Kaan Imir
Aşçı
Istanbul
Summary
Adept at managing high-volume food preparation with a flair for cost control and food safety, I significantly reduced waste at Sushı Barba, enhancing efficiency. My background as a Sous Chef, combined with expertise in food preparation and menu memorization, showcases my ability to deliver quality under pressure, embodying both leadership and meticulousness.
Overview
7
7
years of professional experience
3
3
years of post-secondary education
Work History
Sous Chef
Sushı Barba
03.2024 - 04.2025
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Senior Chef De Partie
İnari Kuruçeşme
03.2022 - 03.2024
Chef De Partie
Tulum Bites
09.2021 - 03.2022
Demı Chef
Antika Lokanta
01.2021 - 07.2021
Commıs Chef
Mini Eatry
04.2018 - 01.2021
Education
Some College (No Degree) - Muhasebe Ve Vergi Uygulamaları
Bilgi Üniversitesi
01.2016 - 01.2019
Skills
- Food preparation
- Food safety
- Cost control
- Menu memorization
- Inventory management
- Plating
- Safe food handling
Timeline
Sous Chef
Sushı Barba
03.2024 - 04.2025
Senior Chef De Partie
İnari Kuruçeşme
03.2022 - 03.2024
Chef De Partie
Tulum Bites
09.2021 - 03.2022
Demı Chef
Antika Lokanta
01.2021 - 07.2021
Commıs Chef
Mini Eatry
04.2018 - 01.2021
Some College (No Degree) - Muhasebe Ve Vergi Uygulamaları
Bilgi Üniversitesi
01.2016 - 01.2019