Summary
Overview
Work History
Education
Skills
Timeline
Generic

Batuhan Ozenc

Summary

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

11
11
years of professional experience

Work History

Agency Chef

Supp
09.2023 - Current
  • Enhanced customer satisfaction by consistently delivering high-quality of my services
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Maintained well-organized mise en place to keep work consistent.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Disciplined and dedicated to meeting high-quality standards.

CDP

Half Moon
04.2022 - 07.2023
  • Skilled at working independently and collaboratively in a team environment.
  • Self-motivated, with a strong sense of personal responsibility.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked well in a team setting, providing support and guidance.
  • Demonstrated respect, friendliness and willingness to help wherever needed.

Jr Sou

1915
06.2021 - 06.2022
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Disciplined and dedicated to meeting high-quality standards.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Assisted head chef with employee scheduling as well as interviewing, hiring and training kitchen personal.

Sou

Saint Kia
03.2020 - 04.2021
  • Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
  • Carried out day-day-day duties accurately and efficiently.
  • Proved successful working within tight deadlines and a fast-paced atmosphere.
  • Resolved problems, improved operations, and provided exceptional service.
  • Participated in team-building activities to enhance working relationships.

Agency Chef

Alseasons Hospitality
06.2019 - 04.2021
  • Age & Child Care
  • Catering
  • Cafes & Pubs
  • Restaurants

Sou Chef

The Foresters
05.2018 - 06.2019
  • All-rounder: Larder, Pans, Fryer, Pizza & Pass where ever the head chef needed me.
  • Pizza experience in Traditional & Naples-style pizzas as well as making the dough & pizza sauce trained by a pizza chef from Naples

Appreciate to CDP Chef

Kingsley Wooloomooloo
01.2016 - 04.2018
  • Grill Section: Protein knowledge & Steak cooking levels including steaks bigger than 1kg
  • Working with an expediter to get everything ready before the main protein is ready to serve including Friday & Saturday Services off 220 to 300ppl in the venue

Appreciate Chef

Chop House
03.2015 - 01.2016
  • Larder Section: Cold entrees & Bar appetizers on happy hour
  • Salad Section: Tossing & Assembling unique styles of Salads & Making different types of dressing on the seasonal menu
  • Pan Section: Hot entrees & Side dishes

Appreciate Chef

European Catering
06.2014 - 03.2015
  • Prepping Canapé, Appetizers, Entrees, Mains & Dessert at the Kitchen Facility before going to the events.
  • On most weekends, I would go to events such as Weddings, Sports catering at stadiums or horse races, Social catering, Corporate events & Small Family Socials

Appreciate Chef

Toko
11.2013 - 05.2014
  • Robatayaki Grill: Prepping & Marinating large amounts of appetizers & Cooking Sushi rice
  • Open kitchen experense


Apprentice Chef

Kingsley Wooloomooloo
10.2012 - 11.2013
  • Larder section: Cold entrees, Tossing salads & Pastry (seasonal menu change)
  • Fryer & Pans: Hot entrees, Shellfish experience, Pan cooked fish experience (weekly changing), Pasta, Hot sides & Wok experience
  • Expeditor: Working with Grill before main is ready, Plating mains before mains is ready, calling out the orders to the other sections so every thing comes up at the same time before mains is ready, Hot sides & Sauces

Education

Cert II in Commercial Cookery And Food & Beverage

Kogarah High School
Kogarah, NSW

Certificate III in Commercial Cookery -

William Angliss Institute of TAFE
Sydney, NSW
10.2016

Skills

  • Self-Motivated professional
  • Flexible and Adaptable
  • Responsible
  • Inventory Management
  • Knife Skills
  • Food Safety and Preparation
  • High Volume Foodservice
  • Multi-Tasking Skills
  • Team-Building and Leadership
  • Strong Communication Skills
  • Can "DO Attitude"

Timeline

Agency Chef

Supp
09.2023 - Current

CDP

Half Moon
04.2022 - 07.2023

Jr Sou

1915
06.2021 - 06.2022

Sou

Saint Kia
03.2020 - 04.2021

Agency Chef

Alseasons Hospitality
06.2019 - 04.2021

Sou Chef

The Foresters
05.2018 - 06.2019

Appreciate to CDP Chef

Kingsley Wooloomooloo
01.2016 - 04.2018

Appreciate Chef

Chop House
03.2015 - 01.2016

Appreciate Chef

European Catering
06.2014 - 03.2015

Appreciate Chef

Toko
11.2013 - 05.2014

Apprentice Chef

Kingsley Wooloomooloo
10.2012 - 11.2013

Cert II in Commercial Cookery And Food & Beverage

Kogarah High School

Certificate III in Commercial Cookery -

William Angliss Institute of TAFE

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Batuhan Ozenc