Dubai, United Arab Emirates
Dineshkumar Arjun
Head Baker & Pastry Chef
Breads and pastries made with precision, in any volume.
Head Baker at Bake N More Factory, Dubai
About me
I’m a dedicated, results-driven Head Baker and Pastry Chef with ten years in professional kitchens, from hotel kitchens in India to high-volume production in Dubai.
Today I run the daily bulk production at Bake N More Factory in Dubai: artisan breads, pastries, buns and pizza doughs. I’m an expert in dough mechanics, proofing and pastry, and I keep every station strictly HACCP-compliant.
I have a proven record of leading kitchen teams, optimising recipes and keeping the workflow efficient, so every batch leaves the oven on time and exactly as it should.
Specialities
Artisan breads
- Artisan breads
Breads, buns and pizza doughs, scaled, mixed and baked for daily bulk orders.
- Pastry & confectionery
Puff pastry, croissants, Danish pastries, choux (profiteroles and éclairs), cakes and specialty desserts.
- Viennoiserie
Croissants, Danish pastries and laminated specials, glazed and finished by hand for the display.
- Dough fermentation
Fermentation and proofing watched at every stage, with exact temperature control.
- Bulk production
High-volume baking that meets strict delivery targets, every day.
- Recipe standardisation
Recipes written and standardised so taste, texture and quality never change.
- Plating & presentation
Display counters, buffet pastries and plated desserts.
- HACCP & hygiene
HACCP compliance, food safety and clean-as-you-go stations.
- Inventory control
Daily stock counts, ingredient sourcing and stock rotation.
- Staff training
Training bakers and helpers in hygiene, standard operating procedures and safety.
Key strengths
- High-volume output
Daily bulk production, delivered on time.
- Team leadership
Leading, mentoring and training a bakery team.
- Process standardisation
Clear recipes and standard operating procedures that anyone on the team can follow.
- Waste reduction
Exact scaling, careful inventory control and stock rotation.
- Quality control
The same taste, texture and finish in every batch.
Experience
- Read more +Close −Bake N More Factory, DubaiSep 2025–Present
Head Baker
I direct the daily bulk production of artisan breads, pastries, buns, pizza doughs and other baked goods. I formulate and standardise recipes so taste, texture and quality stay precisely consistent, and I monitor fermentation, proofing, baking, cooling and packaging to meet strict delivery targets. I supervise pizza dough production, including exact scaling, mixing, stretching and temperature control, and I lead, mentor and train a team of bakers and helpers in hygiene, standard operating procedures and safety.
- Read more +Close −Katrina Bakery and Confectionery, DubaiSep 2023–Sep 2025
Commis 1 Bakery Chef
Prepared, baked and decorated high-quality breads, fine pastries, cakes and specialty desserts. Mastered delicate choux pastries (profiteroles and éclairs) and laminated doughs under strict temperature control. Managed daily stock, ingredient sourcing and the efficiency of the kitchen stations, and worked closely with the whole kitchen team to make products that delight customers.
- Read more +Close −MDS Bakery, CoimbatoreNov 2020–Sep 2023
Bakery and Pastry Chef
Made puff pastry, puffs, rolls, croissants and Danish pastries to a high standard, along with a fresh variety of cakes and desserts every day. Kept strict food hygiene and safety standards and tracked inventory across all stations.
- Read more +Close −Amutha Surabi Hotel, CoimbatoreNov 2019–Oct 2020
Commis 1 Bakery and Pastry Chef
Produced large batches of breads, cookies, pies, cakes and desserts to safety standards and the day’s inventory. Managed stock and sourced ingredients, making sure every supply met safety and quality standards, and kept the highest standards of quality and presentation.
- Read more +Close −Fortune Park Hotels (ITC Limited), KarnatakaJan 2019–Oct 2019
Commis 1 Bakery & Pastry
Managed the daily food displays, buffet pastries and artisan bread assortments, and made a wide variety of cakes, desserts, breads and pastries. Kept rigorous station hygiene and clean-as-you-go practices.
- Read more +Close −Sandesh The Prince Hotel, KarnatakaOct 2016–Dec 2018
Commis 2 Bakery & Confectionery
Supported the senior and head chefs in daily production, ingredient preparation and the upkeep of equipment and ingredients, strictly following clean-as-you-go practice.
- Read more +Close −Hotel Vijay Elanza, CoimbatoreJul 2016–Nov 2016
Job Trainee, Bakery & Confectionery
Hands-on training in baking techniques, knife skills, presentation and plating. Learned the menu, ingredient sourcing and rotation and the preparation methods, trained in the safe use and care of kitchen equipment, and rotated through the bakery, pastry and confectionery stations to understand the whole kitchen.
- Read more +Close −Manipal County, BangaloreDec 2015–Mar 2016
Industrial Trainee, Culinary Operations (Bakery & Confectionery)
Helped plan and prepare a varied menu of regional and international dishes, with care for quality and presentation. Assisted with menu preparation, kitchen organisation, receiving supplies and sourcing fresh, seasonal ingredients, and followed strict food safety and hygiene standards.
Education & more
- Diploma in Hotel Management — Bharathiyar University, Coimbatore
- SSLC — Tmt. Rukumaniammal Higher Secondary School, Coimbatore
- Languages — English, Tamil, Kannada, Hindi and Malayalam
- Also good at — Time management, equipment handling, communication and flexibility
- Outside the kitchen — Fitness and the gym, culinary books, menu research and design