Mehmet Sina Sucuka
Business Development & Product Specialist at Fremantle Octopus Group- Claim this Profile
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English Native or bilingual proficiency
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Turkish Native or bilingual proficiency
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Spanish Limited working proficiency
Topline Score
Bio
Credentials
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Transformation of the Global Food System
CourseraJun, 2021- Nov, 2024
Experience
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Fremantle Octopus Group
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Australia
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Fisheries
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1 - 100 Employee
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Business Development & Product Specialist
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Mar 2020 - Present
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Young's Wine Rooms
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Australia
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Restaurants
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1 - 100 Employee
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Head Chef
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May 2019 - Jan 2020
Further developed the structure of the kitchen and FOH.Created seasonally changing menus with weekly available specials.Created a monthly rotating cheese and charcuterie program.Oversaw sourcing specialty ingredients and daily changing seafood from fishmarket.Provided training for BoH and FoH staff.Assisted the company with further optimisation of equipment and layout of the kitchen.
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Sous Chef
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Feb 2019 - May 2019
Assisted Head Chef in designing, costing and implementation of first menu.Created rostering and ordering structure for the venue.Assisted owner in equipment selection for kitchen and programmed FOH ordering system,Hiring and training of Junior staff.Research and onboarding new suppliers- speciliased in small scale producers and foragers.
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Fremantle Octopus Group
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Australia
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Fisheries
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1 - 100 Employee
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Consultant Chef
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Jan 2019 - Jan 2020
Completed research on yield and true cost of Fremantle Octopus with various cooking methods. Further developed the yield research to include cross comparison with domestic and imported octopus varieties sourced from local wholesalers. Completed feasibility research regarding new product development for Australian and Japanese market. Completed research on yield and true cost of Fremantle Octopus with various cooking methods. Further developed the yield research to include cross comparison with domestic and imported octopus varieties sourced from local wholesalers. Completed feasibility research regarding new product development for Australian and Japanese market.
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Head Chef & FoH Manager
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Oct 2017 - Feb 2019
Tasting is believing at Tulum Restaurant where Turkish cuisine is given a fine dining makeover thanks to the revival of classical Ottoman dishes. Homed on Carlisle Street in Balaclava, Tulum is frequented by Melbourne foodies, enjoying a polished vibe where crisp whites and warm timbers are complemented by calming turquoise tiles, shaped like overlapping fish scales. Giving traditional dishes a flick of modern panache, a skilful team produces meals to make you salivate and mezze plates to graze over with friends.
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Small Producer Chef
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Sep 2017 - Oct 2017
The origins of "Storico" cheese of the Bitto valley date back thousands of years, but the first written evidence that we have today dates back to the 16th century. "Storico" cheese of the Bitto valley comes from the Western Orobic valleys and it’s unique production has been possible thanks to the particular environmental, natural, political and cultural factors. "Storico" is produced exclusively during the summer months in the alps: the livestock made up of cows (traditionally of Bruna Alpina breed) and goats ( Orobica, a traditional native breed from Valgerola) are taken to the pastures in June and stay there until September. The livestock eat only pasture grass. The regulations prohibit the use of feeds and silage. In the Orobic Alps the plentiful fresh water, sunshine and differences in altitude contribute to the presence of a rich floral variety, which in turn gives the milk its superior nutritional quality. The biodiversity of the mountain environment, it’s perfumes and aromas, give unique characteristics to each wheel of Heritage Bitto produced in the 12 alpine locations of the Consortium. Working as a chef in the restaurant, learning about products and recipes / Helping with manually de-molding and daily care of Bitto Wheels / Helping with yearly clean-up of the celler / Helping selling&promoting Bitto at Slow Cheese Bra 2017 / Attending workshops on cheese and sustainable production practises during the event / Meeting with producers, learning about their production methods, animal breeds and feed /
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Small Producer Chef
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Mar 2017 - May 2017
At the heart, t'Ailand is an inshore fishing company, fishing on the Dutch Wadden Sea. The area is a UNESCO world heritage site and a European Natura2000 nature reserve. t'Ailand fishes for seabass, grey mullet, eel, crab and at low tide hand pick oysters from wild oyster banks. t'Ailand are active in the Slow Fish Network from Slow food, an international organisation based in Italy working on good, clean and fair food which supports smaller scale traditional food producers worldwide. As well as fishing, As well as fishing, t'Ailand buy and sell fish from colleagues who share the philosophy of 'Goede Vissers', an initiative of fishermen towards shorter, transparent trade chains for responsibly caught fish. Also, selling them at organic farmers markets in Utrecht, Amsterdam, Zurich, Bremen and Berlin. The third branch is a small fish restaurant at the harbour of Lauwersoog serving local fish informing guests about the fisheries of the region. Responsible for: Working as a chef in the restaurant, learning about products and recipes / Helping with manually collecting oysters in the Wadden sea / Cleaning packing the oysters / Processing fish on shore: cutting fish, filleting fish / Helping selling fish and oysters at farmers market in Berlin, Utrecht, Amsterdam / Helping brining, drying and smoking gurnard and brill / Helping opening oysters at the stand during event Slow Fish 2017 / Attending workshops on fishery during the event / Cooking a demonstration session in the Chefs Alliance Kitchen during Slow Fish 2017 /
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Head Chef
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Oct 2015 - Sep 2016
Markthalle Neun, is undoubtedly the most famous market still in use. It gets its name from the numbering system used to indicate each market, with Markthallen ranging from number 1-14. This market, along with ten others, dates back to 1891, with the construction of three more market halls following shortly after. Its windows were painted black during WWII, and the market was heavily damaged. After the war, it briefly served as a black market, before ultimately getting refurbished and reinstated in 1951 on its 60th anniversary. Yet in the following decades multiple larger grocery store chains were installed causing a decline. In 2009, however, it was revived and converted into the bustling market hall we know today. Responsible for: The established structure of the Kantine Neun from ground up. Creating and refining a menu with daily and seasonal changes using organic products sourced from Markthalle Neun's local network. Staff recruitment, management, supervising, rostering Preparation, presentation, execution of dishes Sourcing, stock control, inventory, maintenance Fight the market inefficiency by changing consumption patterns and creating an alternative market to “ugly” fruits and vegetables, work past tight expiration dates, leftovers and overstocking of the hall's suppliers. Cooked for specialty markets: Street Food Thursday, Breakfast Market, Christmas Market Catered for events up to 500 people and lunch up to 800 people per week.
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Contributor
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Aug 2015 - Aug 2015
The BBVA-El Celler de Can Roca 2015 tour starts on August 1 and will last until the first week in September. Including this second edition, the tour will make a total of 100,000 plates of food served in 6 countries and 120,000 km covered between 2014 and 2015, which is the equivalent of going around the world 3 times. What’s more, this year they will take the leap from the Americas to Europe and Asia, thanks to the inclusion of Turkey. The BBVA-El Celler de Can Roca 2015 tour starts on August 1 and will last until the first week in September. Including this second edition, the tour will make a total of 100,000 plates of food served in 6 countries and 120,000 km covered between 2014 and 2015, which is the equivalent of going around the world 3 times. What’s more, this year they will take the leap from the Americas to Europe and Asia, thanks to the inclusion of Turkey.
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Contributor
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Mar 2015 - Aug 2015
A travelogue that shares the journey and experiences of three brothers on a trip across Turkey. They learn about one of the most unknown, powerful and ancient cuisines in the world. They reflect Turkey's great culinary potential through young chefs in Istanbul who seek to change the perception of Turkish gastronomy around the world. A travelogue that shares the journey and experiences of three brothers on a trip across Turkey. They learn about one of the most unknown, powerful and ancient cuisines in the world. They reflect Turkey's great culinary potential through young chefs in Istanbul who seek to change the perception of Turkish gastronomy around the world.
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Research & Development
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Aug 2014 - Jul 2015
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El Celler de Can Roca
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Spain
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Restaurants
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1 - 100 Employee
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Stager
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Nov 2013 - Jun 2014
Twice ranked the No.1 restaurant in the world, El Celler de Can Roca thrives on the endless creativity of the trio of gastronomically talented brothers behind one of the most acclaimed restaurants on the planet. Twice ranked the No.1 restaurant in the world, El Celler de Can Roca thrives on the endless creativity of the trio of gastronomically talented brothers behind one of the most acclaimed restaurants on the planet.
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Stager
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Feb 2013 - Oct 2013
Pedro Subijana was born in San Sebastián in 1948, in 1975 he took over the Akelare restaurant and since 1980 he had been its sole owner. He has been awarded the highest honours in the most prestigious culinary guides: 3 Michelin stars, a score of 9.50 in Gourmetour, 3 Suns in the Repsol Guide. His restaurant is a member of the Relais Châteaux chain. Pedro Subijana was born in San Sebastián in 1948, in 1975 he took over the Akelare restaurant and since 1980 he had been its sole owner. He has been awarded the highest honours in the most prestigious culinary guides: 3 Michelin stars, a score of 9.50 in Gourmetour, 3 Suns in the Repsol Guide. His restaurant is a member of the Relais Châteaux chain.
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Chef
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May 2010 - May 2011
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Commis
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Feb 2010 - May 2010
Entree, Pastry, Side Dish Stations. Responsible for: Daily fresh prep of all items in respectful stations. Assisting with the smooth running of the kitchen production areas Making sure that all kitchen equipment like food mixers, fridges, cookers are in good working order. Keeping the storerooms well stocked and organised at all times. Complying with the daily cleaning rotas and HACCP guidelines. Accepting food deliveries from suppliers and storing them. Serving and preparing meals for the staff.
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Commis
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Jun 2009 - Feb 2010
Spazio Italian restaurant in Entree/Pizza/Dessert sections. Responsibe for: Prepare basic components of each dish on our menu using our proven recipes Memorise and utilise our serving portion sizes and all basic meal prep procedures used in the kitchen Ensure that the kitchen, all food prep areas and all food storage areas meet restaurant cleaning standards Work with team of chefs to do portion prep work for other shifts when needed Monitor product freshness and rotate out old product based on a schedule created by the Hotel. Work at banquette, butcher, pastry, and breakfast kitchens of the hotel as needed.
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University Co-Op
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Sep 2008 - Dec 2008
Entree, Pastry, Side Stations Responsible for: Prepare and service all food items for a la carte menus according to resturant recipes and standards. Maintain proper rotation of product in all chillers to minimize wastage/spoilage. Ensure storeroom requisitions are accurate. Have full knowledge of all menu items, daily features and promotions. Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. Follow kitchen policies, procedures and service standards. Follow all safety and sanitation policies when handling food and beverage.
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The Ritz-Carlton Hotel Company, L.L.C.
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United States
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Hospitality
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700 & Above Employee
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Trainee
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Mar 2007 - Jun 2007
Breakfast Buffet and Breakfast Station Responsible for: Preparing a la minute eggs at omelette station. Refreshing buffet style breakfast items. Ensuring the food preparation areas are clean and hygienic. Washing utensils and dishes and making sure they are stored appropriately. Sorting, storing and distributing ingredients. Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and desserts. Disposing of rubbish. Cleaning the food preparation equipment, floors and other kitchen tools or areas.
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Education
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Johnson and Wales University
Associate's degree, Culinary Arts/Chef Training -
Mef Okullari
IB