Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
GeneralManager
IBRAHIM KELESABDIOGLU

IBRAHIM KELESABDIOGLU

Mount Prospect,IL

Summary

Adept at driving culinary excellence and kitchen efficiency, I elevated guest satisfaction and operational productivity at A Thousand Tales Restaurant. Leveraging skills in kitchen management and critical thinking, I spearheaded initiatives that consistently met revenue targets and enhanced team performance. My expertise in menu planning and staff development underscores my commitment to culinary innovation and leadership excellence. Energetic Chef Manager known for building dynamic culinary teams and being an effective recruiter and mentor. Offering outstanding inventory control and budget oversight. High-performing Chef offering Number years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Job Title position. Ready to help team achieve company goals.

Overview

15
15
years of professional experience
1
1
Certification

Work History

Executive Chef Manager

A TOUSAND TALES RESTAURANT
09.2021 - 09.2024
  • Fostered a positive work environment where employees felt valued and motivated to perform at their best, contributing to the team''s success.
  • Consistently met revenue targets even during challenging economic periods by closely monitoring market trends and adjusting strategies accordingly.
  • Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
  • Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.
  • Collaborated with suppliers to source high-quality ingredients at competitive prices, maintaining optimum inventory levels.
  • Implemented strict food safety protocols, ensuring compliance with all relevant health department regulations.
  • Led menu development efforts, incorporating seasonal ingredients to provide fresh and exciting options for guests yearround.
  • Worked collaboratively with other departments within the organization, such as marketing and sales teams, to maximize overall business performance.
  • Promoted a culture of continuous improvement by regularly reviewing performance metrics and implementing necessary changes to enhance operational effectiveness.
  • Built strong partnerships with local farmers'' market vendors to ensure access to the freshest produce available throughout the season.
  • Evaluated and updated kitchen equipment regularly, ensuring that all pieces were in peak working condition for optimal efficiency.
  • Launched successful catering services division, expanding the business''s reach into new markets while leveraging existing resources efficiently.
  • Developed a strong team of culinary professionals through effective hiring, training, and mentoring strategies.
  • Pitched in to work line during busy periods or in place of sick employees.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Coordinated with catering staff to deliver food services for special events and functions.

Executive Chef

İSTANBUL CAFE AND RESTAURANT
10.2019 - 08.2021
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.

Executive Sous Chef

OTTOMAN TAVERNA
09.2018 - 10.2019
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Organized special events and catering services, showcasing culinary expertise to a wider audience.
  • Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.

Sous Chef

Rixos Bab Al Bahr
02.2014 - 08.2018
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Chef De Partie

RIXOS THE PALM DUBAI
01.2012 - 01.2014
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.

Demi Chef De Partie

RIXOS PREMIUM BELEK HOTEL
01.2010 - 12.2011
  • Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
  • Maintained a clean and sanitary work environment in compliance with health department standards.
  • Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.

Education

Bachelor Hotel Management - Hotel Management

AKDENİZ UNIVERSITY
ANTALYA TURKEY
09.2012

High School Diploma - Tourism And Hotel Management

ANADOLU MESLEK
ANTALYA TURKEY
09.2008

Skills

Cooking skills

Certification

  • American Culinary Federation Chef Certification (for those with kitchen responsibilities as well) – American Culinary Federation.
  • ISO 22000, Food Safety Management Systems Lead Auditor – International Organization for Standardization accredited bodies.
  • Allergen Awareness Training Certificate – State-specific programs or ANSI-accredited providers.

Languages

Turkish
Native or Bilingual
English
Professional Working

Timeline

Executive Chef Manager

A TOUSAND TALES RESTAURANT
09.2021 - 09.2024

Executive Chef

İSTANBUL CAFE AND RESTAURANT
10.2019 - 08.2021

Executive Sous Chef

OTTOMAN TAVERNA
09.2018 - 10.2019

Sous Chef

Rixos Bab Al Bahr
02.2014 - 08.2018

Chef De Partie

RIXOS THE PALM DUBAI
01.2012 - 01.2014

Demi Chef De Partie

RIXOS PREMIUM BELEK HOTEL
01.2010 - 12.2011

Bachelor Hotel Management - Hotel Management

AKDENİZ UNIVERSITY

High School Diploma - Tourism And Hotel Management

ANADOLU MESLEK

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IBRAHIM KELESABDIOGLU