Yakup Elkatmis
Culinary Specialist
Vestaburg
Summary
Dynamic and motivated culinary professional with a proven track record in menu development, kitchen management, and culinary operations for leading organizations. Known for guiding upscale menu development, banquet and catering operations, and ensuring quality compliance. Skilled leader with a strong work ethic, adept at optimizing kitchen efficiency, hiring top-performing team members, driving cost efficiency, and fostering positive guest relationships. Innovative thinker comfortable working independently or collaboratively to consistently achieve or surpass set goals.
Overview
12
12
years of professional experience
4
4
Languages
Work History
Campus Executive Chef
Chartwells Higher Education / Texas A&M University
09.2023 - 06.2025
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
EXECUTIVE BANQUET CHEF
Delamar Hotel/Seasonal
02.2023 - 09.2023
- Hold accountability for overseeing the design and preparation of meals for banquets of various sizes.
- Analyze customer requirements in order to produce high-quality, tailored menus.
- Determine event size and requirements in order to plan staffing and develop strategies.
- Navigate complex challenges, obstacles, and issues with an innovative and solution-focused mindset.
- Adapt to quickly changing priorities and execute sound decisions within fast-paced environments.
- Drive continuous improvement by identifying process inefficiencies and implementing solutions.
- Supervise and direct diverse team members, including providing on-the-job training and coaching.
- Oversee annual budget planning and management for inventory with a focus on maximizing revenue.
EXECUTIVE SOUS CHEF
DO&CO Catering Gourmet, Delta Airlines
02.2021 - 02.2023
- Fostered a culture of operational excellence by recruiting, hiring, onboarding, training, scheduling, directing, and evaluating top-performing kitchen staff; delivered high-quality leadership to 25 staff.
- Maintained responsibility for overseeing and coordinating cold kitchen, hot kitchen, and pastry departments to ensure the delivery of world-class member service and drive satisfaction.
- Demonstrated a strong ability to effectively manage multiple kitchens within a high-volume environment.
- Optimized costs by defining and implementing new budgetary guidelines.
- Revamped the banquet, catering, and restaurant menus, including managing costing, recipe card development, and presentation.
CULINARY ARTS INSTRUCTOR
CieCAS
09.2019 - 02.2020
- Supported the development and learning of culinary students by leveraging foodservice industry experience to provide professional and career advice.
- Educated and trained students on various culinary techniques, procedures, and methodologies while facilitating on-the-job training classes, including European Cuisine Culture, Fine Dining, Michelin Star Recipes, and Science of Culinary.
- Appealed to various learning styles by designing varied activities and demonstrations as well as encouraging student observation, reflection, investigation, and questioning.
- Coached and mentored students on developing personal culinary styles for specific recipes.
EXECUTIVE CHEF/BUSINESS OWNER
Stix
03.2016 - 12.2018
- Held accountability for orchestrating and leading all operations for a full-service kitchen and banquet facility, including estimating staffing needs and modifying schedules in line with budgets and labor laws.
- Managed the successful creation of bespoke dinner and dessert menus in line with financial objectives.
- Trained and mentored junior staff members on professional culinary techniques and quality standards, including reviewing prepared dishes to ensure quality across color, texture, taste, and garnishes.
- Demonstrated exceptional scratch cooking techniques across all kitchen production, including pastry.
- Aligned objectives and bridged communications with the Food and Beverage Director to facilitate team meetings and ensure the timely resolution of service, product, and staff-related issues.
EXECUTIVE CHEF/BUSINESS OWNER
Mr. Kebab/Mediterranean Cuisine
01.2017 - 02.2018
- Ensured optimal staffing levels by recruiting, hiring, training, and managing high-performing employees.
- Created and maintained in-depth knowledge of the restaurant menu.
- Mitigated risks and discrepancies by comparing deliveries with invoices and verifying quality; prepared overage and shortage reports.
- Uphold compliance with quality, sanitation, and safety processes as well as food cost control practices.
- Produced employee schedules and determined compensation rates based on skill level.
SOUS CHEF
Sheraton Cesme Hotel Resort and Spa
12.2014 - 11.2015
- Adhered to stringent restaurant standards while plating dishes, resulting in upholding the restaurant reputation as a high-class dining option.
- Executed strategic negotiations with vendors to source recipe ingredients at optimal prices.
- Employed exceptional leadership skills to ensure the efficient preparation of high volumes of food within a fast-paced environment, including coordinating staff schedules to optimize coverage during peak times.
- Entrusted with serving as the Head Chef as needed to facilitate continuity of service and quality for a la carte dining in a French restaurant.
- Promoted operational excellence by hiring, training, and directing all kitchen staff, including initiating disciplinary measures as needed.
- Evaluated staff performance to identify strengths and opportunities for additional coaching.
- Prioritized quality and customer satisfaction while developing full, tasting, and special event menus.
SOUS CHEF
Lake & River Side Hotel & Spa
04.2013 - 12.2014
- Guided and led a ten-person culinary team in providing service to 60-70 customers, including handling special requests from customers and verifying all menu items were prepared correctly.
- Contributed to quality and cost optimization by estimating food consumption, requisitioning food, standardizing production recipes, controlling costs, and managing quality processes.
- Monitored staff to ensure proper sanitation, safety, and food handling and storage practices.
- Crafted high-quality menus in accordance with business needs and requirements.
- Handled inventory management tasks, such as inventorying food, ingredients, and supplies and planning vendor orders.
Education
Associate of Arts - Culinary Arts
Culinary Arts Academy of Switzerland
Le Bouveret/SWITZERLANDCulinary Arts/ Certified Chef/ WIFI
CieCAS Culinary Arts School
Shanghai/CHINACulinary Arts
La Gastronomic Culinary Arts School
Istanbul/TURKEYSkills
- Inventory Management & Procurement
- Staff Training & Mentorship
- Culinary Management
- Special Event Planning
- Banquet & Catering Operations
- Budget & Cost Management
- Beer, Wine, & Cocktail Pairing
- Farm-to-Table Concepts
- Menu Development
- Team Leadership
- Quality Control
- Fine Dining
Affiliations
Shanghai International Chefs Association
Technical Proficiencies
- Microsoft Office Suite
- Matrix
Awards
Food And Drink Award Winner, STIX Restaurant, 2018
Additional Credentials
- ServSafe Manager Certified, 2025
- Microsoft Office Certificate, 2019
- Certified Chef, La Gastronomic Istanbul, 2011-2012
- Culinary Arts Academy, Le Bouveret Switzerland, 2010-2011
Timeline
Campus Executive Chef
Chartwells Higher Education / Texas A&M University
09.2023 - 06.2025
EXECUTIVE BANQUET CHEF
Delamar Hotel/Seasonal
02.2023 - 09.2023
EXECUTIVE SOUS CHEF
DO&CO Catering Gourmet, Delta Airlines
02.2021 - 02.2023
CULINARY ARTS INSTRUCTOR
CieCAS
09.2019 - 02.2020
EXECUTIVE CHEF/BUSINESS OWNER
Mr. Kebab/Mediterranean Cuisine
01.2017 - 02.2018
EXECUTIVE CHEF/BUSINESS OWNER
Stix
03.2016 - 12.2018
SOUS CHEF
Sheraton Cesme Hotel Resort and Spa
12.2014 - 11.2015
SOUS CHEF
Lake & River Side Hotel & Spa
04.2013 - 12.2014
Associate of Arts - Culinary Arts
Culinary Arts Academy of Switzerland
Culinary Arts/ Certified Chef/ WIFI
CieCAS Culinary Arts School
Culinary Arts
La Gastronomic Culinary Arts School
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