Corporate Brand Chef

Ilker Ozdemir

Istanbul, Turkey

About Candidate

Proactive, ambitious and creative Executive Chef with a notable career trajectory and achievements list. Passionate about working with fresh produce, creating innovative dishes, improving hotel and restaurant ratings. An excellent communicator, leader and problem solver, skilled in managing and developing staff.

Education

D
Diploma of Master 2015
World Master Chef London

Culinary Excellence

D
Diploma
Ministry of Education – Culinary

Culinary Master Instructor

D
Diploma
Ministry of Education

Culinary Master

D
Diploma
Ministry of Education

Food & Beverage Service Management Master

C
College
City & Guilds of London

Culinary Art

U
Universty
Dokuz Eylul

Tourism Hotel Management

H
High School
Anatolian Hospitality and Tourism Vocational

Food & Beverage Service Management

Experiences

C
Corporate Brand Chef 10/2017
D-REAM ( DOGUS GROUP ) - ISTANBUL, TURKEY

*Pre-Opening & Opening luxury group restaurants. *Setting up pre-opening kitchen team, menus demonstration, application training for kitchen and service team. *All branches and kitchen chefs to manage and highest quality standards to ensure proper operation luxury group restaurants. *Responsible for 38 restaurants and central kitchen. *Develop recipes, select products, presentation techniques to keep the highest level of standards and quality. *Sourcing and purchasing cost effective supplies food product and kitchen equipment. *For all kitchens provide appropriate safety and health procedures and hygiene management. *Creating new dishes, updating and planning menus that include prices, layouts, descriptions and food images. *Controlling the amount of revenue and expenses establishment receives and monitoring the budget. *Develops and effectively communicates strategies for improving customer satisfaction. *Makes operational research, development, planning, implements and controls. *Visit all units, controls and presents reports (daily, weekly, monthly and yearly) to board of members on time. *Ensures compliance with SOP’s in all operation outlets.

E
Executive Chef 09/2014 - 10/2017
5* INTERCONTINENTAL HOTELS GROUP - ISTANBUL, TURKEY

*390 Rooms and Suites *7 Food & Beverage Outlets *BQT space of 15 meeting rooms, ballroom up to 600pax, an outside lawns up to 350pax for memorable weddings and engagement ceremonies. *Created all menus for all outlets that meet and exceed customers needs and conform to luxury hotel standards. *Responsible for 44 chefs and 11 stewarding. *Menus demonstration and application training for kitchen and service team. *All kitchens and kitchen team to manage and highest quality standards to ensure proper operation luxury hotel. *Complete daily market lists to ensure quality food ordering while maintaining budgeted costs. *Develop recipes, select products, presentation techniques to keep the highest level of standards and quality. *Sourcing and purchasing cost effective supplies food product and kitchen equipment. *Controlled: food cost, food purchases, food waste, kitchen work schedule and weekly inventory. *In the kitchen provide appropriate safety and health procedures and hygiene management. *Manage staff performance issues in compliance with company policies and procedures. *Ensures compliance with SOP’s in all operation outlets.

C
Corporate Chef 09/2012 - 09/2014
RATIONAL INTERNATIONAL AG - LANDSBERG, GERMANY

*Research & Development & Instructor *Responsible for Middle East, 50 application chefs and freelancer chefs. *Consolidate local application requirements and develop new country/cultural culinary application concepts. *Providing product demonstrations training for application chefs and freelancer chefs. *Attending relevant industry exhibitions, execute live cooking and product demonstrations. *Creation of inspiring relevant content in coordination with our markets and target groups. *Establishing, managing and optimizing our customer approach through on the point demo formats and events. *Monitoring and measuring the success of concepts and events. *Food sign test engineering all work closely together. *Hotels, restaurants, caterings, schools, hospitals and ships to kitchen consulting. *Average 25.000 kg food used every year cooking research and development with team. *I had execute live cooking with 2 star Michelin chefs ( Mauro Uliassi and Gennaro Esposito ) in during period host exhibition fiera Milano in 2013. Also many attended relevant industry exhibitions and execute live cooking countries. ( Italy, Germany, Turkey, UAE…etc )

E
Executive Chef 11/2011 - 09/2012
5* MARRIOTT HOTELS & RESORTS - ISTANBUL, TURKEY

Pre-Opening & Opening *280 Luxury Rooms and Suites *7 Food & Beverage Outlets *BQT space of 9 meeting rooms, ballroom up to 550pax, an outside lawns up to 400pax for memorable weddings and engagement ceremonies. *Created all menus for all outlets that meet and exceed customers needs and conform to luxury hotel standards. *Responsible for 40 chefs and 10 stewarding. *Setting up pre-opening kitchen team and all menus demonstration and application training for kitchen and service team. *All kitchens and kitchen team to manage and highest quality standards to ensure proper operation luxury hotel. *Complete daily market lists to ensure quality food ordering while maintaining budgeted costs. *Develop recipes, select products, presentation techniques to keep the highest level of standards and quality. *Sourcing and purchasing cost effective supplies food product and kitchen equipment. *Controlled: food cost, food purchases, food waste, kitchen work schedule and weekly inventory. *In the kitchen provide appropriate safety and health procedures and hygiene management. *Manage staff performance issues in compliance with company policies and procedures. *Ensures compliance with SOP’s in all operation outlets.

E
Executive Sous Chef 09/2010 - 09/2011
5* HYATT HOTELS CORPORATION - LONDON, ENGLAND

I went to England for culinary education, sommelier and management training chain hotel group. *440 Luxury Rooms and Suites *8 Food & Beverage Outlets *BQT space of 11 meeting rooms, ballroom up to 180pax, an outside lawns up to 300pax & outside fine catering for memorable weddings and engagement ceremonies. *Created all menus with Executive Chef for all outlets that meet and exceed customers needs and conform to luxury hotel standards. *Responsible for 48 chefs and 12 stewarding. *Menus demonstration and application training for kitchen and service team. *All kitchens and kitchen team to manage and highest quality standards to ensure proper operation luxury hotel. *Complete daily market lists to ensure quality food ordering while maintaining budgeted costs. *Develop recipes, select products, presentation techniques to keep the highest level of standards and quality. *Sourcing and purchasing cost effective supplies food product and kitchen equipment. *Controlled: food cost, food purchases, food waste, kitchen work schedule and weekly inventory. *In the kitchen provide appropriate safety and health procedures and hygiene management. *Manage staff performance issues in compliance with company policies and procedures. *Ensures compliance with SOP’s in all operation outlets.

E
Executive Sous Chef 08/2009 - 09/2010
5* HYATT HOTELS CORPORATION - ISTANBUL, TURKEY

*360 Luxury Rooms and Suites *7 Food & Beverage Outlets *BQT space of 19 meeting rooms, ballroom up to 500pax, an outside lawns up to 300pax & outside fine catering for memorable weddings and engagement ceremonies. *Created all menus with Executive Chef for all outlets that meet and exceed customers needs and conform to luxury hotel standards. *Responsible for 44 chefs and 11 stewarding. *Menus demonstration and application training for kitchen and service team. *All kitchens and kitchen team to manage and highest quality standards to ensure proper operation luxury hotel. *Complete daily market lists to ensure quality food ordering while maintaining budgeted costs. *Develop recipes, select products, presentation techniques to keep the highest level of standards and quality. *Sourcing and purchasing cost effective supplies food product and kitchen equipment. *Controlled: food cost, food purchases, food waste, kitchen work schedule and weekly inventory. *In the kitchen provide appropriate safety and health procedures and hygiene management. *Manage staff performance issues in compliance with company policies and procedures. *Ensures compliance with SOP’s in all operation outlets.

E
Executive Sous Chef 08/2008 - 08/2009
5* FRHI HOTELS & RESORTS

Pre-Opening & Opening *402 Luxury Rooms and Suites *12 Food & Beverage Outlets *BQT space of 19 meeting rooms, first ballroom up to 450pax, second ballroom up to 300pax, an outside lawns up to 750pax & outside fine catering for memorable weddings and engagement ceremonies. *Created all menus with Executive Chef for all outlets that meet and exceed customers needs and conform to luxury hotel standards. *Responsible for 52 chefs and 13 stewarding. *Setting up pre-opening kitchen team and all menus demonstration and application training for kitchen and service team. *All kitchens and kitchen team to manage and highest quality standards to ensure proper operation luxury hotel. *Complete daily market lists to ensure quality food ordering while maintaining budgeted costs. *Develop recipes, select products, presentation techniques to keep the highest level of standards and quality. *Sourcing and purchasing cost effective supplies food product and kitchen equipment. *Controlled: food cost, food purchases, food waste, kitchen work schedule and weekly inventory. *In the kitchen provide appropriate safety and health procedures and hygiene management. *Manage staff performance issues in compliance with company policies and procedures. *Ensures compliance with SOP’s in all operation outlets.

Skills

Culinary & Kitchen Management
Budgeting & Cost Control
Inventory & Stock Management
Health & Sanitation Regulations
Food & Beverage Operations