MANAV GUSAIN

• Gained valuable experience working in a Banquet kitchen for four months, developing skills and expertise in a fast-paced environment.
• Assisted in the preparation of ingredients for various dishes, including chopping vegetables and slicing meats.
• Attended live kitchens in several events held inside and outside the hotel
• Organized walk-in coolers and freezers to ensure that all products were properly labeled and stored correctly.
• Went for ODCs several times including Gallier Hall, a historic building on St. Charles Avenue New Orleans.
• Prepared meals for 3000 pax under the supervision of senior chefs and colleagues for Baptiste Brunch
• Worked as line cook in Vitascope kitchen.
• Set up work stations prior to opening to minimize prep time.
• Prepared and distributed food to service staff for prompt delivery to customers.
• Executed proper techniques when preparing menu item ingredients.
• Handled advanced thawing and food pre-preparation for upcoming meals.
• Made meals in accordance with company standards and requirements.
• Checked completed orders for correct quantity and quality.
• Rotated food stocks, using older items first and tossing expired products.
• Prepared prep list by checking all the items thoroughly in each and every cooler and make sure we have enough stock for backup.
• Closing the kitchen by refilling stations, changing the oil from fryers and removing all the used equipments.
• Was part of America's biggest sporting Event SUPER BOWL LIX held in New Orleans.
• Since the NFL personnel and team members used our hotel as their Official Headquarters, we offered them and our guests first-rate services and hospitality.
• Provide quality services and hospitality to the guests during Mardi Gras, biggest festival of New Orleans.

Food and Beverage

• Performed opening and closing duties including setting up workstations, cleaning counters, and organizing storage areas.
• Mopped floors and cleaned walk-in refrigerators and storage areas to maintain hygienic, sanitized work area.
• Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
• Greeted customers upon arrival and provided assistance with menu selections when needed.

Housekeeping

• Performed daily maintenance tasks such as vacuuming, mopping, dusting, sweeping, polishing furniture and fixtures.
• Cleaned, sanitized and restocked bathrooms with toiletries and linens.
• Provided exceptional customer service by responding promptly to guests' inquiries and requests.
• Transported soiled linens from guest rooms to the laundry room following established procedures.

Culinary

• Assisted in restocking shelves with fresh produce or other food items as needed.
• Assisted in preparing and cooking meals for customers according to recipes.
• Peeled and cut fruit and vegetables to prepare for cooking or serving.
• Picking up of fresh produce and other ingredients from storage department to main kitchen