Debendra Kuwar

Debendra Kuwar has a diverse work experience in the bakery industry. Debendra started their career as a Bakery Cook at New Gangjong Bakery in 2007 and worked there until 2008. Debendra then joined Gokarna Forest Resort as a Commis 3 Pastry Bakery from 2009 to 2011. Following that, they worked as a Commis 2 Pastry Bakery at New Gangjong Bakery from 2010 to 2011. In 2012, they worked as a Commis Bakery at Hyatt Regency Kathmandu, Nepal. Debendra then moved to Dubai and worked as a Commis 1st Pastry Bakery at Sofitel The Palm from 2013 to 2015. Debendra then joined Jean-Georges Dubai Four Seasons Resort Jumeirah as a Baker from 2015 to 2016. After that, they worked at Ruya Dubai, Grosvenor House, A Luxury Collection Hotel as a Baker from 2016 to 2019. Currently, they hold the position of Head Baker at Hill Robinson Yacht Management since 2019. Throughout their career, Debendra has demonstrated skills in baking, monitoring the baking process, following safe work habits, and fulfilling special duties as requested by supervisors.

Debendra Kuwar attended Trivuwan University from 2007 to 2011. During this time, they focused on studying Baking and Pastry Arts, with the goal of becoming a Baker or Pastry Chef.