yucel bukucu
Deinze
Summary
Gastronomy enthusiast dedicated to continuous improvement and passionate about learning and sharing culinary knowledge. Known for strong communication skills, fostering collaboration, and promoting teamwork to achieve excellence in the Horeca sector. With over 7 years of experience as an Executive Chef, I bring expertise in menu innovation, kitchen management, and delivering memorable dining experiences.
Dynamic culinary professional with a proven track record at Nadas Boutique Hotel, enhancing dining experiences through innovative menu development and ingredient sourcing. Skilled in culinary expertise and effective communications, I've led teams to achieve significant process improvements. Specializing in creating visually appealing dishes and fostering team collaboration, my approach has consistently elevated guest satisfaction and operational efficiency.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Consultant Chef
Private Chef
03.2024 - Current
- Analyzed data sets to identify trends and opportunities for process improvements within client organizations.
- Designed tailored training programs for employees at various levels within the organization, boosting overall skillsets.
- Conducted thorough market research and analysis, providing valuable insights for client decisionmaking.
- Collaborated with teams to define, strategize, and implement marketing and web strategies.
- Directed market entry strategies for clients looking to expand into new territories, ensuring compliance and cultural alignment.
Nadas Boutique Hotel
Executive Chef
01.2021 - 02.2024
- Developed new menu items for seasonal offerings, ensuring variety and freshness in the dining experience.
- Monitored food production at all stages, ensuring consistency in quality and presentation to maintain high standards of service.
- Sourced local ingredients whenever possible to support local farmers and maintain sustainability practices.
- Enhanced guest satisfaction by creating visually appealing and delicious culinary dishes.
- Mentored junior chefs on proper knife skills, cooking methods, and ingredient sourcing for professional development.
- Worked closely with event planners for special occasions such as weddings or conferences, customizing menus according to client preferences.
- Regularly updated the specials board with creative dishes based on seasonal availability of ingredients.
- Organized regular training sessions for the culinary team members, focusing on skill development in specific areas such as sauces or pastry making.
- Actively participated in menu planning meetings with hotel management, providing valuable insights for appealing dishes that catered to a diverse clientele.
- Established positive relationships with vendors, fostering long-term partnerships beneficial for both parties involved.
- Assisted in hiring processes for kitchen staff, evaluating prospective candidates based on skill level and cultural fit within the team''s dynamic.
- Led a team of kitchen staff to ensure smooth communication and collaboration during high-pressure situations.
- Experimented with various international cuisines to expand knowledge base and diversify menu offerings.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Utilized culinary techniques to create visually appealing dishes.
- Participated in food tastings and taste tests.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Set up and broke down kitchen for service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
La Sosta Street Food
Owner
01.2020 - 01.2022
Salkım Boutique Hotel
Head Chef
01.2020 - 01.2022
Salkım Boutique Hotel
Sous Chef
01.2019 - 01.2020
Mama Gusto Street Food
Commis Chef
03.2018 - 12.2019
Education
Commis Chef - Internatinol Culinary Arts
Culinary Arts Academy
İstanbul Turkiye 08.2017
Master - International Relations
National Defence University
İstanbul Turkiye 07.2014
Aerospace Engineer - Aeronautical Engineering
Natinol Defence University
İstanbul Turkiye 08.2001
Skills
- Client consultation
- Ingredient knowledge
- Cooking demonstrations
- Sanitation practices
- Food presentation
- Culinary expertise
- Allergen awareness
- Menu development
- Recipe creation
- Pastry skills
- Nutritional advice
- Wine pairing
- Kitchen design
- World cuisines
- Hygiene standards
- Customer service
- Problem-solving
- Time management
- Attention to detail
- Food quality
- Multitasking and organization
- Effective communications
- Team collaboration
- Verbal and written communication
- Knife skills
- Cooking techniques
- Meal preparation
- Portion and cost control
- Kitchen operations
- Hospitality service expertise
- Made-to-order meals
- Operations management
- Kitchen equipment operation and maintenance
- Food storage
- Kitchen management
- Food service operations
- Menu supervision
- Complex Problem-solving
- Kitchen equipment operation
- Food plating and presentation
- Sanitation guidelines
- Food inventories
- Banquets and catering
- Physical stamina
- Inventory management
- New hire training
- Grilling techniques
- Company quality standards
- Purchasing
- Equipment maintenance
- Workflow optimization
- Pantry restocking
- Business management
- Sauce preparation
- Staff coordination
- Performance improvement
- Process improvements
- Forecasting and planning
- Fine-dining expertise
- Recipe development
- Food safety and sanitation
- Utensils and equipment
- Nutrition
- Cost control
- Recipes and menu planning
- Performance assessments
- Ingredient selection
- Menu planning
- Signature dish creation
- Special diets
- Resource management
- Seafood preparation
- Service cycle
- Baking techniques
- Catering events
- Budgeting and cost control
- Dish preparation
- Meal service
- Food preparation techniques
- Kitchen crew training
- Kitchen equipment operations
- Kitchen equipment and tools
- Company safety standards
- Grilling and deep frying skills
- Schedule implementation
- Waste control
- Cold food preparation
- Food safety oversight
- Foodstuff procurement
- Knife use
- Kitchen operations management
- Food and beverage pairing
Certification
City & Guilds Level 2 Diploma in Professional Cookery
Culinary Arts Academy Professional Cooking
FOOD HYGIENE & HACCP (Hazard Analysis and Critical Control Points)
Meat Basics and Purchasing
Certified Professional - Food Safety (CP-FS)
Restaurant Manager/Food & Beverage Manager
Languages
English
Advanced (C1)
Turkish
Bilingual or Proficient (C2)
Timeline
Consultant Chef
Private Chef
03.2024 - Current
Nadas Boutique Hotel
Executive Chef
01.2021 - 02.2024
La Sosta Street Food
Owner
01.2020 - 01.2022
Salkım Boutique Hotel
Head Chef
01.2020 - 01.2022
Salkım Boutique Hotel
Sous Chef
01.2019 - 01.2020
Mama Gusto Street Food
Commis Chef
03.2018 - 12.2019
Commis Chef - Internatinol Culinary Arts
Culinary Arts Academy
Master - International Relations
National Defence University
Aerospace Engineer - Aeronautical Engineering
Natinol Defence University
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