Orcun Cingil
Orcun Cingil
Chef
Sector: Hospitality
Salary: AU$70000 / Yearly
(Age: 26 years)
Merkez, Canakkale, TurkeyAbout
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Academic Level Degree Bachelor
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Industry Hospitality
PROFESSIONAL SUMMARY
I started my work carrer in 2013 with working on family cafe, in that time I started a high school about
tourism and gastronomy and had a chance to got internship opportunity about toursim area in young age.
Then I wanted to improve my education with started to Ozyegin University which is quite effective about
Gastronomy in Turkey. After finisihng English preparatory class I went to USA to make sure about language
and also to add more skills on my proffesion. After university, I started my work carrer in Montanegro as a
Head Chef.
Education
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2017 - 2021
Le Cordon Blue Istanbul
DIPLOME DE GASTRONOMIE ET RESTAURANT MANAGEMENT
https://lecordonbleu.ozyegin.edu.tr/tr
- 2015 - 2021
Experience
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2022 - 2023
Mozaic Restaurant
Head Chef
Working with same owner from Laguna Restaurant. Developed new local and seasonal menu. Creating and developing new menu items and recipes thruough the season. Controlling and directing the food preparation process. Evaluated the taste, texture and appearance of food items during serving to ensure the met quaility standars. Remedy any problems or defects with good comminication. A uniqe service offered using with different methods and tools like Sac and clay pot cooking on coal. Contolled stock and costs based on food avability and prices. Establish cleaning and maintenance schedules to assure working places were clean andwell- organized.
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2022 - 2022
Laguna Restaurant Perast
Head Chef
Developed new menu with local tastes and productivity with the opening of the restaurant. Gathering of a young and dynamic team following the establishment of the restaurant. Developing new menu items and recipes thruough the season. Used unique products differ from the other restaurants in order to create difference menu like sea products from local fishermans on daily and hand made pastas with cheese wheel presentation. Controlling and directing the food preparation process. Evaluated the taste, texture and appearance of food items during serving to ensure the met quaility standars. Teamwork with other chefs in the kitchen to keep quailty standarts. Contolled stock and costs based on food avability and prices. Establish cleaning and maintenance schedules to assure working places were clean andwell- organized
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2020 - 2021
Ever Hotal Asia
Line Cook
During the internship, worked on different deparments on a rotational basis. Asisted to Head Chef and Sous Chef in order for the products to be delivered quickly and properly during busy times during service hours. Prepared, cooked and presented dishes from the menu under control of Sous Chef. Worked under the management of the service manager in the service department, effectively and with customer satisfaction in mind. Developed, practical training on cost calculations of all departments by working with the cost manager during my internship. During internship period, prepared industial project which is The Changing Positions of Chefs in Hotels also was graduation project.
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2019 - 2019
Maxx Royal Golf Resort
Line Cook
During the internship, with my knowledge of English, worked with the chef de partie in the Far Eastern cuisine. Mainly focused on Indian and Far east cuisine. Learned and developed different products like Naan Bread, Chicken Basmati, and Chinese Dumplings (Jiaozi) and cooking methods like wok and tandoor. Preparations and presentations were made for the busy banquet service with chef de partie
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2017 - 2017
Otesaga Resort Hotel
Line Cook
Worked in A la carte restaurant’s preaperation section. Preparation of Culinary staffs and making all foods ready to cook.
- 2014 - 2014
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2013 - 2013
Akol Hotel
Server
Worked on restaurant service. Developed service skills and knowledge from service manager with practically
- 2013 - 2015