TAMER AKPINAR

• Forecasted demand and orders optimum level of supplies to prevent spoilage.
• Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
• Drafted and implemented new recipes to drive patron satisfaction.
• Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
• Collaborated effectively with kitchen and waiting staff to facilitate smooth, efficient service outcomes.
• Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Inspected completed work and stations to verify conformance with standards.

• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Applied culinary expertise toward development of seasoned, complex and speciality foods.
• Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
• Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
• Coordinated recruitment and training of kitchen staff to develop high-performing team.
• Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
• Created estimates of food and labour costs to set accurate operating budgets.
• Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.
• Forecasted demand and orders optimum level of supplies to prevent spoilage.
• Maximised restaurant capacity by coordinating seamless, efficient meal services.
• Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
• Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
• Developed menus for continuous use, events and promotions for different seasons.
• Monitored and updated stock levels and inventory databases.
• Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
• Offered friendly, efficient customer service and handled challenging situations with ease.

• Collaborated effectively with kitchen and waiting staff to facilitate smooth, efficient service outcomes.
• Applied positive customer service approach to increase satisfaction levels.

• Improved long-term prospecting, strategy development and customer engagement by implementing successful growth strategies.
• Delivered business strategy to drive revenue and operational efficiencies.
• Monitored and evaluated teams, identifying and targeting opportunities for improvement.
• Boosted customer satisfaction scores through fast and knowledgeable issue resolution.
• Led and managed administrative staff to maintain smooth daily operations.

Asitane Restaurant is a restaurant that continues to keep the traditional Ottoman Cuisine alive today by creating summer and winter menus with more than 200 historical recipes using the food and dessert records of the Ottoman Palace Cuisine since 1991.