Lukas Ayk Yaman
Los Angeles,CA
Summary
Highly motivated and results-oriented culinary professional and operations manager with extensive experience leading diverse teams and managing multi-location food service operations. Demonstrates strong leadership, organizational, and interpersonal skills, excelling in high-pressure, deadline-driven environments. Proven ability to communicate effectively with customers and staff, fostering collaboration, and operational efficiency. Expertise includes menu planning, recipe development, cost control, and ensuring quality standards. Committed to delivering exceptional service and operational excellence in dynamic culinary settings.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Owner/Manager of Operations
Ministry of Coffee
Los Angeles, CA
12.2020 - Current
- Oversee daily operations across three café locations, ensuring consistent quality, customer satisfaction, and operational efficiency.
- Supervise a team of 15–20 employees, including hiring, training, and performance management.
- Create and manage staff schedules to ensure adequate coverage, optimize labor costs, and maintain smooth daily operations.
- Source and introduce new products to enhance the menu, improve margins, and respond to customer trends.
- Lead menu development, including the creation of seasonal items and in-house baking recipes that align with brand standards and customer preferences.
- Manage inventory, vendor relationships, and ordering processes to ensure cost control and product availability.
- Monitor financial performance, handle budgeting and payroll, and work to meet or exceed profitability goals.
- Ensure full compliance with health, safety, and labor regulations; consistently pass inspections with high marks.
- Collaborate with marketing teams to support promotions, customer engagement, and community involvement.
Kitchen Manager
Nicks Kitchen
Los Angeles, United States
07.2018 - 12.2020
- Oversaw daily kitchen operations, ensuring efficient service through effective staff supervision and inventory management.
- Led pre-opening activities, including kitchen setup, staff training, supplier coordination, and compliance with health regulations.
- Managed kitchen staff schedules to cultivate a productive environment focused on teamwork and accountability.
- Implemented food cost controls and waste reduction strategies, achieving a 10–15% decrease in overhead expenses.
- Maintained exceptional standards of food quality and cleanliness, resulting in increased positive reviews and repeat customers.
- Collaborated with front-of-house management to synchronize service flow and ensure timely dish delivery during peak hours.
Research and Developement
FRESH GOURMET CUISINE CORP
Northridge, United States
06.2020 - 07.2020
- Developed and tested new menu concepts for prepared food items intended for retail partners, including Gelson’s, Erewhon, Super King, and Pavilions.
- Focused on creating recipes that align with market trends and customer preferences (e.g., health-conscious, vegan, organic).
- Performed a detailed cost analysis for proposed menu items to support pricing and margin planning.
- Collaborated with culinary and production teams to ensure recipes were scalable for high-volume manufacturing.
- Created documentation, including ingredient lists, preparation methods, and cost sheets for internal review and potential launch.
- Gained hands-on experience in product development within a commercial kitchen environment, contributing to R&D processes, even though final recipes were not implemented.
Line Cook
Toi Fine Dining Restaurant
Istanbul, Turkey
07.2017 - 05.2018
- Worked as a line cook intern in a high-end open kitchen environment, providing guests with a transparent and interactive dining experience.
- Prepared and cooked dishes under the guidance of the owner, who previously served as a sous chef at one of Gordon Ramsay’s restaurants.
- Assisted with ingredient prep, station organization, and maintaining a clean and orderly workspace during service.
- Followed detailed recipes and plating standards to ensure consistent quality and presentation in front of diners.
- Developed skills in a fast-paced, high-pressure environment emphasizing food safety, hygiene, and culinary excellence.
- Collaborated with the kitchen team to deliver timely, high-quality dishes while maintaining composure under customer observation.
Kitchen Assistant Intern
inari Omakase
Kuruçeşme, Turkey
05.2017 - 08.2017
- Assisted the kitchen team at a Michelin Guide-listed fine dining restaurant, supporting the preparation and execution of high-quality Japanese cuisine.
- Helped with ingredient prep, mise en place, and maintaining station cleanliness to ensure smooth kitchen operations.
- Learned advanced culinary techniques and plating standards in a prestigious, detail-oriented environment.
- Followed strict food safety, hygiene, and quality control protocols in line with Michelin-level expectations.
- Collaborated with chefs and staff to deliver exceptional dining experiences.
Kitchen Intern
Mercure İstanbul Topkapı Hotel
Istanbul, Turkey
07.2016 - 09.2016
- Assisted kitchen team with food preparation, ingredient organization, and station setup in a busy hotel kitchen.
- Supported chefs by maintaining cleanliness and adhering to food safety and hygiene standards.
- Gained practical experience in large-scale food production and hotel kitchen operations.
- Helped manage inventory and proper storage of food items.
- Collaborated with kitchen staff to ensure efficient service during peak meal times.
Kitchen Staff
Happy Moons
Istanbul, Turkey
06.2014 - 09.2014
- Prepared and cooked menu items according to restaurant standards in a fast-paced kitchen environment.
- Assisted with daily ingredient preparation, station setup, and kitchen organization to support smooth service.
- Maintained cleanliness and adhered to food safety and hygiene protocols.
- Collaborated with kitchen team members to ensure timely delivery of quality dishes.
- Gained hands-on experience in cooking techniques, portion control, and kitchen workflow.
Kitchen Intern
WOW ISTANBUL HOTELS & CONVENTION CENTER
Istanbul, Turkey
06.2013 - 09.2013
- Assisted the kitchen team with basic food preparation, ingredient organization, and station setup in a large-scale hotel environment.
- Supported chefs by maintaining cleanliness, following food safety protocols, and ensuring orderly kitchen operations.
- Gained practical experience in a professional kitchen, learning fundamental culinary techniques and workflow.
- Helped with inventory management and proper storage of food items.
- Collaborated with kitchen staff to support efficient service during high-volume meal periods.
Education
Bachelor's degree - Gastronomy and Culinary Arts
Yeditepe University
Istanbul/Turkey01.2018
Skills
- Restaurant operations management
- Menu planning and product development
- Staff scheduling
- Cost control and menu costing
- Multi-location management
- Food safety and compliance
- Cross-cultural communication
- Culinary training and leadership
Certification
- Food Protection Manager Certification
- WSET Certification
Languages
English
Full Professional
Armenian
Full Professional
Turkish
Native/ Bilingual
References
References available upon request.
Timeline
Owner/Manager of Operations
Ministry of Coffee
12.2020 - Current
Research and Developement
FRESH GOURMET CUISINE CORP
06.2020 - 07.2020
Kitchen Manager
Nicks Kitchen
07.2018 - 12.2020
Line Cook
Toi Fine Dining Restaurant
07.2017 - 05.2018
Kitchen Assistant Intern
inari Omakase
05.2017 - 08.2017
Kitchen Intern
Mercure İstanbul Topkapı Hotel
07.2016 - 09.2016
Kitchen Staff
Happy Moons
06.2014 - 09.2014
Kitchen Intern
WOW ISTANBUL HOTELS & CONVENTION CENTER
06.2013 - 09.2013
Bachelor's degree - Gastronomy and Culinary Arts
Yeditepe University
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