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 ServicesActon, MA
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 CafeActon
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 AirlinesIstanbul
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 RestaurantIstanbul
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 *)Istanbul
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 BarIstanbul
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
IzakayaTokyo
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 RestaurantOxford
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
Recipe Development
Menu Customization, Food Presentation
Nutritional Planning, Ingredient Substitution
Special Diets and Allergens
Business Development
Client Service and Communication
Problem-Solving
Reliability
Adaptability and Flexibility
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