Summary
Overview
Work History
Education
Skills
Websites
Timeline
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Turhan Ciftci

Orlando,Florida

Summary

Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.

Overview

10
10
years of professional experience

Work History

Executive Chef

MyLounge Orlando
11.2023 - Current
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.

Executive Sous Chef

The H Orlando
11.2021 - 11.2023
  • Ordered food supplies, maintained inventory, and managed budgeting of resources
  • Assisted Executive Chef in creating new recipes while maintaining traditional favorites
  • Managed kitchen staff team and assigned tasks for various stages of food production
  • Trained kitchen workers on culinary techniques
  • Created cost-effective menus that increased customer satisfaction and profitability.

Sous Chef

Mikla Restaurant ( 1 Michelin Star )
12.2020 - 11.2021
  • Coordinated ordering, receiving, storage, and distribution of food items
  • Trained and supervised line cooks to develop new skills and improve team performance
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Utilized culinary techniques to create visually appealing dishes.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Chef De Partie /Junior Sous Chef

Alancha Restaurant ( Worlds 50 Best Restaurant )
08.2019 - 12.2020
  • Adhered to health and safety regulations while preparing food items in the kitchen area
  • Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed
  • Conducted frequent line checks to keep food at proper temperatures in holding zones
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Participated in food tastings and taste tests.

Chef De Partie

Murver Restaurant ( Michelin Guide )
02.2018 - 08.2019
  • Organized the daily mise en place in order to prepare meals efficiently
  • Maintained accurate records of stock levels, ordering new ingredients when needed
  • Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
  • Trained and managed kitchen personnel and supervised related culinary activity.

Chef Intern

Nicole Restaurant ( 1 Michelin Star )
01.2017 - 02.2018
  • Cleaned prep areas, utensils, pots, pans and other kitchen equipment after use
  • Monitored quality of dishes served during shift to ensure they meet standards set by restaurant management
  • Inspected finished plates prior to serving to guests ensuring high presentation standards were met
  • Prepared various meats, seafoods and vegetables for cooking purposes.

Chef Intern

Reale Restaurant ( 3 Michelin ) / ( 50 Best )
03.2016 - 01.2017
  • Utilized local, fresh food products to support local economies and showcase community support
  • Maintained a clean, safe and sanitary work environment
  • Operated kitchen equipment including ovens, grills, stoves and fryers
  • Ensured proper food storage and rotation of stock in the kitchen.

Chef Intern

Spago Restaurant ( St. Regis )
03.2014 - 01.2015
  • Measured and mixed ingredients according to precise recipes for best results.
  • Checked expiration dates, rotated food, and removed any items that were no longer usable.
  • Maintained food safety and sanitation standards.

Education

Bachelor of Arts: Culinary Arts -

Le Cordon Bleu College of Culinary Arts
09.2017

Bachelor of Arts: Gastronomy And Culinary Arts -

Afyon Kocatepe University
05.2017

Skills

  • Kitchen Knife Proficiency
  • Cooking Equipment Proficiency
  • Love for Culinary Arts
  • Sanitation and Safety Knowledge
  • Originality
  • Customer Service
  • Hiring, Training, and Development
  • Team Leadership
  • Budgeting and Cost Control

Timeline

Executive Chef

MyLounge Orlando
11.2023 - Current

Executive Sous Chef

The H Orlando
11.2021 - 11.2023

Sous Chef

Mikla Restaurant ( 1 Michelin Star )
12.2020 - 11.2021

Chef De Partie /Junior Sous Chef

Alancha Restaurant ( Worlds 50 Best Restaurant )
08.2019 - 12.2020

Chef De Partie

Murver Restaurant ( Michelin Guide )
02.2018 - 08.2019

Chef Intern

Nicole Restaurant ( 1 Michelin Star )
01.2017 - 02.2018

Chef Intern

Reale Restaurant ( 3 Michelin ) / ( 50 Best )
03.2016 - 01.2017

Chef Intern

Spago Restaurant ( St. Regis )
03.2014 - 01.2015

Bachelor of Arts: Culinary Arts -

Le Cordon Bleu College of Culinary Arts

Bachelor of Arts: Gastronomy And Culinary Arts -

Afyon Kocatepe University

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Turhan Ciftci