Mandiip Siingh

Dedicated Scratch Cook with 15+ years of hands-on experience preparing meals entirely from raw, fresh ingredients across fine dining, pub kitchens, cafes, and fast food environments. Expert in house-made stocks, sauces, gravies, marinades, dressings, soups, doughs, and desserts. Proficient in Indian, French, and international cuisines with mastery of grilling, sautéing, braising, roasting, baking, poaching, and smoking.

Bachelor of Hotel Management. CPR & First Aid certified, Food Handler Certification (Ontario). Ready to deliver nutritious, made-from-scratch meals in retirement homes, hospitals, 5-star hotels, and fine dining kitchens.

Cook - The Lieutenant's Pump - Ottawa, ON

(2021-01)

Worked across all kitchen stations including Fryer Station, Grill Station, and Sandwich/Salad Station in a busy British gastropub, preparing all menu items from scratch using fresh, raw ingredients

• Fryer Station — Beer-battered haddock fish and chips with house batter and hand-cut fries, chicken wings, zucchini sticks, potato skins, onion rings, and all deep-fried appetizers
• Grill Station — AAA Striploin steaks, Halibut Steak Frites, burger patties ground fresh daily (Brisket, Lamb, Umami, Chipotle Chicken), and all grilled proteins cooked to order
• Sandwich/Salad Station — Prime Rib sandwiches with house au jus, club sandwiches, wraps, fresh salads, and all cold preparations with house-made dressings and sauces

Cook - Johny Hot Dog - Ottawa, ON

(2018-01 - 2021-12)

Supervised scratch kitchen operations — house-made chili, caramelized onions, signature sauces, fresh-ground burger patties, and Butter Chicken Poutine with scratch spice paste and house gravy over hand-cut fries

• Trained kitchen staff on scratch cooking techniques, knife skills, HACCP compliance, and consistent execution of house-made recipes

Cook - Beans and Bites Cafe - Ottawa, ON

(2015-01 - 2017-12)

Prepared full cafe menu from scratch — Eggs Benedict with house Hollandaise, buttermilk pancakes, scratch soups from house stocks, fresh Caesar dressing, and in-house baked muffins, croissants, and scones

• Trained junior staff on scratch cooking fundamentals — knife skills, sauce making, stock preparation, and baking basics

Cook - Fresh Healthy Cafe

(2012-01 - 2015-12)

Ran scratch kitchen at a health-focused cafe — smoothie bowls from raw fruits/veg, soups from scratch (roasted tomato basil, lentil, chicken noodle with house stock), wraps with house-roasted proteins and fresh dressings

• Managed dietary-specific scratch meals — gluten-free, vegan, low-sodium, and allergen-free options for diverse dietary needs

Barista - Starbucks

(2002-01 - 2008-12)

Crafted espresso beverages from freshly ground beans; prepared syrups and cold brew from scratch; achieved Certified Coffee Master designation

• Earned Employee of the Month and Highest Sales & Revenue awards
• Trained barista team on extraction techniques and quality standards

Bachelor - Hotel Management - Devi Ahilya University of Indore

Internship - Sheraton Hotel

Internship - Hilton Hotel