Sevval Tunc
Istanbul, Turkey
Summary
Skilled multitasker with superior work ethic and good teamwork, problem-solving and organizational skills. Willing to take on any task to help team. Reliable and dedicated team player with hardworking and resourceful approach.
Overview
1
1
year of professional experience
3
3
years of post-secondary education
Work History
Intern, Cold & Garni Section
Hotel Frederiksminde ☆
Praesto, Denmark
07.2023 - 09.2023
- Assisted cold kitchen in pickling, fermenting, and preserving seasonal ingredients like radish, blueberries, and rhubarb for tasting menu.
- Studied under Chef to expand knowledge of Nordic locally-sourced ingredients to develop complementary garnishes.
- Learned importance of color, texture, shape, and clean minimalist style when garnishing Michelin-starred plates.
Intern, Pastry
Restaurante Aponiente ☆☆☆
Cadiz, Spain
06.2023 - 07.2023
- Executed innovative desserts and petit fours featured on Aponiente's cutting-edge tasting menu including Burbujas de Huevas, Mochi de Morena, and Atún y Chocolate.
- Refined technical skills for turning savory ingredients into sweet masterpieces, such as the Salpicón de Caviar cake and Puchero de Cañaíllas ice cream.
Intern, Sushi Bar
Yada Sushi & Gastro Bar
Istanbul, Turkey
07.2022 - 08.2022
- Learned proper knife skills and techniques for slicing and cutting raw seafood to exact standards.
- Assisted head sushi chefs in preparing traditional and specialty nigiri, sashimi, maki, and temaki for omakase services.
Intern, Hot Kitchen
Unique Lifestyle Hotel, Lucky’s
Kusadasi, Turkey
06.2022 - 07.2022
- Assisted Executive Chef with prep work during peak service times, helping ready ingredients for line cooks to execute hundreds of covers per night.
- Commended by Chef and managers for eagerness to learn, hustle and teamwork during fast-paced dinner services
Education
Gastronomy and Culinary Arts
Ozyegin University - Le Cordon Bleu
10.2020 - Current
Skills
Food plating and presentation
Accomplishments
- Essentials of Classic Culinary Techniques and Skills
- International Cuisine
- Food Science
- Advanced Patisserie
- Wine and Beverage Management
- Fundamentals of Gastronomy
- F&B Management and Services
Timeline
Intern, Cold & Garni Section
Hotel Frederiksminde ☆
07.2023 - 09.2023
Intern, Pastry
Restaurante Aponiente ☆☆☆
06.2023 - 07.2023
Intern, Sushi Bar
Yada Sushi & Gastro Bar
07.2022 - 08.2022
Intern, Hot Kitchen
Unique Lifestyle Hotel, Lucky’s
06.2022 - 07.2022
Gastronomy and Culinary Arts
Ozyegin University - Le Cordon Bleu
10.2020 - Current