Recep Yiğit Çengel
Gibson İsland,Maryland
Overview
1
1
Certification
8
8
years of professional experience
Work History
DEMI CHEF DE PARTIE
LE ROYAL MERIDIEN
DOHA, QATAR
- Pre opening Yed7 by Chef Esat All day dining restaurant.
- I worked all the sections. Hot, Cold, Grill and Breakfast. I learned a lot of things about Turkish and Middle Eastern Cuisine.
- I worked also Hot Banquet and I learned basic Indian Cuisine
LINE COOK
GREY OAKS COUNTRY CLUB
NAPLES, FLORIDA
10.2025 - 05.2026
- I am currently working in Estuary Restaurant.
- I am in sautee and grill section. International menu and fine dining dinner service.
LINE COOK
EUREST CATERING COMPANY
BURSA, TURKEY
12.2020 - 09.2021
- In this opportunity I improved myself about bulk cooking. We had daily above 2000 pax.
- I was responsible about hot dishes and sauces.
- Help to the chef about ordering and creating menu.
DEMI CHEF DE PARTIE
RIXOS PREMIUM HOTEL
BODRUM, TURKEY
06.2020 - 10.2020
- I worked in Private Villas a la carte kitchen. I was care 14 special villa which in belong to this hotel.
- I was responsible all the sections in the kitchen. So I had a lot of experience about international cuisine.
- I was responsible also training the commis for cooking and hygiene.
DEMI CHEF DE PARTIE
CUMHURIYET UNIVERSITY TOURISM FACULTY
SIVAS, TURKEY
10.2019 - 04.2020
- Worked university hotel for bakery and breakfast. I got my HACCP certificate and improved myself about Turkish and international bakery stuffs. For the breakfast I was taking care about omelette station and cold meat and cheese buffet.
KITCHEN INTERNSHIP
VON RESORT GOLDEN BEACH HOTEL
MANAVGAT, TURKEY
06.2019 - 09.2019
- Supported the team in the daily operation and work.
- Worked according to the menu specifications by the chefs
- Follow the recipes and the keep the food quality same.
COMMIS 1
ORANGE COUNTY AMSTERDAM HOTEL
KEMER, TURKEY
06.2018 - 09.2018
- I worked in hot banquet kitchen. I had good opportunity to learn how to cook, food handling certificate, food storage. I learned how to make hot sauces and care about buffet.
Line Cook
Gibson İsland Country Club
Gibson İsland MD
05.2026 - Current
Education
HighSchool - Gastronomy And Culinary Arts
Emet Anatolian
01.2016
Skills
- Skilled and experienced in unique and attractive menu development, and incorporation for banquet, catering, and fine dining restaurant operations
- Monitoring guest, partner and internal feedback and initiate corrective action as required ensuring the highest level of guest satisfaction
- Establish a high level of excellence in quality of food and guest satisfaction
- Inventory handling, management and rotation in accordance with HACCP, food cost controls and food quality standards
Certification
Hygiene culinary diploma business opening certificate
Languages
Turkish
ENGLISH
PERSONAL INFORMATION
- Date of Birth: 08/06/1998
- Nationality: Turkish
- Marital Status: Single
- Sex: Male
- Driving License: B (2017)
- Language: Turkish-ENGLISH
CONTACT INFO
- Phone: 2392271416
- Email: rcp_1010@hotmail.com
Timeline
Line Cook
Gibson İsland Country Club
05.2026 - Current
LINE COOK
GREY OAKS COUNTRY CLUB
10.2025 - 05.2026
LINE COOK
EUREST CATERING COMPANY
12.2020 - 09.2021
DEMI CHEF DE PARTIE
RIXOS PREMIUM HOTEL
06.2020 - 10.2020
DEMI CHEF DE PARTIE
CUMHURIYET UNIVERSITY TOURISM FACULTY
10.2019 - 04.2020
KITCHEN INTERNSHIP
VON RESORT GOLDEN BEACH HOTEL
06.2019 - 09.2019
COMMIS 1
ORANGE COUNTY AMSTERDAM HOTEL
06.2018 - 09.2018
HighSchool - Gastronomy And Culinary Arts
Emet Anatolian
DEMI CHEF DE PARTIE
LE ROYAL MERIDIEN