PERSONAL SUMMARY

Talented and experienced head chef trained and studied in preparing and supervising the preparation of foods of all types. Adept at managing all food-related personnel and activity in the hospitality field in the best ways to cook, design and present foodstuff.

Strong education and hands-on experience in the preparation and management of meals and menus. Solid understanding of how to adjust taste and ingredients to accommodate a variety of tongues, diets, cultures, etc. Exceptional communication skills for giving instructions and training staff in the best ways to design, and cook present foods. Creative and innovative with presentation of foods for guests. Organized, utilizing the best ways to save costs and manage time, whether preparing simple short orders or complicated dishes Ordering, controlling and recording all kitchen needs. Superior ability to prevent waste.

Gokcetepe Tabiat Park

EXECUTİVE CHEF April 2019 - Present

Working as part of a team of highly motivated Chefs. Responsible for the efficient running of the kitchen area, and directly in charge of the overall preparation of all the food which is served in the dining hall and cafeteria.

• Cooking up tasty, nutritious and well balanced meals for customers.

• Assisting in the basic preparation of food under the supervision of the Head Chef.

• Deciding on the quantities of food to be cooked and size of portions to be served.

• Creating dishes for clients with special dietary or cultural needs.

• Making sure that kitchen staff always wear appropriate clothing and head wear in accordance with the relevant guidelines.

• Negotiating with sales representatives on the price of orders and supplies.

• Maintaining the correct level of fresh, frozen and dried foods in the store room.

• https://gokcetepetabiatparki.com/, where 150,000 people (summer months) camp, 3 cafeterias, 2 restaurants, 1 hotel and 3000 student camps per day in 3 months, management of all F&B kitchen organizations.

CAREER HISTORY

Uludağ University / Chef 1989 – 1991-- Cimtur Apart Hotel / Chef 1994-1995

Hotel Almira 5* / Banked Chef 1995-1997-- Hotel Aries 4* Hot Chef 1998-1999

Kervansaray Hotel 5* /Sous Chef 2000-2003

A.O.S Oncology Hospital / Executive Chef / 2003-2004

Bursa Dörtçelik Pediatrics Hospital / Executive/Head Chef / 2004-2014

Al Siddiqi Holding – Sutiş Qatar 2016/ Chef de Cuisine

https://www.sutis.com.tr/subeler/the-pearl-katar/

Makaza Plaza Complex Hotel /2018 Executive Chef / Bulgaria

https://makaza-complex-hotel-momchilgrad.bookeder.com/

.KEY SKILLS AND COMPETENCIES

Culinary attributes

• Strong desire to instil good practice and procedures in those working with you.

• Mentoring, training and supporting junior chefs.

• Ability to bring creative and commercially viable new lines to the market before any competitors do.

• Physically fit and able to lift heavy goods and stand for long periods of time.

• Able to communicate well with both superiors and subordinates.

• Can accurately estimate food and labour costs.

• Enforcing strict health and hygiene standards in the cooking & food preparation area.

Allergens and Food Intolerances

AREAS OF EXPERTISE

Seasonal dishes Cooking methods Implementing recipes Preparing meals Food preparation Contract catering Baking skills, Food costings Staff supervision Special diets,VIP,Catring

PERSONAL SKILLS

Experimenting, Menu Design, Presentation, Recipe Design, Trial and Error Cooking, Techniques Leadership, Passion, Commitment to Quality,Being Efficient,Kitchen Safety,Multitasking,Planning,Safe Food Handling,Sanitary Practices

CERTIFICATES

Freud Uniaversität 2018

COOKING, ISO 22000, HYGIENE & SANITATION

PERSONAL DETAILS

Driving license: Yes --- Nationality : Turkish

Adress : Kocanaip Mh.Erdemler Sk.No: 1/2 Osmangazi-BURSA.TR

GSM: +90-544-***-****- whatsapp

E-mail: adovuf@r.postjobfree.com https://my.indeed.com/p/saliha-2s0ke7d

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