Experience

Bilgiyi Ticarileştirme Merkezi

• Türkiye
• Non-profit Organizations
• 1 - 100 Employee

• BTM Kamp Üyesi

  • Jan 2023 - Present

  Im on BTM Camp with my " Tomorrow's Work " project. Its about food-recycling in cities. Im on BTM Camp with my " Tomorrow's Work " project. Its about food-recycling in cities.



Young Executive Academy

• E-Learning Providers
• 200 - 300 Employee

• Student

  • Feb 2023 - Aug 2023



Remi İstanbul

• İstanbul, Türkiye

• Sous Chef

  • Apr 2023 - Jun 2023

  Remi has an all-day menu, was prominent by breakfasts. I was training the staff for how to cook things properly and how manage the kitchen. Remi has an all-day menu, was prominent by breakfasts. I was training the staff for how to cook things properly and how manage the kitchen.



Agrumi Restaurant

• Muğla, Türkiye

• Cook

  • Sep 2022 - Oct 2022

  The restaurant I work for 2021’s summer in Alaçatı changed his location to Marmaris. Im was working on grill, oven and plating. The restaurant I work for 2021’s summer in Alaçatı changed his location to Marmaris. Im was working on grill, oven and plating.



Oui İstanbul

• İstanbul, Türkiye

• Restaurant Manager and Chef

  • Aug 2022 - Sep 2022

  The cafe was for croissants and coffees before me. I was Restaurant Manager and Chef at the same time. I ve tried to make a new menu, crew and system for there. ı couldn’t find any good member for kitchen, so I gave up for there. The cafe was for croissants and coffees before me. I was Restaurant Manager and Chef at the same time. I ve tried to make a new menu, crew and system for there. ı couldn’t find any good member for kitchen, so I gave up for there.



Bahcesehir University

• Türkiye
• Higher Education
• 700 & Above Employee

• Cook

  • Dec 2021 - May 2022

  These are Bahcesehir's two different restaurant. Gastro-Art is like fast food, everything hand-made like Burger Buns, Lasagne Sheet's, Stocks, Peperonnies. The other one is Scarlatta, there is totally fine-dining and wood-fired pizza. These are Bahcesehir's two different restaurant. Gastro-Art is like fast food, everything hand-made like Burger Buns, Lasagne Sheet's, Stocks, Peperonnies. The other one is Scarlatta, there is totally fine-dining and wood-fired pizza.



Koza Gıda Dağıtım San. ve Tic. A.Ş.

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

• Sirha - Gastromasa İstanbul - Specialty Cook

  • Nov 2021 - Nov 2021

  That was 2 days of each, work in Koza Gıda's stand in Sirha and Gastromasa in Istanbul That was 2 days of each, work in Koza Gıda's stand in Sirha and Gastromasa in Istanbul



Agrumi Restaurant

• Alaçatı, İzmir, Türkiye

• Line Cook

  • Aug 2021 - Sep 2021

  I worked in modern world cousine restaurant. Homemade ' Pastas, Burger Buns, Demi Glace's, Briskets'. Max pax was 50, we were 3 cooks in kitchen and everybodies station was changing everyday. I worked in modern world cousine restaurant. Homemade ' Pastas, Burger Buns, Demi Glace's, Briskets'. Max pax was 50, we were 3 cooks in kitchen and everybodies station was changing everyday.



Veranda Alaçatı

• Alaçatı, İzmir, Türkiye

• Lead Line Cook

  • Jun 2021 - Jul 2021

  worked in modern Turkish meyhane. Max pax was 1000 and i was a line cook. I was trying to vegetable stock from trash from sliced vegetables like onion peel, pepper stalk or parsley sticks, then some kitchen staff and even sous chef gossiping me like Im doing garbageman job in kitchen. Then I quit worked in modern Turkish meyhane. Max pax was 1000 and i was a line cook. I was trying to vegetable stock from trash from sliced vegetables like onion peel, pepper stalk or parsley sticks, then some kitchen staff and even sous chef gossiping me like Im doing garbageman job in kitchen. Then I quit



Ahali, Teşvikiye

• İstanbul, Türkiye

• Line Cook

  • Nov 2020 - Mar 2021

  worked in modern turkish tapas restaurant on hot part. We were doing some fish, chicken, hamburgers, potatos, vegs and some stuff. I learned there how the way of prep and using kitchen tools. I learnt slice onions lastly here. worked in modern turkish tapas restaurant on hot part. We were doing some fish, chicken, hamburgers, potatos, vegs and some stuff. I learned there how the way of prep and using kitchen tools. I learnt slice onions lastly here.



Kaful Çay&Kahve

• İstanbul, Türkiye

• Kitchen Staff

  • Jan 2020 - Mar 2020

  I worked a small cafe who bakes local pastry and some dessert like magnolia and cookies. Also i was cooking dishes daily for 10 people who are employees there. I worked a small cafe who bakes local pastry and some dessert like magnolia and cookies. Also i was cooking dishes daily for 10 people who are employees there.