Galip Bozacı
Galip Bozacı
Antalya,Konyaaltı
Summary
Adept at elevating dining experiences, I spearheaded innovative menu developments at Orange Country Hotels Group, significantly enhancing guest satisfaction. My expertise in inventory management and cost control, coupled with a talent for mentoring staff to foster collaboration and creativity, showcases my comprehensive skill set in both culinary arts and team leadership.
Overview
15
15
years of professional experience
2
2
Languages
Work History
Executive Sous Chef
Orange Contry Hotels Gruop
Antalya Belek
01.2022 - 12.2023
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Mentored junior chefs and provided constructive feedback for professional growth.
Senior Sous Chef
Spice Otel Spa
Antalya Belek
10.2023 - Current
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Managed inventory control, reducing food waste and optimizing budget allocation.
Sous Chef
Reina Del Mar Hotel HDV Gruop
Bulgaria
04.2023 - 10.2023
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
Fine Dining Sous Chef
Adam&eve Hotels
Antalya Belek
01.2018 - 12.2022
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
Sous Chef
Baia Hotels
Antalya Kemer
02.2017 - 01.2018
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
Chef De Cuisine
Clup Sidera Kirman Hotels
Antalya Alanya
02.2016 - 12.2016
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
Chef De Partie
Millenium Resort Hotels
Antalya
01.2010 - 01.2016
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Education
High School - Gastronomy
Merzifon Endisturi Meslek Lisesi
Amasya01.2020
Skills
Verified compliance in preparation of menu items and customer special requests
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration
Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs
Accomplishments
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
Timeline
Senior Sous Chef
Spice Otel Spa
10.2023 - Current
Sous Chef
Reina Del Mar Hotel HDV Gruop
04.2023 - 10.2023
Executive Sous Chef
Orange Contry Hotels Gruop
01.2022 - 12.2023
Fine Dining Sous Chef
Adam&eve Hotels
01.2018 - 12.2022
Sous Chef
Baia Hotels
02.2017 - 01.2018
Chef De Cuisine
Clup Sidera Kirman Hotels
02.2016 - 12.2016
Chef De Partie
Millenium Resort Hotels
01.2010 - 01.2016
High School - Gastronomy
Merzifon Endisturi Meslek Lisesi