Dilchand Anil Kumar
Pastry Chef with 19 years of bakery and pastry experience
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About
I have gained experience in bakery and pastry throughout 19yrs. Always aiming at learning new techniques not only dealing with food itself, but also of being to be a leader and an excellent trainer for New generations for future.
Experience
Pastry Chef - Zanzibar Collection Baraza Hotel
(2025-06 - 2026-02)
Junior Sous Chef - Four Season Resort Mauritius Island - Mauritius Island
Pastry Chef - 5 Star Hotel West Africa - West Africa
(2024-01)
Senior Chef de Partie Pastry - Explora 1
Opening brand new ship 900 passenger ship. All outlet a la carte restaurants.
Pastry Chef - Scylla Edelweiss Gastro Ltd
River cruise, with 150 to 175 passenger ship
Chef de Partie Pastry - Seabourn Cruise Line
(2018-09-01 - 2019-01-05)
Chef de Partie Pastry - Radisson Azuri Hotel
(2017-11-16 - 2018-03-30)
Chef de Partie Pastry - P&O Cruise Line
(2016-08-15 - 2017-02-21)
Senior Chef de Partie (Pastry) - Bahamas Cruise Line
(2015-12-14 - 2016-04-20)
Chef de Partie Pastry - Tamassa Hotel
(2015-01 - 2015-11)
4 Star Plus
Chef de Partie Pastry - Emeraude Attitude
(2014-01 - 2015-02)
3 Stars
Second Cook Pastry - Paul Gauguin Cruises
(2013-03 - 2013-09)
Cook Pastry - Celebrity Silhoutte Cruise Line
(2012-03 - 2012-12)
Assistant Cook Pastry - Celebrity Summit Cruise Line
(2010-03 - 2011-09)
Assistant Pastry Cook - Celebrity Infinity Cruise Line
(2009-04 - 2009-10)
Pastry Cook - Lux Belle Mare Plage
(2007-03 - 2008-02)
Commis Pastry Cook - Maritime Hotel
(2004-11 - 2007-07)
Debut
Education
Primary School - Basdeo Roshee School Bramsthan (1992 - 1999)
Secondary School - Byron College (2000 - 2009)
