aziz gur

Head Chef at Food Tailors. LLC

• Kuwait
• My current job since October 2019

Leading the operations of the kitchen day to day, monitoring and checking all productions, cooking special style of Turkish food and training the kitchen staff, following the team work.
Reporting directly to

Head Chef at Issos Hotel&Resort / Hatay

• December 2017 to September 2018

Training kitchen staff- with the style of cooking, special caucasian tandoori, Turkish Ottoman Culture& Lebanese Grill, Lenabese appetizers. Leading the operations of the kitchen day to day and engaging with VIP guests in English or Arabic languages
BBQ cold& hot appetizers.
Reporting directly to

Chef De Cuisine at Alfaisaliah Hotel & Resor

• Saudi Arabia
• May 2015 to September 2017

Handling kebab, butchery, shawarma, all day dining, cold & hot, with 47 staff kitchen team,
Preparation all food items, marination, presentation and design.
Monitored performance of all kitchen staff and offered best food taste and quality.
Maintained food cost in alliance with allocated financial plans.
Indentifed, mentored and coached available culinary talent and assisted Excutive Chef

Intercontinental ( PALM ROYAL &RESORT )
Soma Bay, Egypt/ HurgadhaMay 2014 - April 2015
Position :Turkish& Lebenes Chef De Cuisine

ManagedbythefamousIntercontinentalHotelsGroup (IHG), thisluxury hotel in thefamousdivinglocation of HurghadawelcomedprimarilyEuropeanguests. Much of mywork here was as a publicface of theoperation, oftenfront of house, welcomingandengaging with VIP guests in English, and I wasproudtoreceive a recommendationfromthe GM forthis.

Of course, the main goal was as ever tocreatefantastic modern ArabicandOrientalTurkishOttomandishes, leading a productiveteam of eightandoftendevisingspecial menus forbanquetingorfor VIP guests.

at Aspire Katara Hospitality-Cultural Village

• Qatar
• February 2009 to March 2014

Turkish speciality chef

Handling; Ale carte, fine dining, butchery, BBQGrill, professional experienced kebab cook, shawarma, buffet, Preparation all secret food items, marination, presentation and design
(indoor 80, outdoor 500, guests) capacity 5***** Turkish Ottoman lounge

Chef de cuisine at Shish Shawarma Restauran

• Türkiye
• January 2006 to January 2009

Handling kebab, butchery, shawarma (Doner Kebab), ale carte. Preparation and presentation
280 military guests capacity 4**** special Restaurant.

sous chef at Zeytinburnu Teachers Location

• February 2003 to December 2005

Teacher location Cusine incharge
Handling BBQ, kebab, butchery, shawarma (Doner Kebab) all day dining cold & hot, appetizers
Preparation all raw meat and make ready for Grill, presentation and design

General Manager at CHEF AZIZ GUR Mazaj Restaurant Lebanese Cuisine ( UAE )

• United Arab Emirates
• July 1998 to January 2003

Demi chef de partie at Pinar Restaurant LLC TURKEY

• May 1991 to April 1996

Assisting Sous Chef Handling, kebab, butchery,


RELEVANT QUALIFICATIONS
Ottoman Turkish cuisine, Lebenese cuisine cusine professional Presentation and design
Many kind of diffirent kababs and main course, Many kind of Doner (shawarma) turnspit
Many kind of cold and hot Appetizer
Many kind of diffirent foreigner dishes with traditional and regional style

PRE-OPENİNG Cuisine & Rstaurant
GRAND OPENİNG Cuisine & Restaurant
DUTIES:

•Cooking up tasty, nutritious and well balanced meals for customers
•Assisting in the basic preparation of food under the supervision of the Executive Chef
•Creating new menu with new traditional concept, recipes Food costing and budget forecast of portion
•Deciding on the quantities of food to be cooked and size portions to be served
•Making sure that kitchen staff always wear appropriate clothing and head wear in accordance with the relevant guidelines.
•Training and developing the staff during the duty
•Maintaining the correct level of fresh, frozen and dried foods in the store room