Sunkari Kiran
Pastry Chef & Baker
Dubai
Summary
Senior Pastry Chef with over 16 years of progressive experience in pastry arts, bakery production, and kitchen operations across hotels, retail bakeries, catering, and hospitality ventures. Proven expertise in menu development, high-volume production, HACCP compliance, cost control, inventory management, and team leadership. Experienced in pre-opening projects, custom dessert production, and premium pastry presentation. Adept at working in fast-paced, multicultural environments and committed to delivering consistent quality aligned with international food safety standards.
Overview
18
18
years of professional experience
2
2
Certifications
3
3
Languages
Work History
Sous Chef
Hotel Tulips Grand
12.2024 - Current
- Supported Executive Chef in planning and executing bakery and pastry menus aligned with hotel standards
- Managed daily bread and dessert production while ensuring consistency and timely service
- Supervised bakery hygiene, equipment maintenance, and workstation organization
- Delivered custom dessert solutions for events and weddings, including portion planning and costing
- Applied advanced decorative pastry techniques to enhance presentation and guest experience
- Maintained strict food safety, inventory control, and waste management procedures
Sous Chef
LIT55 Hospitality Ventures Pvt. Ltd.
07.2023 - 10.2024
- Oversaw kitchen and pastry operations, ensuring smooth workflow and service efficiency
- Led training and supervision of kitchen staff, fostering teamwork and operational discipline
- Conducted routine quality and freshness inspections of ingredients and finished products
- Controlled stock levels, procurement, and food cost to support budget targets
- Enforced HACCP, sanitation, and safety protocols across production areas
- Coordinated with management and service teams to support seamless daily operations
- Addressed guest feedback professionally to improve satisfaction and repeat business
Executive Pastry Chef
Cakes n Bakes
01.2018 - 07.2023
- Headed complete pastry and bakery operations for retail and custom orders
- Designed and updated signature and seasonal dessert menus to increase customer engagement
- Specialized in custom cakes, celebration desserts, and premium pastry items
- Planned production schedules and implemented cost control measures to minimize wastage
- Recruited, trained, and mentored junior pastry staff, improving skill levels and productivity
- Ensured compliance with HACCP, labelling, code dating, and packaging regulations
- Executed chocolate tempering, decorative showpieces, and artistic finishes
- Conducted quality checks to maintain consistency in taste, texture, and presentation
Pastry Chef (Catering Production)
ICRISAT
04.2013 - 12.2017
- Produced large-scale bakery items for institutional catering operations
- Handled dough preparation, shaping, baking, and oven operations efficiently
- Maintained high standards of cleanliness, food safety, and equipment care
- Supervised junior staff and supported culinary exhibitions and food awareness events
Sous Chef – Bakery | N-Grill-Bar, Confectioner | Assistant Chef | Spencer
SPAR International
03.2010 - 03.2013
- Prepared a variety of breads, pastries, desserts, and chocolate products in line with brand standards
- Applied HSE, hygiene, and temperature control practices across storage and preparation areas
- Assisted senior chefs with menu trials and product development
- Enhanced guest experience through creative plating and attractive food presentation
- Supported retail operations, including customer interaction, upselling, and product promotion
Junior Trainee Executive
BreadTalk
06.2008 - 09.2009
- Assisted in bakery production following standardized recipes and procedures
- Supported inventory management, procurement, and basic kitchen administration
- Engaged customers through sales support and product promotion
Education
Diploma - Hotel Management & Catering
John Bauer College
India01.2008
Skills
Pastry & Bakery production
Artisan Breads & Desserts
Menu Development & Innovation
HACCP & Food Safety Compliance
Food Cost Control & Waste Reduction
Inventory & Vendor Management
Team Leadership & Staff Training
Pre-Opening - Bakery Operations
Chocolate Tempering & Decoration
High-Volume & Central Kitchen Production
SOP Implementation
Customer Satisfaction & Quality Assurance
Certification
Certificate IV in Patisserie
Accomplishments
- Managed 8 Bakery staff in Hotel Tulip Grand with 100-seat capacity.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Sous Chef
Hotel Tulips Grand
12.2024 - Current
Sous Chef
LIT55 Hospitality Ventures Pvt. Ltd.
07.2023 - 10.2024
Executive Pastry Chef
Cakes n Bakes
01.2018 - 07.2023
Pastry Chef (Catering Production)
ICRISAT
04.2013 - 12.2017
Sous Chef – Bakery | N-Grill-Bar, Confectioner | Assistant Chef | Spencer
SPAR International
03.2010 - 03.2013
Junior Trainee Executive
BreadTalk
06.2008 - 09.2009
Diploma - Hotel Management & Catering
John Bauer College