Ozgur Ozkan

OZGUR CHEF

Miami, FL

ad1w9a@r.postjobfree.com

786-***-****

My passion for artistic Michelin presentations reflects my enthusiasm for innovation and the fusion of exquisite flavors. Creating and presenting culinary delights that offer a unique experience is not just a job for me; it's an art form.

I embrace a holistic approach to preparing meat and seafood, aiming to satisfy your customers and provide them with an unforgettable experience. My focus on selecting local ingredients and utilizing unique presentation techniques is intended to add an artistic touch to every dish. My commitment to continuously develop and implement innovative approaches to meet Michelin standards ensures success in my work.

Furthermore, I place great importance on staff training and cost control. Supporting my team in enhancing their skills and helping them reach the Michelin quality is a top priority for me. Additionally, I am constantly in search of new methods to reduce costs and enhance the quality using my own cooking and preparation techniques.

In summary, my passion and expertise lie in the preparation of creative, fresh, and delicious dishes that meet Michelin standards. I am eager to contribute to your team with this passion and knowledge, providing an unforgettable dining experience to your guests.

Sincerely,

Work Experience

Owner Chef

OZZ Chef - Miami, FL

2022 to 2023

•Turkish cuisine, Mezes and traditional foods.

•The modern contemporary OZZ Chef restaurant located in Brickell neighborhood, is quickly became a favorite among food lovers alike.

Executive Chef

Zoi Restaurant - Miami, FL

2021 to 2022

•Plans regular and modified menus according to established guidelines

•Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality

•Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards

•Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned

•Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed

•Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products

•Follows facility, department, and Company safety policies and procedures to include occurrence reporting

•Participates and attends departmental meetings, staff development, and professional programs, as appropriate

Head Butcher

Cote Restaurant - Miami, FL

2021 to 2022

Resting and processing all daily meats and making them ready for presentation.

Stock control,

Creating an order,

Quality control

Executive Chef

Aperio Restaurant - Miami, FL

2019 to 2021

Execute menus that showcase the rich and diverse flavors, while also offering a variety of high-quality steaks and grill options

Oversee all aspects of kitchen operations, including food preparation, cooking, sanitation, and presentation

Manage inventory, control costs, and ensure the highest standards of food quality and safety

Lead, train, and mentor our culinary team, fostering a positive and collaborative work environment

Collaborate with suppliers to source fresh and high-quality ingredients, ensuring a consistent supply of products

Monitor and maintain kitchen equipment to ensure safe and efficient functionality

Stay up-to-date with industry trends, technological advancements, and new cooking techniques.

Adhere to strict company standards regarding food quality, taste, and execution.

Executive Chef

Wyndham Hotels & Resorts – ISTANBUL,TURKEY

2006 to 2018

Executive Chef

Motor Yacht- Jasmin

2005 to 2007

•Preparing menus according to the taste of our guests on our 38meter super luxury yacht.

•In the countries we travel, make reservations and arrange events for the places and restaurants our guests want to go to.

•To control all food purchases and budget

Education

KOCAELI UNIVERSITY, Kocaeli,TURKEY

Bachelor's in CULINARY ARTS and GASTRONOMY

Skills

Cost control

Budgeting

Employment forecasting

Pricing

Labor cost analysis

Catering

Culinary Experience

Food Preparation

Food Safety

Meal Preparation

Restaurant Experience

Banquet Experience

Food processing

Kitchen management

Meat cutting

Menu planning

Restaurant management

Unique Presentation Techniques

Links

http://www.ozgursef.com

https://www.instagram.com/ozz_chef/

Awards

INTERNATIONAL CREMLIN CUP

SILVER MEDAL. / DISH MODERN

January 2006

INTERNATIONAL CREMLIN CUP

January 2006

BRONZE MEDAL BANQUET MEAT DISH

LE FESTIVAL INTERNATIONAL DE LA GASTRONOMIE EN TURQUIE

January 2010 ETHNIC DISH SENIOR

LE FESTIVAL INTERNATIONAL DE LA GASTRONOMIE EN TURQUIE

January 2010 MEDITERRANEAN DISH SENIOR

LE FESTIVAL INTERNATIONAL DE LA GASTRONOMIE EN TURQUIE

January 2010

CHEF TEAM GRAND PRİX

Certifications and Licenses

Food Safety Manager Certification

05/21/2021 to 05/21/2026

ServSafe Certification

01/29/2020 to 01/29/2025

PERSONAL SURVIVAL TECHNIQUES COURSE

December 2018 to Present

PERSONAL SAFETY & SOCIAL RESPONSIBILITY

December 2018 to Present

BASIC FIRE FIGHTING

December 2018 to Present

First Aid and CPR

December 2018 to Present

Groups

American Culinary Federation

May 2019 to Present

Cooks and Chefs Federation of Turkey

January 2006 to Present

Contact this candidate