Megi Kokashvili
Sushi Chef De Partiye
Antalya,07
Summary
Skilled in food spoilage prevention and demonstrating exceptional manual dexterity, I enhanced kitchen efficiency at Corendon by streamlining prep work. My ability to adapt under pressure and commitment to quality, evidenced by supporting innovative menu creation and improving service speed, showcases my comprehensive skill set in high-volume culinary environments.
Overview
2025
2025
years of professional experience
4
4
Languages
Work History
Chef Assistant
Hashi Sushi
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Followed recipes and instructions to achieve quality and presentation standards.
- Supported senior chefs with creative meal planning and recipe development.
Chef De Partie
Corendon
03.2023 - Current
- 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.
Chef Assistant
Sugoi Sushi
12.2020 - 07.2021
- Followed recipes and instructions to achieve quality and presentation standards.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Prepped ingredients ahead of time to increase cooking and service speed.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
Education
Ismetinönü Kız Mesleki Ve Teknik Lisesi
Antalya, Sütçüler03.2022
Skills
Food spoilage prevention
Timeline
Chef De Partie
Corendon
03.2023 - Current
Chef Assistant
Sugoi Sushi
12.2020 - 07.2021
Chef Assistant
Hashi Sushi
Ismetinönü Kız Mesleki Ve Teknik Lisesi