Mansi Mandelia
London
Summary
A highly skilled and dedicated professional with over 5 years of experience in leading kitchen operations and supporting the executive chef in delivering exceptional dining experiences. Adept in managing a team, ensuring food quality, consistency, and efficient kitchen operations under high-pressure environments. Proven ability to develop creative, seasonal menus while maintaining a focus on cost control, food safety, and hygiene standards. Strong communicator with a passion for culinary excellence and a commitment to continuous learning and innovation. Experienced in overseeing all kitchen departments, training staff, and ensuring the highest standards of food preparation, presentation, and customer satisfaction. Seeking to bring culinary expertise and leadership skills to a dynamic team in a renowned establishment.
Overview
20
20
years of professional experience
16
16
years of post-secondary education
Work History
Senior CDP
Avant Restaurants Pvt. Ltd. (Le Bab, Soho)
London
01.2024 - Current
- Supporting the Head Chef: Assist in the creation and execution of the menu, ensuring dishes are prepared and presented to the highest standards. Collaborate with the Head Chef on menu planning, food costing, and seasonal specials. Stand in for the Head Chef in their absence, managing kitchen operations and decision-making.
- Managing Kitchen Operations: Oversee day-to-day kitchen activities, ensuring smooth and efficient service during busy periods. Supervise food preparation and cooking, ensuring consistency in food quality and presentation. Maintain proper inventory control, ensuring stock levels are adequate, and minimize waste.
- Team Leadership & Training: Ensure kitchen staff follows health and safety regulations and maintains cleanliness in the kitchen. Lead and supervise kitchen staff, ensuring tasks are delegated appropriately. Train new kitchen staff on proper cooking techniques, hygiene standards, and safety protocols. Foster teamwork and ensure all staff work cohesively under pressure. Conduct performance reviews and provide constructive feedback to team members.
- Quality Control & Presentation: Monitor food quality and ensure all dishes meet the restaurant's standards of taste, texture, and appearance. Regularly check the presentation of dishes before they are sent out to customers. Address any issues with food quality or presentation quickly and effectively.
- Ensuring Food Safety & Hygiene: Ensure that all food handling practices comply with health and safety regulations. Oversee the cleanliness of the kitchen, utensils, and equipment, ensuring they are sanitized properly. Maintain safe working conditions, including managing the safe storage of food and preventing cross-contamination.
- Managing Staff and Shifts: Schedule kitchen staff shifts to ensure the kitchen operates smoothly during busy periods. Maintain morale by offering leadership, guidance, and support to team members. Ensure the kitchen is properly staffed to meet demand during peak hours.
- Cost Control & Budgeting: Monitor food costs and work to stay within budget without compromising on quality. Assist with ordering ingredients, ensuring the kitchen is stocked with the right supplies at all times. Minimize food waste and implement strategies for cost-effective kitchen operations.
- Communication: Liaise with front-of-house staff to ensure clear communication regarding orders and special requests. Keep the team informed of menu changes, special events, and customer preferences.
- Problem Solving: Report to the Executive Chef on kitchen performance, including any operational challenges. Address any customer complaints regarding food quality, presentation, or service. Resolve any kitchen issues that arise during service (equipment failure, ingredient shortages, etc.). Quickly adapt to unexpected challenges in a busy kitchen environment.
Supervisor
Wendy's
London
11.2023 - 01.2024
- Managing the Team: Overseeing the delivery staff and kitchen employees, ensuring they are performing their tasks efficiently and maintaining a high standard of service.
- Quality Control: Ensuring that the food is prepared and packaged according to company standards, and checking orders before they are dispatched to maintain consistency and quality.
- Order Accuracy: Double-checking all orders for accuracy, ensuring the correct items are being sent to the right customers, and resolving any discrepancies.
- Customer Service: Handling customer concerns or complaints, either directly or through the delivery team, ensuring that issues are resolved quickly and professionally.
- Inventory Management: Keeping track of stock levels for ingredients, packaging, and other supplies, and placing orders for restocking when necessary to avoid shortages.
- Training: Training new employees on procedures, safety standards, and customer service expectations.
- Scheduling: Creating and managing shift schedules for the team to ensure enough staff are available during peak delivery hours.
- Maintaining Cleanliness: Overseeing the cleanliness and organization of the kitchen and delivery prep areas, ensuring health and safety standards are met.
- Technology Management: Monitoring delivery platforms to ensure orders are coming through smoothly and communicating with the delivery drivers to ensure timely and accurate deliveries.
- Reporting: Keeping track of daily sales, operational issues, and employee performance, and reporting to upper management when necessary.
Head of Operations
Thera Healthtech Pvt. Ltd.
Bangalore, India
01.2022 - 10.2023
- Company Overview: Nutrition Firm
- Vendor management- (onboarding, payment coordination, complete feedback loop)
- Calculating nutrition profile to help recipe management for 3rd party vendors such as Compass group
- Managing social media handles
- Overall operations management
- Event management
- Strategic Management - (developing and implementing plans to help the firm achieve its goals and objectives)
- New product development from concept to commercialization
- Previous hands-on experience in advertising aided in being an integral part of the company's marketing and creative team
- Creating diet plans for clients specializing in mother and child nutrition
- Recruitment and administration
Head of Operations
Lil Goodness
Bangalore
01.2019 - 01.2022
- Operations and recipe management for running a kitchen serving breakfast, lunch and evening snacks to children in schools
- Safety, Quality, Efficiency, Productivity & Cost management
- Recruit, train, & lead a team of people by ensuring efficiency and creating a positive work environment
- Product planning, logistics involved and implementation
- Vendor management and procurement
- Ensuring products and raw materials are stored properly at optimum conditions
- Implementation of quality systems e.g
- Quality Monitoring Systems (QMS), FSMS, HACCP
- Achieve daily/ weekly/ monthly production plans and targets
- R&D of new products, hands on trials, and in site supervision of production at outsourced manufacturing units
- Inventory, arranging freight, packaging, and shipping of consumer goods to B2B and B2C customers
- Managed fresh food vending machine operations at business sites
- Managing physical outlets and virtual brands for Swiggy and Zomato (delivery platforms)
- Previous hands-on experience in advertising aided in being an integral part of the company's marketing and creative team
- Lead new product development projects from concept to commercialization
- Identify and lead productivity initiatives across various unit operations in the manufacturing process
- Product scaling and costing ensuring high efficiency
Owner/Chef patron
Corner Kafe
Bangalore
01.2014 - 01.2019
- Menu Creation & Development: Develop and curate a unique and appealing menu that reflects the café's style, identity, and customer preferences. Innovate regularly with seasonal dishes, new recipes, and specials to keep the menu fresh and exciting.
- Food Quality Control: Ensure the quality of all food served is consistently excellent. Oversee preparation, cooking, and presentation, making sure it aligns with the café’s standards.
- Staff Training: Train kitchen staff in preparation techniques, food presentation, and hygiene standards to maintain high levels of culinary output and consistency.
- Cost Control: Work to ensure that food costs are kept within budget by controlling portion sizes, managing inventory, and reducing waste.
- Customer Interaction: Engage with customers regularly, receiving feedback on food quality and making adjustments as necessary. Address dietary restrictions or special requests.
- Health and Safety Compliance: Ensure the café adheres to food safety and sanitation regulations, including proper food storage, cleanliness, and kitchen safety.
- Inventory Management: Regularly check inventory levels to ensure that the kitchen and café have the necessary ingredients, supplies, and equipment to operate efficiently.
Self-employed/freelancer - Catering
Kolkata
01.2005 - 01.2013
- Bespoke menu to suit clients' requests and occasions
- Culinary head/chef
Education
Bachelor of Mass Communication - Degree
St. Xaviers College
01.2002 - 01.2005
Higher Secondary Education - undefined
Loreto House
01.2000 - 01.2002
Secondary Education - undefined
Loreto House
01.1989 - 01.2000
Skills
- Menu Knowledge and Execution
- Creativity and Innovative Thinking
- Leadership and Team Management
- Ability to Work under Pressure
- Knowledge of Food Safety
- Effective Time Management
- Operations Management
- Positive Attitude
Languages
English
Fluent
Hindi
Fluent
Additional Information
Date of Birth: 17.09.1983
Nationality: Indian
Marital Status: Married
Visa Status: Dependent Visa
Timeline
Senior CDP
Avant Restaurants Pvt. Ltd. (Le Bab, Soho)
01.2024 - Current
Supervisor
Wendy's
11.2023 - 01.2024
Head of Operations
Thera Healthtech Pvt. Ltd.
01.2022 - 10.2023
Head of Operations
Lil Goodness
01.2019 - 01.2022
Owner/Chef patron
Corner Kafe
01.2014 - 01.2019
Self-employed/freelancer - Catering
01.2005 - 01.2013
Bachelor of Mass Communication - Degree
St. Xaviers College
01.2002 - 01.2005
Higher Secondary Education - undefined
Loreto House
01.2000 - 01.2002
Secondary Education - undefined
Loreto House
01.1989 - 01.2000
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