Chef Executive
Resume:
Ercan Sahin
**** **** ** ***** ********* Ap **.
Arlington VA 22206
Cell: 202-***-****
****.**********@*******.***
Summary
An ambitious, hardworking, career driven Chef striving to build a name and impact in the culinary world. Professional Chef with 18 years of broad experience in kitchen management and menu planning of Turkish, Middle Eastern, Mediterranean and steak house. Adept in hiring, training, and managing kitchen staff to perform with high standards and focused on customer satisfaction. Ability to work well under pressure and find solutions when managing restaurant and gathering services up to 300 tables and over a 1500 pax. Creative and skilled to proper design menus with seasonal and local products using a combination of traditional and modern cooking techniques. Exceptional communication and interpersonal skills, alongside working with line cooks, suppliers, and service staff to deliver exceptional service. Fluent in Turkish and English.
Culinary Experience
January 2021 – Task For
Delbar Restaurant and Bar Atlanta, GA Middle Eastern
870 Inman Village Pkwy Atlanta, GA
Executive Sous Chef
•Task order for a new concept: Helping the executive chef in:
•Overall success of daily kitchen operations
•Organize/ execute with the chef daily banquet events
•Prepares tasting menus for potential clients as well as menus for various events
•Coach for kitchen staff
•Produce all stocks, sauces, and soups for kitchen and outlets
•Designing menus & pricing
•Read and execute BEO’s for up to 250 guests
November 2019 – October 2020
East West Coffee & Wine Bar Arlington, VA
Mediterranian
3101 Wilson Blvd Arlington, VA
Executive Chef
•Accountable for overall success of daily kitchen operations
•Organize/ execute daily banquet events
•Prepares tasting menus for potential clients as well as menus for various events
•Coach for kitchen staff
•Produce all stocks, sauces, and soups for kitchen and outlets
•Designing menus & pricing
•Read and execute BEO’s for up to 160 guests
•Assisted management with scheduling
•Food cost control training
March 2017- November 2019
Ottoman Taverna Restaurant Washington, DC
Turkish- Mediterranean Cuisine
425 I Street, NW, Washington, DC 20001
Executive Chef
•Accountable for overall success of daily kitchen operations
•Organize/ execute daily banquet events
•Prepares tasting menus for potential clients as well as menus for various events
•Coach for kitchen staff
•Produce all stocks, sauces, and soups for kitchen and outlets
•Designing menus& procing
•Read and execute BEO’s for up to 250 guests
•Assisted management with scheduling
•Food cost control training
May 2016 – February 2017
Butcha Steak House Restaurant Dubai, UAE
JBR Beach, Near Sofietel - Dubai - United Arab Emirates
Sous-Chef
•Trained and supported all new employees on all stations
•Designed checklists for all stations to aid with daily prep, and use as helpful tool for new hires
•Butcher- Cleaned and fabricated beef primal cuts, seafood and lamb racks
•Worked with chefs on rolling out new menu items
•Successfully created a tracking procedure for spoilage
•Responsible for monthly inventory
•Provided daily production of prep including stocks, sauces, and dressings.
•In charge of daily ordering for kitchen
April 2011- April 2016
Rixos Hotel
Rixos Bab El Bahr Dubai, UAE
Turkish Restaurant
Street# 11, Al Marjan Island - North Ras Al Khaimah - United Arab Emirates
Sous Chef
•Responsible for daily prep, ordering, and execution of all items pertaining to the kitchen
•Successfully created entree specials to run “Catch of the Day”
•Assisted management in training, evaluating, counseling, disciplining, motivating and coaching employees; serve as a role model
•Continuously worked with chef in enhance current menu as well as monthly tasting menus
June 2013- April 2014
Rixos Krasnaya Polyana Sochi. Russia
Russian & International Cuisine
Sozvezdiy Street 3 Gorky Gorod, Krasnaya Polyana, Esto-Sadok, Sochi 354392, Russia
Sous Chef
•Responsible for daily prep, ordering, and execution of all items pertaining to the kitchen
•Successfully created entree specials to run “Catch of the Day”
•Assisted management in training, evaluating, counseling, disciplining, motivating and coaching employees; serve as a role model
•Continuously worked with chef in enhance current menu as well as monthly tasting menus
January 2012- May 2013
Rixos The Palm Dubai Hotel Dubai, UAE
Turkish & Middle Eastern & Cuisine
Palm Jumeirah, East Crescent - Dubai - United Arab Emirates
Chef de Partie
•Responsible for daily prep, ordering, and execution of all items pertaining to the kitchen
•Successfully created entree specials to run “Catch of the Day”
•Assisted management in training, evaluating, counseling, disciplining, motivating and coaching employees; serve as a role model
•Continuously worked with chef in enhance current menu as well as monthly tasting menus
April 2011- December 2011
Rixos Premium Belek Antalya, Turkey
VIP Villas Kitchen- Turkisk & International Cuisine
Belek Mahallesi, İleribaşı Mevkii No:116, 07505 Belek / Serik/Serik/Antalya, Turkey
Demi Chef
•Responsible for daily prep, ordering, and execution of all items pertaining to the kitchen
•Successfully created entree specials to run “Catch of the Day”
•Assisted management in training, evaluating, counseling, disciplining, motivating and coaching employees; serve as a role model.
•Continuously worked with chef in enhance current menu as well as monthly tasting menus
February 2010- March 2011
‘Mercure Hotel’’
Seafood & Italian Cuisine Cyprus
Kervansaray Mevkii, Kyrenia (Northern Cyprus), Cyprus
Demi-Chef
•Trained and supported all new employees on all stations
•Designed checklists for all stations to aid with daily prep, and use as helpful tool for new hires
•Butcher- Cleaned and fabricated beef primal cuts, seafood and lamb racks
•Worked with chefs on rolling out new menu items
•Successfully created a tracking procedure for spoilage
•Responsible for monthly inventory
•Provided daily production of prep including stocks, sauces, and dressings.
•In charge of daily ordering for kitchen
August 2008- January 2010
‘’Kaya Artemis Hotel ’’
Seafood & Italian Cuisine Cyprus
Bafra Turizm Bölgesi, İskele, KKTC, Vokolida
Demi-Chef
•Trained and supported all new employees on all stations
•Designed checklists for all stations to aid with daily prep, and use as helpful tool for new hires
•Butcher- Cleaned and fabricated beef primal cuts, seafood and lamb racks
•Worked with chefs on rolling out new menu items
•Successfully created a tracking procedure for spoilage
•Responsible for monthly inventory
•Provided daily production of prep including stocks, sauces, and dressings.
•In charge of daily ordering for kitchen
January 2007- July 2008
Joy Kiris World Hotel
Italian Cuisine Antalya, Turkey
KIRIS MEVKII KIRIS 07980 Kemer Area - 99 Antalya Antalya
Kitchen Commis
•Trained and supported all new employees on all stations
•Worked with chefs on rolling out new menu items
•Successfully created a tracking procedure for spoilage
•Provided daily production of prep including stocks, sauces, and dressings.
January 2003- Dec 2005
Emek Restaurant
Turkish Cuisine Istanbul, Turkey
Emekyemez Mh., Yeni Merdiven Sk. 9A, 34421 Beyoğlu/ İstanbul, Turkey
Commis
•Trained and supported all new employees on all stations
•Worked with chefs on rolling out new menu items
•Successfully created a tracking procedure for spoilage
•Provided daily production of prep including stocks, sauces, and dressings.
Education
2000-2003 – Yavuz Selim Meslek - Technical Engineering
Kümbet Mahallesi, 46300 Elbistan/Kahramanmaraş Province, Turkey
2007- 2010- Vocational Training Center – Food & Beverage Services
Antalya, Turkey
Languages
•English: Spoken and written.
•Turkish: Maiden language, spoken and written.
Skills
•Microsoft Office
•Adobe Photoshop
References
DelBar Restaurant Iranian & Middele Eastern Restaurant
Fares Kargar- Owner
*****@*********.***
East West Café & Wine - Mexicali Restaurant
James Meekin- Owner
********@*************.***
Ottoman Taverna- Turkish and Mediterranean Restaurant
Ilhan Erkek- Executive Chef
**********@*******.***
Rixos Hotels
Nurettin Celik- Executive Chef
+97-1-551-006-575
********.*******@********.***
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