Saravana Kumar - HEAD BAKER at Jumeirah dhevanafushi ( Maldives )

HEAD BAKER at Jumeirah dhevanafushi ( Maldives )



Work category

Hotel and Catering



Profile Activity

Helped provide decision making on all day-to-day operations in Bakery planning, customer relation issues.
Strong team-oriented work environment and provided effective team participation.
Computer literate, adept with various Bakery skills can follow recipes and learn quickly. Experience with managing kitchen staff skilled in various pastries and techniques. Knowledge of chocolates sugar moldings and produce products as well as applying them to any menu.
Loyal and dependable, honest and punctual.
A valuable asset to any company.
Hard working and always willing to learn
Ability to adapt to the latest standards in the industry

Saravana Kumar's Professional Experience

2011 - Present

Jumeirah dhevanafushi ( Maldives ) - HEAD BAKER

I joined Jumeirah Dhevanafushi has part of pre opening team. I handling the pressure and responsibility to led my staffs for the best opening in the world resort. With the difficult mindset and keep first priority about the Jumeirha standard. I have set the fabulous Breakfast, lunch, Dinner ala cart Bread menus

2006 - 2010

Soneva Fushi Resort & Six Senses Sap ( Maldives ) - Head Baker

Catered and offering customized and specialty desserts, including 20 varieties of peit fours, tarts, and cakes. Created dessert, provided customer service, and ensured the maintenance of a clean and efficient working area.

Work with organic flours (wheat, whole meal wheat, spelt, rye, kurakkan, rice, buckwheat) and natural leavens (sourdough without yeast), without additive ; production of multi-grains breads, fruit breads, gluten free breads, etc. ; tin breads and classically shaped breads (free forms), hand dividing and shaping.

Key Skills
Customer Service Customer Service
2005 - 2006

Taj Corramandel Five Star Deluxe (India ) - Chef de Partie

 Managed and was a part of day-to-day operations in a highly acclaimed Bakery section.

 Composed Deserts and plate presentations for Buffets for a guest gathering of 6000 to 10,000.

 Creating new Desert menus for coffee shop.

 Responsible for Chocolate making, chocolate garnishing, and sugar works, writing wordings on the cakes.

Saravana Kumar's Education and Qualifications


Bachelor/Degree - University of Madras Chennai ( India ), Business

B.B.A ( Bachelor of Business Administration )


Bachelor/Degree - Diploma in, Hotel Management

M.G.R Institute of Hotel Management & Catering Technology, Chennai

Saravana Kumar's Additional Information