Mayuresh Mandlik

Dedicated and highly skilled Culinary Professional with over 3 years of hands-on experience in high-volume, fast-paced kitchen environments. Adept at executing intricate food preparation techniques, maintaining stringent hygiene standards, and ensuring seamless kitchen operations. Demonstrates exceptional proficiency in menu execution, ingredient optimization, and adherence to industry best practices.

A results-driven team player with a keen eye for detail and a deep passion for culinary excellence, committed to delivering exceptional dining experiences.

Cook at Hotel Aegean Bay (2025-06 – Present)

• Prepare and cook menu items in accordance with recipes and standards
• Set up workstations with all needed ingredients and cooking equipment
• Ensure food is prepared in a timely and consistent manner
• Follow proper food handling and sanitation procedures
• Monitor food stock and place orders when necessary
• Prepare and cook food live in front of guests, ensuring quality and speed (e.g., omelets, pasta, grilled items)
• Engage with guests politely, take custom orders, and explain dishes or ingredients
• Maintain high hygiene standards at the station, following all food safety protocols
• Set up and restock the live counter, keeping it clean, attractive, and well-organized
• Coordinate with kitchen staff for ingredients, support buffet service, and reduce food waste

Line Cook 1 at Grand Sierra Resort & Casino (2023-08 – 2024-08)

• Orchestrated high-caliber food preparation in a dynamic, multi-restaurant setting within a luxury hospitality environment
• Executed culinary tasks with precision, ensuring adherence to standardized recipes, portioning guidelines, and presentation aesthetics
• Operated and maintained sophisticated kitchen equipment, including braising pans, convection ovens, grills, and industrial fryers
• Oversaw inventory control and procurement processes, optimizing ingredient utilization and minimizing food wastage
• Maintained an immaculate work environment, ensuring compliance with HACCP regulations and sanitation protocols
• Led kitchen operations during high-demand night shifts, demonstrating leadership and crisis management abilities
• Collaborated with the culinary team to refine food plating techniques and uphold the establishment's quality standards
• Provided mentorship to junior kitchen staff, fostering a culture of efficiency, teamwork, and continuous improvement

Line Cook 2 Trainee at Saffron Hotel – Chain Restaurant (2022-09 – 2023-07)

• Assisted in the preparation and execution of authentic North Indian cuisine in a high-volume dining establishment
• Monitored and regulated cooking temperatures, ensuring food safety and optimal quality
• Enforced portion control measures to maintain cost efficiency while delivering a consistently superior dining experience
• Systematically organized mise en place, ensuring seamless execution of meal service operations
• Conducted comprehensive sanitation procedures, maintaining the highest standards of cleanliness in accordance with health regulations
• Assisted in training new team members on culinary techniques, workflow optimization, and compliance with kitchen safety guidelines
• Liaised with senior chefs to enhance menu offerings, experiment with flavor profiles, and implement innovative presentation techniques

Proprietor at MH17 Biryani (2021-03 – 2021-12)

Bachelors in Hotel Management & Catering Technology – Dr. D Y Patil Institute of Hotel Management (2018 – 2022)