Merve Koç

* Working in the cold kitchen section within a fine dining concept
* Ensuring complete and precise daily mise en place preparation
* Actively maintaining plating and presentation standards
* Managing station organization during service
* Applying strict food quality, hygiene, and food safety standards

• * Responsible for managing the cold kitchen section
  * Handled processing, portioning, and preparation of products such as amberjack, octopus, and steak for service
  * Executed daily mise en place and service preparation tasks
  * Ensured consistent product quality standards
  * Managed station organization during high-volume service periods

• * Responsible for full sushi station operations
  * Performed cleaning, filleting, portioning, and preparation of fish for service
  * Produced nigiri, sashimi, hosomaki, uramaki, and special sushi varieties
  * Managed daily mise en place and preparation processes
  * Ensured strict hygiene, food safety, and quality standards

• * Full responsibility for kitchen operations and service execution
  * Led a small kitchen team and ensured consistency across all menu items
  * Managed daily mise en place, service timing, and quality control
  * Maintained plating standards and guest satisfaction consistency

• * Managed hot section operations including pasta, grill, and main courses
  * Executed Italian-inspired dishes with consistency and speed
  * Supported kitchen workflow during high-volume service periods

* Assisted in daily kitchen preparation and service setup
* Supported multiple kitchen sections during peak service periods

• * Prepared sushi and Japanese-style dishes
  * Maintained strict hygiene and presentation standards
  * Supported cold kitchen operations and ingredient preparation

• * Responsible for cold kitchen preparations and plating support
  * Assisted breakfast service and basic pastry production
  * Maintained mise en place organization and station readiness

• * Managed breakfast service operations and buffet presentation
  * Ensured guest satisfaction and consistent hotel service standards
  * Coordinated daily breakfast mise en place preparation

• * Worked across multiple kitchen sections in a high-volume seasonal environment
  * Gained experience in international cuisine execution
  * Supported service flow during peak summer operations