HüSEYIN HAZAR ALICI

• Kept updated with developments in subject area curriculum, technical and career trends and teaching resources and methods.
• Advised students on course selection, career decisions and other academic and vocational concerns.
• Trained winning teams to participate in culinary competitions, developing student skills and confidence.
• Established standards for instructors in training and classroom management.
• Designed hands-on lesson plans for up to 200 students every semester.
• Supervised and monitored students' use of tools and equipment.
• Established goals for courses with organized outlines and detailed lessons.

• Responsible for internal training of the instructor team.
• Monitoring cost control of the kitchen operations.
• Controlling the efficiency of the purchasing process.
• Supervised students in kitchen lab setting to maintain safety and efficiency targets.
• Lead kitchen team in catering and production operations
• Developed and implemented creative lesson plans to reach diverse student audience.
• Designed hands-on lesson plans for up to hundreds of students every semester.
• Developed recipes to instruct students.
• Taught culinary theory and practice in academic environment, focusing on food production, food safety and restaurant operations.
• Taught basic cooking skills during both one-on-one and group classes.

• Develop cooking processes for Unox oven users.
• Adapt recipes of the Turkish cuisine for the Unox ovens.
• Train users with ovens for them to make best use of the ovens.
• Introduce newest, high end technologies to chefs.
• Demonstration cooking for the masses during the trade shows, fairs etc.
• Plan and conduct training courses to dealers, wholesalers or other UNOX partners on post-sales service (installation, maintenance, operating UNOX products, etc.)
  

• Responsible for the business performance of the restaurant in general
• Developing the menu and the daily tastes according to customer feedback
• Monitoring all the kitchen stations,
• Ensuring that quality culinary dishes are served on schedule,
• Approving all prepared food items that leave the kitchen,
• Controlling the stock level and the flow and ordering purchases in accordance.

• Ensuring good hygiene and health and safety at all times,
• Measuring dish ingredients and portion sizes,
• Preparing mis-en-place,
• Preparing ordered dishes according to the menu of the related outlet,
• Handling any duties required to manage any shift.

• Responsible for the business performance of the restaurant in general
• Maximize economic profitability of the restaurant by planning and analyzing sales plans; budgeting; creating and coordinating menus and advertising
• Helping guests on the menu by advising on food and beverage choices
• Controlling the stock level and the flow and ordering purchases in accordance
• Managing both the service and the kitchen staff and being responsible fro the recruitment, training and motivation for all
• Maintaining the standards for hygiene, health and safety
• Assisting in any area of the restaurant when necessary.

• T. Halk Bankası A.Ş Being one of the biggest banks in Turkey is operating in most branches of finance sector providing retail, commercial and investment banking, treasury operations, international banking services and also operating in insurance, factoring and leasing activities through its affiliates
• Active commercial and SME marketing, close interaction with current and potential customers in the hinterland of the branches
• Analyzes financial statements and conducts morality research to determine creditworthiness of customers
• Counsels commercial/SME customers with regard to their financial needs
• Manages portfolio of the branch consisted of commercial and SME customers by monitoring their risks and needs.

• Welcomed the guests of the amusement park and did marketing for a range of products.

Proffessional Cooking Training , Government Certified