SUKRUCAN TUZGEN
RICHMOND,CANADA
Summary
Experienced cook and chef with European training, specialized in Mediterranean cuisines. Committed to excellence in every aspect of food preparation, from sourcing quality ingredients to precise execution. Eager to contribute expertise and creativity to a dynamic culinary team, driving culinary innovation and exceeding guest expectations.
Overview
10
10
years of professional experience
Work History
Chef de Partie
PerSe SOCIAL CORNER
10.2022 - 04.2024
- Demonstrated experience as a Chef de Partie and managed the saute section. Executed the preparation and presentation of pasta dishes, soup, seafood, risotto and paellas with precision and meticulousness. Social Corner has been recommended by the Michelin Guide.
Line Cook
GOOD CO.
06.2022 - 10.2022
- Contributed to the efficient operation of the kitchen by preparing and cooking a variety of dishes according to established recipes and standards. Expertly prepared and cooked a variety of delicious bar food-type meals on the menu.
Sous Chef
NUKU
01.2021 - 12.2021
- Contributed to menu development and innovation, suggesting new dishes and culinary concepts. Trained the kitchen staff to perform various preparation tasks. Assisted with inventory management, including monitoring stock levels and placing orders as needed.
Sous Chef
YEK
06.2019 - 09.2020
- As Sous Chef at YEK, a seasonal restaurant specializing in local Mediterranean delicacies, played a pivotal role in maximizing the culinary experience during the peak season. Collaborated with suppliers to source fresh, seasonal ingredients for menu offerings, emphasizing local and sustainable sourcing. Besides a la carte dining, experienced the cooking for large group events, such as weddings.
Chef De Partie
OD URLA
01.2019 - 06.2019
- Led the pastry section of a Michelin-awarded restaurant, overseeing dessert and pastry production according to given recipes. Od Urla is a prestigious Michelin-starred restaurant in the region serving local recipes and products with farm-to-table concepts.
Line Cook
RISTORANTE VENEDIK
08.2018 - 12.2018
- Executed all aspects of food preparation and cooked Italian cuisine dishes according to restaurant recipes and standards. Assisted in inventory management by monitoring ingredient levels and informing management of any shortages or discrepancies. Ristorante Venedik is a Michelin Guide Recommended restaurant.
Intern
D.O.M.
06.2016 - 09.2016
- Assisted in food preparation and cooking tasks under Michelin-starred kitchen standards. Observed and learned from experienced chefs, gaining insight into culinary techniques and practices. Worked at the cold starters and snack section and also prep-kitchen as well.
Line Cook
VARUNA GEZGIN
08.2014 - 02.2015
- Worked on the preparation and cooking of a variety of bar food including appetizers, sandwiches, steaks, burgers and small plates following established recipes and standards. Varuna Gezgin is a traveller bar with a unique concept, offering a variety of food options from around the world.
Education
BA in Management -
CITY UNIVERSITY OF SEATTLE
VANCOUVER, BC04.2024
Gastronomy and Culinary Arts -
IZMIR UNIVERSITY OF ECONOMICS
IZMIR, TURKEY07.2017
Skills
- Team Management
- Food Safety Certification
- Inventory Management
- Cooking techniques
- Kitchen Management
Languages
Turkish
Native or Bilingual
English
Full Professional
Timeline
Chef de Partie
PerSe SOCIAL CORNER
10.2022 - 04.2024
Line Cook
GOOD CO.
06.2022 - 10.2022
Sous Chef
NUKU
01.2021 - 12.2021
Sous Chef
YEK
06.2019 - 09.2020
Chef De Partie
OD URLA
01.2019 - 06.2019
Line Cook
RISTORANTE VENEDIK
08.2018 - 12.2018
Intern
D.O.M.
06.2016 - 09.2016
Line Cook
VARUNA GEZGIN
08.2014 - 02.2015
BA in Management -
CITY UNIVERSITY OF SEATTLE
Gastronomy and Culinary Arts -
IZMIR UNIVERSITY OF ECONOMICS
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