Hi, I’m
asude yagmur
Personal Chef
Acton,Massachusetts
Summary
As a self-motivated personal chef, I specialize in creating innovative plant-based culinary experiences that enhance your dining enjoyment. With a strong background in driving business growth, I focus on delivering exceptional service while optimizing costs and processes. I bring a detail-oriented approach to meal preparation, ensuring each dish is crafted to perfection. My exceptional communication and project management skills allow me to effectively manage your needs in fast-paced environments. Known for my proactive problem-solving and adaptability, I pride myself on being extremely reliable—never having missed a workday and consistently punctual. I am committed to providing personalized service that exceeds your expectations.
Overview
15
years of professional experience
16
years of post-secondary education
3
Certifications
Work History
Marquise Plant Based Personal Chef Services
Owner - Personal Chef
09.2022 - Current
Job overview
- I create weekly healthy vegan meals tailored to client's preferences and dietary needs.
- I come to the client's home, with groceries for the menu we agreed upon, cook everything from scratch, and leave the fridge stocked for the week.
- I work with busy families or those exploring plant-based eating.
- I collaborate with the client's nutritionist if needed for specific health goals.
Blackbird Cafe
Kitchen Manager
09.2020 - 09.2022
Job overview
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Coordinated with catering staff to deliver food services for special events and functions.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Verified prepared food met standards for quality and quantity before serving to customers.
Turkish Airlines
Flying Chef
07.2019 - 08.2021
Job overview
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
Bey Lokantasi Restaurant
Chef de Partie
02.2019 - 07.2019
Job overview
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
Nicole Restaurant (Michelin *)
Chef de Partie
01.2018 - 02.2019
Job overview
- Utilized culinary techniques to create visually appealing dishes.
- Modified recipes to accommodate dietary restrictions and allergies.
- Evaluated food products to verify freshness and quality.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
Duble Meze Bar
Commis Chef
01.2017 - 01.2018
Job overview
- Utilized culinary techniques to create visually appealing dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high standards of kitchen hygiene, surpassing health inspection requirements.
Divisional Country Manager
1 2014 - 12.2015
Izakaya
Commis Chef
09.2010 - 08.2011
Job overview
- Coordinated with team members to prepare orders on time.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Utilized culinary techniques to create visually appealing dishes.
- Set up and broke down kitchen for service.
Turkish Restaurant
Commis Chef
06.2009 - 08.2009
Job overview
- Coordinated with team members to prepare orders on time.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Utilized culinary techniques to create visually appealing dishes.
- Set up and broke down kitchen for service.
Education
24 Kasim Anatolian High SchoolKocaeli, Turkey
High School Diploma
05.2001 - 05.2006
Yeditepe University
05.2001 - 05.2012
Toyo Eiwa UniversityYokohama, Japan
Japanese Sociology
07.2011
Skills
Vegan Cuisine Expertise
Certification
Serv Safe Manager
Coursescompleted
- Science & Cooking: From Haute Cuisine to Soft Matter Science (Physics), Harvard University, EdX
- Science & Cooking: From Haute Cuisine to Soft Matter Science (Chemistry), Harvard University, EdX
- World Chef Academy, Pre-Commis Chef
- Stanford Introduction to Food and Health
Languages
English
Turkish
Japanese
Timeline
Owner - Personal Chef
Marquise Plant Based Personal Chef Services
09.2022 - Current
Kitchen Manager
Blackbird Cafe
09.2020 - 09.2022
Flying Chef
Turkish Airlines
07.2019 - 08.2021
Chef de Partie
Bey Lokantasi Restaurant
02.2019 - 07.2019
Chef de Partie
Nicole Restaurant (Michelin *)
01.2018 - 02.2019
Commis Chef
Duble Meze Bar
01.2017 - 01.2018
Commis Chef
Izakaya
09.2010 - 08.2011
Commis Chef
Turkish Restaurant
06.2009 - 08.2009
24 Kasim Anatolian High School
High School Diploma
05.2001 - 05.2006
Yeditepe University
05.2001 - 05.2012
Divisional Country Manager
1 2014 - 12.2015
Toyo Eiwa University
Japanese Sociology
05.2011
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