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Network Power<100 people
Startup Founder
Business Owner
Work Background
Global Executive Sous Chef
ATG HotelsGlobal Executive Sous Chef
Feb. 2023 - Jun. 2023World
Head Chef
Rixos Premium BelekHead Chef
Jun. 2021 - Feb. 2023Antalya belek
Sous Chef
Rixos Premium BelekSous Chef
Mar. 2021 - Feb. 2023Antalya belek
Head Instructor Chef
cooking class academyHead Instructor Chef
Oct. 2020 - Mar. 2021Türkiye
Colsunting & Corporate Executive Chef
Terrace Bizon Steak & Wine HouseColsunting & Corporate Executive Chef
Jul. 2020 - Oct. 2020İzmir, Türkiye
Consulting & Reopening Chef De Cuisine
Sevenhill Restaurant (listed in Best Restaurant in the country & Guide of Culinaire Ambiance)Consulting & Reopening Chef De Cuisine
Mar. 2019 - Feb. 2020Antwerp Area, Belgium• Presented Innovative Anatolian and Modern Turkish Cuisine up to 45 people per day • Coordinate Fine Dining Meal preparations • Responsible of Private dining up to 60 people Fine Dining Quality • Oversee Food Quality • Develop and Create A la Carte Menus, Monthly and Seasonal Menu • Select and Source Ingredients • Respond to Customer Concerns Culinaire Ambiance Guide 2020; listed in Belgium Best Restaurants https://ambiance.be/seven-hill/ News & Magazine; The Best Turkish Food tastes and Presentations Daha az göster
Executive Sous Chef
Liman Restaurant Class AExecutive Sous Chef
May. 2013 - Jul. 2015NEWYORK USA• Responsible of Dining Quality up to 150 people • Multi-national Kitchen Team Management • Collaborate with Executive Chef on Menu Planning • Supervise Chefs and Food Preparation Workers • Enforce All Food Safety Policies and Procedures • Hire and Train Kitchen Staff • Check Freshness of Food and Maintain Supplies • Created Seasonal Menu and Tasting • Successfully planed all menues, created standard recipies *The Newyork Times article ; A Taste of Turkish Coast,Liman Restaurant Daha az göster
Chef de Partie
Atlantic Fun ParkChef de Partie
Jun. 2012 - Oct. 2012Virginia BEACH USA• Section responsibility based on Turkish Cuisine • Up to 400 people daily kitchen preparation • Maintain Kitchen Cleanliness and Safety • Food handling *Awarded Certificate For High Level Performance *Chef Of The Season
Line Cook
Saklıkent Park RestaurantLine Cook
May. 2008 - Sep. 2008Fethiye, Muğla, Türkiye• In Charge of meat and fish line • Grilled and cold appetizers up to 200 people per day
commis-commis chef
joy kiriş world hotel & local restaurantscommis-commis chef
Jun. 2001 - Jul. 2007Kemer, Antalya, Türkiye• The path that started the culinary life • Starting work as a dishwasher in restaurants • Hotel experience started as a trainee cook
Chef de partie
Sheraton Ankara Hotel & Convention CenterChef de partie
Nov. 2016 - Mar. 2019Ankara, Turkey• Coordinate with other sections • Maintain Food Quality • Contribute to Menu Development • Maintain Kitchen Cleanliness and Safety • Cooking Class with Private Hotel Guests Marriott Hotels The ACE Rising Star Global Discipline Awards 2017 2018 Service Of Excellence; for outstanding performance and lasting contribution
Instructor Gastronomy Chef
Atılım ÜniversitesiInstructor Gastronomy Chef
Feb. 2017 - Jun. 2017ankara• Food Cultures of different countries • How To Become A Chef Program • Tourism Hotel Management Trainings • Cooking Techniques • Cooking Class Of Country Cuisines
traveller chef
DO & CO Grouptraveller chef
Mar. 2016 - Nov. 2016Istanbul, Turkey• Travel to more than 20 countries and experience their Cuisine • Management of up to 400 people on the plane • Food production for 150 thousand people • Fine Dining preperations for Business Class • Chef in Business Class on intercontinental flights *Highest Education Degree
Red Carpet Event Managementcook
Jun. 2009 - Sep. 2011Antalya, Turkey• Four Seasons Hotel Istanbul At The Bosphorus • Galatasaray Horse Sports Club Maslak • Cook on the private yacht of the Audi company o Outside participation cook in special events o Fine dining organization for up to 100 people o Catering for up to 1000 people


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