Dilram Maharjan
About Dilram Maharjan
Dilram Maharjan is the Head Baker at Viking Cruises, DUKES DUBAI, and Four Seasons Hotels and Resorts in Bahrain, with over two decades of experience in the baking industry.
Title
Dilram Maharjan currently holds the position of Head Baker at multiple prestigious establishments. He is the Head Baker at Viking Cruises, DUKES DUBAI in UAE, and Four Seasons Hotels and Resorts in Bahrain.
Work Experience at Viking Cruises
Dilram Maharjan began his role as Head Baker at Viking Cruises in March 2019. In this capacity, he oversees the bakery operations of the cruise line, ensuring the quality and consistency of baked goods served to guests. His role involves managing the bakery team, developing new recipes, and maintaining high standards of food safety and hygiene.
Experience at La Cigale Hotel Doha
From 2011 to 2016, Dilram Maharjan served as Head Baker at La Cigale Hotel in Doha, Qatar. During his five-year tenure, he was responsible for the bakery department, managing the production of high-quality bread and pastries. His experience at La Cigale contributed significantly to his expertise in the baking industry.
Career Progression in Dubai
Dilram Maharjan has extensive experience working in Dubai's high-end hospitality sector. His career in Dubai includes positions such as Chef de Partie Baker at Atlantis The Palm from 2008 to 2011 and Demi Chef de Partie Baker at Raffles Dubai from 2006 to 2007. He began his career in Dubai at ONE AND ONLY ROYAL MIRAGE HOTEL, where he worked as a Commis Baker from 1999 to 2005. This progression through various roles has equipped him with a deep understanding of bakery operations and management.
Middle East Baking Industry Experience
With a career spanning over two decades, Dilram Maharjan has amassed extensive experience in the baking industry across the Middle East. His roles have included significant tenures in Doha, Qatar, and various esteemed hotels in Dubai, UAE. This regional expertise has honed his skills in crafting a wide range of baked goods while adapting to the culinary preferences of the Middle Eastern market.