Burhan Yasak

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.

• Turkish cuisine skills (kabab, pita, dessert, bread making)

• 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.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Turkish cuisine skills (kabab, pita, dessert, bread making)

• Maximized dining experience by designing an inviting atmosphere through thoughtful interior design choices and menu selections.
• Collaborated with local community organizations on various initiatives to boost brand visibility while giving back to the community.
• Cultivated a loyal customer base by consistently delivering exceptional dining experiences that exceeded expectations.
• Boosted revenue through targeted marketing campaigns, special events, and promotions.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
• Streamlined kitchen operations with effective inventory management and cost controls.
• Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
• Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
• Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Assisted with menu development and planning.