SK Jahid Akhtar Takes Culinary Leadership Role at Courtyard by Marriott Bengaluru Hebbal
Courtyard by Marriott Bengaluru Hebbal has announced the appointment of SK Jahid Akhtar as Pastry Chef, strengthening its culinary leadership as the hotel continues to enhance its food and beverage offerings and guest dining experiences.
SK Jahid Akhtar brings over 13 years of hospitality experience, with expertise spanning pastry operations, bakery management, dessert innovation, culinary leadership, team mentoring, kitchen operations, and luxury hospitality food production.
In his new role, SK Jahid Akhtar will lead pastry operations at Courtyard by Marriott Bengaluru Hebbal, focusing on dessert innovation, menu development, guest experience enhancement, operational execution, and team leadership.
This appointment highlights Marriott’s strategic focus, aligning with leadership appointments in hospitality.Strengthening Culinary Leadership
The appointment reinforces culinary leadership at Courtyard by Marriott Bengaluru Hebbal, where food and beverage experiences remain a critical component of guest engagement and brand differentiation.
Pastry operations continue to play an increasingly important role within hospitality dining experiences, influencing premium dining perception, banquet offerings, event experiences, and guest satisfaction.
As Pastry Chef, SK Jahid Akhtar will lead pastry execution while supporting the hotel’s broader culinary strategy.
Strong culinary leadership remains central to delivering consistency, creativity, and differentiated food experiences in hospitality operations.
More Than 13 Years in Hospitality Culinary Operations
SK Jahid Akhtar brings over 13 years of hospitality culinary experience. His expertise spans bakery operations, dessert craftsmanship, pastry innovation, operational execution, and high-pressure kitchen leadership.
He has developed experience in blending classical pastry techniques with contemporary presentation styles while maintaining operational discipline and guest-focused culinary standards.
His professional capabilities also include mentoring culinary teams, operational management, and collaborative kitchen leadership.
Luxury hospitality pastry leadership increasingly requires balancing creativity with consistency and operational precision.
Experience Across Leading Hospitality Brands
Prior to joining Courtyard by Marriott Bengaluru Hebbal, SK Jahid Akhtar served as Pastry Chef at Novotel Kolkata Hotel & Residences.
Over the course of his hospitality career, he has held leadership and culinary roles with several leading hospitality brands.
His previous assignments include ITC Maurya New Delhi as Sous Chef, The Leela Ambience Gurugram as Sous Chef, The Westin Mumbai Garden City as Junior Sous Chef, Conrad Hilton Pune as Junior Sous Chef Pastry, JW Marriott Pune as Demi Chef de Partie, Fariyas Resort Lonavla as Commis-I, and Hotel V.W. Canyon Raipur.
This cross-brand hospitality exposure has strengthened his experience across luxury, upscale, and full-service culinary environments.
International and Independent Culinary Exposure
Beyond domestic hospitality experience, SK Jahid Akhtar has also gained international culinary exposure.
He worked with Olivia Restaurant & French Patisserie in Dammam, Saudi Arabia, adding global pastry and bakery exposure to his professional background.
He has also worked on independent pastry projects in Bhubaneswar.
International culinary experience often contributes broader exposure to techniques, guest expectations, and product innovation.
Academic Background
SK Jahid Akhtar holds a degree in Hotel Management from Biju Pattnaik College of Hotel Management and Tourism, Bhubaneswar.
He also holds a Bachelor of Arts degree from Utkal University, Bhubaneswar, Odisha.
Formal hospitality education combined with operational kitchen experience continues to remain important for culinary leadership progression.
Role at Courtyard by Marriott Bengaluru Hebbal
In his new role, SK Jahid Akhtar will oversee pastry operations across the hotel. His responsibilities will include developing innovative dessert menus, enhancing pastry offerings, leading operational execution, and mentoring the pastry team.
He will also focus on bringing fresh pastry concepts aligned with guest expectations and hospitality dining trends.
Dessert innovation increasingly contributes to guest experience differentiation across restaurants, banqueting, celebrations, and events.
Outlook
With the appointment of SK Jahid Akhtar as Pastry Chef, Courtyard by Marriott Bengaluru Hebbal strengthens culinary leadership across its food and beverage operations.
His diverse hospitality experience across leading hotel brands brings strong pastry expertise and operational depth to the hotel’s culinary team.
