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ALI BERKE ERBOY
Chef
Istanbul, TR
Summary
A seasoned culinary leader, I excel in kitchen management and staff mentorship, significantly enhancing operational efficiency and team performance. At Nove Coffee & Eatery, I spearheaded menu development and vendor negotiations, achieving a notable increase in customer satisfaction and revenue. My expertise in process improvements and problem-solving fosters a dynamic, high-quality dining experience.
Experienced with leading culinary operations and optimizing kitchen workflows. Utilizes expertise in menu development and staff training to ensure operational success. Track record of maintaining high standards of food quality and safety.
Driven culinary professional with background in high-pressure kitchen environments, seeking to leverage transferrable skills in new field. Expertise in leading teams, optimizing operational workflows, and maintaining high standards of quality and safety. Committed to bringing passion for excellence and track record of successful culinary project management to dynamic new role.
Possessing exceptional leadership abilities and passion for culinary excellence, well-versed in developing innovative menus and managing kitchen operations. Adept at ensuring consistent quality and efficiency, bringing expertise in food safety and cost control. Dedicated to driving culinary teams to deliver outstanding dining experiences.
Overview
7
7
years of professional experience
6
6
years of post-secondary education
2
2
Languages
Work History
Director of Culinary Operations
Nove Coffee & Eatery
05.2024 - Current
- Conducted regular staff meetings to discuss operational improvements, address challenges, and maintain open lines of communication between team members.
- Organized successful culinary events such as guest chef dinners or themed tasting nights to generate additional revenue streams for the business.
- Oversaw hiring processes for new employees within the culinary department, selecting candidates based on skill level as well as cultural fit within the organization''s values.
- Collaborated with vendors to negotiate pricing and secure high-quality ingredients, ensuring consistent product availability.
- Led a team of culinary professionals, providing mentorship, training, and development opportunities to advance their careers.
- Managed special projects such as catering events or off-site food services, ensuring consistency in food quality and presentation at all times.
- Streamlined kitchen operations for increased efficiency by reorganizing staff roles and responsibilities.
- Introduced new cooking techniques and equipment upgrades in order to enhance the quality of dishes served at the establishment.
- Developed seasonal menus that showcased fresh, local ingredients while adhering to budget constraints.
- Coordinated cross-departmental efforts with front-of-house management to ensure seamless service delivery from kitchen to table.
- Hired 21 team members to work on high-demand team of professionals.
- Scheduled kitchen staff of 21 people.
Head Chef
Nove Coffee & Eatery
03.2021 - 05.2024
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained well-organized mise en place to keep work consistent.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Created recipes and prepared advanced dishes.
- Cooked memorable dishes that brought new customers into establishment.
- Modernized work processes to reduce guest wait times and boost daily output.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Interacted with guests to obtain feedback on product quality and service levels.
- Hired, managed, and trained kitchen staff.
- Placed orders to restock items before supplies ran out.
- Planned promotional menu additions based on seasonal pricing and product availability.
Sous Chef
Nove Coffee & Eatery
03.2021 - 01.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
Head Chef
Kau'i Coffee and Eatery
07.2020 - 02.2021
- Created recipes and prepared advanced dishes.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Placed orders to restock items before supplies ran out.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Developed and cooked memorable dishes that brought new customers into establishment.
Sous Chef
MAY•BE Gastrotheque
01.2019 - 06.2020
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Modernized work processes to reduce guest wait times and boost daily output.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Demi Chef
MAY•BE Gastrotheque
11.2017 - 01.2019
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
- Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
Education
Bachelor's Degree - Journalism
Yeditepe University
İstanbul 09.2014 - 01.2021
Skills
Kitchen Management
Recommendations
Kenan Ahmet Manioglu - Chef Instructor (Bilgi University Gastronomy and Culinary Arts) - +1 (646) 906 7705 / kenanahmetmanıoglu@gmail.com
Mehmet Ali Yilmaz - Chef and Owner (MAYBE) - +90 (532) 233 3775
Software
Simpra
Interests
Sports
Skiing
Cinema
Music
Timeline
Director of Culinary Operations
Nove Coffee & Eatery
05.2024 - Current
Head Chef
Nove Coffee & Eatery
03.2021 - 05.2024
Sous Chef
Nove Coffee & Eatery
03.2021 - 01.2023
Head Chef
Kau'i Coffee and Eatery
07.2020 - 02.2021
Sous Chef
MAY•BE Gastrotheque
01.2019 - 06.2020
Demi Chef
MAY•BE Gastrotheque
11.2017 - 01.2019
Bachelor's Degree - Journalism
Yeditepe University
09.2014 - 01.2021