Halis Kutbe Yolcu
Commis Chef
Samsun
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Demi Chef
Tuso Gıda A.Ş.
10.2023 - 12.2023
This business was a franchise fast food business. I worked here for a certain period of time to get used to the pace of the kitchen and keep up with the pace. The main product was gözleme, but in a different style.
Summer Intern
Bistro Pastacımmm
05.2023 - 09.2023
I completed both of the summer internships that my school wanted me to complete by working here. The place I worked was a boutique patisserie and I gained experience in pastry making here.
Commis Chef
Kuzey Restaurant
01.2017 - 12.2017
This was a seafood restaurant opened by my cousin and I worked here as a volunteer to learn and get to know seafood and learned how to choose seafood, what to pay attention to, how to clean and how to cook.
Education
Bachelor of Arts - Gastronomy And Culinary Arts
Istanbul Gelisim University
Istanbul, Turkey 04.2001 -
English Prep Scholl - English Education
Alanya University
Alanya, Turkey 04.2001 -
Skills
Food presentation
Food safety knowledge
Ingredient Sourcing
Menu Planning
Ingredient Preparation
Pasta Making
Garnishing dishes
Pastry Techniques
Vegetable Cutting
Fish filleting
Languages
Turkish
Native language
English
Upper intermediate
B2
Italian
Beginner
A1
Certification
[SUSHI], [Samsun Grand Shereton Hotel] - [2019]
Interests
Cooking
Riding a motocycle
Menu planning
Timeline
Demi Chef
Tuso Gıda A.Ş.
10.2023 - 12.2023
Summer Intern
Bistro Pastacımmm
05.2023 - 09.2023
Commis Chef
Kuzey Restaurant
01.2017 - 12.2017
Bachelor of Arts - Gastronomy And Culinary Arts
Istanbul Gelisim University
04.2001 -
English Prep Scholl - English Education
Alanya University
04.2001 -