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Professional Experience

2019-Present

Chef & Managing Partner in-charge of F&B

GHALIA LOUNGE
  • Lead and manage a culinary team, ensuring adherence to proper culinary standards, techniques, and presentation, resulting in consistently high-quality food production and service.
  • Train and coach culinary and kitchen employees, fostering a shared understanding of goals and achieving excellence in food production.
  • Plan and execute team meetings and daily huddles, promoting effective communication and collaboration among team members.
  • Maintain accurate staff records, including training records, shift checklists, and performance data, ensuring efficient management of personnel.
  • Develop and maintain strong client and customer relationships, ensuring a mutually beneficial business partnership and customer satisfaction.
  • Stay updated on regional culinary and ingredient trends, aggregating and communicating relevant information to enhance menu offerings.
  • Monitor and improve financial performance, focusing on food and labor targets and margin improvement to maximize profitability.
  • Ensure efficient execution and delivery of food line products, maintaining the integrity of the standard food offer and meeting customer expectations.
  • Implement operational excellence fundamentals, managing waste, standard menus, recipes, and ingredients to optimize efficiency and quality.
  • Understand and optimize the end-to-end supply chain and procurement process, ensuring the use of authorized suppliers and cost-effective purchasing.
  • Ensure compliance with Aramark SAFE food, occupational, and environmental safety policies in all culinary and kitchen operations, prioritizing the well-being of employees and customers.
  • Comply with all applicable policies, rules, and regulations related to safety, health, and wage and hour requirements, maintaining legal and ethical standards in all aspects of the job.
20182019

ŞEŞ-BEŞ ETİLER & ALAÇATI

CONSULTANT CHEF SOLUTION
  • Led a culinary team in executing the company's Executional Framework, ensuring adherence to culinary standards, techniques, and service standards for food preparation, presentation, and service.
  • Trained and managed culinary and kitchen employees, implementing best practice food production techniques and fostering a culture of continuous improvement.
  • Coached employees to achieve shared goals and recognized their achievements, promoting a positive and motivated work environment.
  • Planned and executed team meetings and daily huddles to enhance communication and alignment within the team.
  • Maintained accurate staff records, including training records, shift opening/closing checklists, and performance data.
  • Developed and maintained effective client and customer relationships, understanding and communicating regional culinary and ingredient trends.
  • Responsible for delivering food and labor targets, consistently focusing on margin improvement and understanding performance metrics, data, and inventory trends.
  • Ensured efficient execution and delivery of all food line products, maintaining the integrity of the standard food offer and complying with Operational Excellence fundamentals.
  • Managed end-to-end supply chain and procurement process, ensuring the use of authorized suppliers and accurate food consumption estimation.
  • Ensured compliance with Aramark SAFE food, occupational, and environmental safety policies in all culinary and kitchen operations, as well as with applicable policies, rules, and regulations.
20162018

DESING HOTEL

EXECUTIVE CHEF
  • Leadership: Ensures culinary production appropriately connects to the Executional Framework. Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation and service standards. Manages culinary team to ensure quality in final presentation of food. Trains and manage culinary and kitchen employees to use best practice food production techniques. Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. Rewards and recognize employees. Plan and execute team meetings and daily huddles. Complete and maintain all staff records including training records, shift opening/closing checklists and performance data. Multi-tasking as well as ability to simplify the agenda for the team is a must.
  • Client Relationship: Develop and maintain effective client and customer rapport for mutually beneficial business relationship. Aggregate and communicate regional culinary and ingredient trends.
  • Financial Performance: Responsible for delivering food and labor targets. Understands performance metrics, data, order and inventory trends; consistent focus on margin improvement.
  • Productivity: Ensure efficient execution and delivery of all food line products in line with the daily menu. Maintain integrity of the standard Aramark food offer; responsible for maintaining food quality of items at all times. Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards. Understand end to end supply chain and procurement process and systems, ensure only authorized suppliers are used. Full knowledge and implementation of the Food Framework. Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase. Ensure proper equipment operation and maintenance.
  • Compliance: Ensure compliance with Aramark SAFE food, occupational and environmental safety polices in all culinary and kitchen operations. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.
20152016

CROWNE PLAZA HARBIYE

EXECUTIVE CHEF

Job Specific

  • Create recipes and menus to reflect customer tastes/seasonal availability/restaurant theming
  • Plan menus and set pricing in accordance with marketing, cost control, and profit goals
  • Conduct order analysis and menu engineering functions to improve profit and quality performance
  • Evaluate changes in guest needs, the hotel’s guest mix, and industry and competitive trends to recommend appropriate product/service and operational changes to be made to ensure guest and employee satisfaction, and to maintain market dominance and exceptional financial returns.
  • Develop daily specials and seasonal and special event menus
  • Forecast labor and food costs
  • Organizes, supervises, and ensures safe, efficient, and sanitary production of all menu items
  • Maintains adherence to all product quality, consistency, presentation, portioning, garnishment, and utilization goals
  • Ensures adherence to all food temperature and time controls
  • Minimizes kitchen waste and breakage
  • Direct and monitor all activities of Stewarding department and team
  • Develop purchase specifications for all food and beverage items
  • Place all food orders
  • Design and maintain adherence to all food and beverage inspection and receiving standards
  • Direct the hiring and training of all food and production and stewarding team members
  • Schedule, direct, and supervise activities of all chefs, cooks, butchers, and pantry team members
  • Design skills level training and development plans for all food and beverage production team members
  • Ensure that kitchen team members have all required equipment and supplies
  • Maintain the excellent condition of all kitchen equipment and develop regular cleaning, inspection, and maintenance schedules
  • Analyze and respond to any food quality complaints, adapting menus or providing additional training as necessary
  • Monitor maintenance of proper par stocks of all kitchen and service equipment, china, glassware, and utensils
  • Report any equipment irregularities or defects to Engineering department or contracted service provider
  • Advise all food preparation team members of food quality and recipe standards
  • Conduct regular safety, sanitation, and general production tours of all kitchen and storage areas to ensure safe and efficient production and storage in accordance with all hotel standards and health regulations
  • Coordinates food production operations with food service management and staff
  • Develops and coordinates food and beverage merchandising plans with the assistance and cooperation of Food and Beverage Director
  • Develops service sales guidelines for suggested food and wine pairing
  • Prepare annual department budget and manage department costs, updating budget if operational forecasts change significantly
  • Review/maintain daily payroll reports/records to ensure labor cost conformity within forecasted budgetary guidelines and production requirements
  • Conduct departmental meetings
  • Other duties as assigned

General

  • Promotes and applies teamwork skills at all times
  • Notifies appropriate individual promptly and fully of problems and/or areas of concern
  • Is polite, friendly, and helpful to guests, management and fellow team members
  • Executes emergency procedures in accordance with hotel standards
  • Complies with required safety regulations and procedures
  • Attends appropriate hotel meetings and training sessions
  • Maintains cleanliness and excellent condition of equipment and work area
  • Complies with hotel standards, policies and rules
  • Recycles whenever possible
  • Remains current with hotel information and changes
  • Complies with hotel uniform and grooming standards

Qualifications

  • Received certification or a degree though a recognized educational institute of culinary arts
  • Minimum eight years experience as Executive Chef at similar size and quality hotel or resort
  • Minimum five years experience in multi-outlet food production management
  • Impeccable culinary skills
  • Outstanding communication and leadership skills
  • Exceptional creative abilities
  • Extensive menu development and budget preparation experience
20132015

SHAYA HOTELS

EXECUTIVE CHEF

Job Functions:

  • Drive quality dining experience at one of Up to Par’s clubs.
  • Lead a culinary team that fully embrace each concepts philosophy and goals.
  • Fiscal management of inventory, responsible purchasing, and programming for each concept.
  • Maintain the physical restaurant to the highest level of cleanliness and professional organization.
  • Have an ownership mentality driving the Up to Par Hospitality Brand
  • Deliver on Up To Par’s purpose.

Qualifications:

  • Passion for the business of hospitality.
  • Must have a passion for executing training, ensuring the profitability of the restaurant and exceptional experiences.
  • Must use R&I – Be resourceful and take initiative in accomplishing tasks
  • Bachelor’s degree.
  • Relevant experience including multiple restaurants and restaurant openings
  • Knowledge of current food and beverage and hospitality industry trends
  • Google and Microsoft Excel skills required.
  • Excellent verbal/written communications skills.
  • Attention to detail and excellent organizational skills required. 
20122013

ITALIENISCHE MEDITERRANE KOCHSCHULE GERMANY - MUNIC

MASTER INSTRECTOR CHEF

QUALIFICATIONS:

  • Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
  • A minimum of 6 years’ experience in kitchen preparation and cooking in a fine dining restaurant. At least 4 years in an management capacity.  
  • Must be impeccably groomed, maintain good hygiene, good posture and have required uniform and tools.
  • Must display the IMAGE set forth by the owner and restaurant philosophy.
  • Be able to work in a standing position for long periods of time (minimum of 12 hours / day).
  • Be able to reach, bend, stoop and frequently lift up to 50 pounds.
  • Must have the stamina to work a minimum of 60 hours per week.
20112012

HOLIDAY INN ISTANBUL CITY

EXECUTIVE CHEF

Job Functions:

  • Drive quality dining experience at one of Up to Par’s clubs.
  • Lead a culinary team that fully embrace each concepts philosophy and goals.
  • Fiscal management of inventory, responsible purchasing, and programming for each concept.
  • Maintain the physical restaurant to the highest level of cleanliness and professional organization.
  • Have an ownership mentality driving the Up to Par Hospitality Brand
  • Deliver on Up To Par’s purpose.

Qualifications:

  • Passion for the business of hospitality.
  • Must have a passion for executing training, ensuring the profitability of the restaurant and exceptional experiences.
  • Must use R&I – Be resourceful and take initiative in accomplishing tasks
  • Bachelor’s degree.
  • Relevant experience including multiple restaurants and restaurant openings
  • Knowledge of current food and beverage and hospitality industry trends
  • Google and Microsoft Excel skills required.
  • Excellent verbal/written communications skills.
  • Attention to detail and excellent organizational skills required. 
20072010

ZAZIE RESTAURANT

EXECUTIVE CHEF & BRAND STYLE FOR CULINARY
  • Led a culinary team in executing the company's Executional Framework, ensuring adherence to culinary standards and techniques for food preparation, presentation, and service.
  • Trained and managed kitchen employees, fostering a culture of best practice food production techniques and continuous improvement.
  • Coached and rewarded employees, creating a shared understanding of goals and expectations.
  • Planned and executed team meetings and daily huddles to enhance communication and collaboration.
  • Maintained accurate staff records, including training records, shift checklists, and performance data.
  • Developed and maintained effective client and customer relationships, staying informed about regional culinary and ingredient trends.
  • Responsible for delivering food and labor targets, consistently focusing on margin improvement.
  • Ensured efficient execution and delivery of all food line products, maintaining the integrity of the standard food offer.
  • Complied with all Aramark SAFE food, occupational, and environmental safety policies, ensuring a safe and compliant culinary and kitchen operation.
20062007

CAFE DE PARIS - SN.TROPEZ FRANCE

SOUS CHEF

Job Functions:

  • Drive quality dining experience at one of Up to Par’s clubs.
  • Lead a culinary team that fully embrace each concepts philosophy and goals.
  • Fiscal management of inventory, responsible purchasing, and programming for each concept.
  • Maintain the physical restaurant to the highest level of cleanliness and professional organization.
  • Have an ownership mentality driving the Up to Par Hospitality Brand
  • Deliver on Up To Par’s purpose.

Qualifications:

  • Passion for the business of hospitality.
  • Must have a passion for executing training, ensuring the profitability of the restaurant and exceptional experiences.
  • Must use R&I – Be resourceful and take initiative in accomplishing tasks
  • Bachelor’s degree.
  • Relevant experience including multiple restaurants and restaurant openings
  • Knowledge of current food and beverage and hospitality industry trends
  • Google and Microsoft Excel skills required.
  • Excellent verbal/written communications skills.
  • Attention to detail and excellent organizational skills required. 
20032006

CIRAGAN PALACE KEMPINSKI ISTANBUL- TURKEY

CHEF DE PARTY

QUALIFICATIONS:

  • Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
  • A minimum of 6 years’ experience in kitchen preparation and cooking in a fine dining restaurant. At least 4 years in an management capacity.  
  • Must be impeccably groomed, maintain good hygiene, good posture and have required uniform and tools.
  • Must display the IMAGE set forth by the owner and restaurant philosophy.
  • Be able to work in a standing position for long periods of time (minimum of 12 hours / day).
  • Be able to reach, bend, stoop and frequently lift up to 50 pounds.
  • Must have the stamina to work a minimum of 60 hours per week.

REFERENCES

Özgür AKTAS

Alarko Tourism Group- Hillside Corparate Chef

Tel: +90 542 581 95 10

TUNCAY UÇAR

LUCCA RESTAURANT BEBEK/İSTANBUL- Executive Chef

Tel:+90 535 512 75 61

ANGELO ZICARO 

MASTER CHEF 

Tel: +49  175 1136532