Microsoft Excel,Word etc
Gürkan Gürbüz
Izmir
Summary
Equipped with strong problem-solving abilities, willingness to learn, and excellent communication skills. Poised to contribute to team success and achieve positive results. Ready to tackle new challenges and advance organizational objectives with dedication and enthusiasm.
Overview
6
6
years of professional experience
1
1
Certification
3
3
Languages
Work History
Demi Chef De Partie
The Peninsula İstanbul
05.2024 - 10.2024
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.
- Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
Commis 1
Royal Caribbean International Symphony of the Seas
02.2023 - 10.2023
- Followed recipes and chef instructions to prepare food correctly.
- Plated and presented food following chef requirements.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Assisted with meal presentation, garnishing dishes, and arranging serving platters to create an appealing visual display.
- Managed time to juggle multiple tasks simultaneously with ease.
- Maintained strict adherence to food safety regulations, ensuring all dishes met health standards.
- Monitored food temperature, discarding items not stored correctly.
- Followed food safety practices and sanitation guidelines.
- Demonstrated adaptability by quickly learning new techniques, recipes, and procedures as required for various culinary tasks.
Demi Chef De Partie
Maxx Royal Kemer
09.2022 - 11.2022
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Participated in regular tastings to refine flavors and improve overall culinary offerings.
Commis Chef
Regnum Carya
04.2021 - 05.2022
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Commis De Cuisine
Rixos Sungate
05.2020 - 09.2020
- Contributed to successful restaurant reviews by consistently delivering high-quality dishes in a timely manner.
- Performed regular equipment maintenance checks to ensure optimal functionality and prevent costly repairs or downtime.
- Reduced food waste by implementing proper storage techniques and inventory management practices.
- Assisted in the training of new staff members, fostering a supportive team environment.
Commis De Cuisine
Rixos Sungate
05.2019 - 10.2019
- Assisted sous chef with various duties including sauce making, baking breads, chopping vegetables and breaking down proteins.
- Managed inventory levels effectively, minimizing spoilage and reducing overall food costs for the establishment.
- Maintained a clean and organized workstation, ensuring adherence to health and safety standards.
- Enhanced kitchen efficiency by streamlining food preparation and plating processes.
Commis De Cuisine
Amara Premier Hotel
06.2018 - 09.2018
- Reduced food waste by implementing proper storage techniques and inventory management practices.
- Managed inventory levels effectively, minimizing spoilage and reducing overall food costs for the establishment.
- Developed strong knife skills through daily practice, increasing precision and speed in food preparation tasks.
Education
Bachelor Degree - Gastronomy And Culinary Arts
07.2021
Skills
Special requests
Plating
Type cuisine
Menu development
Workflow Optimization
Menu memorization
Software
Certification
STCW
Timeline
Demi Chef De Partie - The Peninsula İstanbul
05.2024 - 10.2024
Commis 1 - Royal Caribbean International Symphony of the Seas
02.2023 - 10.2023
Demi Chef De Partie - Maxx Royal Kemer
09.2022 - 11.2022
STCW
08-2022
Commis Chef - Regnum Carya
04.2021 - 05.2022
Commis De Cuisine - Rixos Sungate
05.2020 - 09.2020
Commis De Cuisine - Rixos Sungate
05.2019 - 10.2019
Commis De Cuisine - Amara Premier Hotel
06.2018 - 09.2018
Akdeniz University - Bachelor Degree, Gastronomy And Culinary Arts