Ibrahim Ozdemir

• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Cooked memorable dishes that brought new customers into establishment.

• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Supervised and enhanced work of [Number]-person team producing more than [Number] plates per day.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Maintained well-organized mise en place to keep work consistent.
• Plated meals paying special attention to garnishes and overall presentation.
• Modernized work processes to reduce guest wait times and boost daily output.

I learned Ottoman and Mediterranean fusion cuisine.

Learned Mediterranean and Italian cuisine

• Assisted in menu preparation, making suggestions and researching recipes compatible with existing menu items.
• Pushed, pulled and transported large loads and objects.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.

• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Collaborated with other personnel to produce and modify menus and selections.
• Modernized work processes to reduce guest wait times and boost daily output.
• Developed kitchen staff through training, disciplinary action and performance reviews.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.

Mexican Cuisine

• Oversaw grill, stove and oven and cleaned equipment after every shift.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Interacted with guests to obtain feedback on product quality and service levels.
• Handled and stored food to eliminate illness and prevent cross-contamination.