Experience

URLA Restaurant & Lounge

• United Arab Emirates
• Hospitality
• 1 - 100 Employee

• Pastry Chef

  • Oct 2021 - Present



Doors Freestyle Grill

• United Arab Emirates
• Restaurants
• 1 - 100 Employee

• Pastry Chef

  • Sep 2019 - Oct 2021

  • Effectively managed a large kitchen staff. • Brought forth creativity and innovative food ideas. • Scheduled shifts, oversaw the kitchen staff, and provided training to new employees. • Oversaw all kitchen and food operations. • Managed allergies with care and professionalism for customer safety and satisfaction. • Developed seasonal recipe variations unique to the Doors Freestyle Grill restaurant; promoted these on social media platforms • Invented an effective inventory and storing system with the head chef that minimized expire and stale products by 96% • Identified problem areas in occupational health and safety as well as local authority hygiene standards and promptly executed the proper remedial measures Show less



The GALLIARD

• Türkiye
• Food and Beverage Services
• 1 - 100 Employee

• Pastry Chef

  • Jun 2018 - Oct 2021

  • Managed pastry section of the restaurant • Oversaw the presentation of quality food in a professional and timely manner. • Encouraged subordinates to constantly learn and improve their skills by showing different techniques • Developed Pastry and bakery part of the restaurant menu which attracted a lot of returning customers • Monitored strong HACCP compliance of the department • Trained all staff on menu for best customer presentation • Served signature treats on table for VIP guests Show less



Rixos The Palm

• Dubai, United Arab Emirates

• Pastry Chef

  • May 2017 - Jun 2018

  Key responsibilities: - Pastry dpt operation management - Pastry shop restyling every season or for holidays (general sales increased twice) - Menu renovation/buffet development/ Trial cooking - Tracking the equipment and inventories - Strict cost control - VIP guests specialties creation and service - Conducting of disciplinary, performance reviews and appraisals with staff - Meet quality and hygiene standards according to HACCP - Internal trainings conduction Key responsibilities: - Pastry dpt operation management - Pastry shop restyling every season or for holidays (general sales increased twice) - Menu renovation/buffet development/ Trial cooking - Tracking the equipment and inventories - Strict cost control - VIP guests specialties creation and service - Conducting of disciplinary, performance reviews and appraisals with staff - Meet quality and hygiene standards according to HACCP - Internal trainings conduction



Elexus Hotel & Casino

• Kıbrıs

• Executive Pastry Chef

  • Apr 2015 - May 2017

  - Pre-opening/opening period pastry department operational activity Regular hotel operation: - assistance to Executive Chef in questions concerning Pastry and Bakery - Maintaining the inventory and cost control by planning menus with quality ingredients within the budgetary restrictions - Production process planning - Employee staffing - Quality check of delivered goods and those ones in stock - Produce pastry according quality standards - Trail cooking (as part of the briefing for pastry staff) - Briefing and allocation of staff - Fondant/sugar/chocolate artistry - banquets/groups catering daily management (pastry section) approx 280 groups in 3 months: example: VODAFONE teambuilding (4000 pax) - constant cooperation with cost controllers for hotel benefit - seasonal menu renovation (a la carte 9 thematic restaurants) and weekly hotel buffet changing - staff training and team motivating for best performance for our guests Show less



Rixos Hotels

• Netherlands
• Hospitality
• 700 & Above Employee

• Executive Pastry Chef

  • Jan 2014 - Feb 2015

  Activities: * Pre-opening and opening operation pastry department supervision * preparation supervision of exclusive desserts for special guests * molecular cuisine implementation in Pastry preparation Rixos Borovoe President Special dinner * special Kazakh and French pastries preparation for buffet * a-la carte executive service for Kazakh, Italian, Turkish, Russian President and government * local staff training for Rixos hotel standard decorations and set-ups Rixos Premium Gocek (200 suites + 15 villas + 4 f&b outlets) - Hotel Opening pastry operation supervision * buffet and a-la carte menu preparation and supervision * local personnel training for Rixos hotel standard decorations and set-ups Sberbank Hotel&Conference Center * Buffet and a-la carte menu workshop and preparation supervision * Buffet decoration creation * Personnel training * Special VIP events service Business trip to Rixos Mriya Yalta (408 suites + 12 villas + 2 president villas + 9 f&b outlets) - Hotel pre-opening and opening pastry operation total supervision * Personnel briefing and allocating * Equipment and goods list preparation and stock monitoring * Buffet and a-la carte menu workshop and preparation supervision * Buffet decoration creation * Russian government conference service (including president and banks top-management) * Local personnel training for Rixos hotel standard decorations and set-ups Sochi 2014 Winter Olympic Games (part of employment with Rixos) Key responsibilities: • Elaborate menus, portions, decoration standards for the OG operations • Follow up the delivery schedule ensuring that all items are well portioned and packed • Prepare internal purchasing orders • Quality check delivered goods • Control of food cost and product wastage • Briefing and allocation of staff • Planning of production process • Meet quality and hygiene standards • Realize organizational and process improvements • Leading and coaching pastry employees Show less



Cratos Premium Hotel

• Hospitality
• 100 - 200 Employee

• Executive Pastry Chef

  • Feb 2013 - Dec 2013

  Key repsonsibilities: • Manage subordinate supervisors. • Responsible for the overall pastry direction, coordination, and evaluation of the pastries/desserts for the banquet department and all other food and beverage outlets. • Present organizational and communication skills, both written and verbal. • Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. • Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and resolve problems and to help culinary staff members have continuous success. • Attend weekly meetings with Executive Chef, Hotel Manager and F&B Director to discuss upcoming business, changes, forecasts, etc. Daily communication updates with Executive Chef via email, phone or in person regarding changes in business, staffing levels and any other food/hotel related issues. • Review, develop and implement seasonal/yearly menus for all food outlets and banquet operations within the hotel: analyzes recipes, determine food, labor, and overhead costs, and assigns prices to menu items. Show less



Le Méridien Hotels & Resorts

• Hospitality
• 700 & Above Employee

• Chef de Partie

  • Jan 2012 - Dec 2012



Mardan Palace

• Hospitality
• 100 - 200 Employee

• Chef de Partie

  • 2009 - 2011



Liberty Lykia / Liberty Lykia Adults Only

• Türkiye
• Hospitality
• 100 - 200 Employee

• Demi chef

  • 2003 - 2006