Buscar cocineros

JADE SADUCAS

CHEF DE CUISINE/RESORT CAKE ARTIST

Resort Cake Artist of a 5star Resort called Madinat Jumeirah. Composed of 4 hotels and the biggest catering in Dubai. World Champion of Cake Designer World Championship 2017 Gold Medalist of Germany Olympic 2016 Speciality Pastry Chef Award winning Photographer A former Brand Marketing Manager, Financial Analyst, Sales and Marketing Analyst and an accountant Sculptor, Artist, Painter

Jeremy Bleszynski

Sr Sous Chef

Passionate about food and enjoying the process of creating a dish, cooking with love and striving to build a career in the culinary world. <br><br> A person who is always seeking for new challenges and adventures, highly motivated and attention to detail orientated.

Ethem Aydemir

Executive Chef

<b>CAREER HISTORY</b> <b>Al HOKAIR GROUP K.S.A</b> <span><a target="_blank" rel="nofollow" href="http://www.alhokair.com"><b>www.alhokair.com</b></a><b></b></span> <br><b>Corporate Executive Chef 2018 July (Continuously Working)</b> <b>One of biggest leading hotel Operation Company in KSA,40 hotels trough KSA – Turkey – Jordan- UAE</b> <b>Operating and managing company</b> <span><b><u>Responsibilities </u></b><i><u></u></i></span> <i>Training to team </i> <i>Create new menus fallowing brand standards </i> <i>Cost saving and HACCP standards</i> <span><i>Organize exhibition shows live cooking shows <br></i><b></b></span> <b>NESTLE PROFESSİONAL /Istanbul –TURKEY<br></b><b>Country Executive chef o 2015 June/ June 2018</b> <span><b><u>Responsibilities </u></b><i><u></u></i></span> <i>Train to sales team &amp; freelancer chefs</i> <i>Create new menus with Nestle products</i> <i>Create presentation to potential key account clients </i> <i>Catch link with chefs and to do them live cooking </i> <i>To do new cookbook and recipes </i> <i>Organize exhibition shows live cooking shows </i> <i>Working for R&amp;D department to be produce new products</i> <b><i><u>&nbsp;</u></i></b> <b><i><u>&nbsp;</u></i></b> <b><i><u>&nbsp;</u></i></b> <br><b><i><u>RATIONAL AG – Istanbul - TURKEY </u></i></b> <span><a target="_blank" rel="nofollow" href="http://www.rational-online.com/en/">http://www.rational-online.com/en/</a><u></u></span> <b>APPLICATION CHEF February 2014-August 2014&nbsp; (6 Months)</b> <span><b><u>Responsibilities </u></b><i><u></u></i></span> <i>Train to sales team &amp; freelancer chefs</i> <i>Create new menus with Rational oven </i> <i>Create presentation to potential key account clients </i> <i>Catch link with chefs and to do them live cooking </i> <i>To do new cookbook and recipes with Rational oven</i> <i>Organize exhibition shows live cooking shows </i> <span><i>______________________________________________________________________________________</i><b>RADİSSON BLU HOTEL RESORT &amp; SPA - RUSSİA- CRİMEA&nbsp; (Pre Opening) </b><i></i></span> <span><b><u>2</u></b><b><span>06 Room Hotel, 4 F&amp;B Outlets and Banquet facilities 300 Pax indoor 400 Pax outdoor<u> </u></span></b><a target="_blank" rel="nofollow" href="http://www.radissonblu.com/resort-alushta">http://www.radissonblu.com/resort-alushta</a><u> </u><i></i></span> <span><b>EXECUTİVE CHEF - February 2013-February 2014&nbsp;&nbsp; (1 Years) Complete 1 years Contract&nbsp; </b><i></i></span> <i><u>Responsibilities </u></i> <i>Cooking up tasty nutritious and well blanched meals for costumers</i> <i>Deciding on the quantities of food to be cooked and size of portions to be served </i> <i>Creating dishes for clients with special dietary of cultural needs </i> <i>Making sure that kitchen staff always wears appropriate uniform and head wear in work place </i> <i>Negotiating with sales representatives on the price of orders and events &amp; supplies </i> <i>Maintaining the correct level of frozen, fresh and dried products in the store room</i> <i>Create new menus and food promotions&nbsp; </i> <i>Set new kitchen and new equipment’s and all pre opening process&nbsp; </i> <i>Staff duty Rota &amp; market list </i> <i>Monthly Inventory and costing and payroll</i> <i>Set all REZİDOR standards under YES I CAN ATTİUDE</i> <b>---------------------------------------------------------------------------------------------------------------------------------</b> <br><b>GRT HOTELS &amp; RESORTS&nbsp; - Chennai - INDIA&nbsp; - SOUTH İNDİA </b> <i>Indian hotel chain with 12 hotels based south India in the chain has (2) 5 star property Radisson BLU HOTELS</i> <span><i>Web:&nbsp;&nbsp; </i><a target="_blank" rel="nofollow" href="http://www.grthotels.com"><i>http://www.grthotels.com</i></a><i></i></span> <i>&nbsp;</i> <span><b>CORPORATE EXECUTIVE CHEF SPECIALTY CUISINES</b><i> </i><b>(2011-2013) (2 years) Complete 2 years Contract </b></span> <i><u>Responsibilities </u></i> <i>Manage fine dinning Mediterranean restaurant and other restaurants in the group&nbsp; </i> <i>Create new menu for specialty restaurant food promotions and festivals&nbsp; </i> <i>All day operations events and special menus for awarded fine dining restaurant </i> <i>In operation specialty restaurant guest contact and get order direct from costumer </i> <i>Coordinate with sales and marketing department support them for upselling&nbsp; </i> <i>Guide local chefs and service team coaching them </i> <i>Banqueting, Costing, inventory, payroll, Storages </i> <div> <i>Check another property and set and training to chefs </i> </div> <b>SHERATON HOTEL-Batumi - GEORGİA - EASTERN EUROPE</b> <i>Luxury 5 star international property 1st 5 star property in Batumi 226 Rooms 5 F&amp;B Outlets 2 indoor Ballroom 700 Pax &amp; 400 Pax&nbsp; and huge outdoor banquet place&nbsp; over 2000&nbsp; Pax&nbsp; and casino </i> <span><i>Web: </i><a target="_blank" rel="nofollow" href="http://www.sheratonbatumi.com"><i>http://www.sheratonbatumi.com</i></a><i></i></span> <i>---------------------------------------------------------------------------------------------------------------------------------</i> <br><b>EXECUTİVE CHEF (PRE OPENING) 2010&nbsp;&nbsp; — 6 Months </b> <i><u>Responsibilities </u></i> <i>Create all menus for all restaurants, bars, room service, and banquet events</i> <i>Train local team chef members and stewards coaching them&nbsp; </i> <i>Fallowing STARWOOD standards and&nbsp;&nbsp; set all system in them kitchen&nbsp; </i> <i>Set HACCP standards and fallow standards train team members </i> <i>Coordinate with sales marketing department and support them for events and banquets&nbsp; </i> <i>Coordinate storage, costing, Monthly reports, inventory. Payroll and duty roster for kitchen and stewarding department</i> <i>Successful pre opening and training with local team members</i> <i>Recruit kitchen and steward members </i> <i>Find correct suppliers and reasonable price for good quality stuff __________________________________________________________________________________</i> <i>&nbsp;</i> <b>RADISSON BLU HOTEL -TASHKENT - UZBEKISTAN / CENTRAL ASIA </b> <i>First 4 star international hotel property in capitol of Uzbekistan 110 room 3 F&amp;B outlets 1 indoor ballroom for 200 Pax and outdoor banquet 400 Pax </i> <span><i>Web:&nbsp; </i><a target="_blank" rel="nofollow" href="http://www.radissonblu.com/hotel-tashkent"><i>http://www.radissonblu.com/hotel-tashkent</i></a><i></i></span> <i>---------------------------------------------------------------------------------------------------------------------------------</i> <br><b>EXECUTIVE CHEF - ACTING F&amp;B MANAGER&nbsp;&nbsp;&nbsp; - 2005 - 2009 - (3.5 Years)</b> <i><u>Responsibilities </u></i> <i>Operate kitchen and service department </i> <i>Create all menus for all restaurants, bars, room service, and banquet events</i> <i>Train local team chef members and stewards coaching them&nbsp; </i> <i>Fallowing REZİDOR standards and&nbsp;&nbsp; set all system in them kitchen&nbsp; </i> <i>Set HACCP standards and fallow standards train team members </i> <i>Coordinate with sales marketing department and support them for events and banquets&nbsp; </i> <i>Coordinate storage, costing, Monthly reports, inventory.&nbsp; Payroll and duty roster for kitchen and stewarding department</i> <i>Recruit kitchen and steward members </i> <i>Find correct suppliers and reasonable price for good quality stuff</i> <span><i>---------------------------------------------------------------------------------------------------------------------------------<br></i><b>CROWNE PLAZA HOTEL - Jeddah - KINGDOM OF SAUDİ ARABİ - MIDDLE EAST</b></span> <i>5 star property in Jeddah 360 room international property with 5 F&amp;B outlets with 500 Pax ballroom capacities&nbsp; </i> <i>High volume outside catering business </i> <span><i>Web: </i><a target="_blank" rel="nofollow" href="http://www.ihg.com/crowneplaza/hotels/us/en/jeddah/jedsa/hoteldetail"><i>http://www.ihg.com/crowneplaza/hotels/us/en/jeddah/jedsa/hoteldetail</i></a><i><u></u></i></span> <span><i><u>---------------------------------------------------------------------------------------------------------------------------------</u></i><i></i></span> <b>EXECUTİVE CHEF-IN CHARGE EXECUTİVE CHEF 2003-2005 (2 YEARS) Complete Contract</b> <i><u>Responsibilities </u></i> <i>Operate kitchen department for all day operations </i> <i>Create all menus for all restaurants, bars, room service, and banquet events</i> <i>Train local team chef members and stewards coaching them&nbsp; </i> <i>Fallowing IHG standards and&nbsp;&nbsp; set all system in them kitchen&nbsp; </i> <i>Set HACCP standards and fallow standards train team members </i> <i>Coordinate with sales marketing department and support them for events and banquets&nbsp; </i> <i>Coordinate storage, costing, Monthly reports, inventory. Payroll and duty roster for kitchen and stewarding department</i> <i>Recruit kitchen and steward members </i> <i>Find correct suppliers and reasonable price for good quality stuff </i> <i>&nbsp;</i> <i>______________________________________________________________________________________</i> <b>&nbsp;</b> <b>CHEES RESTAURANT - Istanbul - TURKEY</b> <i>60 seat Restaurant in Istanbul it was my 1st own business than I have turn back to my profession hotel business&nbsp; </i> <b>CHEF &amp; OWNER&nbsp;&nbsp; - MY OWN BUSINNESS-2000-2003&nbsp; </b> Open my own stylish restaurant and operate for lunch and dinner operations&nbsp; The restaurant Mediterranean cuisine fresh vegetables and fresh fish and kebab selections with charcoal grill and beech oven&nbsp;&nbsp; &nbsp; ——————————————————————————————————————————— <b>&nbsp;</b> <b>CONRAD INTERNATIONAL HOTEL &amp; CASINO-Istanbul - TURKEY </b> 626 Rooms 5 star luxury hotel located Istanbul with 4 F&amp;B outlets Ballroom capacity 1000 Pax and Casino till 1997 (Casinos closed in Turkey since 1997) and big outdoor events up to 1000 Pax <span><b>SOUS CHEF: 1992-2000 (8 YEARS) Pre opening Team</b> </span> <span><a target="_blank" rel="nofollow" href="http://www.hilton.com.tr/istanbul/conrad-istanbul/"><b>http://www.hilton.com.tr/istanbul/conrad-istanbul/</b></a><b></b></span> <i><u>Responsibilities</u></i> Fallowing all day operations Handle and fallow all staff training programs and schedules Assist to Executive Chef Organize Duty Rota and market list&nbsp; Plan banquet and event operations&nbsp;&nbsp; Check all stores&nbsp; &amp; fridges&nbsp; Fallow HACCP standards&nbsp; Fallow Hilton standards and company rules&nbsp; Bridge between Executive chef and local team members <div> &nbsp; </div> <b>HILTON INTERNATIONAL PARKSA-Istanbul - TURKEY </b> 110 Rooms 4 star luxury international hotel property based Istanbul 2 F&amp;B outlets and outside catering operations up to 500 Pax <b>SAUCIER CHEF: 1990 - 1992-Pre opening Team </b> <span><a target="_blank" rel="nofollow" href="http://www.hilton.com.tr/istanbul/hilton-parksa-istanbul/"><b>http://www.hilton.com.tr/istanbul/hilton-parksa-istanbul/</b></a><b></b></span> <i><u>Responsibilities </u></i> All day operations&nbsp;&nbsp; buffets, Ala Carte and banquet&nbsp; Assist to Chef Fallowing hygiene procedures&nbsp; Check all mice are places and fridges &amp; stores <b>&nbsp;</b> <br><b>REFFERENCAS</b> <span><b>1.&nbsp;&nbsp;&nbsp; </b><b>MR.&nbsp; Necip Fincancioglu&nbsp; - General Manager&nbsp; Retired&nbsp; - Radisson BLU -Tashkent - UZBEKİSTAN</b></span> <span><b>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </b><i>E. Mail: </i><a target="_blank" rel="nofollow"><i>n.fincancioglu@yahoo.com</i></a><i> Cell Number: + 90 532 362 54 57</i></span> <b><span>2.&nbsp;&nbsp; <br>MR. Omer Subasi&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; -&nbsp; General Manager&nbsp; - Sheraton Batumi - GEORGİA</span></b> <span><b>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </b><i>Email&nbsp;&nbsp; : </i><a target="_blank" rel="nofollow"><i>omer.subasi@sheraton.com</i></a><i>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cell Number&nbsp; : + 99 587 723 06 00</i></span> <b><span>3.&nbsp;&nbsp; <br>MR.&nbsp;&nbsp; Fikret Yuksel&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; - General Manager - Radissson BLU - Alushta - RUSSİA</span></b> <span><b>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </b><i>E. Mail: </i><a target="_blank" rel="nofollow"><i>fikret.yuksel@radissonblu.com</i></a><i> Cell Number: + 38 050 454 67 49 </i></span> <b><span>4.&nbsp;&nbsp; <br>MR. Oktay Bulgurcuoglu - F&amp;B director Crowne Plazza Jeddah - KSA</span></b> <span><b>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </b><i>E. Mail:&nbsp;&nbsp;&nbsp; </i><a target="_blank" rel="nofollow"><i>oktaybul@gmail.com</i></a><i> Cell number:&nbsp; +90 532 352 08 57</i><b> </b></span> <b>&nbsp;</b> <br><span><b><u>MY AREAS EXPERTİC</u></b><b>E&nbsp; </b></span> <b>&nbsp;</b> <i>*Strong pre opening experiences and setting new kitchens&nbsp; </i> <i>*Management&nbsp; &amp; Leadership experiences&nbsp; </i> <i>*Seasonal food promotions&nbsp; </i> <i>*Mediterranean and Turkish food promotions &amp; festivals and organizations&nbsp; </i> <i>*Cooking &amp; Hands on operations,</i> <i>*Sharp food cost control</i> <i>*Solving problems </i> <i>&nbsp;</i> <b>&nbsp;</b> <b>&nbsp;</b> <b><u>AWARDS </u></b> <b>&nbsp;</b> <i>*Top chef Middle East 2004 Best Starter Award&nbsp; </i> <i>*Miele Guide Award Top 200 chefs in South Asia </i> <i>*Special Honors Certificate from Kingdom of Saudi Arabia </i> <b>&nbsp;</b> <br><b><u>TRAININGS </u></b> <i>*Hygiene </i> <i>*First Aid </i> <i>*Fire fight </i> <i>*Team building </i> <i>*Scratch food process </i> <i>&nbsp;</i> <i>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</i>&nbsp;<i>&nbsp;</i> <i>&nbsp;</i> <br><b>HISTORY OF PERSONAL SUMARY <br></b> <span>Over 36 year’s culinary experiences 5th generation chef family tradition to cook most famous politicians and celebrities.With some awards since 2004 Best chef Middle east 2011 and 2012 Miele Guide Award Best 200 Chef in Asia A calm, pleasant, helpful and hardworking individual who has a passion for great food and who enjoys cooking mouth watering dishes. Gets a real buzz out of working in a busy kitchen, and great pleasure out of seeing happy faces enjoying a good meal that he has cooked. As a natural leader, he is not only able to give orders and delegate tasks, but is also able to reliably carry out orders as well. As an experienced Chef he has a proven track record of making great food that will entice diners and leave them wanting more. Love the freedom of expression that cooking gives him and is willing to work hard to build a career in the culinary world. Right now looking for a suitable position for Executive Chef with an international company that wants to recruit talented and enthusiastic individuals. <br>Thank&nbsp; you .<br><br><br><br><br><br><br></span><span><br><b></b></span>

Francesco Coratella

Head pastry Chef

Passionate Italian Head Pastry Chef working in London