Turkish Chef

Name ; VELİ

Surname ; USTA

Personal Profile

Passaport Number : U09995535

CiAzenship: The Republic of Turkey

Birth Place : Merkez/Osmaniye

Birth Date: 14/11/1987

Marital Status: Single

Army Duty: Done

Language skills: English (Work Level) /

Turkish (NaAve) / Russian (work level)

Turkey phone : +90-542-***-**-**

Email: *******@******.***

LinkedIn: h\p://linkedin.com/in/vlust-veli-usta-a32044114 Objective

Award winning, creative chef, strives for top culinary performance and high quality food production using finest gourmet ingredients. Looking for high class establishment where my experience and culinary special- ties will be utilized in preparing a wide range of international cuisines. Qualifications include:

- Over eight years mastery in different styles of cooking – Expertise in many cooking styles, techniques and seasoning of dishes.

- Talent in preparing special cuisines from around the world including Chinese, Turkish, Russian and Italian food.

- Over eight years mastery in different styles of cooking – Expertise in many cooking styles, techniques and seasoning of dishes.

- Talent in preparing special cuisines from around the world including Chinese, Turkish, Russian and Italian food. Work History _ GÜNAYDIN RESTAURANT

MUTFAK KOORDİNATÖRÜ

İSTANBUL / TURKEY

2020/2021

I actively controlled 11 Gunaydin Steak house restaurants and Cüneyt master butcher branches operating in the D_REAM group, which is affiliated with DOGUS holding, which has 47 branches in total and has 8 branches to develop new products and make the presentations more beautiful. I was the coordina- tor responsible for the steak house restaurant.

I have had the opportunity to work with Mr. Cüneyt Asan for 7 months, and in this process, it is my honor to bring new prod- ucts, presentations, flavors, visuals and awareness to the Gü- naydın family, you have managed and struggled to succeed with a staff of 370 people.

The branches that I am responsible are Aqua Florya, Suadiye günaydın Steak, Ankara armada günaydın Steak, Ankara Çayyolu günaydın Steak, Erbil gunaydin iraq, istinyepark gü- naydın Steak, zorlu center günaydın, Acarkent gunaydin,Baku gunaydin Steak, Morocco gunaydin Steak, cuneyt Master butcher Etiler, Cüneyt master Ataşehir, new Sahra meat prod- ucts central warehouse, boutique products development R&D central warehouse

SARİ RESTAURANT

WESTERN STEAK HOUSE CONSEPT CHEF

İstanbul/ TURKEY

01/11/2019 -01/07/2020

Restorant opening

I was at the beginning of a very ambitious project dominated by the ground floor butcher gourmet delicatessen mid-floor western Steak, which consists of three floors in an ultra-luxurious 1700 square meter closed area on the Florya coast of Istanbul. The happiness of preparing is enough for me and I had a staff of 22 people, total butcher and Steak team staff of 11 people, I had a very successful graphic from Dry Aged cabinets to Turkish re- gional kebabs.

EXECUTİVE CHEF ORİON HOTEL DİDİM

aydin / TURKEY

03 /04/2019_25/10/2019

hotel opening

penınosula one of the 5* hotels belongıng to the group of com- plex as on excudıve chef

servıng 260 guest capacity full board and paid alacart kıtchen avaılable and a very successful meal presentatıon and factıon based on the guest develop the concept of regıonal and turkısh cusıne

Pre-opening and Soft-opening of the new

Rixos premium hotel (JBR) DUBAI (A.E.D)

Chef commeseia and steak house chef

03/2016-02/2018

Key responsibilities:

• Providing service for Top VIP guests.

• Preparing food orders from different outlets of the hotel.

• Preparing food orders for banquets and other events with big amount of guests.

• Co-ordina?on for the efficient running of the cold sec?on.

• Training of the sec?on staff.

• Maintaining discipline of the sec?on.

• Responsible for all the food stuffs which are dealt in the sec-

on especially all the cold food and their proper storage. Re- sponsible for keeping the record of the en?re foodstuff com- ing into the sec?on and the orders served to the main kitchen and the other outlet kitchens.

• Responsible for maintaining sec?on in the best of hygienic and sanitary condi?ons to avoid any danger of contamina-

on and possible food poisoning.

• Checking the quality and quan?ty delivered to thenizde Pre-opening and Soft-opening of the new

Sberbank company Rixos mriya hotels

Chef butcher and steak house chef

06/2014-02/2016

Key responsibilities:

• Providing service for Top VIP guests.

• Preparing food orders from different outlets of the hotel.

• Preparing food orders for banquets and other events with big amount of guests.

• Co-ordination for the efficient running of the cold section.

• Training of the section staff.

• Maintaining discipline of the section.

• Responsible for all the food stuffs which are dealt in the sec- tion especially all the cold food and their proper storage. Re- sponsible for keeping the record of the entire foodstuff com- ing into the section and the orders served to the main kitchen and the other outlet kitchens.

• Responsible for maintaining section in the best of hygienic and sanitary conditions to avoid any danger of contamina- tion and possible food poisoning.

• Checking the quality and quantity delivered to the storage. Sochi 2014 Winter Olympic Games

Sochi, Russian Federation

Chef de cusine

11/2013-06/2014

Key responsibilities:

• Providing culinary services at Olympic Venues of the Moun- tain Cluster (RusSki Gorki Jumping Center, The Sliding Center Sanki, Mountain Media Center).

• Providing excellent culinary service for Top VIP guests at Olympic Venues and in Rixos Krasnaya Polyana Sochi.

• Providing culinary services for VIP guests of Rixos Krasnaya Polyana Sochi (Austrian Olympic CommiPee, Netherland Olympic CommiPee, broadcas?ng companies from USA) dur- ing their stay at our hotel.

• Maintaining discipline of the kitchen team.

• Ensuring that all foodstuffs are stored at the right tempera- tures and that they can be easily checked.

• Ensuring that the food is protected from contamina?on and vermin.

• Ensuring that por?on control is strictly carried out. A given weight of fish, poultry, meat should always produce the standardized por?ons.

• Ensuring that the food is never overstocked and stocks of food are regularly turned over.

• Taking all precau?ons to ensure there is no pilferage.

• Taking the daily stock of the food material stored in the storage sec?on.

• Making every effort to maintain the highest possible stan- dards of hygiene.

Rixos Krasnaya Polyana Sochi – Sochi, Russian Federation h"p://www.finehotels.com.tr

Bodrum Türkbükü Hilton Resort & Spa Hotel

– Bodrum / Turkey

Chef Butcher consept

11/2010-10/2013

• Responsible for guiding the 1/2 Chef de party and Commis Chef and in the performance of their jobs in accordance to Hotel poli- cies and procedures.

• . Responsible for ensuring daily store room requisi?ons and sufficient supplies according to level of business and chef requests.

• . Responsible for the proper maintenance and good working order of all equipment.

• Responsible for consistently implemen?ng the Policies and Pro- cedures in opera?ng the Butchery Kitchen.

Kitchen.

• To ensure that subordinates personal hygiene is always up to the highest standar

h$p://www.hilton.com.tr/mugla/hilton-bodrum-turkbuku-resort-spa/ EDUCATİON

• 2003-2005 Kastamanu Turizm eğitim Merkezi ( TUREM) Courses and Special Qualifications

• TS EN ISO 22000 Training Certificate

• HACCP Training Certificate

• OHSAS 14001 Certificate

Computer skills: Good in all Microso= Office applica@ons. References

CUNEYT ASAN

Gunaydin Et restaurant CEO

Gsm : +90-532-***-**-**

Mail : cuneytasan@d_ream.com

GÖKHAN KAPTAN

Hospitality professional brend management HİLTON TURKEY Gsm +90-537-***-**-**

Metin AYDIN

Director of operations WYHDHAM TASHKENT

Gsm : +995-***-***-***

Gsm: +90-535-***-**-**

Erhan AFACAN

Excudive culinary chef

phone: +974-**-***-**** mail: *****.******@********.***

(Doha Marriott Hotel QATAR )

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