MİCROSOFT OFFİCE
İPEK ABDULLAHOĞLU
DEMİ CHEF
Antalya,07
Work Preference
Summary
Detail-oriented Chef de Partie with experience working in several [Type] restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Trained in [Type] equipment and [Type] cuisine. Motivated professional with history of working closely with several top chefs handling chopping, frying, sautéing and sauce-making. Background as Chef de Partie with well-established [Type] restaurant. Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies.
Overview
6
6
years of professional experience
1
1
Certification
3
3
Languages
5
5
years of post-secondary education
Work History
Chef De Partie
PİZZA PİZZA
10.2024 - 02.2025
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying, and baking.
- Rotated stock to use items before expiration date.
- Sanitized all counters properly to prevent food-borne illness.
Chef De Partie
GASSABO STEAK HOUSE
10.2023 - 10.2024
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
DEMİ CHEF
THE ARKIN İSKELE HOTEL
01.2022 - 10.2023
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
- Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
Intern
THE ARKIN PALM BEACH HOTEL
12.2020 - 12.2021
- Sorted and organized files, spreadsheets, and reports.
- Gained hands-on experience in various software programs, increasing proficiency and expanding technical skill set.
- Participated in workshops and presentations related to projects to gain knowledge.
- Prepared project presentations and reports to assist senior staff.
- Analyzed problems and worked with teams to develop solutions.
İNTERN
REGNUM CARYA GOLF AND SPA RESORT
06.2020 - 10.2020
- Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
- Gained valuable experience working within a specific industry, applying learned concepts directly into relevant work situations.
- Analyzed problems and worked with teams to develop solutions.
- Contributed to a positive team environment by collaborating with fellow interns on group projects and presentations.
Commis Chef
PUFFY BUBBLE WAFFLE
03.2019 - 09.2019
- Developed close relationships with suppliers to source best ingredients.
- Implemented food cost and waste reduction initiatives to save money.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
Education
BACHELOURS OF ARTS GASTRONOMY AND CULİNARY ARTS - GASTRONOMY
Eastern Mediterranean University
CYPRUS 01.2020 - 02.2025
Skills
Proper food handling
Counter sanitization
Food spoilage prevention
Food presentation
Portion standards
Kitchen organization
Recipe creation
Knife skills
Pizza making
Sauce preparation
Grilling techniques
Sanitation practices
Stock making
Pasta making
Frying techniques
Braising techniques
Appetizer creation
Meat cookery
Roasting methods
Vegetable cookery
Entree preparation
Food allergy safety
Culinary arts
Garnishes
Dish preparation
Food preparation
Heavy lifting
Sanitation procedures
Certification
CİTY AND GUİLDS
Quote
“A recipe has no soul. You, as the cook, must bring soul to the recipe.”
THOMAS KELLER
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Software
Languages
English
Intermediate (B1)
German
Elementary (A2)
Turkish
Bilingual or Proficient (C2)
Interests
LANGUAGE LEARNING
TRAVEL
COOKİNG
Timeline
Chef De Partie
PİZZA PİZZA
10.2024 - 02.2025
Chef De Partie
GASSABO STEAK HOUSE
10.2023 - 10.2024
DEMİ CHEF
THE ARKIN İSKELE HOTEL
01.2022 - 10.2023
Intern
THE ARKIN PALM BEACH HOTEL
12.2020 - 12.2021
İNTERN
REGNUM CARYA GOLF AND SPA RESORT
06.2020 - 10.2020
BACHELOURS OF ARTS GASTRONOMY AND CULİNARY ARTS - GASTRONOMY
Eastern Mediterranean University
01.2020 - 02.2025
Commis Chef
PUFFY BUBBLE WAFFLE
03.2019 - 09.2019