ILKER TUFAN
Orlando,FL
Summary
Motivated kitchen leader offering dedicated experience in food preparation. High standards for taste and quality with expertise maintaining profitable margins. Superior communication and leadership skills.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Private Chef
Self Employed Chef
Orlando, FL
08.2023 - Current
- Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
- Developed innovative recipes and cooking techniques to continually exceed client expectations.
- Upheld confidentiality agreements with high-profile clientele while providing discrete personal chef services in various settings.
- Demonstrated versatility by preparing various types of cuisine from around the world according to client preferences.
Banquet Chef
Caribe Royale Resort
Orlando, FL
12.2022 - 11.2023
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
- Delivered exceptional service at high-profile events, exceeding client expectations and garnering repeat business opportunities.
- Led pre-event tastings with clients, providing personalized attention and building trust in the culinary experience provided for their guests.
- Reduced food waste by implementing efficient portion control practices during plating processes.
- Trained and mentored junior chefs, fostering a team-oriented environment focused on producing high-quality dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
Line Cook
The Caribe Royale Orlando
Orlando, FL
12.2021 - 12.2022
- 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.
- Plated and presented all dishes to match established restaurant standards.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- 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.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Grilled meats and seafood to customer specifications.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
General Manager
Es cafe
Famagusta
05.2020 - 10.2021
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Developed and implemented strategies to increase sales and profitability.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
Line Cook
Devran beach restaurant
Famagusta
05.2019 - 05.2020
- 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.
- 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.
- Checked food temperature regularly to verify proper cooking and safety.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Grilled meats and seafood to customer specifications.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Addressed customer feedback professionally, implementing improvements where necessary to enhance the overall dining experience.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Server
Merit international
İskele
06.2016 - 04.2019
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Served food and beverages promptly with focused attention to customer needs.
- Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
- Cultivated warm relationships with regular customers.
- Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
- Enhanced customer satisfaction by promptly attending to their needs and providing personalized service.
- Maintained a clean and orderly dining area for an enjoyable guest experience.
- Provided attentive service during high-volume periods without sacrificing attention to detail or guest rapport.
- Bussed and reset tables to keep dining room and work areas clean.
- Addressed customer complaints or concerns professionally, ensuring swift resolution and maintaining positive relationships.
- Handled cash transactions accurately, contributing to balanced daily financial reports.
- Increased sales with upselling techniques and thorough knowledge of menu items, specials, and promotions.
- Developed strong rapport with regular customers through genuine hospitality efforts leading to repeat business.
- Explained menu items and suggested appropriate options for food allergy concerns.
- Coordinated with kitchen staff to ensure timely delivery of orders, resulting in satisfied customers.
- Used slow periods to restock supplies, ice, trays, and delivery bags.
Education
Certificate Of Culinary Skills Level 2 - Culinary Arts
City&guilds London Institute
Bachelor's degree in Gastronomy and culinary arts - Gastronomy And Culinary Arts
Eastern mediterranean university
02.2021
Skills
- Cooking
- Kitchen Management Experience
- Food Preparation
- Meal Preparation
- Kitchen Experience
- Cleaning Experience
- Food Safety
- Food Handling
- Culinary Experience
- Packaging
- Serving Experience
- Food Production
- Food Service
- Restaurant Experience
- Shift Management
- Meat Cutting
- Banquet Experience
- Catering
- Inventory Control
- Menu Planning
- Pricing
- Microsoft Word
- Restaurant management
- Food service management
- Management
- International Cuisine
- Allergy awareness
- Client Relationship Building
- Cooking techniques
- Team Management
- Knowledge of cooking equipment
- Sanitation Practices
- Nutritional knowledge
- Food presentation
- Event Catering
- Food Prep Planning
- Hygiene Policy Implementation
- Team Leadership
- Food Stock and Supply Management
- Operations management
- Staff Training
- Food plating and presentation
- Banquets and catering
- Inventory Management
Certification
- City & guilds, Present
- City & guild professional qualification level 2
- ServSafe
Assessments
Cooking skills: Basic food preparation, Proficient, 03/01/22
Timeline
Private Chef
Self Employed Chef
08.2023 - Current
Banquet Chef
Caribe Royale Resort
12.2022 - 11.2023
Line Cook
The Caribe Royale Orlando
12.2021 - 12.2022
General Manager
Es cafe
05.2020 - 10.2021
Line Cook
Devran beach restaurant
05.2019 - 05.2020
Server
Merit international
06.2016 - 04.2019
Certificate Of Culinary Skills Level 2 - Culinary Arts
City&guilds London Institute
Bachelor's degree in Gastronomy and culinary arts - Gastronomy And Culinary Arts
Eastern mediterranean university