Bhuvanyu S. Mandlik Joins Sodexo as Sr. Sous Chef

Bhuvanyu S. Mandlik has recently been appointed as Sr. Sous Chef at Sodexo in Pune. With an extensive background in culinary arts, Bhuvanyu brings a wealth of expertise and creativity to his new role.

Before joining Sodexo, Bhuvanyu served as Chef De Partie in the hospitality industry in India, where he honed his skills in culinary art and managed kitchen operations. His responsibilities included menu planning, food preparation, and maintaining high standards of food quality.

Prior to this, Bhuvanyu was the Head Chef at The Vertigo High Dine Restaurant in Maharashtra. In this role, he led the kitchen team, developed innovative menus, and ensured exceptional dining experiences for guests. His leadership and culinary skills contributed significantly to the restaurant's success.

Bhuvanyu also held the position of Continental Chef at The Fern Hotels & Resorts in Maharashtra. His tenure involved overseeing the preparation of continental cuisine, ensuring adherence to safety and hygiene standards, and training kitchen staff.

His career journey includes role as a Culinary Associate at Ananta Hotels and Resorts in Rajasthan. This role provided him with valuable experience in setting up kitchen operations and establishing culinary standards for a new property.

Bhuvanyu's earlier roles include working as a Commis Chef at Cuba 3 Resto 'o' Bar in Maharashtra and as a Culinary Associate at Marriott International in Goa. He began his culinary career as a Culinary Intern at ITC Hotels in Maharashtra, gaining hands-on experience in various aspects of kitchen operations.

Bhuvanyu holds an ICCP in Culinary Arts/Chef Training from American College of Culinary & Language Arts. He also has a High School Diploma in Hotel Management from M.G. Vidyamandir's Institute of Hotel Management and Catering Technology, Panchvati, Nashik.

In his new role at Sodexo, Bhuvanyu S. Mandlik is expected to bring his culinary expertise, innovative approach, and dedication to excellence to enhance the dining experience and contribute to the overall success of the organization.