Courtyard by Marriott Bengaluru Hebbal has appointed of SK Jahid Akhtar as Pastry Chef. With over 13 years of experience in luxury hospitality and a strong passion for pastry artistry, Jahid brings with him exceptional expertise in bakery and confectionery along with a creative approach to dessert innovation.

Prior to joining Courtyard by Marriott Bengaluru Hebbal, Jahid was working as a pastry chef at Novotel Kolkata Hotel & Residences. Over the years, he has built an extensive culinary career 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 gained international exposure while working with Olivia Restaurant & French Patisserie in Dammam, Saudi Arabia and has been involved in independent pastry projects in Bhubaneswar. Throughout his career, Jahid has been recognized for crafting innovative desserts, managing high-pressure kitchen environments and mentoring culinary teams with a focus on excellence and creativity.

Known for his attention to detail and passion for creating memorable dessert experiences, Jahid specializes in blending classic pastry techniques with contemporary flavors and presentations. His ability to curate visually appealing and flavorful creations has consistently delighted guests while elevating the overall dining experience. He is also highly skilled in team management, training and fostering a collaborative kitchen culture.

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 creativity to the hotel’s culinary landscape.