Mehmet Kışla

• Prepped daily menu items to quickly deliver upon request.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.

• 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.

• Assisted cook in preparation of food by cutting, chopping and marinating meats, vegetables and garnishes.
• Pierced, smelled and tasted food to check for doneness and quality.
• Maintained open lines of communication with fellow staff members to rapidly address any issues or concerns that arose during service.

• Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
• Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.
• Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.

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• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
• Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.

• Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
• Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.

• Received positive feedback from customers and management for consistently delivering visually appealing and delicious pastry creations.
• Supported other kitchen departments when needed, fostering a cohesive team environment that prioritized communication and collaboration.

• Placed orders to restock items before supplies ran out.
• Maintained well-organized mise en place to keep work consistent.