Dinesh Murali
RED SEA
Summary
To use my multicultural background, 15+ years culinary & bakery specialties and experiences to excel in a proven environment while gaining more knowledge to further my culinary career.
Proficient Head Baker skilled at baking pies, cakes and pastries. Effective trainer and coach with an understanding of business operations, cost controls, and inventory management. Desiring to bring 10 years of progressive experience to a growing team.
Overview
20
20
years of professional experience
Work History
Head Baker
SLS REDSEA SAUDUARABIA
06.2025 - Current
- Developing and designing bread for outlets, buffets & coffee shop
- Continuously researched current trends in baked goods markets, incorporating popular flavors and styles into the bakery''s menu offerings.
- Implemented staff training programs focused on food safety, allergen awareness, and customer service best practices, elevating overall team performance.
- Responsible for the preparation of staff Rotation on a weekly basis
- Food Styling
- Ensure consistency of food quality and presentation.
Jr sous chef (Bakery and pastry)
Blue haven Collections Ireland
03.2023 - 02.2025
- Attend briefing for special functions if required to do so.
- Maintaining the cleanliness, stock control, organization and standards of the section
- Assisting with the ordering on a daily basis, whilst keeping in mind stock usage, menu planning and business levels, Maintain the food cost and budgeting
- Training of Commis Chefs and chef de parties
- Constantly advising Chef on needs and ordering requirements, and placing orders as required.
- Assist other Chef de Parties and help each other keep motivated and focused
- Help to prevent waste of food of any kind and over-production to mis-en-place.
- Ensure good staff communications and relations
chef-de-partie (BAKERY)
25 hours hotel one central
10.2021 - 10.2022
- Bakery In charge in the absence of the Head baker
- Developing and designing bread for outlets, buffets & coffee shop
- Responsible for the preparation of staff Rotation on a weekly basis
- Food Styling
- Monitoring food quality
- Monitoring Stocks and maintenance of equipment
- Monitoring hygiene ( PIC )
Demi Chef De Partie (BAKERY)
Pullman Hotels and Resorts
12.2020 - 09.2021
Demi Chef De Partie (BAKERY)
Steigenberger Hotel Business Bay Dubai
04.2018 - 12.2020
Commis 1 (bakery)
IMG Worlds of Adventure
09.2016 - 03.2018
commis 2 (hot kitchen) & (bakery)
Atlantis The Palm, Dubai
12.2013 - 09.2016
ASSISTANT COOK
Abudhabi National Hotels, Abudhabi
02.2011 - 02.2013
COMMIS I (Main Kitchen)
Hotel Great Value Marina Inn, Chennai
01.2009 - 01.2011
COMMIS III (Main Kitchen)
Hotel Nest Inn, Chennai
03.2007 - 01.2009
trainee (f&b production)
Hotel green park chennai
06.2006 - 11.2006
Education
Diploma - food production
SAI INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT
Chennai03-2021
Course completion - Craftsman Ship Course in Food Production
I.H.M.C.T.
Chennai03-2006
SSLC - undefined
SINGARAM PILLAI HIGHER SECONDERY SCHOOL
VILLIVAKKAM CHENNAI01.2003
Skills
- Food safety
- Workplace safety
- Sanitation standards
- BAKERY preparation
- Menu planning
- Recipe development
- Allergy awareness
- Waste reduction
- Bread making expertise
Languages
English
Tamil
Hindi
Timeline
Head Baker
SLS REDSEA SAUDUARABIA
06.2025 - Current
Jr sous chef (Bakery and pastry)
Blue haven Collections Ireland
03.2023 - 02.2025
chef-de-partie (BAKERY)
25 hours hotel one central
10.2021 - 10.2022
Demi Chef De Partie (BAKERY)
Pullman Hotels and Resorts
12.2020 - 09.2021
Demi Chef De Partie (BAKERY)
Steigenberger Hotel Business Bay Dubai
04.2018 - 12.2020
Commis 1 (bakery)
IMG Worlds of Adventure
09.2016 - 03.2018
commis 2 (hot kitchen) & (bakery)
Atlantis The Palm, Dubai
12.2013 - 09.2016
ASSISTANT COOK
Abudhabi National Hotels, Abudhabi
02.2011 - 02.2013
COMMIS I (Main Kitchen)
Hotel Great Value Marina Inn, Chennai
01.2009 - 01.2011
COMMIS III (Main Kitchen)
Hotel Nest Inn, Chennai
03.2007 - 01.2009
trainee (f&b production)
Hotel green park chennai
06.2006 - 11.2006
SSLC - undefined
SINGARAM PILLAI HIGHER SECONDERY SCHOOL
Diploma - food production
SAI INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT
Course completion - Craftsman Ship Course in Food Production
I.H.M.C.T.