Ozan Bakir

İstanbul/Turkey

+905*********

Turkish Nationality

adf43m@r.postjobfree.com

Objective

I believe that I'm well qualified executive pastry chef. I'm a hard worker and I started my career on a young age, as I trained myself to be independent. I managed to work a board from my country. I worked in Bahrain, Vietnam, Turkey and currently in Saudi Arabia. I’m managing coffee breaks on meetings, big weddings, different outlets for example afternoon tea lounge, Shisha lounge, Italian restaurant, Banquet kitchen, open buffet. I'm always being creative on my work in all occasions.

I am managing with discipline and confidence a multi-cultural team of chefs and install a professional relation between managers and

colleagues. Calm and even-tempered, with a love of cooking and baking, teaching people, and commitment to continuously produce the best

Pastry & Bakery and the best service from the front and back of the house.

Education - 2011

Bachelor of Arts: Kitchen

Tourism hotel vocational high school Turkey

Achievement

Gastroboshporus chocolate competition 2013 (Gold medal)

Guest satisfaction tripadvisor success (2017)

Experience

Executive Pastry Chef (pre-opening)

Nofa Resort Riyadh a Radisson Collection Hotel Riyadh – Saudi Arabia

February 2018- March 2020

Strong experience in Pre-opening Hotels.

Managing 15 of chefs

Deep knowledge of Bakery& Pastry -European Pastries, Modern Dessert preparations and Chocolate.

Profound knowledge of latest trends in food items in regular menu and catering with all aspects of cooking and baking

Good understanding of food production, kitchen sanitation, food cost controls, and presentation

-Daily Internal Hygiene Check-up

-Fridges and Freezers temperature records and monitoring

-Maintenance and follow up records

-Recipe form in line with Haccp

-Outlet's kitchen Flow Chart

-Engineering reports

Pastry chef pre-opening

Swandor Hotels & Resorts, Cam Ranh Cam ranh – Vietnam

Mar 2017 Jan 2018. 11 months

I worked on 2 restaurants and I was handling open buffet, banquet, afternoon tea coffee, club lounge and beach pastry bar.

I maintain to manag 20 chefs with cooperation spirit.

Skilled at designing and creating new recipes and also menus

Ability to proactively resolve problems occurring at work

Ability to work in high volume and batch cooking

Ability to use apposite kitchen facilities, materials and equipment

Ability to plan work schedules and assign duties in accordance to work schedule

Related to the Kitchen Haccp with:

Pastry Chef (pre-opening)

Radisson Blu Hotel, Istanbul Atakoy İstanbul- Turkey

Dec 2015 Mar 2017. 1 year and 4 months

The ability to do open buffet and to manage larder restaurants, lobby pastry café and banquet.

Decorate cakes and baked goods accordioning to requirements.

I was handling 9 chefs

The ability to handle pressure

The ability to order supplies, and hire staff.

Using a creative flair to their craft, but all the time maintaining records, ordering food, and enforcing food safety standards

Chef de partie

The Westin & Le Méridien Hotel Bahrain City Centre Manama- Bahrain

Dec 2014 Dec 2015. I year and 1month

I was handling Tspoon café pastry shop, banquet, handling 2 operation hotels, open buffet and executive lounge.

Assisting in leadership of kitchen staff and taking responsibility for the Pastry area of production within the kitchen.

Be able to demonstrate initiative, and make decisions using sound judgement.

Lead by example and go the extra mile to make it Remarkable.

Embrace our diversity, and be proactive in growing inclusion.

Keep our promises. For the team to work well we do what we say we do.

Demi chef de partie

Le Meridien Istanbul Etiler İstanbul- Turkey

Sep2013 Dec2014 .1 year and 4 months

I was assisting on lobby café pastry shop, open buffet preparation, mice an place preparation and banquet operation.

To report any maintenance issues to the Head Chef immediately.

To comply with all Goodwood policies and procedures to ensure that all statutory regulations are observed.

To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable

To ensure all statutory regulations are adhered to, such as food hygiene policies

To be flexible and willing to help the restaurant kitchen at busy times if required

Demi Chef De Partie (Pre-Opening)

Radisson Blu Hotel, Istanbul Asia İstanbul- Turkey

Dec 2011- Aug 2013. 1 year and 1 month

I was assisting on lobby café pastry shop, open buffet preparation, mice an place preparation and banquet operation.

To monitor stock movement and be responsible for ordering on your section.

To ensure minimum kitchen wastage.

To ensure knowledge of the product is maintained and communicated to all relevant personnel.

To be responsible for completing your mis en place.

To learn and record skills and recipes from other members of the department.

Pastry commis

İstanbul Doors Group İstanbul- Turkey

1/2011-12/2011

Assists Pastry Chef with deserts preparation

Decorating and plating various pastries and deserts

Maintaining the work area to a clean, hygienic and tidy state at all times

Assist in other areas of the kitchen when required

Compliance with all recipes according to the menu plan

Responsible for dealing carefully with equipment, machines and cleaning agents

Overview of the product quantities and quality for the responsible storage room

Responsible of the hygiene for the own kitchen area as well as the cold storage /storage room according to company standards

Execution of weekly general cleaning at the workplace

I was trained in Lykia World & Links Golf Antalya Antalya- Turkey

May 2010 2010

I was trained in Avantgarde Resort Hotel Kemer

May 2009 Aug 2009. 3 months

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