Resume Chef in Turkey Istanbul – Free Word Template Download with AI

Name: Selim Yılmaz

Address: Beyoğlu, Istanbul, Turkey

Phone: +90 532 123 4567

Email: [email protected]

Social Media: @ChefSelimIstanbul (Instagram/Twitter)

A dedicated and innovative Chef with over 10 years of experience in the dynamic culinary scene of Turkey Istanbul. Specializing in traditional Turkish cuisine, Mediterranean flavors, and modern fusion techniques. Proven expertise in managing high-pressure kitchen environments while maintaining the highest standards of quality, creativity, and service. A passionate advocate for using local ingredients from Istanbul’s markets to create authentic dining experiences that reflect the city’s rich cultural heritage.

As a Chef in Turkey Istanbul, I have developed a reputation for blending time-honored recipes with contemporary presentation styles. My work at renowned restaurants in the area has allowed me to collaborate with international chefs and local artisans, contributing to the global recognition of Turkish gastronomy. Committed to sustainability and community engagement, I strive to make every dish a celebration of Istanbul’s culinary identity.

Culinary Arts Degree

Marmara University, Istanbul, Turkey

Graduated in 2015 with honors. Focus on classical Turkish cooking, pastry arts, and food science. Participated in workshops on Ottoman-era cuisine and modern gastronomy.

International Culinary Certification

Le Cordon Bleu Paris (Online Program)

Completed in 2018. Advanced training in global culinary techniques, including French, Italian, and Middle Eastern cuisine. Emphasis on presentation and kitchen management.

Executive Chef

Sahra Restaurant, Istanbul, Turkey

June 2019 – Present

• Overseeing menu development and daily kitchen operations for a 150-seat restaurant specializing in Turkish and Mediterranean cuisine.
• Collaborating with local farmers and seafood suppliers in Istanbul to ensure fresh, seasonal ingredients.
• Training a team of 30+ chefs, focusing on efficiency, hygiene standards, and creative expression.
• Creating signature dishes such as "Bosphorus Sea Bass" and "Istanbul Meze Platter," which have become customer favorites.

Head Chef

Bosphorus Bistro, Istanbul, Turkey

July 2016 – May 2019

• Leading the kitchen team to achieve a 4.5/5 rating on TripAdvisor through exceptional food quality and service.
• Innovating menu items that reflect Istanbul’s multicultural influences, including fusion dishes like "Lahmacun Tacos" and "Saffron Risotto with Turkish Apricots."
• Organizing monthly themed events, such as "Turkish Wine & Cuisine Nights," to attract both locals and tourists.

Sous Chef

Karadeniz Restaurant, Istanbul, Turkey

January 2014 – June 2016

• Assisting in the management of a family-run restaurant known for its traditional Karadeniz (Black Sea) cuisine.
• Implementing cost-saving measures that reduced food waste by 20% while maintaining recipe authenticity.
• Mentoring junior chefs and contributing to the development of a new breakfast menu that increased morning sales by 30%.

• Expertise in Turkish, Mediterranean, and international cuisines
• Advanced knife skills and food safety protocols
• Menu development and cost control
• Culinary leadership and team management
• Familiarity with modern kitchen equipment (sous vide, vacuum sealer, etc.)
• Cultural competency in Istanbul’s culinary traditions and local ingredients

• Food Safety Certification (Turkish Ministry of Health) – 2017
• Culinary Arts Certificate, Le Cordon Bleu Paris – 2018
• Sustainable Cooking Practices Workshop (Istanbul Green Kitchen) – 2020

Fluent in Turkish and English. Proficient in basic Arabic and French, which has been invaluable for collaborating with international chefs and sourcing ingredients from the Middle East. Deep understanding of Istanbul’s cultural diversity, including its historical roots in Ottoman cuisine and modern food trends.

• Organized a "Street Food Festival" in Sultanahmet, Istanbul, which attracted over 10,000 visitors and highlighted local specialties like simit and döner.
• Cooked for a charity gala in the Dolmabahçe Palace, showcasing Turkish dishes to VIP guests from around the world.
• Featured in "Istanbul Food & Wine" magazine for creating a sustainable menu using zero-waste techniques.

Available upon request. Previous employers include Sahra Restaurant, Bosphorus Bistro, and Karadeniz Restaurant in Istanbul.