Hüseyin Şengül

- Ensure effective communication between staff by maintaining a secure and friendly working environment. - Have an excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. - Personally responsible for hygiene, safety and correct use of equipment and utensils. - Check periodically expiry dates and proper storage of food items in the section. - Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

- Assisting the Head Chef with menu planning - Providing vegetable arrangement - Detecting missing vegetables and materials for ordering - Wash , peel , cut and seed fruits and vegetables to prepare them for consumption.

• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
• Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
• Managed payroll, daily deposits, and cost controls.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.

• Developed and cooked memorable dishes that brought new customers into establishment.
• Mentored kitchen staff to prepare each for demanding roles.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Maintained well-organized mise en place to keep work consistent.

- Ensure that the production, preparation and presentation of food are of the highest quality at all times. - Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. - Manage rotating of food items in chillers.

- Take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the restaurant . - Coordinate daily tasks with the Sous Chef. - Responsible to supervise junior chefs or commis. - Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

- Created and executed menus for special events and needs. - Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. - Full awareness of all menu items, their recipes, methods of production and presentation standards. - Follows good preservation standards for the proper handling of all food products at the right temperature