Swimming
ALP KAAN DOGANGUN
CHEF
ISTANBUL
Summary
In 2014, I received Professional Long-Term Cookery training for 1 year at the International Service and Taste Academy (AHA).
I have Ministry of Education professional qualification and American Hospitality Academy Culinary & Arts certificates.
At the beginning of my career, I worked with some very famous chefs in my country.
I have a total of 9-10 years of culinary experience in various positions.
I took different tasks in various fields such as Hotels, Restaurants, Events, Private Dining Events.
My career goal is to do my job in various countries of the world.
Work History
Chef De Cuisine
MUCHA RESTAURANT
ISTANBUL
06.2022 - 05.2023
- Organization of continuity in quality, quantity and presentation
- New staff were interviewed and recruited and a team of 8 was formed and managed.
- Scheduling and supervising the working times of all kitchen staff.
- Created a lot of recipes , ( Fresh Pastas , SeaFoods and Meat Products ) and prepared meals with advanced techniques.
- I was inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service area.
- Organization and follow-up of the entire product purchasing process.
- Training and supervision of all applied cooking techniques.
Chef De Cuisine
THE HOUSE
ISTANBUL
09.2021 - 05.2022
- Ensuring continuity in quality, quantity and presentation
- Recruitment was made by interviewing new personnel and a team of 6 people was formed and managed.
- Scheduling and supervising the working times of all kitchen staff.
- Preparing the products on the menu with advanced techniques and operating the quality control processes.
- Full coordination of the kitchen staff to the lunch operation (300 pax in 1 hour)
- I was inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service area.
- Organization and follow-up of the entire product purchasing process.
- Training and supervision of all applied cooking techniques.
Senior Chef De Partie
THE ARTISAN HOTEL ISTANBUL
ISTANBUL
10.2020 - 09.2021
- Preparation and presentation of foods with advanced techniques.
- Management of stations and development of station personnels.
- Informing the Executive Chef and Sous Chef about the operation details and processes
- Coordinating team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Sous Chef
SANDAL RESTAURANT
CANAKKALE
11.2019 - 10.2020
- Preparing food of the same quality in a fast-paced environment
- Intensive service experience every evening due to seasonal intensity (400 pax / night)
- Processing various seafood and training the kitchen team.
- Assisting the Head Chef and all team member for perfect service and operation.
- Assisted with menu development and planning.
Chef De Cuisine
PUG StreetFood
Izmir
10.2018 - 09.2019
- Package and Ala Carte service operations were carried out smoothly.
- New staff were interviewed and recruited and a small team of 3 was formed and managed.
- Scheduling and supervising the working times of all kitchen staff.
- Created a lot of recipes , ( Burgers , Burritos and a lot of Mexican Street Foods ) and prepared meals with advanced techniques.
- I was inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service area.
- Organization and follow-up of the entire product purchasing process.
Chef De Cuisine
PETRİNO BOUTİQUE HOTEL
Canakkale
03.2018 - 09.2018
- Determination of the menu, kitchen equipment and kitchen team.
- Planning the kitchen installation operation.
- Finding competent personnel and managing recruitment processes.
- We marked the island with the local menu special for the summer season.
- Preparing the products on the menu with advanced techniques and operating the quality control processes.
- I was inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service area.
- I continued to create their menus for a total of 3 summer seasons.
Chef De Partie
ESNAF RESTAURANT
Istanbul
10.2016 - 03.2018
- I was hot line Chef de Partie this restaurant.
- Processing and portioning of meat products. ( Beef , Lamb )
- To ensure a smooth service by motivating team members and constantly talking to them in the service.
- One of the most popular restaurants of the period. ( 280 pax / night )
Demi Chef
TABLA RESTAURANT
Izmir
10.2015 - 09.2016
- A fine dining restaurant, I learned all the techniques I knew at the beginning of my career here. ( Sous Vide , Curing , Brine and many techniques. )
- Ensuring the freshness of all stocks, sauces and tempuras.
- Hard worker team member.
- To serve meat and fish products in accordance with their cooking degrees and correctly
- Extreme stress management due to intense and error-free service pressure
Commis Chef
8752 Restaurant
Istanbul
01.2014 - 09.2015
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organized mise en place to keep work consistent.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Trained kitchen staff to perform various preparation tasks under pressure.
Education
Bachelor of Arts -
01.2014 - 01.2015
No Degree -
04.2001 -
Bachelor of High School -
04.2001 -
Skills
Team Leader
Organization
Planning
Team Member
Recipes and menu planning
Signature dish creation
Kitchen Management
Menu Planning
[Specialty] Cuisine
Grilling
Problem-solving
Cost reduction
Plating
Knowledge of cooking equipment
Building team spirit
Counter sanitization
Proper food handling
Food spoilage prevention
Portion standards
Plating and presentation
Stocking and replenishing
Safety standards and protocols
Recipes and menu planning
Menu development
Farm-to-table
Certification
AMERİCAN HOSPİTALİTY ACADEMY
Interests
Listening Music
Fishing
Timeline
Chef De Cuisine - MUCHA RESTAURANT
06.2022 - 05.2023
Chef De Cuisine - THE HOUSE
09.2021 - 05.2022
Senior Chef De Partie - THE ARTISAN HOTEL ISTANBUL
10.2020 - 09.2021
Sous Chef - SANDAL RESTAURANT
11.2019 - 10.2020
Chef De Cuisine - PUG StreetFood
10.2018 - 09.2019
Chef De Cuisine - PETRİNO BOUTİQUE HOTEL
03.2018 - 09.2018
Chef De Partie - ESNAF RESTAURANT
10.2016 - 03.2018
Demi Chef - TABLA RESTAURANT
10.2015 - 09.2016
AMERİCAN HOSPİTALİTY ACADEMY
05-2015
Commis Chef - 8752 Restaurant
01.2014 - 09.2015
American Hospitality Academy - Bachelor of Arts,
01.2014 - 01.2015
University of Izmır Economics - No Degree,
04.2001 -
High School Salih Dede - Bachelor of High School,
04.2001 -