Porntipa Mala

Pastry professional specializing in modern pâtisserie and artisan baking, with hands-on experience in both hotel pastry kitchens and artisan bakery environments. Strong expertise in sourdough, viennoiserie, and refined plated desserts, with a keen eye for detail, presentation, and consistency. Passionate about crafting high-quality products while continuously developing skills in a fast-paced, professional kitchen setting.

Demi Chef de Partie (Pastry) at The Emerald Hotel, Bangkok (2026-01 – Present)

Daily pastry production with focus on consistency and presentation in hotel environment

• Responsible for daily pastry production with focus on consistency and presentation
• Prepare and oversee dessert components such as creams, fillings, and glazes
• Maintain quality standards in a hotel kitchen environment
• Support development of seasonal dessert menus

Commis I (Pastry) at Grande Centre Point Hotel, Bangkok (2024-01 – 2025-12)

Assisted in pastry and viennoiserie production with focus on mise en place and laminated dough

• Assisted in pastry and viennoiserie production
• Prepared mise en place for desserts and bakery items
• Supported laminated dough and croissant production

Head Baker at Owen Spring Co., Ltd., Bangkok (2022-01 – 2023-12)

Managed sourdough production, fermentation schedules, and team coordination

• Managed sourdough production and fermentation schedules
• Maintained product consistency and quality standards
• Trained junior staff and organized daily workflow

Certificate in Fundamentals of Wine Service & Hospitality – Department of Skill Development (2025-01 – 2025-12)

Certificate in Advanced Thai Cuisine Training Program – Bangkok Metropolitan Administration Vocational Training School (2024-01 – 2024-12)

High School Diploma – Lue Kham Han Warinchamrap School, Ubon Ratchathani (2012-12)