MURAT ZAN

**** ******* **. ***: *-L

***** ********** **.

Cell : 347-***-****

E-mail: gv06v5@r.postjobfree.com

EDUCATION

Anotolian Culianary Art’s High School. 1997-2001

CERTIFICATIONS:

*New York Food Handler Certificate. * TWIC

*Louisiana Safe serve Certificate * Safe Gulf

*Water Survival H.U.E.T. * First Aid

I Have been working in Culinary for 11 years.I have worked for offshore oilrigs,Fine dining –

Restaurants,Five Diamond hotels and Cruise ships.

I have worked Buffet and Banquet organizations for years.

I’m Reliable,Responsible and Respectifull

I can supervise the staff and manage the assets.

I can have couple responsibilitie’s in same time

I can easily handle a few task’s in the kitchen by myself.

I can work under pressure very well and I can carry the orders very carefully.

I’m very motivated person.I have flexible and relaxed attitude to my Colleagues.

I have flexible attitude to my work.I don’t mind being away from home for long time periods.

I’m ambitious and I love culinary and my profession.

I’m looking for a Career Where I can steadily progress within your Company

.

JOB EXPERIENCE

NOBLE GLOBE TROTTER 1 (SODEXO) GULF OF MEXICO

(STEWARD) NOV-2011-PRESENT

SAHARA’S RESTAURANT NEW YORK,NY

(Sous Chef) SEP 2010-NOV 2011

THE RITZ CARLTON HOTEL NEW ORLEANS NEW ORLEANS, LA (Chef de Partie) MAY 2009- SEP 2010

THE RITZ CARLTON HOTEL KEY BISCAYNE . MIAMI, FL

(Cook 1 ) MAY 2007-MAY 2009

ROYAL CARIBBEAN CRUISES WORLDWIDE

(Demi chief de partie) FEB 2005-MAR 2007

THE RITZ CARLTON HOTEL ISTANBUL ISTANBUL,TURKEY

(Demi chief de partie) FEB 2003-JAN 2005

RISTORANTE DI PALMA DORO ISTANBUL,TURKEY

(Saute and Grill Cook) JAN 2002-FEB 2003

CAFÉ DE PARİS RESTAURANT ISTANBUL,TURKEY

Comi( Cook Helper) JAN-2001-JAN 2002

REFERENCES

MICHAEL HULBERT CAMP BOSS OF NOBLE GLOBE TROTTER 228-***-****

JORDI VALLES EXECUTIVE SOUS CHEF OF RITZ CARLTON 345-***-****

MICHAEL CARTULLO EXECUTIVE SOUS CHEF OF RITZ N.ORLEAS 928-***-****

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