Ertan Afcan

I HAVE STRATED WORKING WITH "LE ROYAL MERIDIEN" AS EXECUTIVE CHEF TO OPEN BAGATELLE BRAND FOR FIFA WORLD CUP.

TRANSFERRED TO JW MARRIOTT MARQUIS FROM 01 JANUARY 2023.

EXECUTIVE CHEF OF JW MARRIOTT DOHA.

• Opening 14 F&B Outlets.
• CRAZY PIZZA
• COVA PATISSERIE
• TWIGA
• PIERRE MARCOLINI
• .......
• ......

• Kitchen management (up to 75 employees)
• Focus on maximizing kitchen productivity and staff performance Catering services for private (VIP guests) and corporate events (up to 600 guests)
• Creating signature menus for all outlets
• Management of day-to-day operations, ensuring quality standards and meeting customers expectations on daily basis
• Kitchen team training weekly and monthly
• Emergency situations handling
• Sales & Marketing monthly meetings
• ISO 22000 certified in 2015

• Kitchen management (up to 95 employees)
• Budgeting and staff recruitment
• Focus on maximizing kitchen productivity and staff performance Catering services for private (VIP guests) and corporate events (up to 500 guests)
• Creating signature menus for all outlets
• Day-to-day operations management
• Kitchen team training weekly and monthly
• Emergency situations handling
• Promotions planning

• RIXOS PREMIUM BODRUM - 360 Luxury Rooms & Suites and 13 villas - Managing 94 chefs and 35 stewards
• RIXOS TAXIM (pre-opening) - 188 modern rooms & suites Managing 24 chefs and 8 stewards
• RIXOS PERA (pre-opening) - 116 modern rooms and 21 suites - Managing 32 chefs and 10 stewards
• Kitchen management for 3 hotels (up to 150 employees)
• Budgeting and staff recruitment
• Focus on maximizing kitchen productivity and staff performance Creating signature menus for all outlets
• Management of day-to-day operations
• Kitchen team training weekly and monthly
• Emergency situations handling
• Sales & Marketing monthly meetings
• Promotions planning
• ISO 22000 implementation for all hotels

• 360 Luxury Rooms & Suites 4 outlets catering and events handling
• Responsible for all outlets menus, kitchen team trainings, promotions planning's, ISO 22000 certification, cost control, etc
• Managed 60 chefs and 20 stewards.

• Preparing with Culinary director New Concepts - menus, purchasing control, Hygiene Cleaning Control (HACCP Certificate), cost control and allduties with the position managed 30 chefs and 15 stewards

• 149 Rooms and 24 Suites 7 outlets banqueting & events

• Preparing with Ex
• Chef new concepts - menus, purchasing control, Hygiene Cleaning Control (HACCP Certificate), Cost Control and etc
• Managed 55 chefs and 19 stewards.

• Responsible for all a la carte concepts with 3 a la carte restaurants, 2 Snack a la carte, Room Service, High Teas with 30 chefs and Ex
• Chef
• 120 deluxe rooms and 250 deluxe banquet operations.
• Preparing with Ex
• Chef new concepts, Purchasing Control, Hygiene Cleaning Control, Cost Control
• Managed 40 chefs and 12 stewards.