Experience in:
Shivraja’s career has equipped him with the ability to work across various baking stations, from pastry and bakery to dessert preparation. At Theobroma Foods, he has honed his skills in producing a wide range of pastries, cakes, and breads, including croissants, pain au chocolat, and chocolate garnishes. His attention to detail in shaping dough, operating ovens, and monitoring product quality shows his technical proficiency. Previous roles at Honore and Hotel Grand Mercure Bengaluru further demonstrate his versatility, where he worked with a wide array of desserts, from macarons to French cakes, and supported smooth kitchen operations. Shivraja’s academic background in Bakery & Patisserie Pastry Arts complements his practical knowledge, equipping him with both the theoretical and hands-on skills necessary for high-quality pastry production.

Country: 

India

Most Recent Ed Organisation Related Field: 

-International Master Diploma in Bakery & Patisserie Pastry Arts, ASK Institute of Hospitality Management & Culinary Arts, Bengaluru, India       

Hotel/Major Resort/Restaurant: 

-Commis II, Theobroma Foods, India

-Baker, Honore, India

-Baker Trainee, Hotel Grand Mercure Bengaluru, India

Point of Difference:
Shivraja is a pastry and bakery specialist with a deep understanding of both traditional and contemporary baking techniques. His expertise spans bulk production, high-end dessert creation, and advanced baking methods, including chocolate tempering, cake icing, and the crafting of French patisseries. Shivraja’s experience across different bakeries and patisseries in India, along with his academic training in pastry arts, highlights his dedication to mastering the craft and ensuring quality production in a professional kitchen setting.