Summary
Overview
Work History
Skills
Accomplishments
Timeline
Generic

Bedri Inkaya

San Jose,CA

Summary

Ambitious chef with over 18 years of experience in Mediterranean, European, and California cuisines. Expertise in fine dining, à la carte, banquets, and corporate dining, with strong skills in menu development, purchasing, scheduling, and cost control. Committed to sustainability and wellness, incorporating eco-friendly practices and health-focused options. Proven leader with a track record in budget management, consistently delivering high-quality dining experiences while optimizing costs and inspiring teams toward operational excellence and innovation.

Overview

20
20
years of professional experience

Work History

Executive Chef

Bon Appetit Stanford University
11.2020 - Current
  • Successfully managed a team of over 30 employees, including Executive Sous Chefs, Café Chefs, Catering Chefs, and Junior Sous Chefs
  • Oversee culinary operations at Stanford University GSB, ensuring adherence to standards across the Café Restaurant and catering services.
  • Inspire and develop a strong culinary team, focusing on food quality, menu development, recipe creation, and managing food & labor costs
  • Prioritize customer satisfaction by delivering delicious and impressive cuisine
  • Collaborate closely with the General Manager to perform financial analysis, focusing on P&L to identify opportunities for optimizing revenue, controlling expenses, and improving overall financial performance.
  • Create new menu items, manage food expenses, and supervise quality control to ensure adherence to standards
  • Collaborate closely with the Catering Director to develop seasonal menus and accommodate special requests, ensuring client satisfaction
  • Promote sustainability and responsible dining practices, focusing on sustainable seafood and plant-based options, minimizing food waste, and collaborating with local producers for farm-to-fork initiatives..
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.

Senior Chef

Bon Appetit LinkedIn
10.2016 - 03.2019
  • Successfully managed a kitchen staff of 40 employees during high-volume breakfast and lunch services, serving over 1,200 diners daily at LinkedIn and Microsoft
  • Effectively managed and assisted culinary staff in preparing food for banquet events and member dining areas
  • Collaborated with Culinary Director and clients to open and support new accounts at Microsoft
  • Optimized kitchen workflow by implementing time-saving techniques and equipment upgrades that improved productivity.
  • Supervised two distinct kitchens, maintaining efficiency and high quality during peak service periods
  • Ensured a clean and safe environment by adhering to all federal, state, and local sanitation and safety regulations
  • Conducted daily tasks including managing orders, inventory, daily purchase reports, line checks, overseeing menu preparation for Microsoft and banquets, and handling hiring, training, and HR-related responsibilities.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Monitored food production to verify quality and consistency.
  • Trained and managed kitchen personnel and supervised related culinary activity.

Restaurant Executive Chef

Gravity Bistro & Wine Bar
11.2014 - 09.2016
  • Created and designed new menus, enhancing food quality and presentation while consistently achieving target cost goals
  • Managed food costing, pricing, inventory, and vendor relationships to optimize kitchen operations
  • Supervised and trained restaurant staff, including sous chefs, lead cooks, and all food handlers
  • Expanded the range of in-house cured and smoked offerings, introducing items such as duck prosciutto and merguez sausage
  • Refined recipes for house specialties by incorporating high-quality ingredients and advanced techniques like sous vide
  • Responsible for hiring and onboarding all back-of-house staff.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Optimized kitchen layout and equipment use, significantly increasing productivity.

Culinary Supervisor

Hyatt Regency
01.2010 - 01.2014
  • Hotel with full banquet facilities offering international cuisine and Italian Restaurant
  • Collaborate closely with the Chef de Cuisine and Executive Sous Chef Created 10 menus per season including costing, plating, and presentation
  • Managed and assisted kitchen staff in producing food for banquets, catered events, and dining areas through four major management changes in the culinary departments
  • Ensured that all food served is arranged properly and met quality standards
  • Scheduling, training, and time management including maintaining proper hygiene standards.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
  • Maintained safety and cleanliness of culinary team and work area as directed by governing regulations.
  • Handled customer complaints professionally, resolving issues swiftly to maintain positive guest experiences despite setbacks.
  • Followed company, safety, security policies, and procedures.
  • Effectively trained new hires on kitchen procedures, equipment usage, and safety protocols, ensuring they were well-prepared for success within the team.
  • Monitored food inventory and supplies to prevent waste.
  • Monitored food preparation, production, and plating for quality control.

Chef de Partie

Piacere Ristorante
01.2009 - 01.2010
  • Responsible for preparing food daily for brunch, lunch, and dinner menus
  • Assisted Executive Chef in coordinating and creating special menus and food
  • Handled the tasks of maintaining kitchen sanitation and safety standards
  • Instructed staff in the proper use of kitchen equipment and utensils, ensuring clean and orderly refrigerators and kitchen area.

Chef de Cuisine

My City Hotel
01.2005 - 04.2008
  • Developed seasonal breakfast, lunch, and dinner menus
  • Assisted and supported the executive chef in routine and additional tasks
  • Responsible for purchase orders and inventories.

Skills

  • Food Safety
  • Cost Control
  • Menu development
  • ServSafe Certification
  • Hiring, Training, and Development
  • Inventory Control
  • Kitchen Operations Oversight
  • Vendor Relationship
  • Catering and Events
  • Coaching and Mentoring
  • Creative Thinking

Accomplishments

  • Post-Secondary Vocational & Technical Training Diploma in Culinary Arts in Turkey
  • Gold Medal Chef designation in Istanbul International Gastronomy Fair
  • Manager Serv Safe Certification

Timeline

Executive Chef

Bon Appetit Stanford University
11.2020 - Current

Senior Chef

Bon Appetit LinkedIn
10.2016 - 03.2019

Restaurant Executive Chef

Gravity Bistro & Wine Bar
11.2014 - 09.2016

Culinary Supervisor

Hyatt Regency
01.2010 - 01.2014

Chef de Partie

Piacere Ristorante
01.2009 - 01.2010

Chef de Cuisine

My City Hotel
01.2005 - 04.2008

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Bedri Inkaya