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I consider myself as an outgoing person, funny, but it takes me a while when I meet new people. I’m always interested in learning new things, and passionate with everything I do. I like to go above and beyon for both guest and the team.

Seasoned Sous Chef specializing in western cuisine. Successful 12+year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Hardworking and passionate job seeker with strong organizational skills eager to secure entry sous chef position. Ready to help team achieve company goals To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Detail-oriented Banquet Sous Chef with over 4 years of experience and kitchen management with expertise in menu planning, employee scheduling, and kitchen organization. Committed to maintaining food safety standards and training staff to ensure compliance with health regulations. Skilled in inventory management and staff training, ensuring high standards of food safety and quality. Ready to elevate food and expectations.

Looking to secure the role as Executive Chef at OCCC and their culinary arts program here in Oklahoma City. By using experience and knowledge of the past 30 years as a Chef from all positions, from dishwasher, line cook, to executive chef, as well as proprietor of two restaurants. Working as Chef instructor of culinary schools to opening, running, and owning fine dining restaurants from Del Mar California to Portland, Oregon. Collaborating with upscale high-profile clients and Michelin decorated chefs at restaurants where perfection is expected. Specialized knowledge of specific foods, quality of products, butchery of proteins to overall organization and development for fine dining kitchens/restaurants, and staff. The recent opening of a large scale “Autograph hotel”, The First National Center in downtown OKC, has given more insight on how grow, operate, manage larger scale operations economically and efficiently. Overseeing multiple projects at once including, four fine dining restaurants, multiple banquet rooms, in room dining, while respecting and facilitating the visions, concepts and ideas of investors and owners in a profitable economical manner. Working with young Chefs as well as cultivating their talents encompasses two worlds of experience in the culinary and academic world to create a place with a wealth of encouragement, knowledge, fun exciting environment to promote success in the culinary world. As a Chef with solid industry background and proven expertise in building and leading successful teams, talented problem-solver ready to back up the team.

Huseyin Senli

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Bachelor of Science - Gastronomy And Culınary Art

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Banquet Sous Chef

Commis Chef

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Bachelor of Science - Gastronomy And Culınary Art

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