Summary
Overview
Work History
Education
Skills
Certification
Languages
References
Timeline
Generic
Esma Soydaş

Esma Soydaş

Dubai,DU

Summary

Culinary professional with expertise in Italian, Mediterranean, and Turkish cuisine, with a strong foundation in high-volume kitchen environments. Skilled in pasta preparation, hot/cold kitchen operations, pastry production, and menu development. Knowledgeable in food safety, hygiene, and ingredient sourcing. Proven team collaborator with adaptability to changing needs, committed to delivering flavorful, high-quality dishes and maintaining kitchen efficiency.

Overview

5
5
years of professional experience
1
1
Certification

Work History

Demi Chef De Partie→ Chef De Partie

The Stay Boulevard, Marcello Il Ristorante
01.2023 - 05.2025
  • Promoted from Demi Chef de Partie to Chef de Partie, managing pasta and multiple kitchen sections including hot, cold, and pastry.
  • Supported head chef in daily operations, including ordering supplies and supervising junior staff.
  • Prepared fresh pasta and plated Italian dishes to fine dining standards.
  • Maintained a clean and organized kitchen in compliance with hygiene regulations.
  • Assisted other stations during peak hours to ensure smooth service.

Private Chef (Yacht)

Kutlu Deniz Turizm
06.2022 - 10.2022
  • Prepared daily meals for guests aboard a luxury yacht.
  • Customized menus to suit guest preferences and dietary needs.
  • Personally sourced fresh, high-quality ingredients.
  • Maintained food safety and hygiene while organizing the galley.

Culinary Intern

Sıx Senses Kocataş Mansions, Scalini Restaurant
01.2022 - 05.2022
  • Assisted in preparing and plating Italian & Mediterranean dishes.
  • Worked across cold kitchen, pasta, hot kitchen, and pastry sections.
  • Applied food safety and allergen knowledge to meet guest needs.
  • Maintained high standards in a fine dining environment.

Commis Chef

La Blanche Island Bodrum
04.2021 - 10.2021
  • Worked split shifts covering both breakfast and dinner service in a high-volume resort kitchen.
  • Assisted in various stations including cold kitchen, hot section, and buffet preparation.
  • Ensured food quality, hygiene, and timely service according to hotel standards.

Kitchen Assıstant (Part-time)

Hılton Garden Inn Safranbolu
01.2020 - 12.2020
  • Assisted banquet kitchen operations as part of a student team.
  • Washed, peeled and cut vegetables and fruits to optimize food preparation.
  • Maintained hygiene standards by cleaning and sanitizing dishes, utensils and work areas.

Education

Gastronomy And Culinary Arts

Karabuk University
Karabük, Turkey
05-2022

Food And Water Hygiene Certificate -

Ministry of National Education
10.2021

Skills

  • Food Preparation
  • Cold/Hot section
  • Hygiene & Safety
  • Knife Skills
  • Pastry
  • Cooking methods
  • Stock management
  • Ingredient Sourcing

Certification

Food and Water Hygiene Certificate, Ministry of National Education, Turkey, 04/21

Languages

Turkish
Bilingual or Proficient (C2)
English
Intermediate (B1)

References

References available upon request.

Timeline

Demi Chef De Partie→ Chef De Partie

The Stay Boulevard, Marcello Il Ristorante
01.2023 - 05.2025

Private Chef (Yacht)

Kutlu Deniz Turizm
06.2022 - 10.2022

Culinary Intern

Sıx Senses Kocataş Mansions, Scalini Restaurant
01.2022 - 05.2022

Commis Chef

La Blanche Island Bodrum
04.2021 - 10.2021

Kitchen Assıstant (Part-time)

Hılton Garden Inn Safranbolu
01.2020 - 12.2020

Gastronomy And Culinary Arts

Karabuk University

Food And Water Hygiene Certificate -

Ministry of National Education

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Esma Soydaş