Vedat Kara
Cook
Berlin,Reinickendorf
Overview
16
16
years of professional experience
2
2
years of post-secondary education
Work History
Chef
Barenhunger
2024.02 - Current
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Creating new vegan recipes.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Maintained well-organized mise en place to keep work consistent.
Chef & Pastry Chef
Moos Kabab
2022.08 - 2023.07
- Preparing all food items for the day including breakfast.
- Take control of the kitchen
- collaborating with the rest of the kitchen team and restaurant to ensure high quality food and service.
- Monitor food production, ordering, cost, quality and consistency on a daily basis.
- Ensuring that health and hygiene standards are adhered to.
- Prepare variety of Turkish pastries, desserts, cakes, and baked goods for the restaurant and events.
- Baking, decorating and packaging.
Chef
Ozgümüş Tekstil
2018.01 - 2022.06
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with staff members to create meals for company staff.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Prepared meals from scratch using authentic, and healthy recipes.
Chef Assistant
Anatolia Hotel
2016.04 - 2018.12
- Responsible of the hot section
- Managed time efficiently by prioritizing tasks and multitasking effectively during peak service hours.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
Chef and Owner
Cinar
2014.01 - 2016.09
- Oversee restaurant operations and ensure smooth flow.
- Motivating staff, attracting new clientele and increasing overall sales.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Planning menus
- Placed orders to restock items before supplies ran out.
- Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.
Commis Chef
Anadolu Restaurant
2010.02 - 2014.02
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Set up and broke down kitchen for service.
- Utilized culinary techniques to create visually appealing dishes.
- Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
Chef Assistant
Sheraton Kozyatagi Restaurant
2008.04 - 2010.01
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Followed recipes and instructions to achieve quality and presentation standards.
- Assisted head chef and executive when needed, and minimized food waste.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
Education
High School Diploma -
FSM University
Istanbul 2001.04 -
Food & Beverage
Istanbul Sisli Meslek Yuksek Okulu -Remotely-
Istanbul 2022.02 - 2024.02
Skills
Cost Control
Business Management
Continuous Improvement
Passionate and Passion
Special diets understanding
Problem-solving
Organizational Skills
Sweetmaker
Timeline
Chef
Barenhunger
2024.02 - Current
Chef & Pastry Chef
Moos Kabab
2022.08 - 2023.07
Food & Beverage
Istanbul Sisli Meslek Yuksek Okulu -Remotely-
2022.02 - 2024.02
Chef
Ozgümüş Tekstil
2018.01 - 2022.06
Chef Assistant
Anatolia Hotel
2016.04 - 2018.12
Chef and Owner
Cinar
2014.01 - 2016.09
Commis Chef
Anadolu Restaurant
2010.02 - 2014.02
Chef Assistant
Sheraton Kozyatagi Restaurant
2008.04 - 2010.01
High School Diploma -
FSM University
2001.04 -