Manav Awasthi
225, Lisgar St, Ottawa,ON
Summary
Ambitious event coordinator with a background in private and public event planning. Skilled in devising marketing plans to promote venues and event services. Proven history of building business through personal and professional networking.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Masala Trail
11.2023 - Current
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored food production to verify quality and consistency.
Jr. Sous Chef
Craft Beer Market
04.2022 - 11.2023
- Expedite the line for managing in the absence of the house Executive Chef and Sous Chef
- Prepare, stock, and execute assigned stations on the restaurant's front line
- Train the new team member online on the tasks, roles, and responsibilities according to the company policy
- Updated kitchen procedures and processes to align with changing industry trends, ensuring a modern and competitive approach to food preparation and service.
- Schedule weekly inventory management and chef prep tasks when needed
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
Line Cook
Khokha Eatry
10.2021 - 02.2022
- Cooked and served the orders in a distinctive period
- Supplied support to head Chefs in preparing food by Chopping and washing the ingredients and storing them for further use
- Dealt with the customers as it was a Take-out property, taking orders via Call or face-to-face
- Monitored recipe portioning to control food costs
- Maintained well-organized mise en place to keep work consistent.
Team Member
Mucho Burrito
09.2021 - 09.2021
- Self-managed the stock and the prep work
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Ordered and received products and supplies to stock kitchen areas.
Apprentice Butcher
Taj Bangalore
01.2019 - 06.2019
- Sought opportunities for professional development through attending workshops or engaging in additional training offered by experienced butchers or industry experts.
- Identified cuts of meat, grading, and pricing accordingly.
- Placed orders for supplies and raw materials to keep necessary items available.
- Adjusted machine settings to accommodate different cuts of meat.
- Analyzed meat temperatures for safety and quality and monitored heat conditions for stability.
- De-boned and ground meat to prepare cuts and portions for sale.
Education
Diploma in Bakery and Patisserie Arts -
Algonquin Collage
04.2022
Post Graduation Diploma In Event Management -
Algonquin Collage
07.2021
B.Sc in Hotel Management -
Lovely Professional University
04.2020
Skills
- Microsoft Office
- Interpersonal Relationships
- Organizing and Planning
- Strategic Planning
- Communication
- Leadership
Volunteer Experience
- Algonquin Collage, World Environment Day - Celebrating the Nature and its beauty, 06/05/19, Amritsar, Punjab, India
- Blood Donation Camp, provide the demand Of blood, 12/01/20, Amritsar, Punjab, India
Languages
English
Full Professional
Hindi
Native or Bilingual
Punjabi
Full Professional
Certification
Worker health and Safety Awareness
Timeline
Executive Sous Chef
Masala Trail
11.2023 - Current
Jr. Sous Chef
Craft Beer Market
04.2022 - 11.2023
Line Cook
Khokha Eatry
10.2021 - 02.2022
Team Member
Mucho Burrito
09.2021 - 09.2021
Apprentice Butcher
Taj Bangalore
01.2019 - 06.2019
Diploma in Bakery and Patisserie Arts -
Algonquin Collage
Post Graduation Diploma In Event Management -
Algonquin Collage
B.Sc in Hotel Management -
Lovely Professional University