FOOD DEVELOPMENT MANAGER
CARIBOU COFFEE
Total years of experience :17 years, 11 Months
Responsible for developing new products in Across All Middle East countries and Turkey
Designing and developing new products and processes in accordance with Caribou Coffee Standards
Optimizing production by analyzing processes and identifying process conditions.
Designing, installing and commissioning new production plant.
Ensuring that operator, environment, process and product safety aspects are considered
Write recipes and procedures for new products or reformulate current products
Control/audit the Production Centers ensuring that the Production processes are followed.
Search and evaluate new ingredients in order to improve the cost and or quality of products
Manage multiple projects within established timelines
Preparing menu and preparing all kitchen design team for international franchise.
Manage the opening and closing of the kitchen
Prepare, cook and present food, quickly and efficiently, meeting our standards
Assist in keeping the kitchen clean, hygienic and tidy, at all times
Keep up to date with current promotions, club nights and new products
Work safely around kitchen equipment and monitor and deal with any maintenance issues
Manage all kitchen-related office administration and third-party contractors
Manage and maintain correct staffing levels
Identify and take an active role in the recruitment of new staff members
Use food development plan to improve the sales and profitability of the pub
Maintain accurate food-ordering and stocking levels, including all kitchen materials
Assist in achieving financial targets set for the pubs
Manage wastage through correct product measurement
Maintain personal knowledge by completing in-house training, attending courses and completing workbooks
Always adhere to all company policies and procedures
Be involved and contribute at team meetings
Carry out instructions given by the management team and head office
Turkish Do&Co; November 2010-Semptmbre 2011
Position: Flying Chef
Main Duties: Responsible for preparin and presenting cold starters, main cours,
dessert for business and first class and responsible for all airplane.
Assisting for large banquets (Formula 1, Champions League)
Shish Kebab Mediterranean Grill 2008 - September 2010
Position: Chef de Partie
Main Duties: Responsible for preparing and presenting cold starters
entrees for the fine dining restaurant
Assisting with banquets.
Ensuring the standarts of hygiene are maintained and improved were possible.
Ensuring correct stoch rotation and minimise of wastage.
Training and development of Commis-Chef
Assisting other areas of kitchen when are required.
Borsa Restaurant & Catering Group: 2005-2006
Position: Commis Chef (intern)
Main Duties: Assisting all areas of kitchen
2004-2007 University of Yeditepe (Gastronomie)
French High School