MUSTAFA UYAR
Jackson,WY
Summary
Hard-working and easy-going young professional with the dream of owning and opening a Michelin Star Restaurant.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Sous Chef
White Buffalo Club
06.2023 - Current
- Helping in preparation and design of all food menus
- Collaborated with the executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Banquet Chef
The Wort Hotel
06.2022 - Current
- Selecting the courses, hiring staff, and preparing the meal.
- Menu planning and execution for banquet events.
- Manage and train kitchen staff, establish working schedule, and assess staff's performance.
- Ensuring food safety and cleanliness, maintaining inventory, and ordering supplies.
- Managed food inventory, ensuring optimal freshness and minimizing waste for cost-effective operations.
- Achieved success in meeting tight deadlines for multiple simultaneous events through effective time management skills.
Head Chef
Alexandra Cocktail Bar
11.2021 - 03.2022
- First in command in the facilities, creating and inspecting dishes before they arrive at the customers ensuring high quality and contentment.
- Controlling and directing the food preparation process and any other relative activities.
- Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings
- Approving and “polishing” dishes before they reach the customer
Chef De Partie
M Gallery The Bodrum Hotel Yalikavak
06.2021 - 10.2021
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Education
Master of Arts - Gastronomy And Culinary Arts
Andolu Univesity
Eskisehir, Turkey11.2021
Skills
Menu Development, Inventory Management, Sous-Vide, Plating Techniques, Cost Control, Knife Skills, Molecular Gastronomy, Team Leadership, Creative Problem Solving, Thinking Outside The Box, Proactive, Event Planing, Acceptance Approach
Certification
- Food Safety And Hygiene Certificate, Unilever Food Solutions
- Kisik Ates Gastronomy Competition Turkey, Golden medal
- Gastromasa II, III. and IV. International Gastronomy Conference, Istanbul Turkey
Timeline
Sous Chef
White Buffalo Club
06.2023 - Current
Banquet Chef
The Wort Hotel
06.2022 - Current
Head Chef
Alexandra Cocktail Bar
11.2021 - 03.2022
Chef De Partie
M Gallery The Bodrum Hotel Yalikavak
06.2021 - 10.2021
Master of Arts - Gastronomy And Culinary Arts
Andolu Univesity
- Food Safety And Hygiene Certificate, Unilever Food Solutions
- Kisik Ates Gastronomy Competition Turkey, Golden medal
- Gastromasa II, III. and IV. International Gastronomy Conference, Istanbul Turkey
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