DEEPU Manthra Sivakumar
MARASSI,BAHRAIN
Summary
Culinary professional with extensive experience in artisan bread making, specializing in gluten-free baking and advanced long fermentation techniques. Proven ability to maintain sourdough starters while developing innovative recipes that enhance product quality and flavor profiles. Expertise in food presentation, allergen segregation, and adherence to strict hygiene standards, supported by strong communication skills that foster teamwork and collaboration. Highly proficient in Just In Time stock control and daily bakery operations, consistently delivering exceptional customer service while staying current with evolving food trends to produce high-quality menu items efficiently.
Overview
9
9
years of professional experience
Work History
Chef De Partie
ADDRESS BEACH RESORT
03.2025 - Current
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
- Managed portion control effectively, reducing waste significantly.
- Incorporated seasonal produce into menus for freshness and variety.
- Maintained inventory control without compromising on food quality or taste.
- Supervised junior staff, ensuring efficient teamwork during service hours.
Demi Chef De Partie
ERTH
08.2022 - 02.2023
- Plan and execute diverse menu of bakery items including breads & vienosseries
- Overseas daily operation of bakery, preparation, presentation
- Able to produce a quality product in a timely and efficient manner for the guests
- Responsible to maintain cleanliness, sanitation, and efficient manner for the guest
- Prepare all menu items by strictly following recipes and yields.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
Baker-Commis 1
ERTH ABUDHABI
03.2021 - 07.2022
- Complied with health and safety codes.
- Performed bakery opening duties following procedures.
- Monitored ovens, setting time and temperature controls to achieve optimum baking results.
- Monitored storage temperatures to preserve food quality.
- Decorated completed baked goods with glazes, icings and artistic elements.
- Arranged display case with appealing presentation to maximise sales.
- Prepared exceptional pastries and desserts.
- Produced delicious and attractive biscuits, pastries and pies for customers.
- Weighed flour, salt and other ingredients to prepare dough for kneading and rising.
- Worked by hand and with mixing machinery to combine taking ingredients and chocolates.
- Used proper kneading techniques to achieve optimal dough development.
Baker-Commis 3
Sheraton Grand Whitefield
01.2019 - 12.2020
- Cleaned and maintained kitchen equipment and oven.
- Demonstrated excellent time management and organisational skills.
- Maintained strong knowledge of food safety practices.
- Maintained strong, cooperative working relationship with bakery team and fellow employees.
Trainee
Kumarakom Lake Resort
09.2017 - 11.2017
- Adapted to new situations and learned new skills quickly.
- Worked productively with team members to achieve common goals.
- Showed initiative and willingness to take on new challenges.
- Managed time effectively to meet deadlines.
- Made positive contributions to team and workplace, consistently exceeding expectations.
- Used problem-solving skills to resolve challenges and prioritise workload.
F&B Production
Avenue Regent
11.2016 - 01.2017
- Self-motivated, with a strong sense of personal responsibility.
- Demonstrated respect, friendliness and willingness to help wherever needed.
Industrial Exposure Training
Kalathil Lake Resort
01.2016 - 04.2016
- Developed organizational skills through managing multiple tasks simultaneously while adhering to strict deadlines.
Education
Bachelor of Arts - HOTEL MANAGEMENT & CULINARY SCIENCE
CHEF INSTITUTE
KERALA03.2018
Skills
- Culinary skills
- Cutting method
- Hygiene
- Cleanliness
- Good communication
- Interpersonal skills
- Daily operation of bakery
- Preparation
- Presentation
- Quality product production
- Timely and efficient manner
- Sanitation
- Menu item preparation
- Customer Service
- Attention to Detail
- Just In Time stock control
- Professional telephone manner
- Ingredient mixing
- Excellent math skills
- Gluten-free baking
- Allergy awareness
- Long fermentation
- Icings and fondant
- Recipe creation and conversion
- Food presentation
- Planetary mixing
- Allergen segregation
- Artisan bread making
- Maintaining sourdough starter
- Food trend knowledge
Personal Information
Custom
- Silver Medal - Live Bread and Veinossaries Culinary Saloon, 2024
- Task Force - COP28 Dubai Task Force - Expo 2020 Dubai
- Royal Events - Abu Dhabi
- Kosher Kitchen Experience
Timeline
Chef De Partie
ADDRESS BEACH RESORT
03.2025 - Current
Demi Chef De Partie
ERTH
08.2022 - 02.2023
Baker-Commis 1
ERTH ABUDHABI
03.2021 - 07.2022
Baker-Commis 3
Sheraton Grand Whitefield
01.2019 - 12.2020
Trainee
Kumarakom Lake Resort
09.2017 - 11.2017
F&B Production
Avenue Regent
11.2016 - 01.2017
Industrial Exposure Training
Kalathil Lake Resort
01.2016 - 04.2016
Bachelor of Arts - HOTEL MANAGEMENT & CULINARY SCIENCE
CHEF INSTITUTE
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