Galip Bozacı
Executive Chef
Antalya ,07
Summary
Adept at recipes and menu planning, I significantly enhanced customer satisfaction at Spice Hotel Spa by delivering exceptional dishes and fostering a culture of performance improvement among the kitchen staff. My expertise in food spoilage prevention and ability to mentor junior chefs underscore my comprehensive skill set, driving both culinary excellence and operational efficiency.
Overview
17
17
years of professional experience
Work History
Executive Sous Chef
Spice Hotel Spa
10.2023 - Current
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Mentored junior chefs and provided constructive feedback for professional growth.
Executive Sous Chef
Reina Del Mar Hotel HVD Gruop
03.2023 - 12.2023
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
Executive Sous Chef
Orange County Hotels Gruop
01.2022 - 01.2023
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
Sous Chef
Baia Hotels
01.2017 - 10.2018
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Fine Dining Sous Chef
Adam&eve Hotels
01.2018 - 12.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Chef De Partie
Clup Sidera Kirman Hotels
01.2013 - 01.2016
- 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.
Chef De Partie
Millenium Resort Hotels
01.2008 - 01.2012
- 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.
Education
Higg Scoholl -
Merzifon Endistiri Meslek Lisesi
Amasya Türkey04.2010
Skills
Recipes and menu planning
Languages
Russian
Intermediate (B1)
English
Upper intermediate (B2)
Turkish
Advanced (C1)
Timeline
Executive Sous Chef
Spice Hotel Spa
10.2023 - Current
Executive Sous Chef
Reina Del Mar Hotel HVD Gruop
03.2023 - 12.2023
Executive Sous Chef
Orange County Hotels Gruop
01.2022 - 01.2023
Fine Dining Sous Chef
Adam&eve Hotels
01.2018 - 12.2022
Sous Chef
Baia Hotels
01.2017 - 10.2018
Chef De Partie
Clup Sidera Kirman Hotels
01.2013 - 01.2016
Chef De Partie
Millenium Resort Hotels
01.2008 - 01.2012
Higg Scoholl -
Merzifon Endistiri Meslek Lisesi