Shraddha Yadav

Hospitality professional with hands-on culinary experience and a strong foundation in Learning & Development within hotel environments. Possesses a clear understanding of training processes, SOP implementation, service excellence standards, and food safety practices. Adept at supporting structured training programs, knowledge transfer, and performance improvement initiatives to enhance operational consistency and team capability.

New Product Development Chef at Allsure Foods Pvt Ltd (2026-04 – Present)

• Developed new recipes for frozen food products.
• Standardized recipes to ensure consistent quality and taste.
• Managed bulk production and monitored product quality.
• Coordinated with vendors for sourcing ingredients and raw materials.
• Trained staff on recipe preparation, production processes, and quality standards.
• Handled client communication and addressed their requirements.
• Ensured smooth day-to-day production operations and adherence to food safety practices

Demi Chef de Partie at Ibis Hyderabad HITEC City (2022-10 – 2024-07)

• Supported training and onboarding of kitchen associates on food safety, hygiene, allergen control, and SOP compliance.
• Assisted with internal audits and hygiene checks, ensuring adherence to hotel and food safety standards.
• Maintained training and operational documentation, including recipes, temperature logs, inventory records, and sanitation schedules.
• Contributed to SOP development and standardization to improve consistency and quality.
• Completed Accor's Future Leadership Development Program, gaining exposure to people management and operational planning.
• Collaborated across multiple kitchen sections while maintaining brand and service excellence standards.

Commis Chef at Ibis Bengaluru Hosur Road (2021-09 – 2022-10)

• Assisted senior chefs in buffet and à la carte food preparation, ensuring consistency and quality standards.
• Maintained high standards of sanitation and cleanliness across food preparation and storage areas.
• Monitored and recorded food production data, temperature logs, and waste control records.
• Supported implementation of hotel food safety and hygiene protocols during daily operations.
• Participated in internal kitchen inspections and corrective action processes.
• Developed foundational skills in ingredient sourcing, portion control, allergen-safe cooking, and food presentation.

Industrial Trainee at Sheraton Hotel New Delhi (2018-06 – 2018-10)

• Gained cross-functional exposure across Kitchen, Food & Beverage Service, Housekeeping, and Front Office operations.
• Developed a strong foundation in operational standards, hygiene compliance, and interdepartmental coordination.
• Supported the Training Department in staff development initiatives and SOP adherence.
• Recognized with appreciation letters for performance excellence in Food & Beverage Service and Housekeeping.

Bachelor in Hospitality and Hotel Administrations in Hospitality and Hotel Administrations – Institute of hotel management catering and nutrition technology, New Delhi (2017 – 2020)

All India Senior Secondary Certificate – DSPG Chiranjiv Bharti school, Gurgaon (2015 – 2017)

All India Secondary School Certificate – DSPG Chiranjiv Bharti school, Gurgaon (2014 – 2015)