Durdu Karacaoğlu
Kitchen Chef
İzmit
Summary
Adept Head Chef with a proven track record at The Bostancı Hotel, enhancing kitchen efficiency by 30% through innovative recipe creation and effective team training in culinary techniques and food safety. Skilled in pizza making and fostering a collaborative kitchen environment, consistently delivering high-quality dishes with exceptional presentation.
Overview
9
9
years of professional experience
Work History
Chef De Partie
Alâ Santral Restaurant
04.2024 - Current
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
Head Chef
The Bostancı Hotel
10.2022 - 03.2024
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Created recipes and prepared advanced dishes.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Head Chef
Bella La Casa Lounge
01.2022 - 10.2022
- Prepared items for roasting, sautéing, frying, and baking.
- Utilized culinary techniques to create visually appealing dishes.
- Developed close relationships with suppliers to source best ingredients.
- Modified recipes to accommodate dietary restrictions and allergies.
- Assisted with menu development and planning.
Pizza Chef
Hegsagone Hotel Marine Asia
01.2021 - 01.2022
- Managed high-pressure situations during peak hours, maintaining focus on efficient service and consistent product quality.
- Created specialty pizzas to diversify menu and promote restaurant.
- Maximized flavor profiles by skillfully combining complementary ingredients within unique pizza creations.
- Adhered to restaurant policies regarding portion control and ingredient usage, reducing unnecessary costs and waste.
Chef De Partie
Holiday Inn Istanbul Tuzla Bay Hotel
06.2017 - 06.2020
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained well-organized mise en place to keep work consistent.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Head Chef
Paradise Island Hotel
07.2015 - 06.2017
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
Education
High School Diploma -
SUŞEHRİ T.M.L
Sivas, Turkey 04.2001 -
Skills
Proper food handling
Counter sanitization
Food spoilage prevention
Recruiting and training
Food presentation
Kitchen Organization
Portion standards
Recipe creation
Pizza making
Timeline
Chef De Partie
Alâ Santral Restaurant
04.2024 - Current
Head Chef
The Bostancı Hotel
10.2022 - 03.2024
Head Chef
Bella La Casa Lounge
01.2022 - 10.2022
Pizza Chef
Hegsagone Hotel Marine Asia
01.2021 - 01.2022
Chef De Partie
Holiday Inn Istanbul Tuzla Bay Hotel
06.2017 - 06.2020
Head Chef
Paradise Island Hotel
07.2015 - 06.2017
High School Diploma -
SUŞEHRİ T.M.L
04.2001 -