Priya Yaduvanshi

KEY SKILLS

• Kitchen Operations & Team Leadership
• Menu Planning & Development
• Food Preparation & Presentation
• Food Safety, Hygiene & HACCP Standards
• Stock Control & Inventory Management
• Food Cost Control & Waste Management
• Quality Control & Consistency
• Staff Training & Development
• Recipe Standardization & Portion Control

• Handling in clusters cold kitchen À la carte, anise restaurant cold buffet, Club lounge cold buffet, IRD cold menu, Events cold buffet and coffee breaks
• Prepared cold dishes, salads, hors d'oeuvres, and buffet items following company recipes and standards to maintain quality and presentation.
• Documented key accomplishments in Chef De Partie role.
• Handing food watch Dubai digital platform for food safety and nutrition
• PIC Training Certificate The Person-in-Charge PIC program is a strategic initiative developed by the Dubai Municipality Food Control Department.
• Kitchen Department trainer Certification
• Applied fundamental computer skills to enhanced

• Meat point Restaurant covered 150 Tables 350 guests
• Led a team of 7 in daily operations, ensuring smooth service and high standards.
• Serve Ala-Carte orders
• Prepared a variety of meats for cooking and presentation
• Managing a team of 6 people
• Serving at a buffet restaurant
• Meat point Restaurant Cover 150 Tables 350 guests
• Experienced in choosing, preparing, and presenting cold
• Foods, such as salad, cold soups, meats, cheese.
• Organized and arranged buffet stations with diverse food options

• Restaurant Cover 300 Tables
• Managed team of 5 to ensure efficient service and food quality.
• Prepared sushi and cooked orders to meet customer demand.
• Salad preparation.
• Handled food items safely and hygienically.
• Prepare and cook and serve the food while maintaining the.
• Prepared, cooked, and served food while maintaining highest quality standards.
• Highest possible quality and meeting standards for food.
• Executed food preparation and enhanced presentation for appealing service.

• Oversaw service operations for 190 dining tables
• Prepared food daily to ensure freshness and quality for all menu items
• Cook pizza for orders and for guests
• Cooked pizzas for orders and guests, maintaining high standards of taste and presentation
• Reported daily updates to senior chef on kitchen operations and inventory status
• Reporting of daily update to senior chef

• Coordinated table covers for 250 dining tables to ensure efficient service.
• Prepared mise en place for cold and hot kitchen to ensure efficient service
• Preparation for sandwiches and salads
• Verified cleaning procedures for effectiveness and compliance with protocols.

• Prepared mise en place for hot kitchen to ensure efficient service
• Prepared pizza dough and toppings for timely order fulfillment
• Prepared and cooked burgers to meet order specifications
• Ensured cleanliness met established standards

• Kitchen Training for hot and Cold Kitchen