Dynamic and accomplished Bakery & Pastry professional with over 5 years of progressive experience in luxury 5-star hotel environments across the UAE and South Asia. Bringing proven expertise in artisan bread production, viennoiserie, and patisserie—including deep mastery of natural fermentation (levain, biga, poolish). Demonstrates strong leadership ability in guiding junior commis staff, managing daily production schedules, and upholding rigorous HACCP and quality standards. A proactive team contributor who excels in high-volume, fast-paced kitchens with a passion for precision and innovation.
Professional Experience
Rixos Marina Abu Dhabi | Abu Dhabi, UAE
Demi Chef de Partie – Bakery (Acting/Progressive Role) | Nov 2025 – Present
- Lead daily production of artisan breads including baguettes, sourdough, ciabatta, soft rolls, and crescent variants, setting high quality benchmarks for the section[.
- Supervise and mentor junior commis staff in fermentation techniques, shaping, proofing, and baking methods.
- Manage mise en place schedules and coordinate daily production workflow to ensure smooth service delivery.
- Drive consistency in presentation, portioning, and flavour profiles across all bakery output.
- Oversee stock rotation (FIFO), ingredient ordering, and liaise with supervisors on supply requirements.
- Ensure full HACCP compliance, food safety standards, and impeccable workstation hygiene at all times.
- Contribute to recipe development, seasonal menu updates, and continuous process improvement initiatives.
Cinnamon Life City of Dreams | Colombo, Sri Lanka
Commis I – Bakery | May 2024 – Sep 2025
- Contributed to daily production of artisan breads, viennoiserie, pastries, and desserts at South Asia’s largest hotel.
- Supported senior chefs in full mise en place, baking, finishing, and plating with precision and attention to detail.
- Upheld HACCP, food safety, and hygiene standards consistently within a five-star environment.
- Operated professional bakery equipment safely and contributed to seamless large-scale banquet and buffet service.
Royal Kandyan Hotel | Kandy, Sri Lanka
Commis I – Bakery | 2023 – 2024 (9 Months)
- Assisted in daily bakery production for hotel outlets, supporting senior pastry chefs in preparation and presentation.
- Maintained cleanliness and safety of workstations in accordance with hotel hygiene policies.
The Galadari Hotel | Colombo, Sri Lanka
Commis III – Bakery | 2022 – 2023 (3 Months)
- Supported bakery team with mise en place, dough preparation, and basic baking tasks in a five-star hotel environment.
Nizamiyah Hotel & Bake House | Sri Lanka
Commis III – Bakery | 2020 – 2022
- Developed foundational bakery skills including dough preparation, proofing, baking, and basic pastry decoration.
Areas of Expertise & Key Competencies
- Technical Skills: Artisan Bread Production, Natural Fermentation (Levain, Biga, Poolish), Viennoiserie & Pastry, Dough & Batter Prep, Cake & Dessert Making, Advanced Pastry Decoration (icing, piping, glazing, garnishing).
- Kitchen Management: HACCP & Food Safety, Quality Assurance, Inventory & Stock Control, Banquet Operations, Menu Engineering, Cost Efficiency.
- Leadership & Soft Skills: Team Leadership, Section Organization, High-Pressure Time Management, Continuous Process Improvement, Cross-Cultural Communication[cite:
Education & Certification
- Certificate in Pastry & Bakery (NVQ Level): 2019, Nest Academy, Ratmalana, Sri Lanka[cite: 2]
- G.C.E. Ordinary Level Examination: 2019, Al-Azhar Central College, Kandy, Sri Lanka
Languages
- English: Professional Working Proficiency
- Tamil: Native
- Sinhala: Conversational
