Gokhan Gumus

-I created a menu based on Mediterranean cuisine.

-We won awards among 170 restaurants

-staek, kebab , Italy cuisine

• Scheduled and received food and beverage deliveries, adhering to food cost and budget.

• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Maintained well-organized mise en place to keep work consistent.

• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
• Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.

• Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.

• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
• Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
• Assisted with hiring decisions for new kitchen staff members, conducting interviews and evaluating candidates based on skill level and fit within the team dynamic.
• Actively participated in menu planning meetings with the head chef to provide valuable input based on expertise in specific cuisines or techniques.

• Organized special events and catering services, showcasing culinary expertise to a wider audience.
• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
• Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.