Yigithan Biber
Cook
Istanbul,12.05.1994
Overview
8
8
years of professional experience
Work History
Head Chef
Goose No:25
12.2022 - 02.2024
- Assisted with menu development and planning.
- Contributed to a significant increase in positive online reviews by consistently delivering exceptional meals that exceeded guest expectations.
- Disciplined and dedicated to meeting high-quality standards.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Modified recipes to accommodate dietary restrictions and allergies.
Chef de Partie
Atlas Mühürdar
12.2020 - 05.2022
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Increased overall restaurant ratings with consistently well-executed dishes that exceeded guest expectations.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Participated in food tastings and taste tests.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Mentored kitchen staff to prepare each for demanding roles.
Demi Chef
Markus Prime Ribs
08.2018 - 08.2020
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
- Acted as head chef when required to maintain continuity of service and quality.
Commis Chef
Hane Kadikoy
02.2016 - 03.2018
- Assisted with menu development and planning.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Collaborated with staff members to create meals for large banquets.
- Seasoned and marinated cuts of meat, poultry and fish.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Education
High School Diploma -
04.2001 -
Skills
Restaurant Operations
Staff Supervision and Coordination
Fine Dining
Customer Service
Supply Management
Multitasking Abilities
Food Safety Regulations
Team Leadership
Staff Supervision
Active Listening
Timeline
Head Chef - Goose No:25
12.2022 - 02.2024
Chef de Partie - Atlas Mühürdar
12.2020 - 05.2022
Demi Chef - Markus Prime Ribs
08.2018 - 08.2020
Commis Chef - Hane Kadikoy
02.2016 - 03.2018
Maçka Akif Tuncel - High School Diploma,
04.2001 -