Tayga Akgul

Started in the hot kitchen and developed advanced proficiency with the Josper oven, mastering grilling and roasting techniques under high heat

• Played a key role in a kitchen that transitioned from fine dining to casual dining, maintaining quality standards through evolving service models
• Gained comprehensive knowledge and hands-on experience in all major cooking methods, including:
  • Boiling
  • Frying
  • Sautéing
  • Grilling
  • Roasting (Oven)
  • Braising
  • Sous Vide
  • Steaming (Steam Cooking)
• Proficient in applying the correct cooking temperatures and durations to ensure optimal flavor, texture, and doneness for various ingredients
• Took full ownership of a wide range of hot dishes, overseeing preparation and service of items such as:
  • Spanish Octopus, Calamari with Warm Hummus, Melanzane, Asparagus with Aioli, Dynamite Shrimp
  • Gnocchi, Ragù Pappardelle, Cacio e Pepe, Porcini Risotto, Pea Agnolotti, Pelmeni
  • Grilled Ribeye, Tenderloin, Sea Bass, Grilled Salmon with Lemon Glace, Confit Chicken with Freekeh Risotto, Braised Short Rib with Potato Terrine
• All components, including sauces, purées, condiments, and pastas, were made in-house from scratch
• As the longest-standing team member, assumed second-in-command responsibilities, including:
  • Preparing order lists and managing inventory counts
  • Overseeing onboarding and training of new kitchen staff
  • Supervising both cold and dessert sections, ensuring station readiness and quality
• Prepared and plated sushi items such as California Roll, Dragon Roll, and Canada Roll, adapted to local customer preferences
• Frequently led pass operations, plating and finishing dishes during peak hours in coordination with the kitchen brigade

Commis Chef – Cold Section

• Worked in a high-capacity luxury resort with over 2000 guests, recognized by Chaîne des Rôtisseurs Turkey for culinary excellence
• Solely responsible for the cold kitchen operations of the Italian à la carte restaurant, serving over 300 guests daily
• Independently managed preparation, plating, and service of all cold starters and salads, ensuring high standards in both quality and presentation
• Created daily prep lists, maintained inventory, and submitted requisitions for cold section needs
• Regularly prepared key items such as:
  • Gravlax, Caesar Salad, Quinoa Salad, Burrata with celery
  • 4 types of Bruschetta, Beef Carpaccio, Vitello Tonnato
  • Homemade dressings, sauces, and vinaigrettes
• Supported the hot line with prep and mise en place duties during post-service hours
• Actively participated in weekly hygiene audits; responsible for proper labeling, product dating, and sample collection in accordance with food safety standards
• Took the lead in organizing and guiding temporary staff from other sections during peak service, ensuring efficiency and cleanliness within the station
• Gained strong operational knowledge in high-volume fine dining and Italian cuisine fundamentals

Demi Chef de Partie – Cold Kitchen

• Held full responsibility for the cold kitchen section in a modern Mediterranean–Turkish fusion concept
• Oversaw daily mise en place, portioning, and service for a wide variety of refined starters and salads, including:
  • Baby Spinach Salad with pumpkin, walnut, and brie
  • Smoked Beetroot with goat cheese and lavender honey
  • Beef Tartar with furikake mayonnaise and sous vide egg yolk
  • Lakerda Taco, Kale Salad, and Chestnut Soup
• Independently managed station inventory, created prep checklists, and submitted daily requisitions for cold section needs
• Ensured consistency and presentation standards across dishes, maintaining a high level of detail under pressure
• Coordinated closely with the hot line and aboyeur during service to ensure seamless plating and timely delivery
• Contributed to dessert plating and final touches on dishes such as Duck Baklava, Choux Craquelin, and Profiterole with Tahini Sauce
• Familiarity with flavor pairing, balance, and texture contrasts, especially in small plate compositions and seasonal ingredient use

• Worked in a Mediterranean-inspired kitchen blending traditional Turkish elements with modern techniques
• Started in the cold section, preparing 6 varieties of salads and 3 different salad dressings daily
• Responsible for all decorative garnish items used in plating at the aboyeur (pass station)
• Plated both hot and cold starters and supported the aboyeur chef during service
• During peak hours, assisted the hot section by preparing side dishes on a charcoal grill in coordination with the main line
• Followed daily preparation checklists and handled mise en place duties, including (but not limited to):
  hummus, avocado tartare, beef tartare, sea bass ceviche, tiger milk, grissini, ayran soup, crispy potatoes, hibeş (tahini-garlic dip), crispy baklava, pavlova, pastry cream, and a variety of handmade pastas such as ravioli, spaghetti, tortellini, and fettuccine.

• Responsible for both hot and cold appetizers during service
• Mainly operated the fryer station and plated all desserts
• Prepared and served side dishes in sync with main courses
• Gained first hands-on experience with the Josper oven
• Frequently assisted in the prep kitchen for mise en place tasks
• Worked in a Spanish-inspired and Latin-American fusion kitchen, preparing dishes such as empanadas, duck spring rolls, quesadillas, bourbon-glazed shrimp, and handmade burger buns (vegan and meat patties)
• Also prepared sauces and accompaniments including salsa, sour cream, and guacamole
• Responsible for plating desserts such as churros, chocolate mousse, and soufflé
• Completed station setups and ensured service readiness during peak hours

• Assisted with preparation and serving of hot dishes for the dinner buffet in the main restaurant
• Assigned to the pasta section, responsible for food preparation and presentation
• Used English skills to assist guests with their questions and relay requests to the kitchen staff
• Provided support in the à la carte kitchen when needed