Hasan Emre Kizilirmak
Kitchen Chef, Chef, Chef De Partie
Antalya
Summary
My kitchen story: I started cooking for myself when I was only 7 years old.
And I realized that I love it, trying something different, cooking and tasting, adding something new every time.
It became a part of my life and I started working as a dishwasher in a restaurant when I was 12 years old.
I worked during summer holidays, weekends and even after school.
Over time, I worked in different local restaurants.
Then I continued to work in different hotels and restaurant
Currently, I want to continue my working life in other countries to learn different cultures and skills.
My goal is to convey my knowledge and skills in the best way possible and to improve myself as much as possible by learning new information and skills from you.
My goal and purpose has always been to improve myself and learn something new, so I have developed and continue to improve in many areas.
This adventure, which started when I was a child, has been continuing for more than 10 years without losing my excitement.
I left both sides happy with all the work experiences I participated in, and I'm sure you will be happy to work with me.
Because I will be happy to work with you,
Kind regards.
Overview
8
8
years of professional experience
Work History
Kitchen Chef
Voyn Restaurant
03.2022 - Current
- Placed orders to restock items before supplies ran out.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cooked memorable dishes that brought new customers into establishment.
- grill and pan foods
- see foods
- appetizer
Sous Chef
Hacı Steak Hause
03.2019 - 03.2022
- Coordinated with team members to prepare orders on time.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Demi Chef De Partie
Grannoos Otel
05.2017 - 06.2018
- Disciplined and dedicated to meeting high-quality standards.
- Mentored kitchen staff to prepare each for demanding roles.
- Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.
Commis Chef
Caprice Otel
07.2016 - 03.2017
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Monitored food production to verify quality and consistency.
- Maintained well-organized mise en place to keep work consistent.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Education
Associate of Applied Science - Culinary Arts
AYDIN ADNAN MENDERES ÜNİVERSİTESİ/DİDİM MESLEK YÜK
Didim, Turkey 04.2001 -
Skills
Accomplishments
My English is not very good, but I continue to learn.
I also work in low positions
Timeline
Kitchen Chef
Voyn Restaurant
03.2022 - Current
Sous Chef
Hacı Steak Hause
03.2019 - 03.2022
Demi Chef De Partie
Grannoos Otel
05.2017 - 06.2018
Commis Chef
Caprice Otel
07.2016 - 03.2017
Associate of Applied Science - Culinary Arts
AYDIN ADNAN MENDERES ÜNİVERSİTESİ/DİDİM MESLEK YÜK
04.2001 -