Bakery & Pastry team leadership at JW Marriott Marquis Dubai
Professional profile
Craft expertise.
Operational leadership.
Narendra Singh is a luxury-hotel bakery and pastry leader based in Abu Dhabi, currently serving as Sous Chef at Conrad Abu Dhabi Etihad Towers.
Plus banquets, in-room dining and a 24/7 French restaurant
Bakery & Pastry, Food Safety, Quality and Hygiene, including HSRT trainees
Professional identity
A hands-on chef who understands the whole operation.
Narendra combines artisan execution with production planning, brigade development, multi-outlet coordination and HACCP-led food safety. He remains close to daily craft while organising the people, timing and standards behind consistent luxury-hotel delivery.
His experience spans the UAE and India, including Conrad Abu Dhabi Etihad Towers, JW Marriott Marquis Dubai, the Institute of Hotel Management Gwalior, Radisson Blu GRT Chennai and The Park Chennai.
His strongest portfolio areas include artisan bread, breakfast production, viennoiserie, pastries, festive installations, edible showpieces and large-scale bakery operations.
Leadership approach
Four responsibilities, one operation.
01
Team Leadership
Recruitment support, practical training, coaching, duty scheduling and daily supervision.
02
Production Planning
Artisan breads, breakfast products, viennoiserie, desserts and display work across demanding service periods.
03
Hotel Operations
Outlet coordination, banquet readiness, in-room dining support, requisitions and production control.
04
Quality & Cost Control
HACCP, sanitation, temperature control, inventory utilisation, consistency and cost awareness.
Career direction
Prepared for senior bakery leadership.
Targeting Chief Baker opportunities in luxury hotels and resorts where craft standards, people development and dependable operations carry equal weight.