Conrad Abu Dhabi Etihad Towers · Since December 2021
Professional experience
From craft
to operations.
A chronological record of luxury-hotel bakery leadership, high-volume production and hospitality education across the UAE and India.
Bakery & Pastry brigade led at JW Marriott Marquis Dubai
Plus banquets, in-room dining and a 24/7 French restaurant
Bakery and pastry career since April 2011
Employment history
From kitchen craft
to team leadership.
Narendra’s career spans hotel bakery production, leadership of a 30-person Bakery & Pastry brigade, hospitality teaching and his current Sous Chef role in Abu Dhabi.
Luxury hotel · Current role
Conrad Abu Dhabi Etihad Towers
Sous Chef · Abu Dhabi, UAE
- Coordinates bakery menu and product planning for restaurants, events and guest-facing service.
- Manages daily production requirements, stock awareness and responsible utilisation.
- Trains and supervises colleagues in food handling, equipment care, safety and sanitation.
- Supports recruitment, duty assignment, quality consistency and cost-conscious operations.
Hospitality education
Institute of Hotel Management Gwalior
Assistant Lecturer · Ministry of Tourism, Government of India
- Taught Bakery & Pastry, Food Safety, Quality and Hygiene to 900 students, including HSRT trainees.
- Conducted practical examinations, webinars and workshops.
- Supported regional food research and served as an external examiner.
High-volume luxury hotel
JW Marriott Marquis Dubai
Assistant Chief Baker · Dubai, UAE
- Led a 30-person Bakery & Pastry team and prepared duty schedules.
- Supported 14 outlets, banquets, in-room dining and a 24/7 French restaurant.
- Worked within a 1,608-room luxury hotel operation.
Bakery & pastry production
Radisson Blu GRT Chennai
Commis · Bakery & Pastry
- Produced breads, breakfast rolls and desserts for hotel and banquet demand.
- Supported a pastry shop, wood-fired pizza and a 70-cover live counter.
Hospitality foundation
The Park Chennai
Hospitality Intern
- Completed cross-department exposure across production, service and housekeeping.
- Supported mise en place, store pickup, buffet setup and guest-room operations.
Cross-functional culinary training
Experience beyond the bakery.
Structured exposure to wider kitchen service strengthened station coordination, timing and understanding of the complete guest journey.
The training included daily food preparation and recipe assignments designed to support organised, productive service.
- Classic Lebanese cuisinePremium-dining preparation, mise en place and service awareness.
- Italian cuisineClassic pasta, wood-fired pizza and à la carte production.
- All-day diningInternational and Mediterranean breakfast and dinner stations.
- In-room diningTiming, consistency and presentation for international room service.