Experience

Titanic Hotels
• Türkiye
• Hospitality
• 700 & Above Employee
• Sous Chef

  • Mar 2023 - Present

Bleiche Resort & Spa
• Germany
• Hospitality
• 1 - 100 Employee
• Sous Chef

  • Nov 2022 - Mar 2023


Grischa - DAS Hotel Davos

• Switzerland
• Hospitality

• Head Chef

  • Mar 2022 - Jun 2022

  Quality assurance, creation of food concepts, creationof hygiene concept based on digital platform (flowtify), working with mirus and opera system, check of daily routines and training employees, calculation of food cards; banquet and breakfast concepts, creating food manuals including allergy and ingredient information, organizing the inventory, Food and non-Food Storage Management, organizing the World Economic Forum Summer 2022, the Jazz Festival and Davos Spengler Cup, issue and maintenance monitoringstaff planning, Organization of orders for all 5 outletsResponsible for 22 kitchen worker and 4 steward workers. Weekly meeting with all managers and short meetings every day with kitchen employees, developing new recipes, check of invoices, cost controlCreating organization sheets for all posts and employeesAfter my former chef cancelled his contract, I was taking over the leadership as head chef but was also responsible for all outlets. I was able to organize a successful WEF and led my team with heart and passion. The kitchen was oriented on fusion style with Asian ingredients.I also invented a completely new hygiene system with digital platform on Flowtify. Show less

• Sous Chef

  • Nov 2019 - Mar 2022

  Responsible to support my Culinary Director in every needs,Quality Monitoring, organization of trainings for emploees, daily orders for all 5 outlets, creating new menus bankquets and concepts, developing a new hygiene system based on digital platform ( flowtifiy),organizing big banquets like Davos Spengler Cup, Jazz Festival and World Economic Forum, inveting new organisation sheets for all employers and posts, cost controll, reporting directly to manager issues and maintenances,



Renaissance Zurich Tower Hotel

• Switzerland
• Hospitality
• 1 - 100 Employee

• Chef de Partie/ Junior Sous Chef

  • Jun 2016 - Nov 2019

  Quality assurance, creation of food concepts, check the daily routines and training of all employees, usage of records, check invoices, implementation of the “Marriott 43 points check”, great food safety, food training calculations, optimizing, pre-opening restaurant 2019, developing new recipes, responsible for 20 kitchen worker and 4 steward workers I started as chef de partie and got promoted after 2 years of improving myself. I took over the leadership in the ala Carte Kitchen but was also usable for the banquet section and helped where I could. I organized the Zürich Film festival catering with 1000 cover and the district 5 festival with 1500 cover. Show less



Sheraton Zürich Hotel

• Switzerland
• Hospitality
• 1 - 100 Employee

• Demi Chef De Partie

  • May 2013 - May 2016

  Responsible for: MeP production, creation of weekly menus, Orders with JBX system, food safety monitoring Quality control I was starting as Commis de Cuisine and got promoted after 1 year to Demi chef de Cuisine in a foreign country. I also organized the weekly catering for 30 covers. After my chef cancelled his contract, I was taking over temporarily the Position as head chef for 1 month. Responsible for: MeP production, creation of weekly menus, Orders with JBX system, food safety monitoring Quality control I was starting as Commis de Cuisine and got promoted after 1 year to Demi chef de Cuisine in a foreign country. I also organized the weekly catering for 30 covers. After my chef cancelled his contract, I was taking over temporarily the Position as head chef for 1 month.



Maritim Hotel Frankfurt

• Germany
• Hospitality
• 1 - 100 Employee

• Commis de Cuisine

  • Jan 2012 - Apr 2013

  Responsible for: Mep Production, Buffet Production, organise orders Controlling and proper handling of the fridges I was responsible for the early shift on the starter post and prepared coffee breaks and snacks for all event rooms. I was able to grasp a bit experience in sushi making. I supported my chef with big banquets up to 400 covers. Responsible for: Mep Production, Buffet Production, organise orders Controlling and proper handling of the fridges I was responsible for the early shift on the starter post and prepared coffee breaks and snacks for all event rooms. I was able to grasp a bit experience in sushi making. I supported my chef with big banquets up to 400 covers.



Göbels Schlosshotel

• Germany
• Restaurants
• 1 - 100 Employee

• Commis de Cuisine

  • Aug 2011 - Dec 2011

  Responsible for: Preparation of banquets and menus, organization of the post, food safety control I was able to stay as Commis de Cuisine after successful finishing my apprenticeship. I was responsible for preparing buffets and caterings and in house events up to 120 covers. I supported my chef in creating gourmet menus for special customers and VIPs. Responsible for: Preparation of banquets and menus, organization of the post, food safety control I was able to stay as Commis de Cuisine after successful finishing my apprenticeship. I was responsible for preparing buffets and caterings and in house events up to 120 covers. I supported my chef in creating gourmet menus for special customers and VIPs.