Yasemin SAHIN
Sydney,NSW
Summary
Experienced in management of kitchen and food preparation. Excellent ability to operate quickly and efficiently in faced-paced environment. Being able to handle pressure and good at hand-eye coordination. Working at casual-dining and fine-dining restaurants where the work is more and requires a highly talented chef.
Ability to handle multiple sections. Willingness to take on added responsibilities.
The strongest desire is to be able to face new culinary challenges and to focus on expanding knowledge about back of house/front of house and restaurant management.
Overview
8
8
years of professional experience
Work History
Senior Chef de Partie
LOVE TILLY GROUP - Palazzo Salato (1 Hated)
04.2023 - 10.2023
- Led team by example in preparing items accurately and according to high-quality standards.
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Mentored kitchen staff to prepare each for demanding roles.
- Modified recipes to accommodate dietary restrictions and allergies
- Set up and broke down kitchen for service
Senior Chef de Partie
ESCA GROUP(AALIA-2 Hatted/Nour-1 Hatted)
10.2021 - 01.2023
- Worked at 2 different venues which are fine-dining and casual-dining under group company
- Being responsible for running each section and assisting Executive chef in creating new menu items / developing dishes
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels
- Prepped daily menu items to quickly deliver upon request
- Delivered verbal culinary instruction and assignments to 8-10 kitchen staff members daily to promote successful dining experiences for clients
Senior Chef de Partie
MATTEO DOWNTOWN
03.2021 - 10.2021
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Utilized culinary techniques to create visually appealing dishes.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Senior Chef de Partie
NOMAD ( 1 Hated)
09.2020 - 03.2021
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
Chef de Partie
THE BOATHOUSE GROUP
08.2018 - 02.2020
- Working at 5 different venues under the group company
- Responsible for the efficient running of the kitchen area and directly in charge of overall preparation of the food which is served in the restaurant, cafes, bakery and other function venues.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie / Pastry Chef
ANASON
06.2016 - 08.2018
- Developed dishes and cooked memorable dishes based on Turkish cuisine that brought new customer into establishment
- Plated meals paying special attention to garnishes and overall presentation.
- Maintained well-organized mise en place to keep work consistent.
Pastry Chef
BREWTOWN NEWTOWN
02.2016 - 06.2016
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Managed in-store, pick-up orders and catering needs.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
Education
Responsible Service of Alcohol NSW -
Service NSW
Sydney04.2025
Sommelier Introductory Course -
Sydney Wine Academy TAFE
Sydney, NSW09.2023
Diploma of Hospitality Management -
Evolution Hospitality Institute
Sydney, NSW03.2019
Certificate IV in Commercial Cookery -
Evolution Hospitality Institute
Sydney, NSW12.2018
Certificate III in Commercial Cookery -
Evolution Hospitality Institute
Sydney, NSW03.2018
Certificate III in Patisserie -
Evolution Hospitality Institute Sydney
Sydney, NSW01.2017
Bachelor of Political Science And Public Administration -
Kirikkale University
TURKEY08.2013
Skills
- Culinary Trends Monitoring
- Kitchen Management
- Supervising Food Prep
- Garnishing and Plating
- Food Preparation
- Line Inspections
- Staff Motivation
References
- Alexander Major,
Executive Chef (Palazzo Salato) - 0438 020 288
- Paul Farag,
Executive Chef (Aalia / Nour),
paul@noursydney.com - 0450 001 296
- Gianluca Lonati,
Head Chef (Nour) - 0451 099 046
- Nicola Ronconi,
Former Head Chef (Matteo Downtown) - 0424 123 929
Languages
Turkish
Native or Bilingual
English
Full Professional
Timeline
Senior Chef de Partie
LOVE TILLY GROUP - Palazzo Salato (1 Hated)
04.2023 - 10.2023
Senior Chef de Partie
ESCA GROUP(AALIA-2 Hatted/Nour-1 Hatted)
10.2021 - 01.2023
Senior Chef de Partie
MATTEO DOWNTOWN
03.2021 - 10.2021
Senior Chef de Partie
NOMAD ( 1 Hated)
09.2020 - 03.2021
Chef de Partie
THE BOATHOUSE GROUP
08.2018 - 02.2020
Chef De Partie / Pastry Chef
ANASON
06.2016 - 08.2018
Pastry Chef
BREWTOWN NEWTOWN
02.2016 - 06.2016
Responsible Service of Alcohol NSW -
Service NSW
Sommelier Introductory Course -
Sydney Wine Academy TAFE
Diploma of Hospitality Management -
Evolution Hospitality Institute
Certificate IV in Commercial Cookery -
Evolution Hospitality Institute
Certificate III in Commercial Cookery -
Evolution Hospitality Institute
Certificate III in Patisserie -
Evolution Hospitality Institute Sydney
Bachelor of Political Science And Public Administration -
Kirikkale University
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