Personal Details
Date of Birth : 01/05/1977
Nationality : Turkish
E-mail : a.gur3131@gmail.com
Skype : azizgur2
Phone : +90 553 703 2178
Phone Whatsapp : +90 541 743 7197
OBJECTIVE
To obtain a position that will enable me to use my skills. Particularly in making different foreign foods and enhance my ability to work well with people. I am available for immediate employment.

SUMMARY

A calm,pleasant, helpful and hardworking individual who has a passion for great food and enjoys cooking mouth watering dishes. It is my pleasure seeing the guests happy whıle enjoying the food that I cooked. I’m also reliably carry out order as well. As a experienced Chef I have proven of making great food that will entice diner and leave them wanting for more. Now I am looking for a suitable position with a company that want to recruit talented and enthusiastic individuals.

SKILLS & ABILITIES

Admirable experience in large scale food production upscale restaurant and hotel
Profound knowledge of trends in catering industry with centralized attention towards quality, hygiene, price control and food display
Operational knowledge of administrating departmental food preparations procedures
Proficient in menu and recipes designs
Familiarity with quality, production, sanitation,food cost controls, and presentation
Good understanding of food production and presentation adhering detailed standards
Skilled at complying with HACCP and GMP guidelines for cook and chill, prolong production restaurant
Ability to implement operational change to enhance staff performance and work atmosphere
Ability to cook meals according to detailed specifications
Excellent culinary and leadership skills

CHEF AZIZ GUR
PROFESSIONAL EXPERIENCE
Issos Hotel & Resort / iskenderun / TURKEY December 2017- September 2018
Position : Head Chef
Training kitchen staff- with the style of cooking, special caucasian tandoori,Turkish & Lebanese Grill,
BBQ cold& hot appetizers.
Reporting directly to General Manager.
Alfaisaliah Hotel & Resort / Riyadh / Saudi Arabia 5***** hotel May 2015 - September 2017 Position : Chef De Cuisine
Handling kebab,butchery,shawarma, all day dining, cold & hot, with 47 staff kitchen team,
Preparation all food items,marination, presentation and design.
Monitored performance of all kitchen staff and offered best food taste and quality.
Maintained food cost in alliance with allocated financial plans.
Indentifed,mentored and coached available culinary talent and assisted Excutive

Intercontinental ( PALM ROYAL &RESORT )
Soma Bay, Egypt/ Hurgadha May 2014 – April 2015
Position : Turkish & Lebenes Chef De Cuisine

Managed by thefamous Intercontinental Hotels Group (IHG), this luxury hotel in the famous diving location of Hurghada welcomed primarily European guests. Much of my work here was as a public face of the operation, often front of house, welcoming and engaging with VIP guests in English, and I was proud to receive a recommendation from the GM for this.

Of course, the main goal was as ever to create fantastic modern Arabic and Oriental Turkish Ottoman dishes, leading a productive team of eight and often devising special menus for banqueting or for VIP guests.

Aspire Katara Hospitality-Cultural Village February 2009 – March 2014 Qatar/Doha
Position : Turkish speciality chef

Handling; Ale carte,fine dining, butchery,BBQ Grill , professional experienced kebab cook, shawarma, buffet,Preparation all secret food items,marination, presentation and design
(indoor 80, outdoor 500, guests) capacity 5***** Turkish Ottoman lounge

Shish Shawarma Restaurant January 2006 – January 2009
Isparta / Turkey
Position : Chef de cuisine front leader

Handling kebab, butchery, shawarma (Doner Kebab) ,ale carte. Preparation and presentation
280 military guests capacity 4**** special Restaurant.

Zeytinburnu Teachers Location February 2003 – December 2005
Position : Turkish & Arabic speciality sous chef

Teacher location Cusine incharge
Handling BBQ, kebab,butchery,shawarma (Doner Kebab) all day dining cold & hot,appetizers
Preparation all raw meat and make ready for Grill, presentation and design
Reporting General Manager

CHEF AZIZ GUR

Mazaj Restaurant Lebanese Cuisine ( UAE ) DUBAI July 1998 – January 2003
Position : Chef de partie to Sous Chef

Assisting Chef de Cuisine with ale carte operation
Handling,arabic appetizers,shawarma (Doner Kebab) , findining , kebab cook, butchery
600 guests capacity 4**** Lenabese Restaurant

Isos hotel & resort LLC TURKEY June 1996 – July 1998
Position : Turkish Chef de Partie
Dolphin cuisine – New Challenge
Handling, butchery, kebab , shawarma (Doner Kebab) all marinations plus cooking grills

Pinar Restaurant LLC TURKEY May 1991 – April 1996
Position : Commis to Demi chef de partie to Chef de Partie
Assisting Sous Chef Handling,kebab,butchery,

RELEVANT QUALIFICATIONS
Ottoman Turkish cuisine , Lebenese cuisine cusine professional Presentation and design
Many kind of diffirent kababs and main course, Many kind of Doner (shawarma) turnspit
Many kind of cold and hot Appetizer
Many kind of diffirent foreigner dishes with traditional and regional style

PRE-OPENİNG Cuisine & Rstaurant
GRAND OPENİNG Cuisine & Restaurant
DUTIES :

 Cooking up tasty, nutritious and well balanced meals for customers
 Assisting in the basic preparation of food under the supervision of the Executive Chef
 Creating new menu with new traditional concept, recipes Food costing and budget forecast of portion
 Deciding on the quantities of food to be cooked and size portions to be served
 Making sure that kitchen staff always wear appropriate clothing and head wear in accordance with the relevant guidelines.
 Training and developing the staff during the duty
 Maintaining the correct level of fresh, frozen and dried foods in the store room

CERTIFICATIONS

 Head Chef Certification
 HACCP Certification Programme
LANGUAGES

English –Fluent
Arabic – Very Good
Turkish–Native

CHEF AZIZ GUR

Dear Sir./ Madam,

As an highly skilled Head Chef , I write in response to your advertisement seeking an experienced Chef de Cuisine. My experience aligns well with the qualifications you are looking. I would bring a service-focused and hard-working attitude to this role.

I have 27 years’ experience in culinary work and 13 years of that from middle east. I am adept in maintaining productive staff and guest relationships, team leadership and development,learning new task quickly and handling changing responsibilities with ease. I hope to put my dedication and personal expertise to work for you as a valuable and contributing member of your team.

Please review my attached CV for additional details regarding my expertise and achievements. Please feel to contact me at your earliest convenience. Thank you for your time and consideration.

Sincerely,

Aziz Gur