Ankara, Türkiye
I started my chef career as a student in Bilkent University Tourism and hotel management. I did 2 interships thanks to them: 5 months at a michelin star restaurant called Mikla and 5 months at Sheraton Hotel Ankara. After that I worked in The Broadmoor Hotel Colorado for a year. 3 months in a fine dining restaurant called Penrose, 4 months in a steakhouse restaurant called La Taverna and 5 months in the butcher of the hotel. I worked in brunches and different restaurants of the same hotel for extra time. I also have cuisine diplome from Le CordonBleu London. Learned basic and superior French cuisine in Le Cordon Bleu. improved on knife skill, cooking sauces, purees and French food culture thanks to them. They sent me to famous chef Gordon Ramsay's restaurant called Lucky Cat. - Made sashimi, sushi and Japanese tartare - Served over 300 guests on tempura section - Learned how to make different kinds of tempuras and deep fried foods - Worked at fast wok section. Leanred how to cook huge amount of rice in a rice machine. - Learned to make different king of oils, sauces and mayos from Japanese inspired cuisine. I had a food truck job with my friend which lasted almost a year. I was the chef over there and created all the menu and the recipes. At last I worked in Brava restaurant of Bodeum Edition Hotel. - Worked at hot section both in pan and fryer section - Butchered both fish, lamb, duck and tenderloin for the section. - Improved on managing meat temperatures and cook multiple dishes at the same time. My english is on advanced level which is almost as well as my Turkish.
•first time working in a Italian restaurant. •learned preparations for pasta, main course and pizza. •Assisted in staff training, developing strong teamwork and consistency in dish preparation
•Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace. •prepared mozarealla cheese and sourdough for the pizzas. •opening station for the service and making various ingredients. •preparing desserts and the beverages. •Assisted in staff training, developing strong teamwork and consistency in dish preparation