Varol Cagdas Kaya
Auckland,AUK
Summary
Experienced Chef with over 10 years in diverse culinary roles across various cuisines. Recognized for calmness, organization, reliability, and creativity in high-pressure environments. Committed to continuous learning and skill enhancement while mentoring aspiring chefs. Seeking to further advance culinary expertise and contribute to dynamic kitchen teams.
Overview
14
14
years of professional experience
Work History
Sous Chef
Park Hyatt Auckland
10.2022 - Current
- Enhanced event execution across 5 venues by managing diverse event types.
- Optimized banquet kitchen operations, ensuring timely and quality food preparation.
- Collaborated with planners for customized menus, enhancing client satisfaction.
- Streamlined service coordination for large events, ensuring seamless guest experiences.
- Standardized cooking procedures, maintaining dish consistency across various events.
- Supported menu planning, resulting in diverse offerings tailored to event needs.
Head Chef
Revive Cafe
05.2018 - 02.2022
- Managed over 150 covers a day
- Weekly vegan menu development
- Production of large range of online items from frozen/chilled meals to Muesli and Nut Butters
- Quality Control on all production in accordance to MPI
- Large number of dishes rostered in a weekly menu revolving around number of different cuisines (Indian, South East Asian, Middle Eastern, Mediterranean etc)
- Stock take, Inventory management, training and hiring staff, cost control and precise cost calculation for each dish
- Creating new dishes on a regular basis for the company database for online and restaurant use
Senior Chef de Partie
Amano
06.2017 - 05.2018
- Pasta Maker Daily production of large selection fresh pasta items from bronze extruded semolina based, to egg based
- Disciplined and dedicated to meeting high-quality standards.
- Complete process of fresh pasta making starting from milling flour/semolina to plate
- À la carte cooking mainly on hot section for pasta and seafood dishes
Head Chef
Mecca Viaduct
05.2013 - 05.2017
- Seasonal menu changes.
- Stock take, Inventory management, training and hiring staff, cost control
- 100 seat venue open for breakfast/lunch and dinner
- Managing large functions, set menus
- Mainly mediterranean cuisine
Chef de Partie
Divan Hotel
06.2012 - 01.2013
- Grill section
- Basic Butchery in morning shifts
- 150 seat very busy high end venue
Chef de partie
Enstitu Restaurant
09.2011 - 04.2012
- Garde manger section
- Cold cut meats and charcuterie
- Variety of salads and dressings
- 60 seat venue busy lunch, business district
Education
Diploma - Culinary arts
Culinary Institute of Istanbul
Istanbul01-2011
Bachelor of Arts - English Literature
Istanbul University
Istanbul01-2010
Skills
- Time management, Multitasking, Positive attitude, Leadership, Stock and Cost Control, Workplace health and safety, Menu design, Training and hiring new staff
SKILLS & INTERESTS
Learning and trying new cooking techniques, History, Video games, Strength training, Music (mainly blues and rock)
Timeline
Sous Chef
Park Hyatt Auckland
10.2022 - Current
Head Chef
Revive Cafe
05.2018 - 02.2022
Senior Chef de Partie
Amano
06.2017 - 05.2018
Head Chef
Mecca Viaduct
05.2013 - 05.2017
Chef de Partie
Divan Hotel
06.2012 - 01.2013
Chef de partie
Enstitu Restaurant
09.2011 - 04.2012
Diploma - Culinary arts
Culinary Institute of Istanbul
Bachelor of Arts - English Literature
Istanbul University