Pastry Chef

Job Location:

Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning ‘without end’, our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression — for our guests and for our people.

Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world’s most captivating locales — from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits.

The Pastry Chef is responsible for overseeing the preparation, production, presentation, and quality of all pastry, bakery, dessert, and confectionery items in accordance with the standards of a star-class hotel. The role ensures consistent product quality, excellent presentation, food safety, and efficient kitchen operations while supporting menu development and guest satisfaction.

Key Responsibilities:

• Prepare and supervise the production of pastries, cakes, desserts, breads, chocolates, and other confectionery items.
• Ensure all products meet the hotel’s standards for quality, taste, consistency, freshness, and presentation.
• Develop and introduce creative and innovative pastry and dessert items in line with current culinary trends.
• Maintain proper portion control, recipe standards, and cost control measures.
• Ensure compliance with food safety, hygiene, HACCP, and hotel standards at all times.
• Monitor inventory levels and coordinate with the relevant departments for timely procurement of pastry ingredients and supplies.
• Minimize wastage through effective production planning and proper storage of ingredients.
• Train, guide, and supervise pastry kitchen team members to maintain high standards of performance.
• Coordinate with the Executive Chef and other kitchen sections to ensure smooth daily operations.
• Support the preparation of special cakes, desserts, and pastry items for banquets, events, weddings, and VIP guests.
• Maintain cleanliness and proper organization of the pastry kitchen, equipment, and work areas.
• Monitor equipment condition and report maintenance requirements promptly.
• Ensure all production is planned according to business levels, occupancy, events, and guest requirements.
• Maintain accurate production records and contribute to departmental cost and productivity targets.
• Uphold professional standards of grooming, discipline, teamwork, and guest-focused service.

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