Chef de Partie – Baker / Chef de Partie – Thai

-Minimum 2–3 years of experience in Bakery or Pastry operations, preferably in a hotel or resort. -Good knowledge and skills in producing bread, croissants, Danish pastries, cakes, and other bakery products. -Knowledge of dough preparation, mixing, fermentation, proofing, baking, and finishing techniques. -Able to follow standard recipes and maintain consistent quality, taste, texture, and presentation. -Able to operate bakery equipment such as ovens, mixers, proofers, and dough sheeters. -Knowledge of food safety, hygiene, sanitation, and HACCP standards. -Able to manage daily mise en place and ingredient preparation. -Able to monitor stock and minimize food waste and ingredient loss. -Able to train and supervise Commis Baker and trainees. -Good teamwork, communication, and organizational skills. -Responsible, detail-oriented, and able to work under pressure. -Able to work flexible shifts, weekends, and public holidays.