Isa Cokak
Tauranga
Summary
Accomplished Head Chef with a proven track record at Grill&Green, enhancing kitchen operations and elevating food quality through meticulous contamination prevention and innovative dish preparation. Skilled in staff supervision and coordination, consistently delivering exceptional culinary experiences. Expertise in special events catering, demonstrating leadership and creativity. Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
19
19
years of professional experience
Work History
Chef De Cuisine
Casablanca Restaurant & Bar
02.2023 - 07.2024
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
Head Chef
Grill&Green
09.2021 - 12.2022
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Created recipes and prepared advanced dishes.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Chef
The Wrap
05.2019 - 09.2021
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Sous Chef
Ferizas Restaurant
03.2017 - 04.2019
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Chef
Kebab Express
02.2016 - 03.2017
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Chef De Partie
Ferah Feza Restaurant
05.2013 - 01.2016
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
Chef De Partie
Changa And Muzede Changaa
03.2011 - 05.2013
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
Demi Chef De Partie
Kirinti Restourant
12.2009 - 02.2011
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Placed orders to restock items before supplies ran out.
Comi Chef
Conrad Hotel
06.2007 - 07.2008
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Carried out day-day-day duties accurately and efficiently.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked flexible hours; night, weekend, and holiday shifts.
Line Cook
Rixos Hotel
04.2005 - 05.2007
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Education
B1 -
American Culture Association English Cources
Istanbul/sisli2015
4.5 - Cookery Education
TUREM Tourism Education
Kemer/Antalya2005
High School Diploma -
Sehit Nuri Pamir Lisesi
Nigde/bor2004
Skills
- Special Events and Catering
- Staff Supervision and Coordination
- Standards Compliance
- Kitchen Staff Management
- Contamination Prevention
- Food Preparing, Plating and Presentation
- Dish Preparation
Timeline
Chef De Cuisine
Casablanca Restaurant & Bar
02.2023 - 07.2024
Head Chef
Grill&Green
09.2021 - 12.2022
Chef
The Wrap
05.2019 - 09.2021
Sous Chef
Ferizas Restaurant
03.2017 - 04.2019
Chef
Kebab Express
02.2016 - 03.2017
Chef De Partie
Ferah Feza Restaurant
05.2013 - 01.2016
Chef De Partie
Changa And Muzede Changaa
03.2011 - 05.2013
Demi Chef De Partie
Kirinti Restourant
12.2009 - 02.2011
Comi Chef
Conrad Hotel
06.2007 - 07.2008
Line Cook
Rixos Hotel
04.2005 - 05.2007
B1 -
American Culture Association English Cources
4.5 - Cookery Education
TUREM Tourism Education
High School Diploma -
Sehit Nuri Pamir Lisesi
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