AHMET ŞAHIN SAYIALIOĞLU

• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Plated meals paying special attention to garnishes and overall presentation.
• Operated all kitchen equipment safely to prevent injuries.
• Prepared items for roasting, sautéing, frying, and baking.

seasonal contract

• Although I was responsible for room service, I prepared buffets for special events, prepared lists for purchases, and was responsible for the cleanliness and order of the kitchen. I have produced dishes and canapés to support other hotels in the complex on special occasions.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.

• We hosted more than 200 guests at the evening service, including the intensive weekend at this hotel, which is famous for its special events. My task at this hotel was to prepare the purchase order, be responsible for the hot kitchen, and clean.

I was there as a task force, helping the chef create the menu by doing demos to contribute to the hotel's opening. I worked at the hot station in the hotel's main kitchen, Bariya. It was a fine dining establishment, serving an average of 100 guests daily.

• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
• Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.

• I worked at the hot à la carte restaurant in Sage & Sea, the main kitchen of the hotel. This restaurant could accommodate up to 200 guests, at the same time creating a beautiful experience for its guests with its sustainable menu inspired by Aegean cuisine, and personalized detox menus. During this process, I was put in charge of producing high-quality food, arranging cabinets, and cleaning.

• I was assigned to the grill station in the hot section of the hotel at the SummerHouse outlet, a seafood-heavy restaurant with lunch and evening service. Prepared with local products, it had a menu; it was a restaurant with a special dinner menu and a capacity of 150 pax.

• I worked in many departments of the kitchen; I was responsible for preparing Mediterranean mezzes at the Sage and Sea restaurant, which served lunch and evening meals. During this process, I improved myself in pizza-making techniques. I took responsibility for kitchen cleaning and material tracking.