Fırat Dizdar Email & Phone Number

Istanbul, Turkey

Istanbul, Turkey

* Managing all aspects of the kitchen including operational, quality and administrative functions.* Ensuring adequate resources are available according to business plan and menu.* Control costs without compromising standarts, improving gross profit margins and other departmantel and financial targets.* Ensure team members have an up-to-date knowledge of.

Istanbul, Turkey

Cloud Kitchen-Control and direct the food preparation process and any other relative activities-Construct menus with new or existing culinary creations ensuring the variety and quality of the servings-Plan orders of equipment or ingredients according to identified shortages-Remedy any problems or defects-Oversee the work of subordinates-Comply with.

Istanbul, Turkey

Galatasaray E-Sports Team-Weekly menu planning based on Korean & Turkish & World Cuisine-Responsible for dietary plan for every team member-Shopping for weekly groceries and maintain food stocks within the designated budget.

Istanbul, Turkey

• Maintain a good relationship with lenders, appraisers, home inspectors and escrow companies
• Prepare necessary paperwork such as closing statements, deeds, contracts, purchase agreements and leases
• Compile lists of real estate properties with details regarding their location, square footage and features
• Promote sale of properties through open houses, engagement in multiple listing services and advertisements
• Establish a network of mortgage lenders, contractors and legal attorneys to whom you can refer clients
• Inspect condition of premises and organize for necessary maintenance or inform property owners of maintenance needs

• Maintaining relationships with current clients and identifying new business opportunities with them
• Calling on existing clients to promote new products, services, or special offers
• Meeting with potential clients to determine their needs and interests in order to develop a tailored sales strategy
• Selling products or services to businesses through phone calls or face-to-face meetings
• Building relationships with potential clients to learn about their needs and interests so that they can be addressed in future sales pitches or proposals
• Recommending new products or services to existing clients to increase business opportunities with them

Istanbul, Turkey

• Banqueting; service includes both plated and buffet style meals for between 10 and 500 guests per event
• Responsible for station set-up, product preparation and order production during service for all sections of the line.
• Responsible for receiving, storing, and rotating produce, dairy, meat, fish, poultry, and shellfish based on a FIFO rotation.
• Ensured a clean and organized work station while preparing food items for service. Properly prepped and executed recipes as assigned by the Sous Chef.
• Responsible for straining, cooling, and storing stocks in a timely manner.
• Accompanied the offsite events team on special events to assist in preparation, plating, and service of hors d'oeuvres, salad, cheese, entre, and dessert courses

Istanbul, Turkey

• Highlights of Qualifications
• Responsible for onboard environment service.
• Demonstrate the service tools, workforce management.
• Travelled more than 20+ countries overseas
• Organizational and time management skills.
• Responsible for Grill / Pasta / Dessert buffets at Turkish Airlines CIP Lounge

Lisans Derecesi, Gastronomi Ve Mutfak Sanatları

Yüksek Lisans (Master), Business Administration And Management, General

Certificate Management, Business, Management, Marketing, And Related Support Services, Courses Completed