Mehmet Ali Eskin
Mehmet Ali Eskin
HEAD CHEF/CHEF DE CUISINE
Sector: Hospitality
Salary: AU$100000 / Yearly
(Age: 30 years)
As Salimiyah, Hawalli, KuwaitAbout
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Academic Level Degree Bachelor
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Industry Hotelier
PROFESSIONAL SUMMARY
Experienced Chef de Cuisine with a Bachelor’s degree in Gastronomy Science and over ten years of experience in the Hotel and Restaurant industry. Specializes in Turkish, Oriental, and European-Mediterranean cuisine, showcasing creativity through new recipes for banquet functions and a la carte operations. Well-trained in HACCP and successfully passed the HACCP audit conducted by SGS in October 2023.
Education
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2011 - 2015
Canakkale Onsekiz Mart University
Bachelor's degree in Gastronomy
i held Bachelors degree in Gastronomy
Experience
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2022 - Present
RADISSON BLU HOTEL KUWAIT
Chef De Cuisine
PROFESSIONAL ACHIEVEMENT • Promoted from Sous Chef to Chef de Cuisine within one year. • Achieved the highest guest satisfaction score for dining experiences, rated 4.6 out of 5 on Global RHG. • Implemented measures to reduce wastage and enforced HACCP Guidelines across all outlets. ROLES AND RESPONSIBILITIES • Provide operational leadership for the entire kitchen, including AL Boom Steak and Seafood restaurant, Al Bustan all-day dining restaurant, and banquet kitchen food production. • Develop innovative menus, source quality ingredients, and oversee dish planning, execution, and presentation. • Manage sous chefs and pastry chefs, focusing on their selection, training, and daily work assignments. • Ensure compliance with hotel and department security procedures and systems. • Review communication and reservation documents to determine staffing needs. • Collaborate with the restaurant manager for smooth front and back-of-house operations. • Develop and maintain department policies, procedures, and quality standards. • Handle stock rotation, direct purchases, and control of food product expiration. • Verify daily goods deliveries according to HACCP guidelines. • Manage stewarding company contracts for cleaning and maintenance. • Control food costs and conduct regular inventories, taking corrective actions when necessary. • Ensure consistent food quality and adherence to outlet concepts
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2020 - 2022
SEAZEN HOSPITALITY GROUP KUWAIT
Sous Chef
PROFESSIONAL ACHIEVEMENT • Pre-opening of Grove Restaurant in Avenues Mall Kuwait in 2021 • Re-opening of Grove Restaurant in Kuwait City after renovation in 2021 • In-charge of the kitchen operations in Melenzane By the Sea event for 500 cover daily. ROLES AND RESPONSIBILITIES • Oversee kitchen staff, ensuring consistent food preparation and service. • Assist the Executive Chef with menu planning, inventory, and supplies management. • Handle staff scheduling, discipline, food quality, hygiene, and safety. • Maintain kitchen equipment and report issues to Restaurant Managers. • Manage day-to-day kitchen operations, including record-keeping. • Control food cost, wastage, and inventory rotation. • Ensure food safety and adherence to recipes and standards. • Prepare required paperwork in an organized manner. • Train kitchen personnel in equipment safety, cleanliness, and sanitation.
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2018 - 2020
SYMPHONY STYLE HOTEL KUWAIT (Former Radisson Collection Hotel)
Chef De Partie
• Managing food production to ensure the highest quality. • Assisting in all kitchen department activities, including staff management. • Maximizing guest satisfaction through cost-effective, high-quality food. • Ensuring compliance with Symphony Style Hotel pastry standards and staffing needs. • Coordinating food preparation for various services and functions. • Managing inventory for fresh and dry storage items. • Facilitating communication between production and service staff. • Enforcing safety, hygiene, and sanitation standards. • Preparing for last-minute reservation changes. • Motivating and developing the kitchen team for quality and cost control. • Monitoring departmental performance and teamwork for continuous improvement.
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2018 - 2018
MYC PARTNERS LUX* RESORT AND RESIDENCES, TURKEY
Chef de Partie
• Chef in-charge at Stella Restaurant, LUX Bodrum Resort & Residences • Daily preparation and oversight of food production in the hot section. • Preparing steaks, kebabs, and grilled items for dinner service for up to 200 guests. • Handling room service meal preparation for both lunch and dinner. • Managing inventory and conducting routine checks. • Training and mentoring junior chefs and interns. • Collaborating closely with the executive chef, executive sous chef, and Chef de Cuisine. • Creating fresh pasta doughs and various pasta dishes. • Upholding hygiene and HACCP standards for kitchen operations.
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2016 - 2017
ARKA RISTORANTE AND PIZZERIA, TURKEY
Head Chef
Oversee daily kitchen operations and food preparation. • Supervise chefs to ensure quality presentation. • Create new dishes, set prices, and adjust menus based on ingredient availability. • Manage food orders and control stock levels. • Handle kitchen accounts and create work schedules. • Train new hires and interns on proper procedures. • Organize HACCP checklists for kitchen operations
Honors & awards
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2019
Hospitality Salon Culinaire
Bronze medal in Fresh pasta competition and Merit certificate in 6 Course dinner menu