Onur Ozaltin
Sydney,NSW
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Chef De Partie
Rose Of Australia
10.2023 - 03.2024
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Prepared items for roasting, sautéing, frying, and baking.
- Complied with portion and serving sizes as per restaurant standards.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Planned and directed high-volume food preparation in fast-paced environment.
Chef De Partie
Safran Restaurant (AGFG 1 Hat)
05.2021 - 04.2023
- Operated industrial mixers and other food processing machinery to support kitchen operations.
- Managed food usage with proper stock rotation to prevent spoilage.
- Safely operated kitchen equipment including industrial size mixers and tools.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Abided by company standards in terms of portion and serving sizes.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Monitored food products, driving quality, freshness and integrity.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Sanitized all counters properly to prevent food-borne illness.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Chef
Ministry Of Coffee
06.2019 - 05.2021
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Monitored quality, presentation and quantities of plated food across line.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Exercised portion control for items served, eliminating waste.
- Established controls to alleviate supply and food waste.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- 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.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Chef
Pierre Loti Cafe & Restaurant
07.2018 - 06.2019
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Monitored quality, presentation and quantities of plated food across line.
- Established controls to alleviate supply and food waste.
Education
Diploma - Hospitality Management
The Sydney Business And Travel Acedemy
06.2021
Certificate IV - Commercial Cookery
The Sydney Business And Travel Acedemy
12.2020
Skills
- Dish Preparation
- Supply Ordering
- Team Collaboration
- Cost Control and Budgeting
- Quality Control and Oversight
- Current in Culinary Trends
- Food Stock and Supply Management
- Quality Control
- Safe Food Handling
- Food Preparing, Plating and Presentation
- Food Prep Planning
- Proper Food Storage
Certification
Food Safety Supervisor
Timeline
Chef De Partie
Rose Of Australia
10.2023 - 03.2024
Chef De Partie
Safran Restaurant (AGFG 1 Hat)
05.2021 - 04.2023
Chef
Ministry Of Coffee
06.2019 - 05.2021
Chef
Pierre Loti Cafe & Restaurant
07.2018 - 06.2019
Diploma - Hospitality Management
The Sydney Business And Travel Acedemy
Certificate IV - Commercial Cookery
The Sydney Business And Travel Acedemy
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