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Work Background
ATG HotelsGlobal Executive Sous Chef
Mar. 2023 - Jun. 2023World
Rixos Premium BelekHead Chef
Jun. 2021 - Mar. 2023Antalya belek
Rixos Premium BelekSous Chef
Mar. 2021 - Mar. 2023Antalya belek
cooking class academyHead Instructor Chef
Oct. 2020 - Mar. 2021Türkiye
Terrace Bizon Steak & Wine HouseColsunting & Corporate Executive Chef
Jul. 2020 - Oct. 2020İzmir, Türkiye
Sevenhill Restaurant (listed in Best Restaurant in the country & Guide of Culinaire Ambiance)Consulting & Reopening Chef De Cuisine
Mar. 2019 - Mar. 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
Atılım ÜniversitesiInstructor Gastronomy Chef
Mar. 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
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
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
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
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
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
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
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
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