Rengin Ozdemir
Orlando,FL
Summary
I studied Gastronomy And Culinary Arts and learned many things in my 4 years education life.
I graduated as a High Honor Student.
While studying, I had the opportunity to intern and work in many Hotels and Restaurants
These were very important to my career because I learned a lot about professional kitchen and business life there.
My skills
Hardworking professional bringing detail-oriented approach to food preparation and handling. Reliable individual possessing excellent communication and problem-solving strengths.
Focused professional with expertise preparing meals for customers in busy establishments. Versatile professional with experience in food safety, supply management and plating. Courteous and bilingual with excellent multitasking and presentation skills.
Disciplined cook committed to impeccable food preparation and presentation for restaurants. Recognized for preparing high-quality cuisine aligned to restaurant standards and consistency requirements. Familiar with diverse culinary, pastry and baking techniques.
Overview
10
10
years of professional experience
Work History
Cook 2
Conrad Hilton
Orlando, Florida
01.2025 - Current
- Trained new staff on kitchen procedures and safety protocols effectively.
- Assisted in menu planning to accommodate dietary restrictions and preferences.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Used standardized recipes and other instructions to prepare food.
Cook
J-1 Student Exchanges
Tampa, Florida
07.2023 - 07.2024
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Monitored stock levels of food items and ordered more when necessary.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Set up work stations prior to opening to minimize prep time.
Chef De Partie
Zennup 1844 Restaurant
Bursa , Turkey
08.2022 - 04.2023
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Planned work schedules for staff members based on customer demand and budget constraints.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Trained and supervised line cooks to develop new skills and improve team performance.
Chef Assistant
Eastern Mediterranean University
Cyprus, Cyprus
10.2021 - 05.2022
- Assisted Chef in preparing ingredients for various dishes.
- Cleaned and organized kitchen equipment, appliances, and utensils.
- Organized walk-in coolers and freezers according to FIFO principles.
- Prepared and cooked food under head chef's direction, following recipes and cooking instructions.
- Supported chefs in managing food preparation to achieve precise plating and presentation.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Stored food in designated containers and storage areas to prevent spoilage.
Line Cook Intern
Zennup 1844 Restaurant
Bursa , Turkey
05.2021 - 09.2021
- Followed recipes to prepare dishes according to restaurant standards.
- Set up workstations with all necessary ingredients and cooking equipment.
- Cooked various menu items such as grilled meats, fish, pasta dishes., according to specifications.
- Followed safety procedures while using sharp knives and other kitchen tools.
- Plated dishes for presentation before serving them to customers or staff members.
- Checked temperatures of cooked foods to ensure they were properly cooked through.
Line Cook
Fish&chips
Cyprus, Minnesota
06.2020 - 11.2020
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
Line Cook Intern
Limak Cyprus Deluxe Hotel
Cyprus, Cyprus
06.2019 - 09.2019
- Assisted in the preparation of meals by chopping vegetables, preparing sauces, and marinating meats.
- Followed recipes to prepare dishes according to restaurant standards.
- Set up workstations with all necessary ingredients and cooking equipment.
Restaurant Owner
Kristal Park Restaurant
Batman , Turkey
02.2016 - 05.2018
- Developed and implemented effective marketing strategies to increase restaurant sales.
- Oversaw daily operations of the restaurant including staff scheduling, budgeting and inventory management.
- Analyzed financial reports to identify areas of improvement or cost savings opportunities.
- Monitored customer feedback to ensure satisfaction with menu items and services provided.
Education
Gastronomy
Eastern Mediterranean Universty
Cyprus, Famagusta07-2022
Skills
- Fine Dining
- Grilling
- Recipe-based cooking
- Frying
- Dish preparation
- Sous vide technique
- Portion Control
- Culinary Art
- Menu Planning
- Food Preparation
- Knife Skills
- Cooking techniques
- Food presentation
- New Hire Training
Timeline
Cook 2
Conrad Hilton
01.2025 - Current
Cook
J-1 Student Exchanges
07.2023 - 07.2024
Chef De Partie
Zennup 1844 Restaurant
08.2022 - 04.2023
Chef Assistant
Eastern Mediterranean University
10.2021 - 05.2022
Line Cook Intern
Zennup 1844 Restaurant
05.2021 - 09.2021
Line Cook
Fish&chips
06.2020 - 11.2020
Line Cook Intern
Limak Cyprus Deluxe Hotel
06.2019 - 09.2019
Restaurant Owner
Kristal Park Restaurant
02.2016 - 05.2018
Gastronomy
Eastern Mediterranean Universty