Aysenur CAKMAK
Los Angeles,California
Summary
I always love and proud to emphasize that I have a rich work experience at , where i am currently working, and where I have worked before. I always love to take more solid and secure steps in becoming a successful Pastry Chef in chocolate design and cake production. My search for perfection is always with me and is among the things that fascinate and grow me. I adopt being creative and organized in managing time effectively and reflecting it in the team spirit as a part of my soul.
I always like to feel sensitivity and creativity like the smell of bread coming out of the oven and the happiness it gives me while working is indescribable. . I am aware that encouraging cooperation within kitchen teams and working harmoniously and energetically is always the basic step that leads to success.
Getting out of my comfort zone and working in this direction never scares me, on the contrary, it allows me to be a stronger and more aware chef. At the end of each day, I prepare for the next day with the harshest criticism I make to myself and continue with new projects focused on finding and making the most perfect every day. I have been constantly competing with myself and time throughout my career, and this is a never-ending adventure for me!
Overview
11
11
years of professional experience
1
1
Certification
Work History
Pastry Cook Supervisor
Conrad Los Angeles
07.2023 - Current
- In San Laurel By Jose Andres and Aqua Viva By Jose Andres restaurants, where the signatures of famous Chef Jose Andres are located, I follow up on the dessert orders that come during the service and present them to the guests.
- Working in coordination with the main kitchen and the Pastry kitchen. I follow up on the missing products and ensure their continuity.
- Following the daily to-do list written by the Pastry Chef and preparing them according to their recipes and checking the freshness of the products.
- I prepare and decorate the Banquet desserts requested in special events and organizations.
- I prepare, cook, bake and present the desserts and breads in the Chef's Table menu made in San Laurel restaurant and explain them to the guests who come for tasting.
- I do and follow up on more than one task at the same time in a coordinated and timely manner.
- I ensure the cleanliness and hygiene in the kitchen and work in coordination with other team members.
- I prepare the chocolate decorations and truffles needed for desserts and amenities.
Pastry Cook 1
The Ritz Carlton Bachelor Gulch
02.2021 - 05.2023
- I worked in the Pastrty Department of a 370-Room, 149 Suites room and Club rooms hotel that is connected to a ski hotel that is busy 8 months of the year, has a Michelin-Guided restaurant, and also has 4 different restaurants, as well as hosting banquets, weddings and organizations.
- I produced by organizing the tasks according to the list written by the Executive Pastry Chef and sorting them in a way that would manage time.
- I was responsible for baking, preparing and developing the sourdough breads served in our restaurants.
- I was making chocolates for dessert decorations and special occasions.
- I was making and preparing the dessert decorations needed for the invitations.
- I was preparing the Pastries ( Kruvasan, Danish, Bread, Cinnamon Rolls etc.)needed for breakfast and brunch. Apart from these, I was also taking dessert orders for Room Service.
- I was working in an organized manner with other kitchens to prevent any waste that might occur due to product diversity, and i was also informing the new Pastry Employee about this.
Pastry Cook and Chocolatier
Moose Chocolatier
05.2019 - 11.2020
- I made chocolates that were completely designed and handmade. Among them, I was making bags, shoes, cigars, eggs and everything that could be designed for special occasions, completely from chocolates.
- At the same time, I was preparing about 45, maybe more, truffle chocolates, which varied seasonally, and I was making the necessary coordination and lists to ensure that the products were always fresh.
- I was always trying to provide a perfect service by preparing the boxes of chocolates requested by our customers.
- I was preparing the desserts on the restaurant menu to be served to our guests, preserving their preparation and freshness.
- I was always preparing and checking the necessary inventory list to ensure product freshness and prevent waste, and tracking orders.
- For special occasions (Christmas, New Year, Ramadan, Easter etc.) I was always creating new products in advance and preparing them for photo shoots.
Pastry Cook 2 and Chocolatier
Pine Bay Holiday Resort
03.2017 - 02.2019
- I was doing the production in the Pastry production department of the Lux hotel, which has a capacity of approximately 3500 people and is ultra all-inclusive, by arranging the time management with the daily lists prepared by our Pastry Chef.
- I was always working in coordination with other team members and other kitchens.
- I was responsible for the preparation and decoration of the desserts that would be included in the breakfast, lunch and dinner buffet. I was checking that the products were always fresh and delicious, and I was trying to minimize time and product waste by checking the daily lists.
- At the same time, I was following up and preparing the desserts on the menus of 5 different concept restaurants located in 5 different locations of the hotel.
- I continued to organize the decorations and preparation stages of the desserts in weddings and organizations together with the chef and other colleagues.
Pastry Intern and Cook
Pelit Restaurant and Chocolate Company
04.2014 - 03.2017
- I started my Pastry and Chocolate career in this business, which has 50 restaurants throughout Turkey and a huge dessert and chocolate factory.
- Here I learned how to measure everything, how to check the to-do list, how to make the productions that needed to be done in the preliminary preparation periods, and continued as long as they desired.
- I received training on date and production timing control, general technical and theoretical knowledge, kitchen cleaning and hygiene rules, and continued to work in this way.
- I prepared the recipes requested by the chefs and worked in coordination with them.
- I made ganaches, creams, macarons, cakes, pastries and decorations and improved myself.
- Since i wanted to produce bread at certain times, I also went to the kitchen there to help from time to time.
- I started to learn and develop chocolate. I started to make chocolate by understanding and following all the information about chocolate with the Chocolatier Chef.
Education
MBA - ENTREPRENEURIAL ACTION
Anglia Ruskin Universtiy
London06-2023
Skills
- Pastry preparation
- Food safety and sanitation
- Recipe-based cooking
- Pastry production
- Baking
- Dessert presentation
- Baking techniques
- Recipe creation
- Time, Strees and Presantation Management
- Macaron techniques
- Ganaches, Cream and Butter Creams Techniques
- Chocolate Tempering and Design
- Choux Dough and Bread Dough and Scracths
- Plating and Decorating Dessert
- Cake Build and Decorate
Accomplishments
Calıfornia Food Handler Certificate
ISO 9001:2008 Qualıty Management Systems
ISO 18001:2007 Occupational Health And Safety Systems
ISO 14001:2004 Environmental Management Systems
ISO 19011:2011 Internal Audio
ISO 22000:2005 Haccp
Customer Relations Management İstanbul University
Human Resources Management İstanbul Unıversity
Sales and Marketing Techniques İstanbul Unıversity
Consumer Behavior İstanbul University
Certification
Calıfornia Food Handler Certificate
ISO 9001:2008 Qualıty Management Systems
ISO 18001:2007 Occupational Health And Safety Systems
ISO 14001:2004 Environmental Management Systems
ISO 19011:2011 Internal Audio
ISO 22000:2005 Haccp
Customer Relations Management İstanbul University
Human Resources Management İstanbul Unıversity
Sales and Marketing Techniques İstanbul Unıversity
Consumer Behavior İstanbul University
Languages
English
Professional Working
Timeline
Pastry Cook Supervisor
Conrad Los Angeles
07.2023 - Current
Pastry Cook 1
The Ritz Carlton Bachelor Gulch
02.2021 - 05.2023
Pastry Cook and Chocolatier
Moose Chocolatier
05.2019 - 11.2020
Pastry Cook 2 and Chocolatier
Pine Bay Holiday Resort
03.2017 - 02.2019
Pastry Intern and Cook
Pelit Restaurant and Chocolate Company
04.2014 - 03.2017
Calıfornia Food Handler Certificate
ISO 9001:2008 Qualıty Management Systems
ISO 18001:2007 Occupational Health And Safety Systems
ISO 14001:2004 Environmental Management Systems
ISO 19011:2011 Internal Audio
ISO 22000:2005 Haccp
Customer Relations Management İstanbul University
Human Resources Management İstanbul Unıversity
Sales and Marketing Techniques İstanbul Unıversity
Consumer Behavior İstanbul University
MBA - ENTREPRENEURIAL ACTION
Anglia Ruskin Universtiy
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