Dilara Tas
CAMBRIDGE
Summary
Dedicated scientist with strong foundation in food science, known for developing innovative solutions and optimizing product formulations. Consistently collaborates with cross-functional teams to drive product success and adapt to market needs. Known for analytical problem-solving and rigorous attention to detail.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Pastry Cook
Hyatt Regency Chesapeake Bay
06.2024 - Current
- Balanced multiple tasks simultaneously while consistently meeting deadlines during high volume periods.
- Managed inventory levels and placed orders for ingredients, maintaining sufficient stock levels while minimizing waste.
- Scaled out and mixed ingredients according to recipes and procedures.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Maintained cleanliness and proper food safety standards, ensuring a safe working environment for all staff members.
Pastry Cook (Intern)
Hyatt Regency Chesapeake Bay
03.2023 - 03.2024
- Enhanced customer satisfaction by creating visually appealing and delicious pastries for various events.
- Exceeded expectations during busy periods by maintaining a fast-paced work ethic without compromising on quality or presentation.
- Participated in professional development opportunities such as workshops or conferences to stay current on industry advancements.
- Enhanced team productivity by sharing newly acquired skills and knowledge with fellow pastry cooks, fostering an environment of continuous improvement.
Research Assistant
Istanbul Technical University
09.2021 - 03.2023
- Conducting experiments and writing articles on the investigation of antioxidants, phenolic compounds and bioaccessibility in food samples as part of projects.
- Providing support for research by conducting experiments, collecting and analyzing data, report writing, and perform operational duties associated with existing food science research.
- Participated actively in regular meetings with fellow researchers to discuss project updates, challenges faced, and lessons learned during ongoing activities.
- Conducted literature reviews to support hypothesis development and identify gaps in existing knowledge.
Project Manager
As Yildiz Catering
06.2021 - 12.2021
- Collaborated with taste experts, chefs, culinary innovators and foodservice business partners.
- Conducted root cause analysis of production issues to identify areas for improvement and implement corrective actions.
- Tested and analyzed food service methodologies and used advanced statistical models.
- Designed, supported and evaluated internal and external food engineering presentations.
Food Safety Intern
Grandma Bakery
09.2020 - 06.2021
- Learned and adhered to federal, state and local food safety regulations and communicated regulations to team.
- Performed regular equipment checks and maintenance tasks, ensuring optimal functionality and minimizing risks associated with faulty machinery.
- Created visual aids for displaying critical food safety information throughout the workplace, promoting increased awareness among staff members.
- Played an integral role in preparing for annual regulatory audits, resulting in favorable outcomes each year during internship tenure.
Student Intern
Ober Gatlinburg
06.2020 - 10.2020
- Built professional relationships with colleagues at all levels within the organization, strengthening interpersonal communication skills during the internship experience.
- Reported back to instructor to receive day-to-day tasks and responsibilities.
- Gained exposure to various aspects of the industry through active participation in company events, workshops, and training sessions during the internship period.
- Developed time-management skills through balancing multiple assignments while consistently meeting deadlines during the internship period.
Education
Master of Science - Food Science
Istanbul Technical University
Istanbul, Turkey06.2025
Bachelor of Science - Food Engineering
Ege University
Izmir, Turkey06.2021
BBA - Business
Anadolu University
Turkey06.2026
Skills
- Pastry preparation
- Organization
- Food safety and sanitation
- Sanitation Practices
- Food Processor Operation
- Food Safety
- Nutrition knowledge
- Nutritional analysis proficiency
- Research and reporting
Certification
- ISO 22000, Food Safety Management System Certification - International Organization for Standardization.
- International HACCP Alliance Lead Instructor Certificate - International HACCP Alliance.
- BRC Global Standard for Food Safety Certification - BRCGS.
- Safe Quality Food Certified (SQF) - Safe Quality Food Institute.
Languages
Turkish
Native or Bilingual
English
Native or Bilingual
Timeline
Pastry Cook
Hyatt Regency Chesapeake Bay
06.2024 - Current
Pastry Cook (Intern)
Hyatt Regency Chesapeake Bay
03.2023 - 03.2024
Research Assistant
Istanbul Technical University
09.2021 - 03.2023
Project Manager
As Yildiz Catering
06.2021 - 12.2021
Food Safety Intern
Grandma Bakery
09.2020 - 06.2021
Student Intern
Ober Gatlinburg
06.2020 - 10.2020
- ISO 22000, Food Safety Management System Certification - International Organization for Standardization.
- International HACCP Alliance Lead Instructor Certificate - International HACCP Alliance.
- BRC Global Standard for Food Safety Certification - BRCGS.
- Safe Quality Food Certified (SQF) - Safe Quality Food Institute.
Master of Science - Food Science
Istanbul Technical University
Bachelor of Science - Food Engineering
Ege University
BBA - Business
Anadolu University
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