Havish Yendluri

• I worked mostly on grills, fryers and helped out when needed with the pasta section and also the pizza sections occasionally.
• Prevented allergen cross-contamination through meticulous food preparation, cooking, and plating.
• Supervised kitchen operations for in-house dining and outside catering events, maintaining reliable, quality food service.

Since the kitchen was understaffed, I had to perform multiple duties (i.e., prep chef, hot kitchen chef, and sushi chef) whenever necessary. As a result, I learned to swiftly adjust and perform well in a fast-paced workplace while supporting my colleagues.

During my part-time work at Hartford Hall, I worked at a variety of stations, but mostly in the kitchen's starters and occasionally at the oven, where I prepared pizza.

• Following my previous internships, I gained extensive knowledge and experience in the shipping industry, which led me to co-found acompany with my brother based at a seaport in South India and eventually expand our services of customs clearance, operations, and logistics support to our customer base from all over the country.

• Worked to develop clear communication and smooth continuation of customs inspections without disrupting the port timeline or vessel schedules, resulting in a customer-satisfying experience when doing business with KPCL port.

• Worked as an intern while actively learning about their forwarding activities, as well as dealing with customers and liaising with liners.