1. ITC Maurya , New Delhi - Completed my 5 months of training working on rotational basis in various departments- • In-Room Dining Service- served as the first point of contact for various guests, right from, taking orders to coordinating guest amenities and collecting feedback• Banquet- Served and catered around 800 people weekly. Was part of the team which went for Outdoor Catering of corporate boxes during ICC Champion’s League T20.• Main Kitchen Service- Responsible for handling live counters at Pavilion and ensuring smooth preparation and delivery of food for 100-150 customers daily • Worked at ITC Green Lounge (Terminal 3) serving our premium business class passengers. Helped in catering to their food and beverage requirement, arrangement of facilities and handling customer enquiries.2. ITC Sheraton, New Delhi- Completed my 45 days of training• Baywatch Coffee Shop- Was part of the service team responsible for taking orders and dispensing them timely to the guests, rearrangement of covers , refilling of amenities and taking guest feedback• Bell desk – Responsible for warm welcoming of guest , informed customers about local tourist attractions and hotel’s facilities and policies, helped in luggage tagging and storage and room change procedures3. Fortune Inn Valley View, Manipal as part of the curriculum. Departments: Front Office, Control Desk, Food and Beverage Service and Food and Beverage Production- Bakery, North Indian Kitchen, South Indian Kitchen, Tandoor, Continental and Chinese. Tenure: Ongoing4. MIT kitchen (Manipal institute of technology).• Handling, Preparing and Managing Mess Facilities for 3000 students Department: Food Production . Tenure: 12 hours5. Lemon Tree Premier (Delhi Aerocity)• Internship for 4 months as a part of the curriculum• Departments: Front Office , Food and Beverage Service