SİNAN ARMAGAN

* Part of the pre-opening team of Rixos Obhur Jeddah Resort & Villas, contributing to kitchen setup, operational planning, and opening preparations.

* Leading daily operations within the Main Kitchen, supporting buffet, breakfast, room service, and restaurant operations.

* Responsible for Turkish and Mediterranean cuisine at Turquoise Restaurant, including traditional mezes, hot dishes, and live stations.

* Responsible for the preparation and presentation of traditional Turkish breakfast, ensuring the quality and consistency of extensive breakfast buffets featuring a variety of cheeses, olives, jams, honey, clotted cream, egg specialties, and freshly baked breads.

* Supervising buffet preparation, setup, replenishment, and quality control.

* Ensuring HACCP compliance, food safety standards, and cost control across kitchen operations.

* Training and supervising kitchen staff while maintaining efficient daily operations.

* Assisting with menu planning, special events, and seasonal promotions

* Member of the pre-opening team of Rixos Premium Qetaifan Island North, contributing to kitchen setup, menu development, SOP implementation, and operational readiness.

* Acted as Hot Kitchen In-Charge, leading daily kitchen operations and supervising food production during service.

* Managed staff allocation, production planning, and service execution while maintaining quality and consistency standards.

* Supported buffet, banquet, all-day dining, and special event operations in a high-volume luxury resort environment.

* Coordinated buffet preparation and ensured smooth operations across all hot kitchen sections.

* Ensured compliance with HACCP, food safety, and hygiene standards across all kitchen operations.

* Assisted in training and mentoring junior chefs, promoting teamwork and operational efficiency.

* Contributed to VIP events, special functions, and large-scale catering operations.

* Member of the pre-opening team of Rixos Gulf Hotel Doha, contributing to kitchen setup, operational readiness, and opening preparations.

* Participated in culinary operations during the FIFA World Cup Qatar 2022, supporting high-volume food production and service.

* Responsible for the preparation and production of Turkish and Mediterranean cuisine, ensuring authentic flavors and high-quality presentation.

* Produced a variety of traditional Turkish mezes, cold appetizers, and Mediterranean specialties for buffet and restaurant operations.

* Supported daily breakfast operations, including the preparation and presentation of extensive breakfast buffets.

* Assisted in buffet preparation, food production, and service while maintaining quality and consistency standards.

* Maintained HACCP, food safety, and hygiene standards across all kitchen operations.

* Contributed to VIP events, special functions, and international guest dining experiences.

* Prepared and presented Mediterranean cuisine dishes in a high-end beach club and fine dining restaurant environment.

* Responsible for the preparation of traditional Turkish breakfast items, ensuring quality and consistency during daily breakfast service.

* Produced a variety of Turkish mezes, cold appetizers, seafood dishes, and Mediterranean specialties.

* Supported à la carte operations while maintaining high standards of food quality, presentation, and guest satisfaction.

* Assisted in menu preparation, daily mise en place, and stock control to ensure smooth kitchen operations.

* Maintained HACCP, food safety, and hygiene standards throughout all food production processes.

* Worked effectively under pressure during the busy summer season while consistently delivering high-quality dishes.

* Worked at OPA Restaurant, a Mediterranean à la carte restaurant within a luxury all-inclusive hospitality concept.

* Responsible for dinner service, preparing and presenting high-quality Mediterranean dishes and seafood specialties.

* Produced a variety of Mediterranean appetizers, mezes, and à la carte dishes while maintaining exceptional quality and presentation standards.

* Supported high-volume evening operations during the busy summer season, ensuring efficient and timely service.

* Maintained consistency, food quality, and guest satisfaction in a fast-paced dining environment.

* Managed mise en place, stock rotation, and ingredient preparation to support smooth kitchen operations.

* Ensured full compliance with HACCP, food safety, and hygiene standards.

* Collaborated closely with the culinary team to deliver an outstanding dining experience for international guests.

* Member of the grand opening team of Reges, a Luxury Collection Resort & Spa, a Marriott International property.

* Worked at Saffron Restaurant, specializing in Mediterranean cuisine within a luxury dining environment.

* Responsible for the preparation of sauces, stocks, garnishes, and Mediterranean dishes while maintaining high culinary standards.

* Prepared a variety of Mediterranean appetizers, seafood dishes, and à la carte specialties.

* Supported dinner service operations, ensuring consistency, quality, and presentation of all dishes.

* Collaborated with the culinary team in menu preparation, mise en place, and daily production planning.

* Maintained HACCP, food safety, and hygiene standards throughout all kitchen operations.

* Managed high-volume service periods while delivering exceptional quality and guest satisfaction.

* Worked in the Hot Kitchen, preparing and presenting high-quality international and Mediterranean dishes.

* Supported large-scale buffet operations, ensuring food quality, consistency, and attractive presentation throughout service.

* Responsible for the preparation of meat, poultry, seafood, sauces, and hot dishes in a high-volume luxury hotel environment.

* Assisted with buffet setup, replenishment, and live cooking operations during peak service periods.

* Maintained HACCP, food safety, and hygiene standards across all food production areas.

* Managed mise en place, stock rotation, and daily production requirements to ensure smooth kitchen operations.

* Collaborated closely with culinary team members to deliver exceptional guest dining experiences