Загруженный файл CV

ABOUT ME

High-performing Chef offering 7 years of restaurant and Hotel experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

SKILLS

• FOOD STOCK CONTROL AND ORDERING
• INVENTORY OVERSIGHT
• FOOD SAFETY COMPLIANCE MANAGEMENT
• HIGH VOLUME RESTAURANTS
• STATION SETUP AND MANAGEMENT
• MENU DESIGN
• KITCHEN MANAGEMENT
• STAFF SUPERVISION
• BUDGET MANAGEMENT
• INNOVATIVE RECIPE DEVELOPMENT

WORK EXPERIENCE

01/2025 - 05/2025
Chef de Partie
Virgin Voyages | Miami

• Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
• Worked with sous chef to manage day-to-day rostering of catering team.
• Monitored food temperatures during storage and cooking to comply with health and safety regulations, reducing risk of foodborne illnesses.
• Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.

08/2023 - 10/2024
Chef de Partie
Arkestra | Istanbul

• Checked for plating accuracy in regard to portion size, serving dish and correct garnishes.
• Prepared, cooked and presented high quality dishes within specialty section.
• Improved food preparation methods based on feedback from customers.
• Trained and supervised junior chefs in best practices, cleanliness standards and safety.
• Worked with executive chef and sous chef in defining menu concepts and developing dishes.

10/2022 - 11/2023
Chef de Partie
Marriot Hotel Chicago | Chicago

• Trained and supervised junior chefs in best practices, cleanliness standards and safety.
• Checked for plating accuracy in regard to portion size, serving dish and correct garnishes.
• Worked with executive chef and sous chef in defining menu concepts and developing dishes.
• Inspected mis-en-place to confirm high quality and appropriate quantity.

07/2021 - 09/2022
Assistant Chef
Msa Restoran | Istanbul, Turkey

• Finalised menu with Executive Chef each day, updating items to reflect seasonal produce and enable effective stock rotation to minimise wastage.
• Trained new kitchen staff in core food preparation and cooking techniques, including swift and accurate knife skills, portion control, grilling and frying.
• Inspected mis-en-place to confirm high quality and appropriate quantity.
• Improved food preparation methods based on feedback from customers.

09/2020 - 05/2021
Chef de Partie
Gabfoods | Istanbul, Turkey

• Directed commis chefs, cooks and kitchen support staff in daily operations to manage high workloads.
• Organised kitchen staff to reduce wait times and build menu items appropriately.
• Trained newly hired staff members regarding food preparation and safety.
• Worked with executive chef and sous chef in defining menu concepts and developing dishes.

05/2019 - 09/2020
Chef de Partie
Marcus Ribs | Istanbul, Turkey

• Trained and supervised junior chefs in best practices, cleanliness standards and safety.
• Prepared, cooked and presented high quality dishes within specialty section.
• Followed health codes and cleanliness standards in food storage areas and kitchen.
• Inspected mis-en-place to confirm high quality and appropriate quantity.

01/2019 - 05/2019
Demi Chef
Marcus Ribs | Istanbul, Turkey

03/2018 - 12/2018
Commis Chef
Alaf Restaurant | Istanbul, Turkey

• Assisted colleagues with daily operations, providing food preparation and kitchen organisation.

LANGUAGES

• English: C1 Advanced
• Russian: Proficient
• Turkish: C1 Advanced

EDUCATION

2021
MSA Culinary Arts Academy | Istanbul, Turkey
Bachelor of Arts: Culinary

01/2020
Istanbul University | Istanbul, Turkey
Bachelor of Arts: History