Sama Huseynova
Chef
Istanbul
Summary
Dynamic culinary professional with extensive experience as a Sous Chef at Fimi Island, excelling in food preparation and team leadership. Proven track record in enhancing kitchen efficiency and reducing costs through effective inventory management. Skilled in advanced cooking techniques and fostering a collaborative environment, ensuring high-quality dishes and exceptional service.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
8
8
years of professional experience
1
1
Certification
3
3
Languages
Work History
Sous Chef ( Season Work for Summer )
Fimi Island
06.2021 - 10.2021
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Demi Chef
Sari Restoran
01.2021 - 06.2021
- Continuously updated culinary knowledge through attending industry conferences, workshops, and training sessions.
- Developed strong working relationships with vendors, negotiating favorable pricing terms for bulk ingredient purchases to reduce costs without sacrificing quality.
- Proactively identified potential issues in the kitchen workflow, offering solutions to improve efficiency and maintain high-quality food output.
- Ensured consistency in taste and presentation for all dishes, adhering strictly to established recipes and plating guidelines.
- During Ramadan took an active role in Iftar and Sahur preparations and serving
- Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Supported catering events with efficient preparation of large-scale meals for weddings, corporate functions, and other special occasions.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
- Helping every station when its necessary
Head Chef
Say Cheese Pasta Istanbul
11.2019 - 03.2020
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Created recipes and prepared advanced dishes.
- Placed orders to restock items before supplies ran out.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Obtained fresh, local ingredients to lower grocery costs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- In Say Cheese our menu based on La Marche Style hand made pasta in parmigiano cheese wheel. Real Italian Taste with visual shows
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Disciplined and dedicated to meeting high-quality standards.
Demi Chef at Cold Station ( Meze)
Mukellef by Arda Turkmen
01.2019 - 11.2019
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Provided exceptional customer service by accommodating special dietary requests or allergies, ensuring all guests enjoyed their dining experience.
- Supported catering events with efficient preparation of large-scale meals for weddings, corporate functions, and other special occasions.
- Assisted with hiring decisions for new kitchen staff members, conducting interviews and evaluating candidates based on skill level and fit within the team dynamic.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
Trainee Chef
Sahrap Pera By Sahrap Soysal
09.2018 - 12.2018
- Gained valuable insight into ingredient sourcing by accompanying senior chefs on supplier visits.
- Assisted head chef in creating innovative dishes for daily menus, resulting in increased customer satisfaction.
- Handled specialty equipment such as immersion circulators for sous vide cooking with precision and care.
- Improved plate presentation by learning advanced garnishing techniques and applying them consistently across all dishes.
- Contributed to inventory management by organizing stock items and reporting low supplies to the head chef promptly.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Planned menus for different events, seasons and customer requests.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Managed opening and closing shift kitchen tasks.
- Cleaned kitchen counters, refrigerators, and freezers.
- Maintained proper food handling procedures to ensure safe and sanitary food service operations.
- Mastered proper knife skills to efficiently complete vegetable cuts, meat trimming, and filleting tasks.
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
- Prepared mise en place prior to service hours for seamless execution of menu items during peak times.
- Adhered to strict hygiene standards while working with raw ingredients such as poultry and seafood, reducing contamination risks.
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean work environment.
- Received positive feedback from supervisors for exceptional teamwork and adaptability during busy shifts.
- Checked expiration dates, rotated food, and removed any items that were no longer usable.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Learned essential time-management strategies while working under pressure in fast-paced kitchen environments.
Trainee Chef and Demi Chef
Duble Meze Pera Subesi
05.2018 - 09.2018
- Cleaned kitchen counters, refrigerators, and freezers.
- Maintained proper food handling procedures to ensure safe and sanitary food service operations.
- Consistently met high standards of food quality and presentation, receiving praise from both supervisors and customers.
- Mastered proper knife skills to efficiently complete vegetable cuts, meat trimming, and filleting tasks.
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
- Supported cost control measures by accurately measuring ingredients and minimizing waste during food preparation.
- Collaborated with team members to prepare large catering orders for special events, ensuring timely delivery and high-quality results.
- Prepared mise en place prior to service hours for seamless execution of menu items during peak times.
- Adhered to strict hygiene standards while working with raw ingredients such as poultry and seafood, reducing contamination risks.
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean work environment.
- Participated in menu development meetings, contributing creative ideas for new dishes that met dietary requirements of diverse clientele.
- Received positive feedback from supervisors for exceptional teamwork and adaptability during busy shifts.
- Checked expiration dates, rotated food, and removed any items that were no longer usable.
- Learned essential time-management strategies while working under pressure in fast-paced kitchen environments.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Demi Chef
Al Riffain
01.2014 - 05.2018
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
- Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Collaborated with head chef to develop new menu items, incorporating seasonal ingredients and current culinary trends.
Education
Professional Chef Course - Culinary
USLA ACADEMY
Istanbul 04.2001 -
Law Instution - Law And Criminology
Oxford Brookes University
Oxford 04.2001 -
Skills
Food preparation
Additional Information
Turkish- Fluent
Azeri- Fluent
English- Fluent
Took an active role as a volunteer chef during the Pandemic. I cooked with 180 chefs for more the 10 thousand people who's over 65+ age.
The team called Sen Guvende Kal and received a certificate that proves that I am also a volunteer chef who takes an active role without any hesitation during national disaster.
Also cooked in Izmir during the earthquake in 2020 and also did the same thing in 2023 6th of February Earthquake in Hatay.
Certification
AHA CERTIFICATE by American Hospitality Academy
Timeline
Sous Chef ( Season Work for Summer )
Fimi Island
06.2021 - 10.2021
Demi Chef
Sari Restoran
01.2021 - 06.2021
Head Chef
Say Cheese Pasta Istanbul
11.2019 - 03.2020
Demi Chef at Cold Station ( Meze)
Mukellef by Arda Turkmen
01.2019 - 11.2019
AHA CERTIFICATE by American Hospitality Academy
01-2019
Trainee Chef
Sahrap Pera By Sahrap Soysal
09.2018 - 12.2018
Trainee Chef and Demi Chef
Duble Meze Pera Subesi
05.2018 - 09.2018
Demi Chef
Al Riffain
01.2014 - 05.2018
Professional Chef Course - Culinary
USLA ACADEMY
04.2001 -
Law Instution - Law And Criminology
Oxford Brookes University
04.2001 -
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