Culinary Arts,
I am passionate about culinary creativity, Mediterranean flavors, and continuous learning. I enjoy exploring new ingredients, studying global food culture, and developing recipes that balance flavor, health, and presentation. Outside of work, I spend time training, reading, and traveling — activities that inspire discipline, focus, and fresh ideas in the kitchen. I am motivated by teamwork, leadership, and building positive environments where people grow and succeed together.
Kitchen Operations Management
Menu Development & R&D Leadership
Pre-Opening & Concept Launch Execution
Team Training, Coaching & Staff Development
Multi-Brand Coordination & Communication
Inventory, Cost Control & Waste Reduction
Production Planning & Batch Systems
Recipe Standardization & Documentation
Quality Assurance & Food Safety Compliance (HACCP)
High-Volume Service Flow Management
Vendor & Procurement Coordination
Scheduling & Staff Performance Supervision
Cross-Functional Team Collaboration
Problem Solving & Service Recovery
Plating Standards & Brand Consistency Oversight
• Multi-Brand Leadership (New York)
Successfully led production and operations across three concept brands in Brooklyn — Mediterranean, bakery/pastry, sushi, butchery, salad & breakfast kitchens — serving 1,000+ daily covers.
• Full Menu Creation & Concept Launch (Meat Up Dumbo)
Designed and executed a complete healthy bowl Mediterranean menu from scratch, including recipe development, tastings, batching systems, costing, kitchen setup and launch coordination.
• Pre-Opening Team Success (Dubai)
Played a key operational role in pre-opening phases at Pullman JLT (Manzoni Italian Bistro) and re-branding phases at Raffles The Palm — contributing to kitchen setup, workflow, menu trials and operational testing.
• Fine-Dining & Luxury Hotel Recognition
Contributed to successful operations in 5-star luxury hotels including Palazzo Versace, Raffles The Palm, and Jumeirah Zabeel Saray — delivering consistent plating standards and VIP guest service.
• Premium Seafood Expertise
Developed advanced handling experience at Piatti by the Beach — including raw bar, fish market station, and imported seafood processing (Spain) — elevating seafood quality and guest satisfaction.
• International Culinary Profile
Built a global career across Turkey, Dubai and New York, gaining multicultural leadership experience and operational adaptability in high-volume and premium dining environments.
• Strong HACCP & Safety Performance
Maintained excellent hygiene and traceability controls under HACCP systems, including throughout Covid-era operations at Jumeirah Zabeel Saray.
• Positive Leadership Impact
Known for strong communication, teamwork, station support, and staff development — consistently improving service flow and kitchen structure.
I have strong experience working within multicultural teams and adapting quickly to new environments, menus, and service styles. I am confident working under pressure during high-volume service, VIP requests, seasonal peaks, and pre-opening phases. I also bring a solid understanding of food cost control, ordering, and inventory systems, ensuring efficient operations and minimal waste. With a background across luxury hotels, fine-dining restaurants, and multi-brand concepts, I offer both creative and operational value. I am fully flexible with relocation, scheduling, and travel — and highly motivated to grow within long-term organizations.
