Simge Coşkun

Personalized nutrition practice trainer

• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Modernized work processes to reduce guest wait times and boost daily output.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Created recipes and prepared advanced dishes.
• Hired, managed, and trained kitchen staff.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Demonstrated leadership skills in managing projects from concept to completion.

Breakfast section chef

• Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Plated meals paying special attention to garnishes and overall presentation.
• worked with a Greek chef to learn about Greek culture and mezes.
• The processing of seafood products was learned.

• Maintained well-organized mise en place to keep work consistent.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Collaborated with staff members to create meals for large banquets.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Maintained up-to-date knowledge of current culinary trends and techniques.

• Strengthened communication skills through regular interactions with others.
• Proven ability to learn quickly and adapt to new situations.
• Participated in team projects, demonstrating an ability to work collaboratively and effectively.
• Demonstrated high level of initiative and creativity while tackling difficult tasks.
• Skilled at working independently and collaboratively in a team environment.
• Chocolate and handmade ice cream production.