Cansel ŞAHİN
COOK
Istanbul
Summary
Skilled in food preparation and sanitation practices, I enhanced dining experiences at Kaya Palazzo Resort, showcasing creativity in recipe execution and cost control. My collaborative spirit and adeptness in safe food handling significantly contributed to high-quality service, earning praise for attention to detail and culinary flair. Inventive Assistant Chef with in-depth knowledge of cooking equipment and temperature control. Outstanding organizational and multitasking abilities with the capability of meeting deadlines and working under pressure.
Overview
4
4
years of professional experience
5
5
years of post-secondary education
Work History
Assistant Chef De Partie
Kaya Palazzo Resort and Residances Le Chic Bodrum
04.2024 - Current
- Cleaned kitchen work area by sanitizing all cooking equipment, utensils, and counters.
- Maintained a clean and organized workspace, contributing to an efficient and productive kitchen environment.
- Assisted head chef in cooking dishes according to ingredients.
- Played a key role in catering special events such as weddings and corporate functions, delivering exceptional dining experiences for clients.
- Enhanced guest satisfaction by consistently preparing and presenting high-quality dishes in a timely manner.
- Stored food safely and orderly in freezer and refrigerator.
Demi Chef De Partie
Monochrome Brasserie
07.2023 - 04.2024
- 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.
- Received praise from executive chef for attention to detail in plating presentations that showcased creativity and artistic flair.
Demi Chef De Partie
Rixos Premium BELEK
01.2023 - 06.2023
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
Commis
Rixos Preimum BELEK
08.2021 - 01.2023
- Followed recipes and chef instructions to prepare food correctly.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Plated and presented food following chef requirements.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Ensured kitchen cleanliness and hygiene standards were maintained, significantly reducing cross-contamination risks.
- Learned other teammates' work tasks to train as backup.
Trainee
Kaya Palazzo Golf Resort BELEK
03.2021 - 08.2021
- Learned new materials, processes, and programs quickly.
- Attended training courses to build understanding of processes, techniques, and industry.
- Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions.
- Supported departmental tasks to increase understanding of industry processes.
- Promoted positive collaboration among trainees, encouraging teamwork and problem-solving skills.
- Developed strong working relationships with trainees, fostering a supportive learning environment.
- Supported organizational objectives with help from existing employees.
Education
Gastronomy - Gastronomy
Isparta Uygulamalı Bilimler Üniversitesi
Isparta, Turkey 06.2019 - 05.2021
High School Diploma -
Turgutreis Vocational Technical Anatolia
Istanbul, Turkey 04.2016 - 06.2019
Skills
Food Preparation
Safe Food Handling
Cooking techniques
Sanitation Practices
Cost Control
Allergen awareness
Food science
Chef support
Food Storage
Recipe execution
Additional Information
Hello.I am Cansel ŞAHİN.24 years old.From Turkey living in İstanbul.Who has University degree Gastronomy department in Isparta uygulamalı bilimler university.Gastronomy industry with more then 3 years in hospitality,hotel and restaurant sectors.I am interested to work in same industries.I can adapt easily,fast learner,great team player,multitasking skills.open minded.futuristic.I am lookıng forward to hear more from you.Kind regards.
CANSEL ŞAHİN
Languages
Turkish
Native language
English
Beginner
A1
Timeline
Assistant Chef De Partie
Kaya Palazzo Resort and Residances Le Chic Bodrum
04.2024 - Current
Demi Chef De Partie
Monochrome Brasserie
07.2023 - 04.2024
Demi Chef De Partie
Rixos Premium BELEK
01.2023 - 06.2023
Commis
Rixos Preimum BELEK
08.2021 - 01.2023
Trainee
Kaya Palazzo Golf Resort BELEK
03.2021 - 08.2021
Gastronomy - Gastronomy
Isparta Uygulamalı Bilimler Üniversitesi
06.2019 - 05.2021
High School Diploma -
Turgutreis Vocational Technical Anatolia
04.2016 - 06.2019
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