Luxury hotel bakery operations leader
Crafting excellence.
Leading with purpose.
Targeting Head Baker · Chief Baker · Bakery Production Leadership
An experienced bakery professional bringing together luxury-hotel standards, multi-outlet production, team development and disciplined food-safety leadership.
Recruiter snapshot
Leadership readiness at a glance.
- Career foundation
- Luxury hotels and hospitality education
- Operational scope
- Multi-outlet bakery and banquet support
- Leadership
- Recruitment, training, supervision and duty assignment
- Standards
- HACCP, hygiene, sanitation and food handling
- Current position
- Sous Chef (Baker), Conrad Abu Dhabi Etihad Towers
- Opportunity focus
- Head Baker, Chief Baker and production leadership
01 Profile
Beyond craft
Bakery expertise shaped by complex hotel operations.
Narendra Singh’s career spans luxury hotels, large bakery brigades and hospitality education. His work combines product consistency with the operational discipline required across multiple outlets and banquet demands.
He brings practical experience in menu planning, inventory awareness, recruitment, duty assignment, hygiene standards and the development of bakery teams.
02 Experience
A career built through progression
Luxury standards.
Operational depth.
Conrad Abu Dhabi Etihad Towers
Sous Chef (Baker)
Menu planning · Inventory · Training · SafetyInstitute of Hotel Management Gwalior
Assistant Lecturer
400+ students · Bakery · Food safety · HygieneJW Marriott Marquis Dubai
Assistant Chief Baker
12-person team · 14 outlets · Four promotionsRadisson Blu GRT Chennai
Commis — Bakery and Pastry Chef
Bakery production · Banquet support · HygieneThe Park Chennai
Hospitality Internship
F&B production · Service · Housekeeping exposure03 Operations leadership
What a hotel gains
Craft supported by control, consistency and people.
Team leadership
Recruitment support, staff training, duty assignment and daily supervision.
Multi-outlet production
Bakery requirements coordinated across 14 outlets and banquet operations.
Menu and inventory
Menu planning, ingredient requirements, ordering and inventory awareness.
Food-cost awareness
Daily-special planning informed by stock levels and responsible utilisation.
Safety and hygiene
Food handling, temperature control, sanitation and HACCP-based standards.
Training and education
Bakery, pastry, quality and hygiene instruction benefiting 400+ students.
04 Selected work
Craft and scale
A visual record of bakery operations.
Curated selections spanning Artisan Loaf and bread-display work. Captions remain intentionally factual while product responsibility is verified.
05 Recognition
Standards recognised
Achievement grounded in professional development.
Master Baker Chef of the Year
Indian Culinary Forum
Silver Medal
South India Culinary Association
HACCP and Person in Charge
Food-safety certifications
Leadership opportunities
Build the next bakery operation with experience, clarity and care.
For professional opportunities, view the verified career profile or connect through LinkedIn.