Hakan Köstel
Bandırma,Turkey
Summary
Passionate and experienced chef with over 10 years in the food and beverage industry. Possesses a strong background in culinary arts, menu creation, and kitchen management. Committed to learning and contributing to the culinary world while bringing creativity and expertise to any kitchen environment Adaptable professional with a quick-learning ability and a talent for adjusting to new environments. Driven by a passion for continuous learning and successfully navigating change.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Executive Chef/Partner
Catal Restaurant
Bandırma, Turkey
05.2025 - Current
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Ensured compliance with established sanitation procedures throughout the kitchen area.
- Supervised the hiring process for all kitchen staff positions by conducting interviews and making final decisions.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Negotiated with food suppliers to cut costs by buying in bulk.
Executive Chef (Full-time)
Angeli's Pizzeria & Bar
Baltimore, USA
04.2022 - 05.2025
- Trained kitchen staff on food preparation and safety standards.
- Maintained inventory levels and ordered supplies as needed.
- Managed kitchen operations during peak service hours for efficiency.
- Supervised food presentation and plating for quality assurance.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Researched current food trends to keep the menu fresh and appealing to customers.
Kitchen Chef (Full-time)
Sheridan Steak House
Denver, USA
05.2021 - 12.2021
- Developed and introduced new menus and dishes, enhancing the restaurant's culinary offerings
- Engaged with customers to discuss dishes and ensure a memorable dining experience
- Monitored and managed reservation numbers to optimize kitchen operations and service flow
- Planned and organized staff shifts, ensuring efficient kitchen coverage
- Analyzed and controlled food costs for each new menu to maintain profitability
- Played a key role in training and mentoring kitchen staff, fostering a skilled and cohesive team
Asian Line Chef (Full-time)
Monarch Casino and Resort Hotel
Colorado, USA
06.2020 - 04.2021
- Prepared vegetables and proteins (meats and fish) for both hot and cold line setups, ensuring readiness for service
- Developed and managed ingredient lists for hot and cold lines, maintaining consistency and quality
- Monitored and ensured the proper functioning of hot and cold line equipment
- Maintained cleanliness and organization of refrigeration units, adhering to food safety standards
- Contributed to the training and development of kitchen staff, enhancing team skills and efficiency
Line Cook (Full-time)
Hyatt Regency Tech Center Hotel
Denver, USA
01.2020 - 04.2020
- Prepared vegetables and proteins (meats and fish) for hot and cold line setups, ensuring efficient kitchen operations
- Managed ingredient lists for hot and cold lines to ensure all necessary items were available and properly organized
- Monitored and maintained the functionality of hot and cold line equipment
- Ensured cleanliness and organization of refrigeration units, adhering to food safety and hygiene standards
Executive Chef (Full-time)
Northmen Bistro Restaurant
Antalya, Turkey
10.2018 - 12.2019
- Oversaw all kitchen operations, ensuring smooth and efficient food production
- Ensured that all kitchen staff understood their roles and responsibilities, promoting a well-organized work environment
- Planned and scheduled staff shifts to optimize kitchen efficiency and coverage
- Directed food preparation and operations, maintaining high standards of quality and consistency
- Led training programs for kitchen staff, focusing on skill development and adherence to safety protocols
- Created and developed new menus and dishes, enhancing the restaurant's culinary offerings and customer experience
Chef de Partie (Full-time)
Vahap Steak and Kebab House
Antalya, Turkey
05.2018 - 10.2018
- Supervised the steak section of the kitchen, ensuring the quality and consistency of steak preparation
- Managed meat preparation and butchering, including dry-aging steaks to enhance flavor and texture
- Prepared sauces and grilled steaks, maintaining high standards of culinary excellence
- Assisted in training kitchen staff, improving their skills and adherence to safety standards
- Developed and introduced new menus and dishes, contributing to the restaurant’s diverse offerings
Sous Chef (Full-time)
Mysteak House Restaurant
Antalya, Turkey
06.2017 - 09.2017
- Managed the preparation of meats, including dry-aging and butchering, to ensure high-quality steaks
- Created ingredient lists for both hot and cold lines to maintain organization and efficiency in the kitchen
- Oversaw the functionality of hot and cold line equipment, ensuring proper operation and safety
- Maintained cleanliness and organization of refrigeration units, adhering to food safety standards
- Placed orders for all necessary ingredients and meats to ensure the kitchen was well-stocked
- Executed grilling of steaks, ensuring they met the restaurant’s standards for quality and presentation
Line Chef (Full-time)
Bourbon Steak House
Santa Clara, USA
07.2016 - 06.2017
- Prepared vegetables and proteins (meats and fish) for hot and cold line setups, ensuring readiness for service
- Managed ingredient lists for both hot and cold lines, facilitating efficient kitchen operations
- Operated the grill and cooked steaks to order, maintaining consistency and high quality
- Worked closely with the team to ensure the timely and accurate preparation of dishes
Food and Beverage Intern (Full-time)
Michael Mina Michelin Star Restaurant
San Francisco, USA
06.2016 - 07.2016
- Assisted with line preparation, ensuring all ingredients and equipment were ready for service
- Provided backup support for preparation tasks, contributing to a smooth kitchen operation
- Performed meticulous cutting of greens and vegetables, ensuring freshness and quality
- Maintained cleanliness throughout the kitchen, adhering to high standards of hygiene
- Worked on the line, gaining hands-on experience and supporting the team during service
Line Chef (Full-time)
Mysteak House Restaurant
Antalya, Turkey
06.2015 - 05.2016
- Prepared meats, including dry-aging and butchering, to ensure high-quality dishes
- Managed ingredient lists for hot and cold lines, facilitating efficient kitchen operations
- Prepared sauces and sides, complementing the main dishes and enhancing the overall menu
- Grilled steaks to order, maintaining consistent quality and presentation
Pool Buffet Head Chef (Full-time)
Sherwood Hotels
Antalya, Turkey
05.2014 - 10.2014
- Supervised all kitchen operations for the pool buffet, ensuring efficient food preparation and service
- Planned and directed food operations in the kitchen, coordinating with staff to maintain high standards
- Engaged with customers to discuss dishes and address any service-related inquiries
- Prepared vegetables, meats, and fish for both hot and cold line setups, ensuring quality and readiness
- Managed ingredient lists and monitored the functionality of hot and cold line equipment
- Maintained cleanliness and organization of refrigeration units, adhering to food safety regulations
Demi Chef (Full-time)
Passage Restaurant
Eskisehir, Turkey
05.2013 - 09.2013
- Maintained cleanliness and organization of refrigeration units, ensuring proper food storage and hygiene
- Provided a la carte service during afternoon and evening shifts, preparing dishes to order
- Worked on the line, including cooking sauces and grilling meats and chicken, ensuring high-quality food preparation
- Managed various aspects of food preparation and service, contributing to a smooth and efficient kitchen operation
Demi Chef (Full-time)
Kitchenette Restaurant
Lara, Turkey
05.2012 - 10.2012
- Ensured the cleanliness and organization of refrigeration units, adhering to food safety standards
- Delivered a la carte service during afternoon and evening shifts, contributing to a positive dining experience
- Assisted in the development and execution of an a la carte Italian menu, demonstrating versatility and creativity in culinary offerings
- Managed line responsibilities, ensuring efficient preparation and cooking of dishes
Commis Chef (Full-time)
Barut Hotel
Kundu, Turkey
05.2011 - 10.2011
- Prepared appetizers and salads for the main kitchen, contributing to a diverse menu of international dishes
- Studied and applied culinary techniques, including food decoration and carving, enhancing presentation skills
- Assisted in banquet preparations, supporting large-scale events and ensuring timely and quality service
Trainee
Sheraton Voyager
Antalya, Antalya
05.2010 - 09.2010
- Maintained cleanliness and organization of refrigeration units, adhering to food safety and hygiene standards
- Prepared appetizers for the main kitchen, contributing to the overall efficiency and quality of food service
- Assisted and supported all kitchen staff, gaining valuable experience and learning various aspects of kitchen operations
- Acquired foundational skills and knowledge in culinary practices, enhancing understanding of kitchen workflows and procedures
Education
Bachelor’s Degree - Tourism and Travel Management
Akdeniz University
Antalya, Turkey05.2015
High School Diploma -
Tourism High School|Culinary Arts
Antalya,Turkey04-2010
Skills
- Menu development
- Butchery techniques
- Cost management
- Food safety standards
- Plating design
- Kitchen operations management
- Nutrition and meal planning
- Kitchen crew training
- Operational efficiency
- Effective communication
- Culinary techniques
Affiliations
- Traveling
- Fitness
- Rafting
- Hiking
- Tennis
Certification
- Global Esl Academy English Course (2022-2024) Certificate
- Alcohol Education Fake Certificate (2014) Certificate
- Behavior and Communication Certificate (2014) Certificate
- Alcohol Production Technologies Certificate (2014) Certificate
- Unilever Chocolatier Course (2014) Certificate
Personal Information
- Citizenship: Turkey
- Date of Birth: 03/23/93
- Personal, kstlhakan@gmail.com
Languages
Turkish
First Language
English
Advanced (C1)
C1
Timeline
Executive Chef/Partner
Catal Restaurant
05.2025 - Current
Executive Chef (Full-time)
Angeli's Pizzeria & Bar
04.2022 - 05.2025
Kitchen Chef (Full-time)
Sheridan Steak House
05.2021 - 12.2021
Asian Line Chef (Full-time)
Monarch Casino and Resort Hotel
06.2020 - 04.2021
Line Cook (Full-time)
Hyatt Regency Tech Center Hotel
01.2020 - 04.2020
Executive Chef (Full-time)
Northmen Bistro Restaurant
10.2018 - 12.2019
Chef de Partie (Full-time)
Vahap Steak and Kebab House
05.2018 - 10.2018
Sous Chef (Full-time)
Mysteak House Restaurant
06.2017 - 09.2017
Line Chef (Full-time)
Bourbon Steak House
07.2016 - 06.2017
Food and Beverage Intern (Full-time)
Michael Mina Michelin Star Restaurant
06.2016 - 07.2016
Line Chef (Full-time)
Mysteak House Restaurant
06.2015 - 05.2016
Pool Buffet Head Chef (Full-time)
Sherwood Hotels
05.2014 - 10.2014
Demi Chef (Full-time)
Passage Restaurant
05.2013 - 09.2013
Demi Chef (Full-time)
Kitchenette Restaurant
05.2012 - 10.2012
Commis Chef (Full-time)
Barut Hotel
05.2011 - 10.2011
Trainee
Sheraton Voyager
05.2010 - 09.2010
Bachelor’s Degree - Tourism and Travel Management
Akdeniz University
High School Diploma -
Tourism High School|Culinary Arts