Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Hakan Uday Dartay

Auburn,WA

Summary

Adept at enhancing kitchen operations and elevating dish quality, I leveraged time management and knife skills to increase customer satisfaction by 30% at Crockett's Public House. My ability to master food safety standards and foster team collaboration has consistently improved service delivery and culinary excellence.

Overview

10
10
years of professional experience

Work History

Line Cook

Crockett's Public House
Bonney Lake, WA
05.2024 - Current
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Grilled meats and seafood to customer specifications.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
  • Assisted in inventory management by accurately tracking supplies and placing orders as needed.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
  • Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
  • Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
  • Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
  • Enhanced kitchen efficiency by maintaining clean and organized workstation.
  • Developed waste reduction program that became model for other restaurants in chain.
  • Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
  • Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
  • Optimized food presentation, resulting in positive customer feedback and increased social media attention.
  • Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
  • Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
  • Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
  • Increased repeat customer numbers with consistent high-quality meal preparation.
  • Reduced food waste significantly by implementing innovative inventory tracking system.
  • Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
  • Led kitchen safety workshop, resulting in zero accidents or injuries for year.
  • Improved team morale and productivity through effective communication and collaboration.
  • Sourced locally grown produce to support community farmers and improve dish freshness.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Prepared and cooked meals according to recipes and customer specifications.

Chef

Marlania's Mediterranean Kitchen
Seattle, WA
05.2023 - 05.2024
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • 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.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
  • Organized and led team participation in community events, raising restaurant's profile and engaging with potential customers.

Chef

Oya Mediterranean Grill Family Restaurant
Marysville, CA
03.2022 - 05.2023
  • Disciplined and dedicated to meeting high-quality standards.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Evaluated food products to verify freshness and quality.
  • Monitored food production to verify quality and consistency.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.

Chef

Oda Restaurant
San Francisco, CA
11.2020 - 02.2022
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • 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.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
  • Organized and led team participation in community events, raising restaurant's profile and engaging with potential customers.
  • Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
  • Reduced food waste significantly, introducing composting program and revising portion sizes.
  • Curated wine pairing list that complemented menu offerings, enhancing overall dining experience.
  • Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
  • Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
  • Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
  • Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
  • Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.

Chef

Oya Restaurant
Chico, CA
06.2020 - 11.2020
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
  • Reduced food waste significantly, introducing composting program and revising portion sizes.
  • Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.

Cook/Intern

JW Marriott Hotel
Marco Island, FL
11.2019 - 03.2020
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Communicated closely with servers to fully understand special orders for customers.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
  • Contributed to positive guest experiences by accommodating special dietary needs and requests.
  • Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Showcased excellent knife skills for precise cutting and preparation of various ingredients.
  • Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
  • Collaborated with management team to develop new menu items.
  • Trained new kitchen staff, ensuring they met restaurant's high standards.

Cook /Intern

Eataly
Istanbul, Turkey
04.2019 - 09.2019
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Communicated closely with servers to fully understand special orders for customers.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
  • Contributed to positive guest experiences by accommodating special dietary needs and requests.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.

Cook

Eddyline Restaurant
Buena Vista, CO
05.2018 - 10.2018
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Planned menus for different events, seasons and customer requests.
  • Trained and supervised cooking staff to expertly meet daily needs.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.
  • Kept kitchen clean and organized by performing daily maintenance tasks.

Cook

Fenerbahce Social Club (Istanbul,Turkey)
Istanbul,Turkey
05.2014 - 11.2014
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Communicated closely with servers to fully understand special orders for customers.

Education

Bachelor Of Gastronomy And Culinary Arts - Gastronomy And Culinary Arts

Beykent University
Istanbul, Turkey
05.2019

Food And Beverage - Cooking

Asim Kibar Occupational High School
Istanbul, Turkey
05.2015

Skills

  • Time Management
  • Attention to Detail
  • Highly motivated
  • Cleaning and organization
  • Food Preparation
  • Problem-Solving
  • Food Safety
  • Food safety knowledge
  • Knife Skills
  • Kitchen Organization
  • Deep Fryer Operation
  • Grilling Techniques
  • Meat Cutting
  • Food Safety Standards
  • Server Communication
  • Portion Control
  • Food Storage
  • Portioning
  • Sauce making
  • Entree Preparation
  • Appetizer Preparation
  • Garnishing
  • Menu Planning
  • Frying
  • Kitchen Equipment Operation
  • Food Plating
  • Microsoft Office
  • Special Events and Catering
  • Baking and broiling skills

Languages

English
Professional Working
Turkish
Native or Bilingual

Timeline

Line Cook

Crockett's Public House
05.2024 - Current

Chef

Marlania's Mediterranean Kitchen
05.2023 - 05.2024

Chef

Oya Mediterranean Grill Family Restaurant
03.2022 - 05.2023

Chef

Oda Restaurant
11.2020 - 02.2022

Chef

Oya Restaurant
06.2020 - 11.2020

Cook/Intern

JW Marriott Hotel
11.2019 - 03.2020

Cook /Intern

Eataly
04.2019 - 09.2019

Cook

Eddyline Restaurant
05.2018 - 10.2018

Cook

Fenerbahce Social Club (Istanbul,Turkey)
05.2014 - 11.2014

Bachelor Of Gastronomy And Culinary Arts - Gastronomy And Culinary Arts

Beykent University

Food And Beverage - Cooking

Asim Kibar Occupational High School

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Hakan Uday Dartay