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I am a Turkish citizen and a graduate of the Food and Beverage Department of the Faculty of Tourism. I have worked as a chef in 7- and 5-star hotels in Türkiye and have also opened restaurants and hotels. I have fulfilled all responsibilities from the construction and project stages to the opening, ensuring full compliance with Business Standards and Food Inspection criteria, achieving excellence goals, and maximizing brand reputation. My guiding principle is to ensure uncompromising compliance with standards and legal food safety regulations in all kitchens. I am familiar and accustomed to this practice,I adhere to HACCP, hygiene regulations, customer satisfaction, and discipline. I design and plan my menus based on seasonal trends, customer preferences, and cost. I excel at team management and crisis resolution. I have a strong command of cost estimation and cost control. I collaborate with suppliers to source quality ingredients and manage food supply, and I manage, train, and lead the kitchen team to maintain high standards. I specialize in Turkish ,Greek, Mexican, Russian, steak kitchen,Japan, Italian, Mediterranean, grills, cold appetizers, seafood breakfast menus, presentations, à la carte cuisine, and international cuisine. I have a dedicated and professional kitchen team (hot chef, cold chef, and pastry chef). My team is ready to serve.
I worked as a kitchen coordinator/Executive Chef for 5 years and left voluntarily.