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
12
12
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.
Chef De Partie
Alinea Chicago (3 Michelin)
01.2023 - 11.2023
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
Private Chef
Private Chef Miami
08.2022 - 12.2022
- I was Cooking for Shaquille O'Neal and Dj Khaled.
- Created menus with seasonal produce while maintaining a budget
- Planned and prepared meals for private clients according to dietary requirements and preferences
- Ordered food supplies, ensuring freshness and quality of ingredients
- Managed kitchen staff in the preparation of daily meals
- Organized special events and dinner parties for clients, including menu planning and presentation details.
Executive Sous Chef
The H Orlando
12.2019 - 09.2022
- 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
La Petite Maison Istanbul
02.2017 - 10.2019
- 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.
Chef De Partie
Alancha Istanbul (Worlds 50 Best Restaurants)
06.2015 - 01.2017
- 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.
Chef De Partie
Murver Istanbul (Michelin Guide)
11.2014 - 06.2015
- 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.
Chef Intern
Four Seasons Istanbul
02.2014 - 11.2014
- 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
Spago Restaurant (St. Regis)
05.2013 - 01.2014
- 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.
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
References
- ERKAN USTABAS, The H Orlando-GM, +1 (917) 520 2245
- KEMAL DEMIRASAL, Alancha - Owner, +90 549 792 1262
- DOUGLAS ALLEY, Alinea - Executive Chef, +1 321 879 5537
- LIAM SMITH LAING, LPM - Head Chef, +44 7711757233
- MURAT DENIZ TEMEL, Alancha - Head Chef, +90 554 716 8335
- CAMILO AGUILAR, LPM - Head Chef, +90 534 034 4916
- MORENO POLVERINI, Spago - GM, +90 549 783 0123
Languages
English
Full Professional
Turkish
Native or Bilingual
Timeline
Executive Chef
MyLounge Orlando
11.2023 - Current
Chef De Partie
Alinea Chicago (3 Michelin)
01.2023 - 11.2023
Private Chef
Private Chef Miami
08.2022 - 12.2022
Executive Sous Chef
The H Orlando
12.2019 - 09.2022
Sous Chef
La Petite Maison Istanbul
02.2017 - 10.2019
Chef De Partie
Alancha Istanbul (Worlds 50 Best Restaurants)
06.2015 - 01.2017
Chef De Partie
Murver Istanbul (Michelin Guide)
11.2014 - 06.2015
Chef Intern
Four Seasons Istanbul
02.2014 - 11.2014
Chef Intern
Spago Restaurant (St. Regis)
05.2013 - 01.2014
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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