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Huseyin Ozer, Executive chef

Huseyin Ozer

Executive chef·Narcissus Hotel and Residence, Riyadh

Luxembourg

Bachelor's degree, Cooking High School

Work experience

Total years of experience: 20 years, 0 months

Executive chef

May 2014 - September 2015

Narcissus Hotel and Residence, Riyadh

Riyadh, Saudi Arabia

May 2014 - September 2015

1 - Developing & supervising trainings
2 - Restructuring F&B outlets, Analyzed outlets concepts, revised and upgraded menus design, creations of new dishes, recipes, cost for 2 restaurants Banquet, IRD, and 1 daily shop.
3 - Recruiting kitchen team members, Trained new hires and retrained exiting staff on Food presentation, techniques and creations
4 - Maintaining all the HACCP hygiene standard and get the HACCP certification
5 - Create and design all menu promotions every month in collaboration with ours outlets chefs
6 - Sourcing quality products and work closing to the Riyadh suppliers to get the best quality food
7 - Managed 2 restaurants, IRD, lobby lounge, banquet and 1 daily shop.
8 - 85 staffs in the kitchen without stewarding 35 staffs
9 - 425 employees
F&B outlets served a average of 25000/30000 guests per month
Flow kitchen: All day dining serving 3 meals buffet and a la carte 500/600 pax
Seafood restuarant grill : Seafood restaurant 100/120 pax per days
Banquet:
Argentina restuarant :served 90/150 pax per days
IRD: in room dining served 160/200 pax per days
Lobby lounge: a la carte menu served 120/150 pax per days

Company industry:
Hospitality & Accomodation
Job role:
Management

Executive Chef

March 2013 - May 2014

Boyalık Beach Hotel

Türkiye

March 2013 - May 2014

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Hospitality & Accomodation
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Management

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January 2010 - January 2013

Executıve Chef

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Hospitality & Accomodation
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January 2007 - December 2009

Swiss Otel Grand Efes İzmir

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Hospitality & Accomodation
Job role:
Management

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January 2004 - December 2006

Iberotel Bodrum Princess

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Hospitality & Accomodation
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May 2002 - April 2004

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Hospitality & Accomodation
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Military Service

September 2000 - April 2002

Cook Soldier

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Company industry:
Public Administration
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January 1998 - August 2000

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Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Training

September 1995 - June 1998

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Company industry:
Hospitality & Accomodation
Job role:
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Executive Chef

-

Swiss Hotel Grand Efes İzmir

-

Job role:
Management

Executive Chef

-

idyllic Palm Garden, Secret Garden and Oval Garden in Swissotel

-

Büyük Efes, Izmir are also ideal venues for outdoor functions wedding
ceremonies and other social events. Cooperation

Job role:
Management

Education

Junior Technical College - Cooking high school

January 2000

January 2000

Bachelor's degree, Cooking High School

Türkiye

Divriği high school

January 1995

January 1995

High school or equivalent, liberal arts

Türkiye

Skills

ART
Expert
ART
Expert
BUDGETING
Beginner
BUDGETING
Beginner
CAR DRIVER
Beginner
CAR DRIVER
Beginner
CLOSING
Beginner
CLOSING
Beginner
COM
Beginner
COM
Beginner
COMMUNICATION SKILLS
Beginner
COMMUNICATION SKILLS
Beginner
CONFERENCES
Expert
CONFERENCES
Expert
EDGE
Expert
EDGE
Expert
MEETING FACILITATION
Expert
MEETING FACILITATION
Expert
X86
Expert
X86
Expert

Languages

English

Expert

French

Expert

Turkish

Expert