Yash Mahey
Strathfield
Summary
Professional culinarian with a strong foundation in kitchen operations and a commitment to excellence in culinary creations. Proven ability to work collaboratively with team members, adapt to evolving demands, and reliable in high pressure environments. Skilled in food handling procedures, and maintaining health and safety standards. Recognized for clear communication skills, adaptablity, and dedication to delivering exceptional outcomes.
Overview
4
4
years of professional experience
Work History
Commis Chef
Pier One Sydney Harbour
08.2024 - Current
- Assist with plating and service for high-end functions and weddings
- Lead the canapé section during events
- Manage inventory, deliveries, and FIFO procedures
- Handling garnish section in Pier Dining Kitchen
Cook Level 3 (Industry Placement)
Little Pearl Bar and Dining
10.2023 - 03.2024
- Organised and labelled cold rooms; received and managed inventory
- Assisted during specialty events (Christmas, Valentine’s Day, Mother’s Day)
- Prepared dumplings and maintained fryer station
Cook Level 3
Little Pearl Bar and Dining
11.2022 - 03.2024
- Prepared dumpling fillings, strained sauces, and handled mise en place
- Maintained FIFO and deep-cleaned the wok and mains section
- Chef of the Month (March) for dedication and positive attitude
Commis Chef (Continental Section)
Rosie and Tillie
04.2022 - 08.2022
- Handled fryer section and assisted with daily mise en place
- Supported deep cleaning and inventory management
Culinary Associate
JW Marriott
09.2021 - 04.2022
- Prepared and assembled high-quality dishes according to hotel standards.
- Maintained cleanliness and organization of kitchen stations to ensure efficient workflow.
- Collaborated with chefs to execute daily specials and menu items effectively. (Special Brunches for Festivals)
- Assisted in inventory management by tracking supplies and minimizing waste.
Operational Trainee
The Oberoi Grand
02.2021 - 08.2021
- Oversaw daily operational workflows to enhance efficiency and productivity.
- Trained new team members on safety protocols and operational procedures.
- Implemented process improvements that streamlined inventory management systems.
- Monitored equipment performance to ensure optimal functionality and prevent downtime.
- Handled Salads and Appetizers sections At BAAN Thai, Thai speciality Kitchen
Education
Advanced Diploma - Hospitality Management (Commercial Cookery)
Le Cordon Bleu
Sydney, NSW04.2025
Certificate IV - Commercial Cookery
Le Cordon Bleu
Sydney, NSW09.2024
Certificate III - Commercial Cookery
Le Cordon Bleu
Sydney, NSW04.2024
Bachelor’s - Catering Technology and Culinary Arts
Culinary Academy of India
09.2020
Skills
- Hygiene practices
- Food safety
- Work under pressure
- Food preparation
- Mise en place
- Cooking techniques
WORKING RIGHTS & AVAILABILITY
- Full-time working rights under Bridging Visa A (Graduate Visa 485 in progress)
- Availability: Monday to Sunday
Timeline
Commis Chef
Pier One Sydney Harbour
08.2024 - Current
Cook Level 3 (Industry Placement)
Little Pearl Bar and Dining
10.2023 - 03.2024
Cook Level 3
Little Pearl Bar and Dining
11.2022 - 03.2024
Commis Chef (Continental Section)
Rosie and Tillie
04.2022 - 08.2022
Culinary Associate
JW Marriott
09.2021 - 04.2022
Operational Trainee
The Oberoi Grand
02.2021 - 08.2021
Certificate IV - Commercial Cookery
Le Cordon Bleu
Certificate III - Commercial Cookery
Le Cordon Bleu
Bachelor’s - Catering Technology and Culinary Arts
Culinary Academy of India
Advanced Diploma - Hospitality Management (Commercial Cookery)
Le Cordon Bleu
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