Ilyas An
Chef
Denizli
Summary
Experienced and skilled chef specializing in doner kebab and hot meals, with a strong background in a la carte cooking. Over two decades of experience in renowned hotels and restaurants across Turkey, Kuwait, Montenegro, and Holland, bringing a wealth of knowledge and expertise to the table. Passionate about delivering high-quality meals, prioritizing kitchen hygiene and efficiency for customer satisfaction. Offering more than 34 years of experience in fast-paced kitchens, a forward-thinking professional who excels at staying focused and productive in high-stress situations. Maintains calmness during busy times, with excellent and proven chef skills that consistently deliver exceptional results.
Overview
34
34
years of professional experience
Work History
Chef
Merit İnternational
03.2024 - Current
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
A La Carte Chef
My İstanbul
01.2023 - 01.2024
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Doner Kebab Chef (Section Chef)
Akra Premium
01.2022 - 01.2023
- Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
- Streamlined kitchen operations for increased efficiency, implementing new inventory management system.
Doner Kebab Chef (Indian A La Carte Chef)
Aquasis Hotel
01.2018 - 01.2019
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
Doner Kebab Chef
Sultan Chef Restaurant
01.2017 - 01.2018
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
Hot Meal and Kebab Chef
Liberty Hotel Lykia
01.2016 - 01.2017
- Maintained well-organized mise en place to keep work consistent.
- Reduced food waste with strategic menu planning and inventory control techniques.
Doner Kebab Chef & Butcher
Robinson Club Pamfilya
01.2013 - 01.2016
Restaurant Owner & Manager
Own Business
01.2010 - 01.2013
Hot Meal and Doner Chef
Robinson Club
01.1998 - 01.2010
- Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
- Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
- Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
- Managed successful kitchen remodel, selecting equipment that increased productivity and met evolving needs.
Butcher
Italian Restaurant
01.1991 - 01.1996
- Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
- Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
Education
Middle School -
Pamukkale Ortaokulu
Denizli, Turkey 04.2001 -
Skills
Expert in doner kebab preparation and hot meals
Bike
Cycling is an activity that I prefer both to protect my physical health and to relax mentally. Exploring new places by pedaling outdoors is a source of freedom and energy for me.
Timeline
Chef
Merit İnternational
03.2024 - Current
A La Carte Chef
My İstanbul
01.2023 - 01.2024
Doner Kebab Chef (Section Chef)
Akra Premium
01.2022 - 01.2023
Doner Kebab Chef (Indian A La Carte Chef)
Aquasis Hotel
01.2018 - 01.2019
Doner Kebab Chef
Sultan Chef Restaurant
01.2017 - 01.2018
Hot Meal and Kebab Chef
Liberty Hotel Lykia
01.2016 - 01.2017
Doner Kebab Chef & Butcher
Robinson Club Pamfilya
01.2013 - 01.2016
Restaurant Owner & Manager
Own Business
01.2010 - 01.2013
Middle School -
Pamukkale Ortaokulu
04.2001 -
Hot Meal and Doner Chef
Robinson Club
01.1998 - 01.2010
Butcher
Italian Restaurant
01.1991 - 01.1996