Ecem Sine
PYRMONT,NSW
Summary
With over 8 years in the culinary industry, started my journey in Turkey at 15, working in kitchens during school breaks until university. In Sydney, managed kitchen operations at a Glebe café and handled customer orders at a Vessel Cafe. As a Junior Sous Chef at Helm Bar, specialized in pizzas, while also mastering fine dining at Empire Lounge in salad and pasta sections. Currently pursuing Certificate III in Commercial Cookery and Diploma of Hospitality Management at Le Culinaire Hospitality Institute.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Chef
Empire Lounge
Rose Bay, NSW
10.2023 - 06.2024
- Assisted the Head Chef in food preparation, including stock rotation and maintaining cleanliness standards in a fast-paced kitchen.
- Specialized in preparing salad and pasta ingredients for service, ensuring freshness and presentation standards are met.
- Responsible for arrangement and maintenance of the cold room, adhering to hygiene and safety protocols.
- Executed daily tasks such as cooking and plating menu items with a focus on quality and consistency.
Chef
Helm Bar& Bistro
NSW
10.2023 - 06.2024
- Operated pizza ovens and other kitchen equipment following established procedures and safety rules.
- Prepared dough, ingredients, and sauces according to recipes and quality standards.
- Maintained cleanliness and order of workstations to meet health and safety regulations.
- Ensured consistent food quality by monitoring cooking times, temperatures, and ingredient amounts.
Café All Rounder
Vessel Café Dining& Bar
Barangaroo, NSW
04.2023 - 09.2023
- Take customer orders and deliver food and beverages promptly and accurately.
- Prepare tables by setting up linens, silverware, and glasses to ensure a welcoming dining experience.
- Collaborate with restaurant staff to review daily specials, menu changes, and service specifications for reservations.
Junior Chef
Joe and Sal Glebe Cafe
Glebe, NSW
09.2022 - 04.2023
- Daily tasks include cooking and placing menu items
- Preparing ingredients for dishes and sandwiches
- Assistance to the front of the house when required.
Junior Chef
Borulce Restaurant
Izmir, Turkey
07.2020 - 09.2020
- Preparing breakfast ingredients for service
- Preparation of the relevant ingredients for the dishes included in the menu of the day, and the types of sauces required for meat or vegetable dishes.
Education
Certificate III in Commercial Cookery -
Le Culinaire Hospitality Institute
Sydney, NSWAboutme
Bridging Visa B
Date of Birth: 04/03/2000
Certification
- Food Safety Supervisor Certificate
- RSA (Responsible Service of Alcohol)
Languages
Turkish
English
Individual Skills
- Ability to work under pressure
- Teamwork
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Adaptability
Timeline
Chef
Empire Lounge
10.2023 - 06.2024
Chef
Helm Bar& Bistro
10.2023 - 06.2024
Café All Rounder
Vessel Café Dining& Bar
04.2023 - 09.2023
Junior Chef
Joe and Sal Glebe Cafe
09.2022 - 04.2023
Junior Chef
Borulce Restaurant
07.2020 - 09.2020
Certificate III in Commercial Cookery -
Le Culinaire Hospitality Institute
- Food Safety Supervisor Certificate
- RSA (Responsible Service of Alcohol)