BURAK DEMIRCI

• Transformed under-utilised ingredients into special menu items.
• Trained junior chefs to enhance their professional skills.
• Reduced food waste to improve profitability.
• Developed new recipes for a diverse culinary experience.
• Supervised all kitchen staff to maintain high quality standards.
• Improved customer satisfaction by creating innovative and appetising menu items.
• Coordinated prep work, streamlined the cooking process.
• Collaborated closely with suppliers, secured fresh ingredients daily.
• Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.

• Coordinated prep work, streamlined the cooking process.
• Reduced food waste to improve profitability.
• Maintained high safety standards during food preparation and serving procedures.
• Collaborated closely with suppliers, secured fresh ingredients daily.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.

Unfortunately, I couldn't keep my burger shop, which I opened with great enthusiasm, effort, and dedication, running for long. I left the business shortly after due to problems with my business partner.

• Prepared ingredients prior to peak hours, enhanced kitchen efficiency.
• Contributed in stock management for better inventory control.
• Helped create seasonal menus using locally sourced ingredients for unique offerings.
• Ensured food safety standards by proper storage techniques.
• Provided support in catering events ensuring timely delivery of meals.
• Enhanced dish presentation by garnishing meals prior to service.
• Upheld cleanliness guidelines to ensure a sanitary work environment.
• Managed cooking equipment maintenance, ensured longevity and functionality.
• Performed regular kitchen maintenance tasks for a well-organised workspace.
• Assisted in meal preparation, ensured consistency of dishes.
• Coordinated with team members for seamless kitchen operations.
• Observed health and hygiene standards to minimise food contamination.