Courtyard by Marriott Bengaluru Hebbal has announced the appointment of SK Jahid Akhtar as Pastry Chef.

With over 13 years of experience in luxury hospitality and pastry artistry, Jahid brings expertise in bakery operations, crafting innovative desserts, managing high-pressure kitchen environments, mentoring culinary teams, blending classic pastry techniques with contemporary flavors and presentations, team management & training and fostering a collaborative kitchen culture.

Prior to joining Courtyard by Marriott Bengaluru Hebbal, Jahid held the role of pastry chef at Novotel Kolkata Hotel & Residences. Over the years, he has worked in key roles with leading hospitality brands, including 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

He has also worked internationally with Olivia Restaurant & French Patisserie in Dammam, Saudi Arabia and has been involved in independent pastry projects in Bhubaneswar.

Jahid holds a degree in hotel management from Biju Pattnaik College of Hotel Management and Tourism, Bhubaneswar and a bachelor of arts degree from Utkal University, Bhubaneshwar, Odisha.

In his new role, Jahid will lead the pastry operations at Courtyard by Marriott Bengaluru Hebbal, focusing on developing innovative dessert menus, enhancing guest experiences and mentoring the pastry team while bringing fresh pastry ideas.