Baran Çalışcıman
Demi Chef De Partie
izmir
Summary
I'm a kind of pool builder but decided to follow my passion so get educated and living in a kitchen like a heaven with a devil. this a mighty quest, let's enjoy or our language cook together.
Respect for :
- Jean Anthelme Brillat-Savarin
- Auguste Escoffier
- Marie-Antoine Carême
- Ash Heeger
- Francis Mallman
Overview
9
9
years of professional experience
2
2
Languages
Work History
Chef De Partie
Big Chef's
05.2024 - 03.2025
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- 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.
- Plated meals paying special attention to garnishes and overall presentation.
Demi Chef
Before Sunset Beach
06.2023 - 09.2023
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
Demi Chef
Before Sunset Beach
06.2022 - 09.2022
- 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.
Demi Chef De Partie / Entermetier/ Potager)
Denizatı Holiday Village
01.2021 - 12.2021
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
Intern
Steakbox
05.2020 - 10.2020
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
Commis De Cuisine
McDonald's
01.2016 - 06.2017
- Assisted in the training of new staff members, fostering a supportive team environment.
- Demonstrated excellent time management skills by consistently completing tasks within designated timeframes, even during peak service hours.
- Managed inventory levels effectively, minimizing spoilage and reducing overall food costs for the establishment.
- Stepped up into higher roles when necessary due to staffing shortages, showcasing adaptability and commitment to the team''s success.
Education
Bachelor's degree - Gastronomy and Culinary Arts
Yaşar University
Skills
- Menu Development
- Team Management
- Food Presentation
- Kitchen Equipment Usage
Smoke
Social Smoker
Militaryservice
Delay until 2028
Degreeoflearning
Bachelor's degree of Gastronomy and Culinary Arts from Yaşar University
Computerlevel
Intermediate
Personal Information
- Date of Birth: 08/09/00
- Driving License: B
- Marital Status: Single
Aboutme
I started business life when I young around twelve years old. It's a family business, building swimming pools. My dad started to teach us, me and my older brother. But it's hard to do work with family especially, if you live with them, you always bring your work to your home. So, when I graduated the high school, I had two options those are being lawyer or chef. And my reasons are for lawyer because you always care what you talking and the others must be so, generally you make the people kind even if they not. And try to see other people angles and make the words dance. For being chef there is passion, and I try to put myself something I didn't be, try to feel like it, grow and taste like it. So, university entrance exam gave me the chance of to be chef I studied Gastronomy and Culinary Arts and I made my internship a four-star hotel the name is of hotel 'Denizatı Holiday Village' before the internship I work a small kitchen during the summer season but my first experience is on the McDonalds I work there like 1,5 years as a part-time. I never think of work on pastry side. And also, I don't like sugar very much. I just want to work worldwide 3-4 years for each country I just love the foods, meals or dishes however we call. I respect all the people, care to listen even if unnecessary but I love the foods, and its necessary., Francis Mallmann, Jean Anthelme Brillat-Savarin, Ash Heeger
Timeline
Chef De Partie
Big Chef's
05.2024 - 03.2025
Demi Chef
Before Sunset Beach
06.2023 - 09.2023
Demi Chef
Before Sunset Beach
06.2022 - 09.2022
Demi Chef De Partie / Entermetier/ Potager)
Denizatı Holiday Village
01.2021 - 12.2021
Intern
Steakbox
05.2020 - 10.2020
Commis De Cuisine
McDonald's
01.2016 - 06.2017
Bachelor's degree - Gastronomy and Culinary Arts
Yaşar University