparation of all baked food such as pastries and desserts in accordance with established recipe cards and methods.
• Ensures that all Kitchen / Restaurants / Room Service, are supplied with their requirements of baked items, pastries and desserts.
• Ensures that all baked items, pastries and desserts are visually attractive and eye appealing by checking and tasting on regular basis.
• Prepares decorative center pieces for Outlets and Banquets.
• Ensures that portion control policy standard plating instruction are adhered to.
• Conducts market analysis and follows the market matrix or customer satisfaction survey to always develop and improve department service delivery.
• Keeps and up-to-date standard recipe file for all baked, pastry, and sweet items to include:
o Recipe list
o Items costs
o Importation items list & their costs.
o Preparation time
• Is familiar with the following procedures :
o Hotel fire procedures
o First Aid procedures
o Health and safety policy and procedures.
o Hotel security procedures
o Hotel product knowledge
o Hotel standard manuals
• Ensures that all pastry equipment / utensils in the section are correctly handled and maintained.
• Checks daily function sheets and daily menu to ensure appropriate production levels.
• Ensures Dusit Hygiene and Sanitation Standard are attained in the section, at all times.
• Ensures that pastry area is kept in clean and orderly fashion.
• Assists Executive Chef in the preparation of the Department budget and goals.
• Works closely with F&B Director and Executive Chef to discuss special promotions and participates in menu planning as appropriate.
• Participates the following meetings as per the schedules:
o Training coordinators meeting
o Department communication meeting.
• Assists Executive Chef to maintain high rating on guest satisfaction
• Conducts, in coordination with Executive Chef or his delegate, such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.
• Identifies and develops formal training plans and conduct on the job learning events for Pastry kitchen employees.
• Conducts monthly communication meeting for all pastry kitchen employees.
• Performs related duties and special projects as assigned by the Executive Chef


• Reports directly to the Executive Chef.
• Provides functional assistance and direction to personal employed in the kitchen Pastry section.


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


• 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.


• 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”


• 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.


• An experienced pastry chef graduated from a well-known culinary institution is highly desirable
• Minimum of 8-10 years of experience in pastry cooking, preferably in a 5 star environment
• Solid track record, proven creativity
• Full HACCP awareness
• Solid managerial experience and knowledge in kitchen operation, including the knowledge required for management of people, complex problems, food and beverage management and food sanitation
• Have excellent English communication skills both in written and spoken
• Possesses professional disposition with excellent communication and interpersonal skills