Summary
Overview
Work History
Education
Skills
Timeline
Generic

Seyhan Ozuygun

NEW YORK,NY

Summary

Seasoned Sous Chef specializing in Mediterranean, Turkish, Greek, Italian, French cuisine. Successful 12 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.



Overview

12
12
years of professional experience

Work History

Sous Chef

Leyla Restaurant
05.2018 - 08.2023
  • Helped establish the menu
  • Bake phenomenal bread.
  • Leyla restaurant'opening, I participated in.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Monitored food and labor costs to verify budget targets were met.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Assisted with menu development and planning.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Coordinated with team members to prepare orders on time.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Monitored food production to verify quality and consistency.
  • Disciplined and dedicated to meeting high-quality standards.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained and managed kitchen personnel and supervised related culinary activity.

Chef De Cuisine

SEED Restaurant
01.2016 - 12.2018
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Scheduled and supervised all kitchen employees such as dishwashers and waiters.
  • Created menus and designed corresponding recipes for SEED.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Hired, managed, and trained kitchen staff.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Created recipes and prepared advanced dishes.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Coordinated with team members to prepare orders on time.
  • Worked closely with front-of-house staff to facilitate excellent customer service.

Private Chef

Chobani
03.2017 - 04.2017
  • Created customized meal plans based on client dietary restrictions and preferences.
  • Shopped for ingredients.
  • Prepared and cooked over five meals per week for the family.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Used kitchen equipment safely and reduced risk of injuries and burns.
  • Sanitized kitchen surfaces and equipment and cleaned grills, griddles and ovens.
  • Safely packaged and labeled each individual meal.

Executive Sous Chef

Yeni Lokanta Bar
01.2012 - 09.2015
  • Created custom VIP catering with chef Civan ER.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Participated in food tastings and taste tests.
  • Coordinated with team members to prepare orders on time.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

Chef

Trust Human Academy
03.2014 - 09.2014
  • Established vegetarian menu and juice.
  • I collaborated with an architect to design the kitchen.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Maintained well-organized mise en place to keep work consistent.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Assisted with menu development and planning.
  • Evaluated food products to verify freshness and quality.

Chef de partie

Istanbul Culinary School's Restaurant
12.2011 - 12.2012
  • Helped train new students in culinary arts
  • After graduated chef school , chef offered me job.
  • Coordinated with Richard Madzar and Fehmi Samanci chefs.
  • The menu changed every month ,and there were seven to eight items on a plate.
  • We provided internship training to graduates from culinary school.
  • Rotated stock to use items before expiration date.
  • Maintained well-organized mise en place to keep work consistent.
  • Complied with portion and serving sizes as per restaurant standards.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prepared items for roasting, sautéing, frying and baking.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Evaluated food products to verify freshness and quality.
  • Participated in food tastings and taste tests.

Education

Istanbul Culinary Institute

REFERENCES

Savour School
Australia
2022

Child Development

Canakkale 18 Mart University
Canakkale ,TURKEY
12.2018

Skills

  • Inventory Management
  • Cost Control
  • Vendor Relationship Management
  • Food Safety
  • Portion Control
  • Food Preparation
  • Employee Scheduling
  • Kitchen Management
  • Mentoring and Coaching
  • Staff Training
  • Menu Development
  • Catering Background
  • Kitchen Leadership
  • Staff Motivation

Timeline

Sous Chef

Leyla Restaurant
05.2018 - 08.2023

Private Chef

Chobani
03.2017 - 04.2017

Chef De Cuisine

SEED Restaurant
01.2016 - 12.2018

Chef

Trust Human Academy
03.2014 - 09.2014

Executive Sous Chef

Yeni Lokanta Bar
01.2012 - 09.2015

Chef de partie

Istanbul Culinary School's Restaurant
12.2011 - 12.2012

Istanbul Culinary Institute

REFERENCES

Savour School

Child Development

Canakkale 18 Mart University

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