Cihad Yanık
Junior Sous Chef
İstanbul,İstanbul
Summary
Ambitious Junior Sous Chef with strong foundation in culinary techniques and kitchen management. Skilled in food preparation and team collaboration, ensuring seamless and productive kitchen environment. Poised to contribute to exceptional dining experiences and elevate kitchen operations.
Overview
10
10
years of professional experience
2
2
years of post-secondary education
1
1
Certification
Work History
Junior sous chef
Sofitel Hotel Taksim
İstanbul
05.2024 - Current
- Managed purchasing of supplies and ingredients for normal operations and special events.
- Utilised excellent teamwork skills whilst working alongside a large team of chefs.
- Conducted regular inventory checks; ordered supplies as necessary.
Chef De Partie
The Grand Tarabya Hotel
09.2022 - 05.2024
Demi Chef de Partie
CVK Park Bosphorus Hotel
08.2021 - 09.2022
Demi Chef de Partie
Point Hotel Barbaros
04.2018 - 02.2020
Commis Chef
Delicatessen Nişantaşı
09.2017 - 04.2018
Commis
Point Hotel Barbaros
09.2014 - 09.2017
Education
Aşçılık - undefined
HaliçNiversitesi
09.2015 - 05.2017
Skills
Cold food preparation
Sauce and marinade development
Recruitment and hiring
Culinary creativity
Seasonal ingredients utilisation
Food service
Head chef deputising
Farm-to-table cuisine
Food preparation supervision
High cleanliness standards
Food purchasing
Advanced knife techniques
Client tasting sessions
Kitchen management
Motivational team management
Fresh pasta making
Vendor relations
Shellfish preparation
Professionalism in kitchen environment
Basic computer literacy
Waste reduction strategies
Special Events
Menu coordination
Portion control
Experience with international cuisine
Menu item creation
Special dietary requirement catering
Seasonal availability understanding
Farm to table
Food safety
Hospitality awareness
Meal planning competency
Food preparation techniques
Superior organisation
Commercial kitchen equipment use
Culinary trends knowledge
Kitchen equipment maintenance
Tandoor oven operation
Kitchen staff supervision
Event management
Cold Chain compliance
Task prioritisation
Positive and professional
Stock rotation
Ordering and receiving procedures
First-In, First-Out (FIFO) inventory management
Product rotation systems
Menu innovation
Vegetarian menu options
Hotel restaurant operations
Food standard monitoring
Grill operation
Decorative food displays
Menu design
Dish costing
Kitchen staff rotas
High commitment to customer service
Compliance
Hotel kitchen management
Classical cooking techniques
High volume service
Recipe planning
Ingredient sourcing
Kitchen equipment familiarity
Food cost control
Restaurant operation understanding
Sauce preparation
Kitchen hygiene management
Portion and waste controls
Seafood handling
Local ingredient sourcing
Operating budget reporting
Sauce making
Quality Assurance
Efficient multitasking
Recipe creation
Workflow optimisation
Documentation
Event catering coordination
Supplier relationship management
Food safety consciousness
Recipe development
Baking proficiency
Cook guidance
Modern British and European cuisine
Food safety training delivery
Meal presentation mastery
Banquet production
Pressure handling
Customer satisfaction oriented
Food and beverage supplier management
High-quality ingredients
Schedule management
Quality Assurance (QA)
Event catering
Sales planning
Food presentation
French cooking methods
Certification
Hijyen Belgesi
Personal Information
- Date of birth: 01/04/95
- Driving licence: B
Timeline
Junior sous chef
Sofitel Hotel Taksim
05.2024 - Current
Chef De Partie
The Grand Tarabya Hotel
09.2022 - 05.2024
Demi Chef de Partie
CVK Park Bosphorus Hotel
08.2021 - 09.2022
Demi Chef de Partie
Point Hotel Barbaros
04.2018 - 02.2020
Commis Chef
Delicatessen Nişantaşı
09.2017 - 04.2018
Aşçılık - undefined
HaliçNiversitesi
09.2015 - 05.2017
Commis
Point Hotel Barbaros
09.2014 - 09.2017