Ismail Tertip
San Francisco,CA
Summary
Dynamic culinary professional with a strong background in kitchen operations and team leadership. Proven ability to enhance service quality and efficiency, including managing inventory and leading production in fast-paced environments. Passionate about culinary arts with a commitment to continuous improvement and excellence.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Baker
Day Moon Bakery
San Francisco, California
04.2024 - Current
- Learned making sourdough bread, baguette bread, scones, cookies, seasonal veggie sandwiches
- Supported kitchen operations by assisting in all back of house stations.
- Ensured cleanliness and organization of baking stations and storage areas for optimal workflow.
- Assisted in tracking inventory levels to maintain stock accuracy.
Jr. Sous Chef
Fiorella
01.2023 - 04.2024
- I started to Fiorella as a pizza line cook, 6 months later i got promoted to be jr. sous chef.
- I worked on all stations.
- Led the kitchen on expo and production in the morning.
- Prepared daily prep list, tracking order list, ordering products, counting inventory, applying daily hours and breaks of employees, joining line-up meetings and giving info about kitchen.
Production Chef
Bistro Ember
06.2023 - 09.2023
- Led opening of new Turkish restaurant as production chef.
- Supported daily operations at Turkish restaurant, ensuring smooth service and quality standards.
- Managed inventory levels, ensuring proper stock of all necessary ingredients and supplies.
Chef de Partie & AM Prep
Sorrel
11.2021 - 12.2022
- Transitioned to California to pursue professional opportunities post-graduation.
- Began internship program at Sorrel to gain practical experience.
- At Sorrel i learned Italian, Japanese cuisine inspired Californian kitchen and products.
- Gained initial experience in fine dining environment.
- I learned cooking the products with new techniques and many different kitchen equipment.
- I worked at offsite events as a private cook and i learned catering system.
- Served as line cook, prep cook, and Chef de Partie in snacks and garde manger station.
Parttime Job
Sumac
01.2022 - 03.2022
- Gained experience in San Francisco's fast food system.
Banquet Chef, Chef de Partie
Palmalife Hotel
06.2021 - 09.2021
- Started as breakfast chef at Palmalife Hotel in Bodrum, preparing and serving breakfast dishes to enhance guest experience.
- Oversaw pizza station operations at Palmalife Hotel, ensuring timely preparation and serving of dishes.
Grill Chef
The One Burger
08.2020 - 09.2020
- Explored recipes for homemade burgers and sauces in culinary workshops.
- Grilled burgers to perfection using high-quality ingredients and precise cooking techniques.
Crew Member
Hangover Pub
06.2020 - 09.2020
- Handled high customer volume in busy venue in Eskisehir, ensuring timely service and customer satisfaction.
- Participated in all kitchen operations, contributing to food preparation and maintaining cleanliness.
- Provided exceptional customer service in a fast-paced pub environment.
Assistant Cook
Nazende Restaurant
05.2020 - 06.2020
- Operated charcoal grill to prepare various dishes.
- I learned kebab, appetizers and meat dishes.
Pizza & Executive Chef
Varuna Gezgin
06.2019 - 02.2020
- Baked authentic Neapolitan pizzas using a traditional stone oven.
- Developed a comprehensive 15-course pizza menu to enhance customer choices.
- Prepared and presented a diverse menu featuring Mediterranean, Italian, Spanish, and Asian dishes.
- Managed kitchen operations effectively after five months of service.
Tapas Chef
Sosyal Meyhane
11.2018 - 02.2019
- I learned Turkish appetizers during my formal education.
Apprentice
Trakya Restaurant
06.2018 - 06.2018
- I learned Turkish, Greek and Mediterranean cuisine in general.
- Volunteered in culinary settings to enhance skills and knowledge.
Crew Member
Sbarro
06.2016 - 08.2016
- Acquired knowledge of professional kitchen operations, familiarized with kitchen equipment, and mastered pizza-making.
- Identified a strong interest in culinary arts through hands-on experience in the kitchen.
- Explored kitchen operations to assess interest in gastronomy department.
Education
Diploma - Gastronomy And Culinary Arts
Anadolu University
01-2021
Skills
- Project management
- Detail-oriented
- Solution Oriented
- Fast decision making
- Leading a team
- Energetic
- Responsible
- Patient
- Loyalty
- Visionary
Certification
- California Food Handlers, 2022
- Sexual Harassment Training For Manager, 2023
References
- Jesus Escobar, Executive Sous Chef, Sorrel Restaurant, +1 415 632 22 43
- Gonzalo Guerrero, Chef de Cuisine, Fiorella Restaurant, +1 650 271 53 32
- Deniz Sezer, Owner Chef, Bistro Ember, +1 628 628 49 29
Personal Information
Age: 27
Languages
English
Full Professional
Turkish
Native/ Bilingual
Timeline
Baker
Day Moon Bakery
04.2024 - Current
Production Chef
Bistro Ember
06.2023 - 09.2023
Jr. Sous Chef
Fiorella
01.2023 - 04.2024
Parttime Job
Sumac
01.2022 - 03.2022
Chef de Partie & AM Prep
Sorrel
11.2021 - 12.2022
Banquet Chef, Chef de Partie
Palmalife Hotel
06.2021 - 09.2021
Grill Chef
The One Burger
08.2020 - 09.2020
Crew Member
Hangover Pub
06.2020 - 09.2020
Assistant Cook
Nazende Restaurant
05.2020 - 06.2020
Pizza & Executive Chef
Varuna Gezgin
06.2019 - 02.2020
Tapas Chef
Sosyal Meyhane
11.2018 - 02.2019
Apprentice
Trakya Restaurant
06.2018 - 06.2018
Crew Member
Sbarro
06.2016 - 08.2016
Diploma - Gastronomy And Culinary Arts
Anadolu University