Emre Soylu

I am responsible for the overall coordination of the kitchen, providing services to Mackolik's senior executives and special guests. My tasks include menu planning, cost calculation, and the daily management of kitchen operations. I organize the preparation, cooking, and service of daily menus for an average of 100 people. Our kitchen concept primarily focuses on Turkish cuisine but also includes international dishes. In addition to preparing the meals, I am responsible for team coordination and ensuring the efficient execution of operations.

Dakik was doing something that had never been done before in Turkey. They brought together a professional chef team of 15 people in a large kitchen who prepared meals from scratch and introduced them to customers through their own software-based mobile application. The kitchen and delivery were entirely owned by the company. While similar applications relied on affiliated restaurants and their own delivery personnel to fulfill food orders, Dakik managed the entire process itself. This kitchen offered a variety of Turkish dishes, international flavors, desserts, and healthy options. The kitchen team prepared different menus every day and provided choices for lunch and dinner to the customers.

After starting at Dakik, I focused on my area of expertise and took on various responsibilities. I actively participated in menu planning and food preparation. I also collaborated with the kitchen team to optimize processes and strive for excellence. Customer satisfaction and the presentation of delicious meals were always my top priorities.

Throughout my experience at Dakik, I learned new techniques and enhanced my creativity. I particularly emphasized presentation and visual aesthetics to ensure that the meals were visually appealing. Additionally, I showed flexibility in meeting customers' special requests and needs, aiming to create personalized menus.

Working at Dakik was a new journey and learning experience for me. It was a great opportunity to be actively involved in the kitchen and work for a startup company. Thanks to Dakik's innovative approach and unique concept, I took an important step towards self-improvement and further advancement in the culinary field.

When I stepped into Socrates Bistro, which is a unique concept, I found myself in a land where different tastes met with a passion for sports. Affiliated with the sports magazine Socrates, this restaurant offered a varied menu of various dishes, along with a wide variety of cocktails and beverages. Here I gained invaluable experience and expanded my expertise. Drawing on my previous experience, I masterfully prepared meat and continued to grill. I also took an active part in the creation and presentation of various salads and special desserts. Among the preferred dishes were the tempting varieties of Risotto, Veal Shank, Salmon and Sea Bass, and Shrimp with Butter Sumac served with avocado puree, Moules à la Marinière, a classic French delicacy. I also added a wide variety of breads to my culinary repertoire by taking part in bread production. After a 1.5-year journey, I was promoted to the Sous Chef position and improved myself in kitchen staff management, cost calculations, menu preparation and exploring various cooking techniques. Especially the Sous Vide technique, with this technique, I had the chance to make various burgers and seafood dishes.

During my time as an intern at Rixos Hotel, I first delved into the art of preparing various fish dishes. The experiences I gained as an intern shaped me into a more seasoned chef. I had the opportunity to learn about different types of fish, such as Squid, Shrimp, Salmon, Sea Bass, and prepare them in pan-fried or grilled styles. I also gained experience in grilling techniques, working with prime cuts like fillet steak, lamb chops, trout, and beef tongue. Immersing myself in the bustling kitchen environment allowed me to truly understand its dynamics and enhance my skills. Additionally, I had the chance to learn the craft of making risotto and pizza from the realm of Italian cuisine, which proved to be incredibly valuable experiences. Following my time as an intern, I was promoted and continued my journey as a chef in the hotel's kitchen.