M. Yalçın OKUMUŞ

When I was introduced to cruise tourism, I worked as the second in charge of the sauce and grill departments in the kitchen and during this period, I also completed my training on American health rules.

And I assisted the company's senior management chefs in the menu change of the ships that went on different rotations.

Starting from the first position of the hotel's Asia a la carte, I worked with foreign chefs on restaurant deficiencies and menu design until the end of the season.

As of the day I started at the restaurant, I updated the menu design and cost controls, and with the help of the kitchen team, we achieved the result we aimed for the restaurant.

While working at a butcher during my internship, I mainly worked on meat, chicken, and fish carcasses and worked throughout the season with the responsibility of marinating and grilling.

I worked on inventory control menu design during my employment.

My first encounter with the kitchen is where I started learning about kitchen equipment and culture. (Part-time)