Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Derya Kaya

Chef
Ankara

Summary

Talented Cook with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit.

Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.

Hardworking and enthusiastic chef trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success.

Flexible Cook willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Background in maintaining kitchen sanitation, preparing basic components of dishes and working within team of cooks.

Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development.

To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

1
1
year of professional experience
5
5
years of post-secondary education
3
3
Certifications

Work History

Line Cook

HUHU RESTAURANT
Ankara
04.2022 - Current
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Prepared operational reports and analyses and made appropriate recommendations to address progress and negative trends.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for business.
  • Tasted, smelled and pierced food with fork to verify sufficient cooking.
  • Inspected completed dishes for best-in-class plating, aroma and food quality.

Chef Instructor

CHEF ACADEMY PRIVATE CULINARY SCHOOL
Ankara
02.2022 - 04.2022
  • Motivated students to achieve new levels of skill in diverse kitchen tasks.
  • Maintained clean, neat and well-sanitized kitchen.
  • Coached junior chefs on cooking techniques and performance strategies.
  • Developed and implemented creative lesson plans to reach diverse student audience.
  • Observed and evaluated students' work to determine progress, provide feedback and make suggestions for improvement.
  • Supervised and monitored students' use of tools and equipment.
  • Identified program successes and failures based on student assessments and course reviews.
  • Maintained laboratory with equipment, tools and supplies to meet course needs.
  • Kept updated with developments in subject area curriculum, technical and career trends and teaching resources and methods.

Trainee

MÖVENPİCK HOTEL ANKARA
Ankara
09.2021 - 02.2022
  • Maintained well-organized mise en place to keep work consistent.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

Education

Bachelor Of Administrative Studies - Business Administration And Management

BAŞKENT UNIVERSITY
Ankara
09.2016 - 06.2021

Long Term Professional Cook -

CHEF ACADEMY PRIVATE CULINARY SCHOOL
Ankara
09.2021 - 02.2022

Skills

Ingredients measuring

Certification

Certified Ministry of National Education- Course Completion Certificate

Timeline

City&Guilds- Certificate of Proficiency

06-2022

Certified Ministry of National Education- Course Completion Certificate

05-2022

Certified Ministry of National Education- Certificate of Proficiency

05-2022

Line Cook

HUHU RESTAURANT
04.2022 - Current

Chef Instructor

CHEF ACADEMY PRIVATE CULINARY SCHOOL
02.2022 - 04.2022

Trainee

MÖVENPİCK HOTEL ANKARA
09.2021 - 02.2022

Long Term Professional Cook -

CHEF ACADEMY PRIVATE CULINARY SCHOOL
09.2021 - 02.2022

Bachelor Of Administrative Studies - Business Administration And Management

BAŞKENT UNIVERSITY
09.2016 - 06.2021
Derya KayaChef