M. Mustafa Kışkır
Jeddah
Summary
Key Attributes And Achievements Throughout My Professional Journey, I Have Honed Motivating And Leadership Skills Fueled By A Genuine Passion For Food, Hospitality, And Catering. My Expertise Spans The Comprehensive Oversight Of Planning, Preparation, Production, And Management Of Diverse Culinary Operations Within 5-star Hotels And Restaurants.
Professional Characteristics:
1. Motivated Team worker: Thriving in collaborative environments, I excel in fostering teamwork and unity.
2. ISO Quality Standards: Proficient in ISO quality standards, ensuring excellence in culinary practices.
3. Proven Experience: Extensive experience in efficiently managing commercial kitchens for smooth operations.
4. Regulatory Compliance: Adept at navigating food health and safety regulations, ensuring a safe and compliant working environment.
5. Resilience and Adaptability: Embracing challenges, I am committed to continual self-improvement and learning.
6. Endurance: Capable of standing for extended periods, maintaining focus and dedication.
7. Pressure Management: Possessing the ability to thrive in high-pressure situations, ensuring consistency in performance.
8. Organizational Excellence: Demonstrating excellent organizational skills to streamline processes and enhance efficiency.
9. Effective Communication: Clear and effective communication skills, facilitating seamless coordination within the team.
10. Quick Learning: Known for quick learning and the immediate application of acquired knowledge.
Overview
12
12
years of professional experience
5
5
years of post-secondary education
2
2
Languages
Work History
Junior Sous Chef
Maide Restaurant (Pre Opening)
03.2024 - Current
- Traditional and modern Turkish cuisine applications.
- Experience in architectural planning for a restaurant opening and setting up the equipment system.
- Experience in learning the procedures of the country where the restaurant will open and building a team for the job.
- Learn the eating and drinking habits of a different geography and plan a menu and concept accordingly.
- Preparation of recipes and flavors according to the concept.
- Implemented cost-saving measures such as portion control guidelines to minimize expenses without compromising guest satisfaction.
- Ordered new ingredients and supplies to meet expected needs.
- Monitored recipe portioning to control food costs.
- Utilized culinary techniques to create visually appealing dishes.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Planned menus and services for restaurant and off-site events.
Senior Chef De Partie
Zuma Restaurant Bodrum (Michelin Guide Recommended 2024)
05.2023 - 10.2023
- Recipes and applications were made on Japanese cuisine.
- Ensured compliance with health department regulations by maintaining proper sanitation procedures throughout the kitchen workspace.
- Conducted regular equipment maintenance checks, minimizing downtime by proactively addressing potential issues before they impacted service quality.
- Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
- Updated kitchen procedures and processes to align with changing industry trends, ensuring a modern and competitive approach to food preparation and service.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
Chef De Partie
Zuma Restaurant Phuket
11.2022 - 04.2023
- Work was done on hot Japanese cuisine and tempura.
- Accelerated service times by efficiently organizing mise en place during busy shifts without sacrificing the quality of the final product.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Implemented cost-saving measures such as portion control guidelines to minimize expenses without compromising guest satisfaction.
- Evaluated employee performance and provided constructive feedback to support ongoing development within the team.
Chef De Partie
Zuma Restaurant İstanbul (Michelin Guide Recommended 2023)
12.2021 - 11.2022
- I worked on cold and hot Japanese cuisine.
- Planned and directed high-volume food preparation in fast-paced environment.
- Planned menus and services for restaurant and off-site events.
- Mentored kitchen staff to prepare each for demanding roles.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Modernized work processes to reduce guest wait times and boost daily output.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef De Partie
Azur Restaurant (Pre Opening)
05.2021 - 09.2021
- Enhanced customer satisfaction by creating visually appealing and delicious dishes using fresh, high-quality ingredients.
- Prepped daily menu items to quickly deliver upon request.
- Ordered new ingredients and supplies to meet expected needs.
- Mentored kitchen staff to prepare each for demanding roles.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Set up and broke down kitchen for service.
Chef de Partie
Azur Restaurant (Michelin Guide Recommended 2023)
02.2021 - 05.2021
- I've had a hot culinary experience here,
- I can say that we successfully marinate and serve shellfish applications
- Here I also experienced grilled fish mostra
- I had prepare and cook food according to standard procedures, recipe cards,photographs and given instructions
- I had stablish standard recipes and ensure the compliance with them
- I had constantly inspect taste, temperature and visual appeal, make sure that all dishes are uniform and that established portion sizes are adhered to
- I had participate in product development and in controlling the smooth operation of the kitchen
- I had ensure food quality, food taste, food presentation, and food requisition
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
- Rotated stock to use items before expiration date
Demi Chef
Od Urla (1 Michelin Star - 1 Michelin Green Star - GaultMilau 16/20 )
06.2020 - 10.2020
- Experienced in hot kitchen
- Took Grill Station Experience to the next level
- Prepared and served high-quality products using
- World Local Cuisine Mixed Practices
- Prepared and cooked food according to standard procedures, recipe cards, photographs, and given instructions
- Established standard recipes and ensured compliance with them
- Inspected taste, temperature, and visual appeal
- Ensured uniformity and adherence to portion sizes
- Participated in product development and controlled kitchen operations
- Ensured food quality, taste, presentation, and requisition
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
- Had good knowledge of cuisines Carried out duties and responsibilities efficiently and productively
Demi Chef
Premiere Solto Hotel by Corendon
04.2019 - 10.2019
- Experienced in hot kitchen
- Mastered basic and advanced level Italian - French Cuisine Applications
- Gained unique experience in World Cuisine Practices
- Prepared all mis-en-place for relevant menus
- Ensured quality and proper storage of food stuffs
- Contributed to cost control and improvement of gross profit margins
- Achieved departmental and financial targets.
- Planned and directed high-volume food preparation in fast-paced environment
Commis Chef
Virane Palace Meyhane
01.2019 - 05.2019
- Cleaned various fish and prepared mise en place
- Responsible for preparing colds and mezzes
- Prepared all mis-en-place for relevant menus
- Ensured quality and proper storage of food stuffs
- Achieved departmental and financial targets.
Commis Chef
Yunus Emre Lounge
05.2015 - 07.2017
- Worked in all departments of the kitchen
- Experienced in hot, pizza, and cold sections
- Prepared all mis-en-place for relevant menus
- Ensured quality and proper storage of food stuffs
- Contributed to cost control and improvement of gross profit margins
Commis Chef
Ristorante Pizzeria Venedik
12.2014 - 03.2015
- Experienced pizza and cold sections
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Participated in team meetings to discuss menu changes, staff scheduling, and other operational matters affecting the kitchen''s performance.
Commis Chef
Damak Restaurant
03.2013 - 11.2014
- Worked in all departments of the kitchen
- Experienced in cold section
- Expanded culinary repertoire by learning traditional methods from experienced chefs representing diverse cultural backgrounds.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
Education
Bachelor of Arts - Gastronomy And Culinary Arts
Afyon Kocatepe University
Afyon / Turkey 09.2017 - 07.2022
Date of Birth
02/20/1998
Phone Number
+966 053 732 5123
Place of Birth
Konya - Turkey
Marital Status
Married
Driving Licence
B
Personal Information
- Gender: Male
- Nationality: Turkey
References
- Arif Emrah Orak, +90 546 944 59 08 , Zuma Restaurant - Brand Chef
- Osman Sezener, +90 532 700 98 38 , OD Urla Restaurant - Founder Chef
- Aziz Tanrıkulu, +90 546 241 30 32 , Novikov Restaurant - Brand Chef
Timeline
Junior Sous Chef
Maide Restaurant (Pre Opening)
03.2024 - Current
Senior Chef De Partie
Zuma Restaurant Bodrum (Michelin Guide Recommended 2024)
05.2023 - 10.2023
Chef De Partie
Zuma Restaurant Phuket
11.2022 - 04.2023
Chef De Partie
Zuma Restaurant İstanbul (Michelin Guide Recommended 2023)
12.2021 - 11.2022
Chef De Partie
Azur Restaurant (Pre Opening)
05.2021 - 09.2021
Chef de Partie
Azur Restaurant (Michelin Guide Recommended 2023)
02.2021 - 05.2021
Demi Chef
Od Urla (1 Michelin Star - 1 Michelin Green Star - GaultMilau 16/20 )
06.2020 - 10.2020
Demi Chef
Premiere Solto Hotel by Corendon
04.2019 - 10.2019
Commis Chef
Virane Palace Meyhane
01.2019 - 05.2019
Bachelor of Arts - Gastronomy And Culinary Arts
Afyon Kocatepe University
09.2017 - 07.2022
Commis Chef
Yunus Emre Lounge
05.2015 - 07.2017
Commis Chef
Ristorante Pizzeria Venedik
12.2014 - 03.2015
Commis Chef
Damak Restaurant
03.2013 - 11.2014
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