Yada Kosiwakan

I’m a pastry cook with a deep love for baking and dessert creation. I enjoy working in a fast-paced kitchen and take pride in making every product look beautiful and taste great. I’m always open to learning new techniques and growing as a pastry professional.

• Pastry Cook

Paris Baguette, Springfield, VA

April 2025 – Present

Perform daily baking tasks including frying donuts, whipping cream, decorating pastries, and prepping ingredients. Maintain product quality and kitchen cleanliness while managing inventory using the FIFO system. Responsible for timely production before store

• Commis III Pastry Kitchen

Saruda Finest Pastry, Pathumwan Princess Hotel, Bangkok, Thailand

August 2024 – February 2025

Produced high-end desserts, chocolate work, and tarts. Decorated plated desserts and managed ingredients and orders.

• Pastry Intern

Six Senses Yao Noi, Phang Nga, Thailand (IHG Group)

August 2022 – April 2023

Prepared breakfast pastries, plated desserts, and homemade ice cream. Gained hands-on experience in 5-star luxury service.

Graduated with a Bachelor of Science in Culinary Technology and Service from Suan Dusit University in Thailand (2024). Trained in pastry and dessert techniques, chocolate work, and a la carte service. Completed professional internships at Six Senses Yao Noi, gaining valuable experience in pastry production.

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