ELİF KUL
Demi Chef De Partie
Doha
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from guests and staff to improve kitchen workflows.
Overview
7
7
years of professional experience
7
7
years of post-secondary education
2
2
Languages
Work History
Demi Chef De Partie
Lagoon Restaurant
08.2023 - Current
- Star employee candidate
- Acting Chef de Partie
- Responsible of buffet operations on Thursdays Italian Night Saturdays Brunch for demonstrated creativity and resourcefulness through the development of innovative solutions
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
Commis I
Nar Restaurant
02.2022 - 04.2023
- Food Safety Champion
- Organize and take responsibility what needs to be prepared as the daily mise en place and food production in hot kitchen for a la carte service and grand brunch and special events
- Assist with checking, receiving, and storing foods
- Outside catering operations
- Daily control of the cold-storage houses and refrigerator, providing the follow-up of cooking cooling reheating and similar forms required by marriott standards
- Coordinate and participate requirements, cleanliness, wastage and cost control.
Line Cook
Main Kitchen
10.2021 - 02.2022
- Consult and check on daily requirements, functions and last minute events and liaise with the team accordingly
- Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment
- Prepare and cook food according to standart procedures, recipe cards and given instuctions.
Trainee
Spago Restaurant By Wolfgang Puck
06.2021 - 10.2021
- Cooking and serving food fine dining at the Michelin Star restaurant
- Cooking skills in different techniques.
Demi Chef De Partie
Main Kitchen
11.2019 - 05.2020
- Assist the Cdp, Sous Chef to prepare and make the required food as per the expectations of excellence, to demonstrate and help to maintain the high level of service that consistently exceeds the expectations of our guests
- Organize and take responsibility what needs to be prepared as the daily mise en place and food production in cold kitchen for banquet services
- Directing subordinates on a daily basis to ensure high motivation and a good working environment and educate.
Trainee
Main Kitchen
05.2018 - 10.2018
- Experience in providing open buffet and banquet service at large-capacity events
- (exp.2000 pax) Experience of working in cold kitchen and pastry kitchen as an intern
- And through my school life I contiuned work on call.
Trainee
Main Kitchen
05.2017 - 10.2017
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Quickly adapted to changing menu items or ingredients, ensuring consistent quality across all dishes served.
- Trained and supervised cooking staff to expertly meet daily needs.
Education
Kucukcekmece IMKB Hotel Management and Tourism High School
Istanbul, Turkey 01.2015 - 04.2019
undefined
Halic University, Professional Chef and Culinary Arts
Istanbul, Turkey 01.2019 - 04.2021
Ozyegin University-Le Cordon Bleu, Summer School For Gastronomy And Hotel Management Program
01.2019 - 04.2019
Skills
Kitchen Organization
Prioritization and Organization
Sanitation Guidelines
Recipe Development
Food Safety
Food presentation
Kitchen Staff Management
Fine-dining expertise
Staff Supervision and Coordination
Garnishing and Plating
Food Handlers Card
Quality Control
Menu Item Pricing
Additional Information
Cooking is a passion, love, ambition and more than just say my profession for me. That's why I always enjoy my job. I am extremely self-sacrificing in terms of being prone to the intense work pace brought by my job, enthusiastic, responsible, paying attention to details, and also being effective and fast in work life.
Personal Information
- Place of Birth: Turkey, Istanbul
- Date of Birth: 12/21/01
- Nationality: Turkish
- Marital Status: Single
Awards
- WINNER OF FOOD COMPETITION AT GASTRONOMETRO, ISTANBUL/TURKEY
- Winner of the Sector Talent Hunt Competition organized by the Turkish Hoteliers Association and conducted by Gastronometro.
References
- Beysun Guneri, Gastronomy Coach at Akdeniz University, Antalya, Turkey, +90 5053917432
- Ismail Donmez, Executive Chef at Crowne Plaza Hotel Istanbul, Istanbul, Turkey, +90 5051582737
- Refik Sedat Guney, Executive Chef at Pullman Hotel Istanbul, Istanbul, Turkey, +90 5337162014
- Mohamad Sleiman, Executive Sous Chef at St Regis Hotel Doha, Doha, Qatar, +974 33273640
- Mehmet Aydemir, Sous Chef at St Regis Hotel Doha, Doha, Qatar, +971 502618699
Timeline
Demi Chef De Partie
Lagoon Restaurant
08.2023 - Current
Commis I
Nar Restaurant
02.2022 - 04.2023
Line Cook
Main Kitchen
10.2021 - 02.2022
Trainee
Spago Restaurant By Wolfgang Puck
06.2021 - 10.2021
Demi Chef De Partie
Main Kitchen
11.2019 - 05.2020
undefined
Halic University, Professional Chef and Culinary Arts
01.2019 - 04.2021
Ozyegin University-Le Cordon Bleu, Summer School For Gastronomy And Hotel Management Program
01.2019 - 04.2019
Trainee
Main Kitchen
05.2018 - 10.2018
Trainee
Main Kitchen
05.2017 - 10.2017
Kucukcekmece IMKB Hotel Management and Tourism High School
01.2015 - 04.2019