Executive Chef
Resume:
Mustafa Sahin
PERSONAL
Nationality:
Turkish
Date of Birth:
Marital Status:
Married
Language Skills:
Turkish, English (fullent)
Current location:
UAE-DUBAI
Phone:
Email:
adhr5s@r.postjobfree.com
WORK EXPERIENCE
Accor Hotels -Rixos The Plam Dubai
Executive Sous Chef
Web Site www.rixoshotel.com
February 2019 Present
Rixos The Palm Dubai Hotel & Suites is a multi-awarded family beach destination situated on the iconic Palm Jumeirah Dubai. The beach resort offers panoramic views of the azure waters of the Arabian Gulf, Dubai's iconic skyscrapers, the shimmering skyline of Dubai Marina and the remarkable lagoons and architecture of Palm Jumeirah itself. Rixos The Palm Dubai has a prime location, just a short distance from Dubai's popular tourist destinations and entertainment districts. Situated on the eastern side of the Palm Jumeirah Crescent, the unique architecture of the resort is designed to ensure the entire resort has spectacular, unparalleled views. Families travelling with young ones also benefit from our fully supervised Rixy Kids Club offering a variety of entertainment and leisure activities for the little ones as well as their own private swimming pool.
Ensure that the outlets operational budget is in line and costs are strictly
Controlled maximising profitability.
Oversee the F&B Production processes, planning of menus and designing standard recipes to ensure consistent quality in food production, which meet guest expectations and contribute to the profitability of the hotel.
Ensure that HACCP and other local regulations are adhered to ensure the highest food hygiene standards.
Liaise with purchasing to ensure prompt and efficient purchasing, food quality, issuing of supplies, stock control and inventory control.
Mandarin Oriental Hotel
Executive Sous Chef
Web site www.mandarinhotel.com
Jan 2017 to Dec 2018
A stunning resort overlooking the Aegean Sea, Mandarin Oriental, Bodrum is where dreams come true. A luxury five-star hotel retreat with a private beach and excellent leisure facilities, we invite you to lie back, relax and savour the moment. With an idyllic location in Paradise Bay, we offer a seductive blend of style, serenity and five-star comfort. With a range of gourmet restaurants, relaxing spa and choice of lifestyle apartments, rooms, suites and villas, our unique resort is world-class.
Acting Executive Chef of opening period on 2018
İnterview with new candidates
Menu planning and developments
Food tasting of new dishes for each outlets
Placed of market and dry store order for opening
Monitor operating costs and take corrective action when necessary to reduce expenses.
Planning of wedding organization (successfully completed six wedding operation 2018 )
Ensure that HACCP and other local regulations are adhered to ensure the highest food hygiene standards.
Liaise with purchasing to ensure prompt and efficient purchasing, food quality, issuing of supplies, stock control and inventory control.
Grand Hyatt Hotel-Dubai
Chef De Cuisine
Jan 2015 to 2017
682 luxury rooms186 fully serviced luxury Dubai hotel apartments8,000 sqm of Event SpaceKidz Club
Experience a wide range of dining options by taking a culinary journey through the 13 award-winning restaurants and bars at Grand Hyatt Dubai.
www.hyatt.com
Responsibilities
Assist in the preparation of department budget.
Ensure that the outlets operational budget is in line and costs are strictly
Controlled maximising profitability.
Oversee the F&B Production processes, planning of menus and designing standard recipes to ensure consistent quality in food production, which meet guest expectations and contribute to the profitability of the hotel.
Ensure that HACCP and other local regulations are adhered to ensure the highest food hygiene standards.
Liaise with purchasing to ensure prompt and efficient purchasing, food quality, issuing of supplies, stock control and inventory control.
JUMEIRAH ZABEEL SARAY-DUBAI
Chef de Cuisine
Feb 2012 to Jan 2015
Reporting to: Executive Chef
Facilities: 379 elegant guest rooms, with 26 lavish suites and 38 exclusive Royal Residences 10 F&B Outlets standing on iconic Palm Island
Website: www.jumeirah.com
Responsibilities
Establish Culinary Standards for the speciality of each kitchen which includes banqueting that caters to a number of guests.
Plan menus and compile recipes for food tasting to be approved by Executive Chef
Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards
Conducts training and thorough briefing on the correct usage of kitchen
Ensure all cleaning schedules are being followed and completed to the required business standard. Action any areas not to standard immediately by allocating responsibility to the necessary parties with a follow up and sign off process being put in to place.
To ensure all rotation of stock is done correctly and all chefs follow the correct storage procedures ensuring the appropriate stock level.
Hilton Hotel-Bodrum/Turkbuku
Pre-opening Sous Chef (In-charge of alacarte kitchens)
Nov 2010 to 2012 Feb
Reporting to: Executive Chef
Facilities: Each of the 463 elegantly furnished guest rooms and suites at Hilton feature Ottoman-style décor. 7 F&B outlets meeting room and banquet capacity
Website: www.hilton.com
Responsibilities
Assist the Executive to develop standard recipes which allow the kitchen department to operate at an acceptable cost.
Monitor operating costs and take corrective action when necessary to reduce expenses.
In charge of all alacarte restaurant.
Laisse with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of kitchen.
Plan rosters on a 1 weekly basis and to review on a daily basis with the Chef de Cuisine / Sous Chef overtime, rosters and holiday requirements and absenteeism.
Ensure the standard of plated dishes and conduct training session to commis and demi chef
Kuum Hotel/Bodrum
Sous Chef
2009 to 2010
Reporting to: Executive Chef
Facilities: 65 elegantly furnished guest rooms and suites 2 F&B outlets
Website: www.Kummhotel.com
Responsibilities:
Attend daily meetings with Executive Chef regarding daily operation.
Coordinate and execute training of the kitchen colleague, be able to motivate, cook any food on a daily basis according to business requirements.
Conjunction with the Executive/ head chef establish job methods and supervise on a regular basis and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis
Ritz-Carlton Hotel
Chef de parties
April 2007 to 2009 Nov
Reporting to: Sous Chef
Facilities: Each of the 423 elegantly furnished guest rooms and suites at Ritz-Carlton feature Ottoman-style décor. 7 F&B outlets meeting room and banquet capacity
Website: www.ritzcarlton.com
Responsibilities
Attend daily meetings with Executive Chef / Executive Sous Chef regarding daily operation.
Coordinate and execute training of the kitchen colleague, be able to motivate, cook any food on a daily basis according to business requirements.
Conjunction with the Executive/ head chef establish job methods and supervise on a regular basis and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis
INTERCONTINENTAL-TURKEY
Commis
2005 &2007
Reporting to: Sous Chef
Facilities: 390 Rooms, 53 Suites, 4 F&B Restaurants, 13 meeting room
Website: www.intercontinental.com.tr
Responsibilities
Attending day to day operation and absorbing daily kitchen function
Implementing haccp standard and insuring general cleanness of the sections
Attending food receiving and checking quality of the daily purchase
EDUCATION
1996 to 2003 Mengen Anatolia Occupational High School
2003 to 2005 Anatolia University
COURSES & CERTIFICATES
Turkish Tourism Ministry Chefs
Education Course
Food & Beverage Fidelio Program
Training The Trainers Program
Menu coasting
P&L Profit and lost
Foundation Of Management
HACCP Training
Intermediate Hygiene Training
Account on computer course
PIC(person in charge)food safety
Leadership-Stephan R.Covey
Legionella Training
Dynamic food photography
By Emirates academy
Restaurant revenue management
Food Allergen training
INTERESTS
To follow global food trends, collection of cook book, hunting and fishing
OBJECTIVE
I am a friendly, people and custom oriented person. A very professional on my field and dealing with customers need is my expertise. I always make sure that am living my personal life different from work. I set the standard in the kitchen and see it that I’m the first to follow what I implemented. I never patronize, for me everyone is equal, but I do appreciate the people who excel in their works and call the attention of those who failed to comply. For me to become a good leader you have to be a good follower so I am always watching my action. I am holding all my staff to make them a responsible superior on their career one day. I can say that am already professional on my field but there’s always a room for growth.
REFERENCES
Neil David Foster
Culinary Director of Meraas Holding +971-**-***-****
Musabbeh Alkahabi
Executive Sous Chef Jumeirah Zabeel Saray +971-**-***-**-**
Mehmet Sirin
Executive Chef Rixos Hotel +90-553-***-**-**
Bulent Erginyavuz
Culinary Director of Papillion Hotels +90-530-***-**-**
Murat Zorlu
General Manager of Rixos The Palm Hotel +971-**-***-**-**
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