Piyush Yadav
Jamshedpur,India
Summary
Culinary Professional experienced in crafting exceptional dining experiences through high-volume production and strict adherence to food safety standards. Delivered outstanding results by organizing production schedules and supervising kitchen teams, ensuring efficiency and high-quality presentation. Committed to maintaining cleanliness and upholding company standards while focusing on collaborative teamwork.
Overview
7
7
years of professional experience
Work History
Commi I
JDV by Hyatt
08.2026 - Current
- Prepared and cooked food according to recipes and quality standards, ensuring presentation met established guidelines.
- Prepared food and served it while maintaining quality and food presentation standards.
- Performed daily and weekly activities including temperature checks, food labeling, and kitchen cleaning schedules to maintain operational standards.
- Identified hazards and defects in kitchen areas, ensuring compliance with safety standards and promoting a safe working environment.
Team handling/Foreign exposure DCDP
Chocomelt
Ardiya , Kuwait
11.2025 - Current
- Managed daily high volume production of honey cake, vanilla gathering, and mousses plated dessert, ensuring timely delivery for service.
- Applied strict adherence to technical formulas, baking percentage and pastry techniques to ensure consistent texture flavor and flawless presentation for all menu items.
- Coordinated with pastry chef to streamline production schedule and supervised commis chefs in effectively executing pre work for service.
- Monitored the rotation of perishable ingredients effectively minimizing food waste and managing station cost.
- Enforced rigorous sanitation standards by controlling proofing environment, oven calibration, and cold storage temperature, ensuring food safety and product integrity.
- Developed detailed culinary production documents
Commi II
Le Méridien
Goa
12.2022 - 09.2024
- Baked diverse selection of cakes and cookies weekly, enhancing product offerings.
- Prepared fillings and glazed pastry.
- Cleaned kitchen equipment and tools before use to ensure hygiene and quality standards.
- Managed inventory levels to ensure adequate stock for baking operations., pack items and maintain a clean, organized kitchen to maximize efficiency and food safety.
- Routinely cleaning kitchen equipment and tools before use.
- Worked as an energetic, collaborative and professional team baker.
Job Apprentice (Culinary)
Le Méridien
Goa
12.2021 - 12.2022
- Measured and assembled ingredients for menu items
- Studied event organization techniques to coordinate successful multi-event logistics.
- Maintained accurate food inventories
- Measured and assembled ingredients to ensure consistency in menu items
- Maintained accurate food inventories to support efficient kitchen operations
Internship
Sheraton GRAND PALACE
Indore, India
06.2019 - 09.2020
- Gained exposure to hotel operations, including customer service, marketing, and budget/finance review through corporate management training program.
- Maintained high education and productivity levels during intensive management training program.
- Completed comprehensive management training program to understand hotel operations. gaining in-depth knowledge.
Education
Matric -
Atomic Energy Central School 1
Jamshedpur, JharkhandDiploma in Hospitality Management -
Institute of Advanced Management
Kolkata, West BengalSkills
- Food safety
- Recipe adherence
- Pastry preparation
- Baking production management
- Kitchen organization
- Quality assurance
- Management
- Leadership
- Collaborative team member
Accomplishments
Partner of the year, 2021 - 2022
Hobbies and Interests
- Music
- Dance
- Rides
Languages
- Music
- Dance
- Rides
Locations
- Music
- Dance
- Rides
Timeline
Commi I
JDV by Hyatt
08.2026 - Current
Team handling/Foreign exposure DCDP
Chocomelt
11.2025 - Current
Commi II
Le Méridien
12.2022 - 09.2024
Job Apprentice (Culinary)
Le Méridien
12.2021 - 12.2022
Internship
Sheraton GRAND PALACE
06.2019 - 09.2020
Matric -
Atomic Energy Central School 1
Diploma in Hospitality Management -
Institute of Advanced Management