Asena Bostan

Company Overview: A renowned vegan restaurant at the forefront of the culinary world, known for its innovative and sustainable approach to plant-based cuisine.

• Oversaw both hot and cold kitchen sections, with primary responsibility for managing the cold section.
• Coordinated daily kitchen operations, developed innovative vegan menus, and drove kitchen team efficiency.
• Played a key role in enhancing kitchen processes, creating inventive recipes, and elevating the restaurant's culinary standards.

Company Overview: A leading breakfast and brunch venue, specializing in high-quality handmade croissants and baked goods.

• Specialised in preparing over 30 varieties of croissants and various baked goods for breakfast and lunch services.
• Led a team of three, ensuring smooth daily operations and maintaining top-tier quality standards.
• Contributed to menu development and improved presentation techniques, significantly enhancing guest satisfaction.

Company Overview: A Michelin two-star restaurant and the first in Turkey to receive the Green Star, Neolokal is renowned for its innovative take on modern Turkish cuisine, offering a fine dining experience with a focus on sustainable, seasonal ingredients. It is also currently ranked 91st on The World's 50 Best Restaurants list.

• Gained hands-on experience in cold, hot, and dessert sections as part of a Michelin-starred team.
• Focused on improving dish flavors and presentation by using premium ingredients and fine dining techniques.
• Actively participated in team training, ensuring adherence to the restaurant's commitment to excellence.

Company Overview: An Italian-inspired restaurant known for its fresh dishes and authentic flavors.

• Specialised in cold kitchen operations, preparing Italian appetizers and salads.
• Transitioned to the pastry section, honing skills in traditional Italian desserts and expanding into bread and pasta making.
• Gained valuable experience in inventory management, pasta making, and main course preparation.