Veli Durmaz
Toronto,Canada
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in the delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports.
Overview
7
7
years of professional experience
Work History
Chef De Partie
Four Seasons Hotel
03.2024 - Current
- Organized the daily mise en place in order to prepare meals efficiently.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
Head Chef
Fiddler's Dell Bar & Grill
Toronto, Canada
03.2023 - 03.2024
- Controlling and directing the food preparation process
- Creating menu items, recipes and developing dishes ensuring variety and quality
- Determining food inventory needs, stocking and ordering
- Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
- Being responsible for health and safety
- Being responsible for food hygiene practices.
Chef De Partie
Fairmont Austin
Austin, TX
08.2022 - 03.2023
- https://www.fairmont-austin.com/dine/room-725/
- https://www.fairmont-austin.com/dine/rules-regs/
- Managed food usage with proper stock rotation to prevent spoilage
- Supervised kitchen food preparation in demanding, high-volume environments
- Plated food according to restaurant artistic guidelines to promote attractive presentation
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation
- Conducted frequent line checks to keep food at proper temperatures in holding zones
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates
- Operated industrial mixers and other food processing machinery to support kitchen operations
- Streamlined kitchen processes to shorten wait times and serve additional guests
- Performed as head chef to maintain team productivity and restaurant quality
- Monitored food products, driving quality, freshness and integrity
- Trained kitchen workers on culinary techniques.
Chef De Partie
Regnum Hotels
Bansko, Bulgaria
08.2021 - 07.2022
- https://regnum.bg/
- expired food and beverages from kitchen and stockroom and coordinated proper disposal
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight
- Prepped foods for dishes, including roasted, sautéed, fried and baked items
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget
- Purchased ingredients from local farms to benefit environment and reduce costs
- Improved performance of team members resulting in high-quality meals produced daily
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
Demi Chef De Partie
Maxx Royal Voyage Villas Kitchen
Bodrum, Turkey
02.2021 - 07.2021
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition
- Plated food according to restaurant artistic guidelines to promote attractive presentation
- Performed assigned cooking tasks to float and relieve chefs throughout kitchen.
Assistant Chef De Partie
TUI FUN&SUN Club Saphire Antalya/Tekirova
Antalya, Turkey
05.2019 - 08.2020
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition
- Abided by company standards in terms of portion and serving sizes
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
Butcher-Demi Chef
Maritim Pine Beach Resort Belek Antalya/Belek
Antalya, Turkey
09.2018 - 05.2019
- Completed side work and prep according to back of house checklist
- Trained kitchen workers on culinary techniques.
Assistant Chef, Kitchen Assistant
Salutem Group
Eskişehir, Turkey
02.2018 - 09.2018
- Prepared garnishes to complement dishes on menu.
Demi Chef
La Mer Hotel Antalya/Kemer
Antalya, Turkey
01.2017 - 02.2018
- Improved performance of team members resulting in high-quality meals produced daily.
Education
Bachelor of Arts - Gastronomy & Culinary Arts
Anadolu University
Bachelor of Arts - Gastronomy & Culinary Arts
Mendelova Univerzita
High School Diploma -
Kuyucak Anatolian High School
Skills
- Microsoft PowerPoint
- Recruiting and Training
- Dish Preparation
- Team Collaboration
- Microsoft Excel
- Microsoft Office
- Communication
- Communication Skills
- Customer Service
- Computer Skills
- Knife Skills
- Cooking
- Food Science
- Order Management
- Food Preparing, Plating and Presentation
- Sanitation and Cleaning
- Equipment Inspection and Maintenance
- Verbal and Written Communication
- Standards Compliance
- Team Leadership
- Relationship Building
- Food Prep Planning
- Food Stock and Supply Management
- Production Scheduling
- Quality Control
- Instruction and Delegation
- Safe Food Handling
- Special Events and Catering
Languages
- English: Professional
- Russian: Limited
- Bulgarian: Limited
- Turkish: Native/ Bilingual
References
- Jozef Karol, owner, Fiddlers Dell Grill&Bar +1 416 880 3919,fiddlersdell@yahoo.ca
- Julio Paz, Sr. Sous Chef, Fairmont Austin, +1 9177243348, Julio.paz@fairmont.com
- Burhan Nemutlu, CEO, Regnum Groups of Hotels, +3 59888323706, b.nemutlu@regnum.bg
- Osman Guldemir, Doctor Training Officer, Anadolu University, +9 05054012259, Osmanguldemir@gmail.com
- Ajmer Singh, Executive Sous Chef, Maxx Royal Voyage, +9 0505035720
- Naoki Katori, Executive Chef, Maxx Royal Kemer, +9 05377425913, Naoki.katori@maxxroyal.com
Timeline
Chef De Partie
Four Seasons Hotel
03.2024 - Current
Head Chef
Fiddler's Dell Bar & Grill
03.2023 - 03.2024
Chef De Partie
Fairmont Austin
08.2022 - 03.2023
Chef De Partie
Regnum Hotels
08.2021 - 07.2022
Demi Chef De Partie
Maxx Royal Voyage Villas Kitchen
02.2021 - 07.2021
Assistant Chef De Partie
TUI FUN&SUN Club Saphire Antalya/Tekirova
05.2019 - 08.2020
Butcher-Demi Chef
Maritim Pine Beach Resort Belek Antalya/Belek
09.2018 - 05.2019
Assistant Chef, Kitchen Assistant
Salutem Group
02.2018 - 09.2018
Demi Chef
La Mer Hotel Antalya/Kemer
01.2017 - 02.2018
Bachelor of Arts - Gastronomy & Culinary Arts
Anadolu University
Bachelor of Arts - Gastronomy & Culinary Arts
Mendelova Univerzita
High School Diploma -
Kuyucak Anatolian High School
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