Beyza Bektas
WEST NEW YORK
Summary
Detail-oriented Chef de Partie specialized in cold kitchen and pastry. Trained at MSA Culinary Arts Academy and worked in fine dining restaurants including DoubleTree by Hilton, Aseka, and Nar Modern Turkish Cuisine. Skilled in plating, mise en place, hygiene standards, and modern Turkish cuisine. Seeking to contribute to dynamic, fast-paced kitchens where creativity and discipline are essential.
Overview
4
4
years of professional experience
Work History
Chef de Partie
Nar Modern Turkish Cuisine
Manhattan
09.2024 - 05.2025
- Worked in the cold kitchen, focusing on modern interpretations of traditional Turkish dishes.
- Prepared and plated cold starters, meze, sauces, and garnishes during live service.
- Applied Turkish techniques with focus on presentation and flavor balance.
- Maintained mise en place, kitchen hygiene, and service flow in a fine dining setting.
Chef de Partie
Aseka
Istanbul
03.2022 - 08.2022
- Led the cold kitchen station in a fine dining setting.
- Prepared and plated salads, cold starters, sauces, and garnishes.
- Supported the pastry section with dessert prep and plating.
- Ensured consistent quality, hygiene, and coordination during live service.
Internship
DoubleTree by Hilton
Istanbul
10.2021 - 01.2022
- Completed mandatory internship with Chef de Partie responsibilities.
- Oversaw hot and cold station prep, mise en place, and plating.
- Ensured consistency and timing under kitchen pressure.
- Worked collaboratively with sous chef and kitchen team.
Internship
MSA Culinary School Restaurant
Istanbul
08.2021 - 10.2021
- Worked in the cold kitchen of an open kitchen setting.
- Prepared salads, cold starters, dressings, and amuse-bouches.
- Practiced food hygiene and mise en place during live service.
- Gained teamwork and guest-facing experience in a fine dining setup.
Paid Internship
Brekkie Croissant & Cookie
Istanbul
11.2020 - 04.2021
- Supported daily production of croissants, cookies, and baked goods.
- Assisted with dough prep, baking, and finishing.
- Followed hygiene and safety standards.
- Contributed to kitchen workflow and team coordination.
Education
Professional Culinary Arts Diploma - Long Term Professional Culinary Arts Program
The Culinary Arts Academy (MSA)
Istanbul01-2022
Bachelor’s Degree - Business Administration
Marmara University
Istanbul09.2018
Skills
- Culinary experience
- Food safety & HACCP
- Cost control & inventory
- Kitchen & banquet operations
- Knife skills and plating
- Pastry and cold kitchen
- Fine dining service flow
- Cold kitchen techniques
- Food presentation
- Mise en place
- Quality control
- Team collaboration
- Time management
- Culinary arts
- Attention to detail
- Problem resolution
- Kitchen utensils
Languages
Turkish
First Language
English
Upper Intermediate (B2)
B2
Timeline
Chef de Partie
Nar Modern Turkish Cuisine
09.2024 - 05.2025
Chef de Partie
Aseka
03.2022 - 08.2022
Internship
DoubleTree by Hilton
10.2021 - 01.2022
Internship
MSA Culinary School Restaurant
08.2021 - 10.2021
Paid Internship
Brekkie Croissant & Cookie
11.2020 - 04.2021
Professional Culinary Arts Diploma - Long Term Professional Culinary Arts Program
The Culinary Arts Academy (MSA)
Bachelor’s Degree - Business Administration
Marmara University