Bakery & Pastry professionals led and scheduled at JW Marriott Marquis Dubai
01 Sous Chef (Baker) · Abu Dhabi, UAE
Narendra
Singh.
Hands-on craft.
Multi-outlet leadership.
Luxury-hotel bakery operations leader with UAE and India experience across high-volume production, brigade development, menu planning, quality control and HACCP-led standards.
Outlets supported, alongside banquets, in-room dining and a 24/7 French restaurant
Guest rooms within the JW Marriott Marquis Dubai operation
Students taught in Bakery & Pastry, Food Safety, Quality and Hygiene at IHM Gwalior, including HSRT trainees
02 Selected disciplines
Bread, pastry
and the work between.
Explore naturally leavened loaves, laminated breakfast pastries, plated desserts, edible showpieces and production in the hotel kitchen.
01Curated Artisan Bread portfolio
Artisan Bread
Naturally leavened loaves, decorative scoring, buffet breads, bread displays and large-format presentation pieces.
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02Curated Viennoiserie & Breakfast portfolio
Viennoiserie & Breakfast
Laminated dough work, breakfast pastries, croissants and contemporary viennoiserie developed for luxury-hotel production and presentation.
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03Curated Pastry & Desserts portfolio
Pastry & Desserts
Refined pastries, chocolate work, fruit finishes and coordinated dessert presentations for luxury-hotel service.
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04Curated Showpieces & Buffets portfolio
Showpieces & Buffets
Edible centrepieces, festive installations and large buffet compositions combining structural planning with visual storytelling.
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05Curated Chef at Work portfolio
Chef at Work
Portraits, production moments, awards and operational scenes that connect craft with team leadership and luxury-hotel service.
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Operational leadership
Beyond a beautiful product.
A senior bakery role is measured across the whole operation: how consistently the brigade performs, how clearly production is planned, how safely the kitchen runs and how reliably every item reaches the guest.
Team Leadership
Recruitment support, coaching, practical training, duty scheduling and daily supervision.
Production Planning
Artisan breads, breakfast products, viennoiserie, desserts and display work.
Hotel Operations
Multi-outlet coordination, banquet readiness, requisitions and service support.
Quality & Cost Control
HACCP, sanitation, temperature control, inventory utilisation and cost awareness.
04 The working chef
Close to the craft.
Ready for the scale.
Narendra's career combines product knowledge with the realities of luxury-hotel service. At JW Marriott Marquis Dubai, he led a 30-person Bakery & Pastry team supporting 14 outlets, banquets, in-room dining and a 24/7 French restaurant.
At Conrad Abu Dhabi Etihad Towers, his current work extends across planning, team supervision, quality consistency, food safety and guest-facing presentation.
Read the complete experience05 Detail studies
Form. Texture. Finish.
06 Recognition
Experience supported by professional milestones.
Master Baker Chef of the Year 2020 from the Indian Culinary Forum, a Silver Medal from the South India Culinary Association, and experience within a Forbes Travel Guide recognised property.
Senior bakery leadership