Experience

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  Caja by Maxx Royal

  • Bodrum, Muğla, Turkey

  • Executive Pastry Chef

    • Mar 2022 - Present
    • Bodrum, Muğla, Turkey

    Pre opening

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  Maxx Royal Resorts

  • Türkiye
  • Accommodation and Food Services
  • 700 & Above Employee

  • Executive Pastry Chef Maxx royal Bodrum

    • Nov 2023 - Present

    Maxx royal Bodrum (pre opening)

  • Executive Pastry Chef Maxx royal kemer

    • Aug 2020 - Nov 2023

    Maxx royal kemer resort (the leading hotels of the world)• Executive pastry chef, training, team management (33 peoples included 6 expatriates), creations, innovations, implement new menu a la carte, breakfast, outlets, cake shop, chocolate shop and specıal orders for bırthday cake.• Hotel capacity 300 rooms ıncluded 75 vıllas-3 beaches (1000 guest durıng full occupancy).• 11 outlets: -Azure Italıan-Azure Turk-Azure beach-Azure Latıno-Azure Fısh-Azure 24-Azure Japon-Bronze steak house-Emerald restauramt by Mıchelın star Chef Afredo Russo-Chocolatıer (chocolate shop wıth selectıons of 30 dıfferent pralınes, chocolate lollipop and tablets)​-Melange (cake shop wıth a selectıon of 24 kind of ındıvıdual cake and 12 kind of danısh)-Pool bar wıth homemade sorbet-ıce cream and popsıcle (rotatıon of 14 flavos and 12 popsıcle) • Implement recipe, costing, training, market list• Quality insurance• Hygiene HACCP• Meet supplier establish product research to ımprove the qualıty of food ıtems, revisited pricing according to the market.• Revısıt menu yearly durıng closing perıod for next season’s including a la carte menu for outlets and breakfast. Manage Capex, review kitchen organization and equipment’s.• Review food store items, reduce cost and increase food quality.• All productıons homemade ıncludıng bakery-breakfast and bread (3000 pcs a days)for all outlets and pastrıes for cake shop (750 pcs a day) Chocolate bar (3000 pcs a day) outlets (150-200 pcs a la carte dessert a day)• Manage Capex, review kitchen organization and equipment’s.

  • Task Force Maxx royal Belek

    • Nov 2021 - Mar 2022

    Maxx royal Belek golf and resort (the leading hotels of the world)• Hotel capacity 600 rooms (1500 + guest during full occupancy)• -Re building the team (50 peoples included 4 expatiates)• -Implement new menu and standard with the collaboration of the executive pastry chef Maxx Royal beek and executive chef• -Organize the kitchen and equipment• -Recruitment• -Review food store items, reduce cost and increase food quality• -Re organize production section, recipes to reduce wastage and increase food quality with an efficient productivity• -Implement new standard to upgrade the pastries and chocolate items in all outlets• -Implement new standard for bakery items including breakfast menu

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  Maxx Royal Resorts

  • Serik, Antalya, Turkey

  • Task Force Maxx royal Belek

    • Feb 2021 - Apr 2021
    • Serik, Antalya, Turkey

    Maxx royal Belek golf and resort (the leading hotels of the world)• Hotel capacity 600 rooms (1500 + guest during full occupancy)• -Re building the team (50 peoples included 4 expatiates)• -Implement new menu and standard with the collaboration of the executive pastry chef Maxx Royal beek and executive chef• -Organize the kitchen and equipment• -Recruitment• -Review food store items, reduce cost and increase food quality• -Re organize production section, recipes to reduce wastage and increase food quality with an efficient productivity• -Implement new standard to upgrade the pastries and chocolate items in all outlets• -Implement new standard for bakery items including breakfast menu

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  InterContinental Grand Stanford Hong Kong

  • Hong kong

  • Executive Pastry Chef

    • Oct 2016 - Mar 2020
    • Hong kong

    Executive pastry chef, training, team management (14 peoples), creations, innovations, implement new menu a la carte, banquet, breakfast, outlets, cake shop, tea set, set menu, amenity rooms, festive promotions with the collaboration of the executive chef.• Hotel capacity 570 rooms.• Quality insurance.• Hygiene HACCP.• Implement recipe, costing, food order in SCM.• Meet supplier, coordinate promotions, revisited pricing according to the market.• Bread, croissant Danish, rotation cycle for breakfast.• Online shop including signature cake, macarons, special cake for festive promotion.• Banquet, wedding, gala set menu dinner up to 500 pax plated dessert.• Revisited all menus, increase food quality and standard hotel.• Manage Capex, review kitchen organization and equipment’s.• Review food store items, reduce cost and increase food quality.• Low staff turnovers.• In charge 6 outlets: -Mistral by Theo Randall Celebrity Michelin star chef: lunch buffet, a la carte dinner-Café on M: restaurant buffet international concept breakfast,lunch,dinner buffet and a la -carte menu included in room dining.-Afternoon tea: festive creations, scones, jam and homemade pastries rotation.-Lobby lounge: selection dry cake-Cake shop: large-individual pastries including cookie, dry cake and chocolates, special festive -promotions.-Club lounge: bread, special breakfast for VIP club, afternoon tea, cocktails. • Special promotion with Tiffany Bar with Whisky and chocolate Cıgars.• IGH.FSMS program by Intercontinental.• Awards, Asia’s Leading Business hotel 2017 by World travel Awards.• Awards, leadıng hotel of the world 2021

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  Shangri-La Hotels and Resorts

  • boracay, philippines

  • Executive Pastry Chef

    • Jan 2015 - Sep 2016
    • boracay, philippines

    Hotel capacity 220 rooms and villas• Executive pastry chef, training and team management (13 people) costing, creation, innovation of new menu a la carte, banquet and buffet.• Etablish costing, recipes• In charge of 5 outlets: -Vıntana ınternatıonal buffet concept-Rıma:Medıterranean fıne dınıng restaurant-Celıo: Italıan restaurant-Sırena: Sea food restaurant • Banquet weeding and private group.• Knowledge of SFMMS program by Shangri la

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  Sheraton Hotels & Resorts

  • Huzhou china

  • Pastry Chef

    • Jun 2013 - Nov 2014
    • Huzhou china

    • Hotel capacity 380 rooms• Pastry chef, training and team management (10 people), costing, creation, innovation of new dessert for buffet and bread, new menu and special dessert for privating dinner.• In charge for 5 outlets: -Feast: Internatıonal buffet-Yue: Chınese restaurant-Starlıght Kaısekı Chuan: Japanese restaurant-Sunset Bar-Cake shop • Participation in private dinner, group 400 pax, weeding,banquet.

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  St. Regis Hotels & Resorts

  • bora-bora french polynesia

  • Pastry chef

    • Feb 2012 - Feb 2013
    • bora-bora french polynesia

    • Hotel capacity 90 villas• Acting chef pastry, team management (6 people), creation, innovation of new dessert and buffet of dessert and bread.• Participation in private dinner, brunch and buffet for group.• In charge for 5 outlets: -Tepahu : restaurant gastromique-Sushi take: japanese restaurant-LAGOON by Chef Michel star Jean Georges Vongerichten-Italian restaurant

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  FRANCOIS PAYARD

  • New York, New York

  • Chef manager

    • Mar 2010 - Oct 2011
    • New York, New York

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  Sucreo-cacao Paris

  • Paris Area, France

  • Chef de partie

    • Nov 2009 - Jan 2010
    • Paris Area, France

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  Moulin de mougins restaurant 2 star michelin cannes

  • Cannes, Provence-Alpes-Côte d’Azur, France

  • Chef de partie

    • May 2009 - Sep 2009
    • Cannes, Provence-Alpes-Côte d’Azur, France

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  Ortolan 1 star michelin usa

  • Los Angeles, California

  • Chef

    • Jan 2009 - Apr 2009
    • Los Angeles, California

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  Helene darroze 2 star michelin

  • Paris Area, France

  • Commis

    • Sep 2007 - Oct 2008
    • Paris Area, France

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  Hotel Martinez

  • Cannes Area, France

  • Commis

    • Jul 2008 - Jul 2008
    • Cannes Area, France

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  Guy savoy 3 star michelin paris france

  • Commis

    • Jun 2007 - Sep 2007

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  Pierre Hermé Paris

  • Training

    • Jan 2007 - Feb 2007

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  FAUCHON Paris

  • paris

  • Training

    • Dec 2006 - Jan 2007
    • paris