Burak Yakuboglu
yakubogluburak@gmail.com
(0541)363 37 80
Professional Objective:
To work with a hospitality organization that will give me chance of applying my most excellent
management skills and culinary practices all the way through challenging assignments and will assist me in
advancing my career to elevated level.
Highlights of Qualifications:
Comprehensive knowledge of menu types, food ordering and inventory procedures, and cooking
terminology.
Good multicultural environments adaption due to several travels, personal relationships and good
influencing skills.
Quick learner with exceptional organizational skills and Energetic in the kitchen, with the skill to
think quickly on my feet.
Work Experience:
04/15/2003- 11/09/2003 Food Beverage/ Internship
Sözbir Royal Residence Hotel
Preparing alacarte restaurant table setting
Serving to special events
Preparıng all items before service time
04/05/2004 - 09/10/2004 Culinary/ internship Antalya/Belek
Antalya, Turkey Rixos Hotel Premium
Prioritized tasks for maximum efficiency in preparing short order food items in a la carte.
Oversaw all aspects of restaurant opening and closing ensuring proper sanitation standards.
Assisted the executive chef with all areas of food production for 120 seat dining facility.
03/07/2006 - 15/01/2007 Culinary/ Demi Chef Antalya/Belek
Antalya Turkey Rixos Hotel Premium
Prioritized tasks for maximum efficiency in preparing short order food items in a la carte.
Oversaw all aspects of restaurant opening and closing ensuring proper sanitation standards.
Assisted the executive chef with all areas of food production for 100 seat dining facility.
04/10/2007- 12/10/2007 Culinary/ Demi Part Izmir/ Ozdere
Maxima Resort Hotel Deluxe I
Preparing foods in alacarte restaurant to dining room.
Evaluating new recepies, cooking equipment and product.
Plate design.
Snack menus and dinning menus.
06/06/2008 – 09/10/2009 Culinary / Demi Part Cyprus/ Girne
Merit Cyrstal Hotel and Casino
Prepping foods for the pantry station for dinner service.
Monitor sanitation practices.
Working on the service line at night preparing salads, appetizers and desserts.
Plating dinner and dessert items for the guests.
Evaluating new recipes, cooking equipment and products.
05/06/2014- 01/09/2014 Culinary/ Demi Chef Istanbul/Turkey
Shangri-La hotel
Preparing International Cusine
Plate design.
Cooking Traditional Foods.
Assisted the executive chef with all areas of food production for 75 seat dining facility.
10/05/2015- 20/09/2016 ( Tournant Chef)
Conrad Hotels / İstanbul
Prepping foods for the pantry station for dinner service. ( Room service )
Monitor sanitation practices.
Plating dinner and dessert items for the guests.
Evaluating new recipes, cooking equipment and products
Turkish Footbal Federation. 11/07/2017- 10/02/2022- Travel and accommodation Specialist
Organizations
Pre-pare menu for Turkish For National Teams.
Working With UEFA AND FİFA for organizations ( hotels, menu, transfer, stadium)
Education:
Okan Üniveristesi ( Business Master Degree ) İstanbul/Turkey
Johnson & Wales University Providence/ RI
Bachelor of Science/ Culinary Arts/ Food Serve Mgmt
Tekirdağ Namık Kemal University Tekirdag/Turkey
Associate in Tourism and Hotel Management (A.S)
Tekirdağ Anatolia Hospitality and Tourism Vocational School. Tekirdag/ Turkey
Certifications: - Istanbul Culinary Competition (Merit medal).
-Antalya Gold Cap Competition (Bronze Medal).
- Certified Dining Room Associate (DRA United States)
- Food Safety.
- EF International Language School New York. ( 6 Month)
