Yuvraj Mistry

Experienced hotel management professional skilled in guest service and operational excellence. Seeking to contribute to a dynamic organization with a focus on quality, teamwork, and growth.

Manager - PIZZAGRAM

(2025-11)

• Supervised daily food production and service operations to ensure efficiency and quality standards
• Managed and trained kitchen and service staff, including scheduling and performance monitoring
• Ensured compliance with food safety, hygiene, and health regulations (HACCP / local standards)
• Monitored inventory levels, ordered supplies, and reduced waste to control costs
• Maintained high standards of food quality, presentation, and customer satisfaction
• Handled customer feedback and resolved complaints professionally
• Implemented standard operating procedures to improve workflow and consistency
• Oversaw opening and closing procedures, cash handling, and basic financial reporting
• Coordinated with suppliers and vendors to ensure timely delivery of ingredients
• Conducted regular inspections of equipment and facilities to ensure cleanliness and safety

Manager - Gajanand Pauva House

(2020-02 - 2025-10)

• Successfully managed a fast-paced Indian vegetarian fast-food outlet with consistent customer growth over 4+ years.
• Supervised daily operations including procurement, food preparation, hygiene, and customer service.
• Maintained cost control by negotiating with suppliers, managing inventory, and minimizing food wastage.
• Built a loyal customer base through personalized service, consistency in taste, and community engagement.
• Handled cash flow, budgeting, and financial records to ensure profitability and business sustainability.

Chef - The Retreat Palm Dubai MGallery by Sofitel

(2019-10 - 2020-10)

• Assisted in daily food preparation, including cleaning, chopping, marinating, and portioning ingredients according to recipes and kitchen standards.
• Supported senior chefs in mise en place for àla carte and buffet service across multiple cuisines including Continental, Mexican, Italian and Indian.
• Maintained food safety, hygiene, and sanitation standards in accordance with HACCP guidelines.
• Conducted waste management practices to minimize food wastage and improve kitchen efficiency.
• Collaborated with kitchen staff to ensure timely and accurate food preparation during peak service hours.

Industrial Training - The Lalit Mumbai

(2018-08 - 2019-01)

Completed structured training across all core departments: Front Office, Housekeeping, Food & Beverage Service, and Food Production, gaining hands-on operational knowledge of 5-star hotel standards.

• Assisted with guest check-ins and check-outs, handled guest queries, and supported reservation and concierge services to ensure smooth guest experiences.
• Participated in room cleaning procedures, linen management, and maintained hygiene standards in guest rooms and public areas as per hotel SOPs.
• Supported restaurant and banquet operations, learned table setup, order taking, service etiquette, and guest interaction for fine dining and in-room dining services.
• Assisted in basic food preparation, mise en place, hygiene maintenance, and learned culinary practices in various kitchens including Indian, Continental, and bakery.

BSS Diploma in Hotel Management & Catering - Hotel Management & Catering - DIMS Institute of Hotel Management (2016 - 2018)