Muhammed Mustafa Köroğlu

Since this was my first experience in a restaurant, I learned everything very carefully. I learned how to make chicken broth according to recipes. I learned how to make lentil soup according to recipes. I learned how to make tomato soup according to recipes.

I learned how to grill fish, chicken, and meat. I learned how to cook things medium, well-done, or rare. I communicated with the waiters, completed the kitchen's opening and morning preparations, and learned my job as an assistant chef.

As a chef starting at Tavuk Dünyası, I had the opportunity to learn the brand’s special menu and kitchen standards in detail within a short time. I gained extensive knowledge about the restaurant’s core elements: grilled chicken, marination techniques, signature sauces, and side dish preparation.

I studied all chicken varieties on the menu — such as Kekiklim, Şefin Tavası, Mangon, Kremant, Mexica, and others — including their marination times, cooking temperatures, grilling techniques, and standard plate presentations. I also mastered pasta preparation, sauce consistency control, oven-baked potato cooking time, portioning rules, and presentation standards.

In line with Tavuk Dünyası’s fast-paced service system, I improved myself in prep organization, mise-en-place, food safety, hygiene procedures, heat control, and portion standardization. I adopted all timing, temperature, and presentation techniques required to serve each dish with consistent quality.

Throughout this period, I became fully familiar with the entire menu and gained the skills to prepare all dishes according to Tavuk Dünyası’s special recipes quickly, neatly, and at a professional standard.

• As a newly joined chef in the Happy Moon’s kitchen, I had the opportunity to quickly learn the wide and multicultural menu in detail. I familiarized myself with the restaurant’s concept, which is inspired by Turkish, Italian, American, and Mexican cuisines, and learned the main cooking techniques related to these culinary styles through the dishes on the menu.

I thoroughly studied the ingredients, preparation steps, and presentation standards of all items on the menu — from breakfast options to salads, from burgers to pizzas, from international main dishes to special sauces. I improved myself especially in meat and chicken cooking techniques, pasta sauces, fajita presentation, burger preparation stages, and the arrangement of large-portion plates.

Additionally, I gained significant experience in portion control, plate design, hygiene procedures, and adapting to the fast-paced service style that aligns with Happy Moon’s standards.

Throughout this process, I became fully familiar with the entire menu and gained the knowledge and practical skills to professionally prepare dishes from different world cuisines.

I joined the BigChefs kitchen for one month, solely with the purpose of learning the menu. At the beginning, I clearly told the head chef:

“Chef, I am here only to learn the menu. I am not planning to stay permanently. If you accept this, will you still hire me?”

The chef responded: “Yes, I will. Just make sure you learn the menu.”

With this understanding, I started a fully learning-focused experience.

During this one-month period, I thoroughly studied BigChefs’ extensive menu, which is inspired by Turkish, Mediterranean, Middle Eastern, and international cuisines. I learned the ingredients, preparation stages, cooking techniques, and presentation standards of all items — from breakfast plates to salads, bowls, pastas, grilled meat and chicken dishes, signature sauces, and desserts.

I especially improved myself in grilling techniques, sauce preparation, multi-component plate arrangement, plate design, hot–cold balance, portion standards, and adapting to the fast-paced service environment.

In addition, I gained strong experience in mise-en-place organization, professional kitchen hygiene, food safety, time management, portion control, and consistent plate presentation, all of which are essential parts of BigChefs’ kitchen discipline.

By the end of this learning period, I became fully familiar with the entire BigChefs menu and acquired the knowledge and practical skills required to prepare multicultural world cuisine dishes in line with the restaurant’s professional standards.

• Joined BigChefs for a one-month period solely to learn and study the entire menu.

During this time, I gained detailed knowledge of international cuisine items, preparation stages, cooking techniques, and presentation standards.

• While working at BigChefs, I was contacted again by my previous workplace, Happy Moon’s.

I had previously worked there as a Demi 2, but my goal was to advance to the Demi 1 position.

• Happy Moon’s offered me the Demi 1 title and requested that I return to the team.

Following their offer, I returned professionally and I am currently working at Happy Moon’s as a Demi 1.

• In my new role, I became fully capable of managing and controlling all stations in the kitchen.

The sections I am responsible for:

Cold Section: Salads, desserts, final pizza preparations

Pan Section: Lasagna, pasta, wraps, and all pan-based dishes

Grill Section: All main dishes including grilled meats and chicken

• Successfully learned all prep procedures, portion standards, and plating requirements for each station.

• I was specifically invited back due to my strong discipline, commitment to hygiene standards, and organized working style.

• As a Demi 1 at Happy Moon’s, I can efficiently operate in high-volume service, supervise all stations, and ensure consistent quality and standardization of all dishes leaving the kitchen.