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Click here or scroll down to respond to this candidateCandidate's Name
OZGUR CHEFMiami, FLEMAIL AVAILABLEPHONE NUMBER AVAILABLEMy passion for artistic Michelin presentations reflects my enthusiasm for innovation and the fusion of exquisite flavors. Creating and presenting culinary delights that offer a unique experience is not just a job for me; it's an art form.I embrace a holistic approach to preparing meat and seafood, aiming to satisfy your customers and provide them with an unforgettable experience. My focus on selecting local ingredients and utilizing unique presentation techniques is intended to add an artistic touch to every dish. My commitment to continuously develop and implement innovative approaches to meet Michelin standards ensures success in my work.Furthermore, I place great importance on staff training and cost control. Supporting my team in enhancing their skills and helping them reach the Michelin quality is a top priority for me. Additionally, I am constantly in search of new methods to reduce costs and enhance the quality using my own cooking and preparation techniques.In summary, my passion and expertise lie in the preparation of creative, fresh, and delicious dishes that meet Michelin standards. I am eager to contribute to your team with this passion and knowledge, providing an unforgettable dining experience to your guests.Sincerely,Work ExperienceOwner ChefOZZ Chef - Miami, FL2022 to 2023Turkish cuisine, Mezes and traditional foods.The modern contemporary OZZ Chef restaurant located in Brickell neighborhood, is quickly became a favorite among food lovers alike.Executive ChefZoi Restaurant - Miami, FL2021 to 2022Plans regular and modified menus according to established guidelinesFollows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure qualityTrains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standardsEstablishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assignedMaintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when neededMakes all decisions regarding utilization of leftover food products staying within Company guidelines for such productsFollows facility, department, and Company safety policies and procedures to include occurrence reportingParticipates and attends departmental meetings, staff development, and professional programs, as appropriateHead ButcherCote Restaurant - Miami, FL2021 to 2022Resting and processing all daily meats and making them ready for presentation.Stock control,Creating an order,Quality controlExecutive ChefAperio Restaurant - Miami, FL2019 to 2021Execute menus that showcase the rich and diverse flavors, while also offering a variety of high-quality steaks and grill optionsOversee all aspects of kitchen operations, including food preparation, cooking, sanitation, and presentationManage inventory, control costs, and ensure the highest standards of food quality and safetyLead, train, and mentor our culinary team, fostering a positive and collaborative work environmentCollaborate with suppliers to source fresh and high-quality ingredients, ensuring a consistent supply of productsMonitor and maintain kitchen equipment to ensure safe and efficient functionalityStay up-to-date with industry trends, technological advancements, and new cooking techniques.Adhere to strict company standards regarding food quality, taste, and execution.Executive ChefWyndham Hotels & Resorts ISTANBUL,TURKEY2006 to 2018Executive ChefMotor Yacht- Jasmin2005 to 2007Preparing menus according to the taste of our guests on our 38meter super luxury yacht.In the countries we travel, make reservations and arrange events for the places and restaurants our guests want to go to.To control all food purchases and budgetEducationKOCAELI UNIVERSITY, Kocaeli,TURKEYBachelor's in CULINARY ARTS and GASTRONOMYSkillsCost controlBudgetingEmployment forecastingPricingLabor cost analysisCateringCulinary ExperienceFood PreparationFood SafetyMeal PreparationRestaurant ExperienceBanquet ExperienceFood processingKitchen managementMeat cuttingMenu planningRestaurant managementUnique Presentation TechniquesLinkshttp://www.ozgursef.comhttps://www.instagram.com/ozz_chef/AwardsINTERNATIONAL CREMLIN CUPSILVER MEDAL. / DISH MODERNJanuary 2006INTERNATIONAL CREMLIN CUPJanuary 2006BRONZE MEDAL BANQUET MEAT DISHLE FESTIVAL INTERNATIONAL DE LA GASTRONOMIE EN TURQUIEJanuary 2010 ETHNIC DISH SENIORLE FESTIVAL INTERNATIONAL DE LA GASTRONOMIE EN TURQUIEJanuary 2010 MEDITERRANEAN DISH SENIORLE FESTIVAL INTERNATIONAL DE LA GASTRONOMIE EN TURQUIEJanuary 2010CHEF TEAM GRAND PRXCertifications and LicensesFood Safety Manager Certification05/21/2021 to 05/21/2026ServSafe Certification01/29/2020 to 01/29/2025PERSONAL SURVIVAL TECHNIQUES COURSEDecember 2018 to PresentPERSONAL SAFETY & SOCIAL RESPONSIBILITYDecember 2018 to PresentBASIC FIRE FIGHTINGDecember 2018 to PresentFirst Aid and CPRDecember 2018 to PresentGroupsAmerican Culinary FederationMay 2019 to PresentCooks and Chefs Federation of TurkeyJanuary 2006 to Present |
