FURKAN OZKAN
BOLU
Overview
7
7
years of professional experience
Work History
A La Carte Cold Section Chef De Parti
ST. Regis Residence Club/Aspen
2023.10 - Current
- Working in the Mountain Social Restaurant, a la carte chef de parti involves operations taking care of the cold section and at the same time helping the hot and grill section.
commi
Jw Marriot Marquis City Center DOHA
2022.10 - 2023.10
- Working in SRIDAN Restaurant All the dinning as a commi, taking care of traditional Turkish food and mezzes.
commi
LIMAK LARA DELUXE HOTELS-RESORT
2019.01 - 2022.02
- Working in the LA CUCINA RESTAURANT as a commi, involve operation all the Sme taking care of hot and grill section, helping cold section as well
- Jumping also pizza section opening dough by hand
- Dry stock controlling and helping to ordering, assigning chef in charge.
LIMAK LARA DELUXE HOTEL-RESORT
2018.03 - 2018.09
- Scholl training
- Working Italian and Asian restaurant.
Education
ANADOLU UNIVERSITY - OPEN EDUCATION FACULTY CULINARY ARTS
09.2024
YENICAGA CHEFS AND CULINARY HIGH SCHOOL
BOLU, Türkiye01.2019
Skills
- Recipe Development
- Workflow Optimization
- Task Delegation
- Ingredient Preparation
- Food Preparation
Personal Information
Date of Birth: 01/07/2001
References
- BUGRA KELES, EXECUTIVE CHEF ST. REGIS RESIDENCE CLUB/ASPEN, Bugra.Keles@marriott.com
- HALIL GOKMEN, EXECUTIVE CHEF LIMAK LARA DELUXEHOTELS, hgokmen@limakhotel.com
- KEMAL OZCAN, OWNER AND CHEF KEMAL OZCAN PATTSERIES, PaSkemal@hotmail.com
Timeline
A La Carte Cold Section Chef De Parti
ST. Regis Residence Club/Aspen
2023.10 - Current
commi
Jw Marriot Marquis City Center DOHA
2022.10 - 2023.10
commi
LIMAK LARA DELUXE HOTELS-RESORT
2019.01 - 2022.02
LIMAK LARA DELUXE HOTEL-RESORT
2018.03 - 2018.09
ANADOLU UNIVERSITY - OPEN EDUCATION FACULTY CULINARY ARTS
YENICAGA CHEFS AND CULINARY HIGH SCHOOL