HUDAI OZGUL
BOLU,TURKİYE
Summary
Accomplished culinary professional with extensive expertise in modern British and European cuisine. Demonstrates exceptional skills in ingredient selection, food allergens knowledge, and kitchen management. Proven ability to develop innovative sauces and marinades, manage schedules efficiently, and solve complex problems. Adept at shellfish preparation, grilling, and creating signature dishes that delight patrons. Strong background in motivational team management, employee training and development, and performance assessments. Committed to cost reduction, food spoilage prevention, and planning seasonal specials. Career goal includes further enhancing menu planning capabilities while driving culinary excellence.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Executive chef
NIŞANTAŞI RESTAURANT
CAİRO, EGYPT
09.2024 - Current
- Devised seasonal menus that captivated clientele's interest and taste buds.
- Enhanced dining experience by introducing innovative menu items.
- Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
- Guided strategic menu and item pricing to maximise sales and revenue.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Incorporated customer feedback in experimentation and creation of new signature dishes.
- Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
- Worked closely with restaurant management to boost overall performance.
Head Chef
HUQQA-MAJD FOOD COMPANY
Riyadh, SAUDI ARABIA
04.2022 - 08.2024
- Supported head chef with stock control and rotation, minimizing waste with FIFO systems.
- Implemented effective rosters, successfully anticipating peak business times to determine appropriate staffing levels.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Utilized excess stock by developing recipe adaptations and special menu items.
- Planned promotional menu additions based on seasonal pricing and availability, minimizing kitchen spending.
- Supported chefs to deliver smooth-running kitchen operations, serving guests per dinner service.
- Incorporated customer feedback in experimentation and creation of new signature dishes.
- Prevented cross-contamination by thoroughly cleaning and sanitizing utensils, pans and surfaces.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Collaborated with catering teams to create fresh, delicious meals for large events serving up to guests.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Delivered consistently tasty meals by adhering to recipe instructions.
- Developed seasonal menus to offer variety and freshness in dishes served.
- Implemented new recipes for enhanced menu diversity.
- Collaborated with suppliers for fresh and quality ingredients procurement.
Sous Chef
HUQQA-MAJD FOOD COMPANY
Riyadh, SAUDI ARABIA
11.2020 - 04.2022
- Developed chefs to run stations efficiently during peak service periods.
- Acted as head chef when required, maintaining continuity of service and quality.
- Coached staff to deliver top quality food service, consistent with brand guidelines.
- Implemented effective rosters, successfully anticipating peak business times to determine appropriate staffing levels.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Maintained total control to maximize guest satisfaction and team productivity.
- Deputized for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Supported chefs to deliver smooth-running kitchen operations, servin guests per dinner service.
HEAD BUTCHER
HUQQA-DOWNTOWN DUBAI Q FOOD AND BEVERAGE
DUBAI, UEA
03.2018 - 03.2020
- Filled display cases with freshly-wrapped products from work area or items pulled from cooler.
- Prepared roasts with use of boning knife, skewers and twine.
- Deboned and cut meats at high rate of speed with maximum safety.
- Used hand tools and table-top equipment to debone, trim and portion meat to customer specifications.
- Inspected meat upon delivery to verify freshness and quality.
- Offered customers advice on cooking styles and methods for different types of meats to obtain maximum flavour.
- Maintained optimised meat storage system to prevent spoilage and waste.
- Cleaned and sanitised work areas, equipment and tools to meet food safety requirements.
- Transformed primal cuts into smaller cuts ready for retail.
- Sharpened and adjusted equipment to maintain cutting precision.
- Smoked meat and fish through safe, careful smokehouse operation.
- Passed inspections by closely adhering to safety and cleanliness standards and company processes.
Senior Chef De Partie
ELEXUS HOTEL
GIRNE, CYPRUS
05.2016 - 01.2018
- Guided junior kitchen staff members in line cooking, food preparation and dish plating.
- Spearheaded kitchen waste reduction strategy, leading to
- Reduced food waste by % in months by enforcing First In First Out (FIFO) food rotation system.
- Cultivated menu in line with company style to produce
- Worked confidently in sections including and
- Maintained quality and restaurant standards by supervising food preparation and presentation in team of
- Conducted rigorous food safety checks, maintaining required documentation in line with legislature and best practices.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Designed and documented high quality recipes.
- Costed dishes to help improve menu profitability.
- Collaborated with head chef to create innovative, seasonal menus for special events.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
ALA CARTE CHEF
BARUT HOTEL - SUNWING RESORT SIDE BEACH HOTEL
MANAVGAT, ANTALYA / TURKIYE
02.2015 - 04.2016
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
- Oversaw kitchen operations for in-house dining and outside catering events, maintaining reliable, quality food service.
- Planned promotional menu additions based on seasonal pricing and availability, minimizing kitchen spending.
- Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
- Developed recipes and menus by applying understanding of market demand and culinary trends.
- Monitored line work processes to ensure consistency in quality, quantity and presentation.
- Incorporated customer feedback in the experimentation and creation of new signature dishes.
- Collaborated effectively with kitchen and waiting staff to facilitate smooth, efficient service outcomes.
Junior Sous Chef
SUNWING RESORT KAMALA BEACH HOTEL
KAMALA PHUKED, THAILAND
02.2013 - 12.2014
- Utilized excess stock by developing recipe adaptations and special menu items.
- Developed tasting and special events menus celebrating seasonal, local produce.
- Developed chefs to run stations efficiently during peak service periods.
- Oversaw kitchen employee scheduling, meeting coverage needs and avoiding wasted labor.
- Supervised all kitchen food preparation while operating in demanding, high-volume environment.
- Supported head chef with stock control and rotation, minimizing waste with FIFO systems.
- Managed purchasing of supplies and ingredients for normal operations and special events.
- Checked food portioning for optimal presentation and cost control.
- Built strong vendor relationships to bring in top ingredients for optimal prices.
- Supported chefs to deliver smooth-running kitchen operations, serving guests per dinner service.
Chef De Partie B
BARUT HOTEL - SUNWING RESORT SIDE BEACH HOTEL
MANAVGAT, ANTALYA / TURKIYE
04.2012 - 04.2013
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Plated completed meals with meticulous attention to presentation and portion control.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Prepared, produced and packed food in tight timescales.
- Collaborated with head chef to create innovative, seasonal menus for special events.
- Maintained clean and tidy food preparation areas.
- Sanitized counters and utensils used to prepare raw meat, eggs and fish.
Demi Chef De Partie
MAYA REZIDENSE
ETILER, ISTANBUL / TURKIYE
06.2010 - 02.2012
- Employed thorough understanding of menu content, recipes and food presentation guidelines to strictly uphold professional standards.
- Ensured kitchen areas, equipment and utensils were always kept clean and tidy to impeccable standards.
- Plated completed meals with meticulous attention to presentation and portion control.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Checked freezers and refrigerators to verify correct storage and temperatures.
Demi Chef
CUBUKLU 29 CLUB RESTAURANT
CUBUKLU 29, ISTANBUL / TURKIYE
04.2009 - 04.2010
- Inspected and strictly followed recipes to ensure first-class meal quality and consistency.
- Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
- Enhanced and maintained central standardised recipe and ingredient repositories, detailing nutritional and cost information.
- Followed precise recipes detailing ingredient requirements and cooking methods.
- Studied under qualified chefs to train in cuisines and requirements of different cooking stations.
Demi Chef
LEVENT USKULELERI SARDUNYA RESTAURANT
LEVENT, ISTANBUL / TURKIYE
04.2008 - 03.2009
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
- Verified proper portion sizes and consistently attained high food quality standards.
- Mentored staff in food preparation and storage best practices.
- Adhered to health and safety requirements for cleaning surfaces, cooking items and equipment.
- Changed and sanitised surfaces between tasks to avoid cross-contamination.
- Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.
Commis Chef
CUBUKLU 29 CLUB RESTAURANT
BEYKOZ, ISTANBUL / TURKIYE
03.2007 - 03.2008
- Seasoned various meats and peeled, washed and chopped vegetables.
- Regularly rotated stock and helped to organize incoming deliveries of fresh produce, promoting best inventory management practices.
- Stored foodstuffs and ingredients in established manner.
- Carried out tasks assigned by Chef De Parties.
- Controlled and minimized food waste.
- Periodically cleaned kitchen stations in line with sanitation regulations.
- Cooked and presented dished in line with standardized recipes.
COMMI
FESLEGEN CAFE RESTAURANT
4. LEVENT, ISTANBUL / TURKIYE
08.2005 - 01.2007
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Accurately measured dish ingredients to support precise portioning.
- Carried out tasks assigned by Chef De Parties.
- Complied with food safety regulations.
- Met high standards of food hygiene and safety.
- Controlled and minimized food waste.
COMMI
HAYAL KAHVESI
BEYKOZ, ISTANBUL / TURKIYE
07.2004 - 07.2005
- Followed precise recipe cards and food preparation procedures.
- Stored foodstuffs and ingredients in established manner.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Carried out tasks assigned by Chef De Parties.
- Complied with food safety regulations.
Education
High School Diploma - Cook
MENGEN MULTI PROGRAM HIGH SCHOOL
PRIMARY SCHOOL - SECONDARY EDUCATION
60. YEAR PRIMARY AND SECONDARY SCHOOL
Skills
- Modern British and European cuisine
- Ingredient selection
- Food allergens knowledge
- Kitchen management
- Shellfish preparation
- Creativity
- Sauce and marinade development
- Schedule management
- Problem solving
- Food preparation
- Motivational team management
- Seasonal specials planning
- Performance assessments
- Employee training and development
- Cost reduction
- Food spoilage prevention
- Grilling
- Forecasting and planning
- Signature dish creation
- Menu planning
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Accomplishments
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
Certification
- Licensed
Languages
Turkish
English
Custom
Affiliations
- reading books, watching movies, going to the cinema, walking, researching food culture
Timeline
Executive chef
NIŞANTAŞI RESTAURANT
09.2024 - Current
Head Chef
HUQQA-MAJD FOOD COMPANY
04.2022 - 08.2024
Sous Chef
HUQQA-MAJD FOOD COMPANY
11.2020 - 04.2022
HEAD BUTCHER
HUQQA-DOWNTOWN DUBAI Q FOOD AND BEVERAGE
03.2018 - 03.2020
Senior Chef De Partie
ELEXUS HOTEL
05.2016 - 01.2018
ALA CARTE CHEF
BARUT HOTEL - SUNWING RESORT SIDE BEACH HOTEL
02.2015 - 04.2016
Junior Sous Chef
SUNWING RESORT KAMALA BEACH HOTEL
02.2013 - 12.2014
Chef De Partie B
BARUT HOTEL - SUNWING RESORT SIDE BEACH HOTEL
04.2012 - 04.2013
Demi Chef De Partie
MAYA REZIDENSE
06.2010 - 02.2012
Demi Chef
CUBUKLU 29 CLUB RESTAURANT
04.2009 - 04.2010
Demi Chef
LEVENT USKULELERI SARDUNYA RESTAURANT
04.2008 - 03.2009
Commis Chef
CUBUKLU 29 CLUB RESTAURANT
03.2007 - 03.2008
COMMI
FESLEGEN CAFE RESTAURANT
08.2005 - 01.2007
COMMI
HAYAL KAHVESI
07.2004 - 07.2005
High School Diploma - Cook
MENGEN MULTI PROGRAM HIGH SCHOOL
PRIMARY SCHOOL - SECONDARY EDUCATION
60. YEAR PRIMARY AND SECONDARY SCHOOL
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