Selhan Aydin AFSAR

• Demonstrate strong familiarity with the wine stocks
• Customer service, including greeting guests in a friendly manner as they arrive, receiving orders, and accommodating the needs and requests on a daily basis
• Supporting bartender; including beer, wine, liqueur and mixed beverages, preparing cocktails
• Operated as sole junior bartender during weekday shifts with one other bartender on busy nights and weekends

• Coached line cooks and prep cooks on rotating menu items
• Prepare salads, side dishes, and appetizers during high-volume meal shifts
• Prepare all ingredients for the daily menu, including chopping vegetables, thawing frozen items, filleting fish, preparing sauces, and setting out any special items
• Refer to the list of needed ingredients on a day-to-day basis and check inventory
• Acquire ingredients not available in storage prior to the start of the day
• Assist head chef in cooking dishes according to set recipes
• Monitor food budgets and make sure that all supplies are bought within the set budget
• Make arrangements to store food items in a safe and orderly manner
• Hand ingredients and utensils to head chef during food preparation activities
• Maintain kitchen order by ensuring the cleanliness of tables, counters, and work areas
• Oversee cleanliness and maintenance of kitchen equipment and utensils
• Operate kitchen equipment such as ovens and grills for cooking purposes
• Maintain knowledge of all recipes so that the head chef's place can be filled effectively in case of absenteeism
• Set prepared dishes so that they look aesthetically pleasing
• Make certain that appropriate portions have been dished out
• Experienced in preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and placing orders for supplies as needed

• In charge of Far East cuisine and Steak House menu
• Preparing Sushi in Special Far East days and celebrations
• Prepare salads, side dishes, and appetizers during high-volume meal shifts
• Prepare all ingredients for the daily menu, including chopping vegetables, thawing frozen items, filleting fish, preparing sauces, and setting out any special items

• Ensure ingredients and final products are fresh
• Follow recipes, including measuring, weighing and mixing ingredients
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
• Present, garnish and arrange final dishes
• Occasionally serve food
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food
• Maintain food safety and sanitation standards
• Clean and sanitize work areas, equipment and utensils
• Execute opening and closing procedures
• Set up workstations with required ingredients and equipment
• Check the quality and freshness of ingredients
• Monitor station inventory levels
• Accommodate guests' special requests
• Operate kitchen equipment such as broilers, ovens, grills and fryers
• I started as COOK 2 in Glacier Park Lodge kitchen in June 2022 in terms of 'Work and Travel Program'
• During my stay, I was promoted to COOK 1 on July 2022

• Ensure ingredients and final products are fresh
• Follow recipes, including measuring, weighing and mixing ingredients
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food
• Maintain food safety and sanitation standards
• Clean and sanitize work areas, equipment and utensils
• Execute opening and closing procedures
• Set up workstations with required ingredients and equipment
• Check the quality and freshness of ingredients
• Monitor station inventory levels
• Operate kitchen equipment such as broilers, ovens, grills and fryers

.⁠Managed daily kitchen operations, ensuring efficient preparation and presentation of high-quality menu items.

•⁠ ⁠Developed skills in inventory management, including monitoring stock levels and procuring necessary ingredients.
•⁠ ⁠Gained expertise in determining the appropriate quantity of ingredients and optimizing resource usage.
•⁠ ⁠Strengthened interpersonal and leadership skills by effectively managing team dynamics and fostering a positive work environment.

•⁠ ⁠Specialized in preparing, grilling, and presenting various meats and seafood, including salmon and sea bass, with a focus on international and fast-food cuisines.
•⁠ ⁠Worked in an open kitchen environment, ensuring strict adherence to hygiene and cleanliness standards.
•⁠ ⁠Learned advanced grilling techniques and kitchen management practices under the mentorship of Chef Sertaç Hastürk.
•⁠ ⁠Entrusted with evening closing responsibilities, demonstrating reliability and leadership in a high-temperature beach kitchen setting.
•⁠ ⁠Enhanced skills in multitasking, precision, and time management while maintaining quality in a fast-paced, dynamic environment.

•⁠ ⁠Started as Kitchen Chef in a restaurant with an underdeveloped team and low customer satisfaction. Increased *Yemeksepeti rating* from *3.2 to 4.8* out of 5 by improving food quality, consistency, and customer service.
•⁠ ⁠Promoted to *Assistant Manager*, overseeing both kitchen and front-of-house staff, and responsible for creating weekly shift schedules.
•⁠ ⁠Gained expertise in managing personnel needs and resolving issues, effectively ensuring smooth operations in both the kitchen and service areas.
•⁠ ⁠Enhanced vendor relations and procurement processes, optimizing product acquisition and ensuring cost savings for the business.
•⁠ ⁠Developed strong interpersonal skills by improving communication between kitchen and front-of-house staff, ensuring better collaboration and service.
•⁠ ⁠Responsible for tracking inventory, ordering products, and ensuring items were prepared and served according to high standards.
•⁠ ⁠Increased customer potential by leveraging both personal networks and online food delivery platforms, contributing to business growth.
•⁠ ⁠Focused on customer satisfaction, personally interacting with guests and working to improve the overall dining experience.