Yiğit Öztürk
Cook
İstanbul ,Zeytinburnu
Summary
Driven and detail-oriented culinary professional with a rich background in diverse kitchen environments, including Michelin-starred Arkestra and the prestigious Çırağan Palace Kempinski. Excelled in inventory supervision and maintaining high hygienic standards. Proven ability to master basic cooking methods and adapt to modern cuisine concepts, significantly contributing to team success and operational efficiency.
Overview
4
4
years of professional experience
Work History
Summet Intern
Swissotel The Bosphorus
2021.06 - 2021.10
My first kitchen experience, I worked in a banquet kitchen.
Commis 1
Crown Plaza Hotel
2022.01 - 2022.07
I worked in a room service kitchen all day.
Commis 2
Swissotel The Bosphorus
2022.07 - 2023.07
I worked at the restaurant on the top floor of the hotel.
Intern
Arkestra
2023.08 - 2023.11
I bought each in the hot section of a michelin star restaurant
Commis
Mürver
2023.11 - 2024.06
A restaurant with an open fire concept and a modern Turkish cuisine concept
Commis De Cuisine
Çırağan Palace Kempinski
2024.07 - Current
I work at the Tuğra restaurant located in the hotel. It has a modern Ottoman cuisine concept.
Education
Associate Degree - Culinary
Istanbul Gelisim University
IstanbulFood And Beverage
Küçükçekmece Tourism Highschool
İstanbul 01.2022
Skills
Inventory supervision
Measuring and portioning
High hygienic standards
Basic cooking methods
Timeline
Commis De Cuisine
Çırağan Palace Kempinski
2024.07 - Current
Commis
Mürver
2023.11 - 2024.06
Intern
Arkestra
2023.08 - 2023.11
Commis 2
Swissotel The Bosphorus
2022.07 - 2023.07
Commis 1
Crown Plaza Hotel
2022.01 - 2022.07
Summet Intern
Swissotel The Bosphorus
2021.06 - 2021.10
Associate Degree - Culinary
Istanbul Gelisim University
Food And Beverage
Küçükçekmece Tourism Highschool