Summary
Overview
Work History
Education
Skills
Websites
Accomplishments
Activities
Timeline
Generic

Mustafa Bektas Ozcan

Executive Chef
Doha ,Qatar

Summary

Innovative Executive Chef known for high productivity and efficient task completion. Possess specialized skills in menu development, kitchen team management, and food safety protocols. Excel in time management, creative problem solving, and leadership, ensuring smooth kitchen operations and exceptional dining experiences. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow excellent organizations. Dedicated to food safety, customer service best practices and quality food service. Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.

Overview

22
22
years of professional experience

Work History

Executive Chef

MGallery Doha / Accor
07.2025 - Current
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Implemented safety protocols and sanitation standards to maintain compliance with health regulations.
  • Streamlined inventory management processes, minimizing waste and optimizing supply chain efficiency.
  • Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Mentored culinary staff, enhancing skills and fostering teamwork in fast-paced environment.
  • Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Collaborated with front-of-house staff to ensure seamless service delivery and guest satisfaction.
  • Developed seasonal menus, incorporating local ingredients to elevate dining experiences.

Executive Chef/ Hotel ,C&E/ F&B Leader

Sofitel Sydney Wentworth
Sydney, NSW
10.2022 - 07.2025
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Worked closely with purchasing manager to control food costs while maintaining product quality standards.
  • Maintained excellent relationships with local farmers to secure fresh produce for menu items.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.
  • Inspected equipment regularly to maintain safe working conditions in the kitchen.
  • Analyzed customer feedback data to improve existing recipes or create new ones.
  • Established a culture of safety in the kitchen by enforcing strict safety protocols.
  • Provided guidance and support for Sous Chefs during peak service hours.
  • Tracked sales figures for each dish served in order to identify popular items.
  • Designed innovative dishes that incorporated global flavors into traditional cuisine.
  • Participated in industry conferences and culinary competitions as a representative of the restaurant.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Provided effective orientation and training to each new associate and developed ongoing training programs.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.
  • Assisted in developing marketing strategies designed to increase restaurant revenue.
  • Performed financial analysis and recommended effective methods to cut costs.

Executive Chef Instructor / F&B Leader

Sofitel Noosa
Noosa, QLD
01.2024 - 04.2024
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Supervised food preparation staff to deliver high-quality results.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Provided effective orientation and training to each new associate and developed ongoing training programs.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Tracked sales figures for each dish served in order to identify popular items.
  • Participated in industry conferences and culinary competitions as a representative of the restaurant.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Monitored meals served for temperature and visual appeal.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.

Executive Chef

Sofitel Sydney Wentworth
Sydney, NSW
10.2022 - 01.2024
  • Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
  • Created cost-effective menus that increased customer satisfaction and profitability.
  • Ordered food supplies, maintained inventory, and managed budgeting of resources.
  • Trained new employees in food safety and sanitation regulations.
  • Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
  • Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
  • Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
  • Ensured compliance with local health department regulations by performing routine inspections.
  • Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
  • Monitored food costs on a weekly basis to maintain target profit margins.
  • Resolved conflicts between kitchen staff members and provided guidance as needed.
  • Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
  • Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.
  • Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
  • Maintained accurate records of invoices related to food purchases for accounting purposes.
  • Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
  • Identified areas for improvement within the kitchen team such as training requirements or workflow adjustments.
  • Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
  • Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Performed quality assurance checks on all finished products before they left the kitchen area.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
  • Monitored quality, presentation and quantities of plated food across line.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.

Executive Chef/Culinary Director

Rossini Group
Sydney, NSW
01.2019 - 09.2022
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.
  • Worked closely with purchasing manager to control food costs while maintaining product quality standards.
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Ensured compliance with health department regulations by implementing proper sanitation procedures.
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.
  • Established a culture of safety in the kitchen by enforcing strict safety protocols.
  • Analyzed customer feedback data to improve existing recipes or create new ones.
  • Participated in industry conferences and culinary competitions as a representative of the restaurant.
  • Communicated with customers to understand culinary needs and preferences and adjusted menus and services in response.
  • Developed nutritious menus and ordered variety of healthy food to change up menu offerings.
  • Worked cross-functionally with recipe development, operations and creative teams on implementation of new ingredients, menu timelines and product launches.
  • Managed nutrition labeling process and execution and verified accuracy and alignment with ingredient database.
  • Collaborated productively and professionally with colleagues representing widely diverse points of view.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Assisted staff by serving food and beverages or bussing tables.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Coached staff on strategies to enhance performance and improve customer relations.

Group Executive Chef

Origin Group (Chef Hat Awarded Restaurant Group)
Sydney, NSW
05.2013 - 01.2019
  • Coordinated with kitchen staff to ensure all meals were prepared according to recipes and standards.
  • Maintained accurate records of food costs, inventory levels, and daily production reports.
  • Inspected kitchens and equipment to guarantee compliance with safety regulations.
  • Hired, trained, supervised, and evaluated kitchen personnel in accordance with company policies.
  • Created innovative dishes that incorporated seasonal ingredients into the menu offerings.
  • Worked closely with vendors to purchase quality produce at competitive prices.
  • Implemented cost-saving measures while ensuring high-quality food preparation and presentation.
  • Analyzed customer feedback to improve service quality and enhance dining experience.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Provided effective orientation and training to each new associate and developed ongoing training programs.

Executive Chef

Efendy Group (Chef Hat awarded Restaurant group)
Sydney, NSW
10.2009 - 04.2013
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Planned weekly production schedules to maximize efficiency while minimizing waste.
  • Reviewed orders from vendors to ensure accuracy and cost effectiveness.
  • Maintained excellent relationships with local farmers to secure fresh produce for menu items.
  • Worked closely with purchasing manager to control food costs while maintaining product quality standards.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.
  • Inspected equipment regularly to maintain safe working conditions in the kitchen.
  • Analyzed customer feedback data to improve existing recipes or create new ones.
  • Established a culture of safety in the kitchen by enforcing strict safety protocols.
  • Designed innovative dishes that incorporated global flavors into traditional cuisine.
  • Tracked sales figures for each dish served in order to identify popular items.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
  • Participated in industry conferences and culinary competitions as a representative of the restaurant.

Executive Sous Chef

Agaoglu Hotel Group (5 stars)
Istanbul
10.2007 - 09.2009
  • Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
  • Created cost-effective menus that increased customer satisfaction and profitability.
  • Ordered food supplies, maintained inventory, and managed budgeting of resources.
  • Trained new employees in food safety and sanitation regulations.
  • Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
  • Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
  • Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
  • Ensured compliance with local health department regulations by performing routine inspections.
  • Resolved conflicts between kitchen staff members and provided guidance as needed.
  • Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
  • Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
  • Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
  • Maintained accurate records of invoices related to food purchases for accounting purposes.
  • Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
  • Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
  • Identified areas for improvement within the kitchen team such as training requirements or workflow adjustments.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.

Head Chef

Savarona International Cruise
Nice
01.2004 - 10.2007
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Monitored food production to guarantee quality standards were met.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Supervised the preparation of meals according to customer orders in a timely manner.
  • Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
  • Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
  • Maintained accurate records of inventory, sales, labor costs, and other operational costs.
  • Created weekly work schedules for kitchen personnel based on anticipated business volume.
  • Analyzed financial data related to labor costs, inventory expenses, menu pricing changes, making recommendations as needed.
  • Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Developed innovative recipes to suit complicated dietary requirements for customers.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.

Education

Associate of Applied Business - undefined

Hotel Management
05.2004

High School - undefined

Hotel And Tourism Vocational High School
05.2000

Associate of Applied Science - Culinary Programme

Agriculture And Food Ecenomic

Alain Ducasse Culinary Programme - undefined

Skills

  • Health and Safety Regulations
  • Workflow Planning
  • Verbal and written communication
  • Cost controls
  • Purchasing
  • Menu development
  • Recipe creation
  • Kitchen Operations
  • First aid knowledge
  • Strategic Planning
  • Vendor Relations
  • Digital backup management
  • Proposal management
  • Management collaboration
  • Client Inquiries Management
  • Service Management
  • Hotel Management
  • Faculty Management
  • Decision Management
  • Emergency Response and Management
  • Program and Classroom Management
  • Management Coaching
  • Content Management
  • Implementation Management

Websites

Accomplishments

  • 2015-11-01, 11th International Culinary World Cup Luxembourg, Turkish National Culinary Team, Team Captain, Gold
  • 2014-03-01, ScotHot, Scottish Culinary Championship, Restaurant Plate, Appetizers, Glasgow, Scotland, Silver medal
  • 2008-10-01, IKA Olympics of Cooks, Erfurt, Germany, Live cooking
  • 2007-12-01, Istanbul International Gastronomy Festival, Asian and Far East Cuisine
  • 2006-12-01, Istanbul International Gastronomy Festival, Asian and Far East Cuisine
  • 2017-01-01, Awards for Excellence Restaurant & catering industry, Best Inner west
  • 2017-01-01, Best new Restaurant, Anason Barangaroo (Origin /Efendy Group)
  • 2013-01-01, Sydney Best Breakfast award
  • 2013-01-01, Awards for Excellence Restaurant & catering industry
  • 2012-01-01, Awards for Excellence Restaurant & catering industry
  • 2011-01-01, Awards for Excellence Restaurant & catering industry
  • 2010-01-01, Awards for Excellence Restaurant & catering industry

Activities

  • 2023-01-01, Leader Of The Quarter, Sofitel Hotel
  • 2023-01-01, Team Of the Quarter, Sofitel Hotel
  • 2023-01-01, Participated in Major Charity Event in Sydney, OzHarvest
  • 2023-01-01, OzHarvest dinner for 1000 Homeless, Past 10 years
  • 2023-01-01, OzHarvest Executive dinner for Homeless, Past 10 years
  • 2020-01-01, Australian bush fire crises, Rossini Group, 5000 meal campaign

Timeline

Executive Chef

MGallery Doha / Accor
07.2025 - Current

Executive Chef Instructor / F&B Leader

Sofitel Noosa
01.2024 - 04.2024

Executive Chef/ Hotel ,C&E/ F&B Leader

Sofitel Sydney Wentworth
10.2022 - 07.2025

Executive Chef

Sofitel Sydney Wentworth
10.2022 - 01.2024

Executive Chef/Culinary Director

Rossini Group
01.2019 - 09.2022

Group Executive Chef

Origin Group (Chef Hat Awarded Restaurant Group)
05.2013 - 01.2019

Executive Chef

Efendy Group (Chef Hat awarded Restaurant group)
10.2009 - 04.2013

Executive Sous Chef

Agaoglu Hotel Group (5 stars)
10.2007 - 09.2009

Head Chef

Savarona International Cruise
01.2004 - 10.2007

Associate of Applied Business - undefined

Hotel Management

High School - undefined

Hotel And Tourism Vocational High School

Associate of Applied Science - Culinary Programme

Agriculture And Food Ecenomic

Alain Ducasse Culinary Programme - undefined

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Mustafa Bektas OzcanExecutive Chef