Mertcan Er
Demi Chef
İzmit
Summary
I have always focused on growing steadily and thoughtfully. In the kitchen, I value communication as much as the dish itself. My strong interpersonal skills, attention to detail, and commitment to quality have helped me constantly improve. I aim to contribute my experience and passion to a professional team, while continuing to develop both personally and professionally.
Overview
3
3
years of professional experience
2
2
Languages
Work History
Chef
BLASUS PIZZA
12.2024 - Current
- Maintained well-organized mise en place to keep work consistent.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
Demi Chef
SEAVALLEY LOUNGE
06.2024 - 10.2024
- 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.
Demi Chef
SEAVALLEY LOUNGE
08.2023 - 09.2023
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
- 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.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
Commis Chef
SEAVELLEY LOUNGE
06.2022 - 09.2022
- Placed orders to restock items before supplies ran out.
- 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.
- Rotated through all prep stations to learn different techniques.
Education
Bachelor of Arts -
Atatürk University
Erzurum, Turkey 04.2001 -
Skills
Meal preparation
Timeline
Chef
BLASUS PIZZA
12.2024 - Current
Demi Chef
SEAVALLEY LOUNGE
06.2024 - 10.2024
Demi Chef
SEAVALLEY LOUNGE
08.2023 - 09.2023
Commis Chef
SEAVELLEY LOUNGE
06.2022 - 09.2022
Bachelor of Arts -
Atatürk University
04.2001 -