Can Dumlupınar

-I had the experience of a la carte, room service and hot kitchen in my first overseas and casino hotel.

-In general, we provided luxury services as a synthesis of Asian and Mediterranean.

-I doubled my experience with foreign chefs and improved my English skills.

-I prepared myself for the next rank by helping with menu preparation, job tracking, warehouse orders and similar tasks.

-I worked with Bodrum's experienced Italian a la carte chefs and gained experience in Italian cuisine.

-I assisted my section chef and received information about personnel management.

-I experienced teamwork and team management in our fine dining service under high suspension.

-In my second luxury hotel, I learned traditional dishes, appetizers and grills in Turkish/Ottoman cuisine.

-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.

-Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.

-Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.

• Adhered to recipe specifications while assisting chefs in the creation of various dishes, resulting in customer satisfaction.
• Supported chefs in the timely preparation of menu items, ensuring consistent quality and presentation standards.
• Participated in regular inventory checks, ensuring accurate stock levels were maintained for efficient kitchen operations.

-Voyage Belek was one of my first professional experiences.

-I took my 8-month internship experience to the highest level

-I worked in the Turkish a la cart Kebbapa and the hot section of the main kitchen.

-I experienced cooking, kitchen techniques, chopping techniques and luxury food presentations.