ATİLLA GURCAN
Dubai
Summary
I have extensive experience in the steakhouse, meze, pasta and salad fields. Working at prominent establishments such as Sosa Restaurant, Lezzet Steakhouse, and Nusr-Et Steakhouse has allowed me to specialize in these areas.I have proven my expertise in meal preparation and flavor through my successful track record in these culinary segments.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Sous Chef
Anzeera Restaurant
2024.08 - Current
- Monitor kitchen inventory,manage orders and control food costs effectively,
- Ensure that all cold section dishes quality,taste and presentation standards,
- Work efficiently during service to ensure timely and high-quality food presentation,
- Maintain full compliance with food safety and hygiene regulations,
Sous Chef
Aiza Restaurant The Pointe
2022.03 - 2023.07
- To undertake the task of meze and cold section in the restaurant with Turkish and Greek menu
- To communicate with wholesalers, to place orders and to control their stocks
- To organize a work plan with the Head chef, to make menu work and cost control
Private Chef
Acun Ilıcalı's House
2021.05 - 2022.01
- Menu planning
- Shopping for ingredients
- Preparing and cooking meals for events
Chef de Cuisine
Acun Media
2015.10 - 2021.04
- To create new menu that meet quality standards
- To organize daily shift briefings to kitchen colleagues
- To manage inventories, pricing, cost controls, requisitioning and the issuing of supplies and equipment for food production
- Monitoring inventory and purchasing supplies and food from approved vendors
- Assisting and directing kitchen staff in meal preparation and creatplating
- Identifying new culinary techniques
Head Chef
Lezzet Steakhouse
2011.04 - 2015.07
- To manage inventories, pricing, cost controls
- Proper plate presentation and decoration for meals
- Getting a price for meat, selecting it and ensuring that it is cooked with the appropriate method
- Management daily shift briefings to kitchen colleagues
Grill Chef
Nusr-Et Steakhouse (Salt Bae)
2010.09 - 2011.03
- Cooking the meat to the preferred suitability
- Preparation and cooking of garnishes
- Setting the plate presentation
- Preparing the appetizers, making hamburger buns and responsibility of the grill
Sous Chef
Sosa Restaurant
2008.04 - 2009.11
- Preparation and cooking of garnishes
- Setting the plate presentation
- Follow-up of the supply of orders
Sous Chef
Nevsehir Military Hotel
2005.09 - 2006.11
- Preparing ingredients for food
- Prepar food products in line with the hotel concept
- Preparing the appetizers
- Closing the kitchen properly and follows the closing checklist for kitchen stations
Assistant Chef
Sosa Restaurant
2000.10 - 2005.05
- Preparation and cooking of garnishes
- Setting the plate presentation
- Performing tasks assigned by the chef
Skills
- Recipes and menu planning
- Food plating and presentation
- Food inventories
- Cost control
Certification
- Occupational Health and Safety Training Participation Certificate, EKS Kitchen Academy, Istanbul, Turkey
- Chef Certificate, Esenyurt University, Esenyurt, Turkey
Languages
Turkish
Bilingual or Proficient (C2)
English
Upper intermediate (B2)
Timeline
Sous Chef
Anzeera Restaurant
2024.08 - Current
Sous Chef
Aiza Restaurant The Pointe
2022.03 - 2023.07
Private Chef
Acun Ilıcalı's House
2021.05 - 2022.01
Chef de Cuisine
Acun Media
2015.10 - 2021.04
Head Chef
Lezzet Steakhouse
2011.04 - 2015.07
Grill Chef
Nusr-Et Steakhouse (Salt Bae)
2010.09 - 2011.03
Sous Chef
Sosa Restaurant
2008.04 - 2009.11
Sous Chef
Nevsehir Military Hotel
2005.09 - 2006.11
Assistant Chef
Sosa Restaurant
2000.10 - 2005.05