Hüseyin Erdem

• Collaborated with staff members to create meals for large banquets.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Planned and directed high-volume food preparation in fast-paced environment.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Restaurants with a Turkish cuisine concept with 14 branches around the world and 11 branches in Dubai, I worked as a manager sous chef, our kitchen team consists of 22 staff in total and there are 161 course meal types in total.

• I opened this business planned the menu,recruited and purchased personnel it has a menu 160 kind of products and 200 kuver

• I worked as the chef of ıtalıan cuisine 5 staff 2 menus 90 guests

• When I was working ın this company I am the chef of this corporate company with 20 thousand personel
• Machine Devolapment,customer presentation,product promotion

• I took part ın the demo presentation and sale of ready mades foods that we imported from abroad .Annuel target setting planning customer presentations

• In this hotel which has anultra luxury concept 3 staff and 40 customers fine dining menu presentation

• Kitchen 15 staff every day off the week open concept planning cost reporting the head chef

• Bosphours I had the opportunity to work with michellin star chefs in this hotel which has 100 hotel in the world and is amond the best hotel in the world