Sedat Koseoglu Email & Phone Number

London, England, United Kingdom

London, England, United Kingdom

London, United Kingdom

In charge of a high-volume fine dining restaurant kitchen operation with 13 chefs and 6 kpCarrying out kitchen stock-take, menu planning and development, recruiting and training kitchen staff to high standards, working closely with suppliers, negotiating prices, and finding the best available productsDeveloping menus using the freshest seasonal ingredientsKeeping GP over the budgeted and labor cost less than the budgeted

Baku, Azerbaijan

Successfully leading a team of 35 chefs and 11 stewards in a 309 room city hotel known as sports hotel in the city for hosting major sports eventsOverseeing the operation of an all-day dining restaurant, a lounge, a roof top 360o view bar and a fine dining restaurant, a ballroom and in-room diningRegularly hosting events and groups in 18 meeting rooms and ballroom of 450 pax capacityKey achievementsScored 95 on quality assessment and 91 on safetyand security auditMaintained food cost at 30% against 33.5%budgetedSuccessfully hosted Formula 1 Azerbaijan Grand Prixand UEFA Europa League teamsHosted a pop-up restaurant by Novikov School andworked alongside the chefs for 3 months

Astana, Kazakhstan

Worked together with the Executive Chef on menu development, staff training, and outlet set upsFully managed the Main Kitchen and ensured the smooth operation of the newly set up outlets Successfully opened the hotel together with the team and handed over

Uzbekistan, Tashkent

Trained, scheduled, and directed kitchen staff of the transitional International Hotel Planned and designed new menus to reflect current trends and conform to local tastes for all outlets including banquet venuesCompleted high level cost analysis on all menu itemsFollowed through with a recipe procedure for each new menu itemDemonstrated culinary techniques to staff to ensure proper preparation, presentation and quality of food production Controlled ordering and inventory, food and labor costs, budgets and forecastsOverall, assisted the current operations of the transitional International Hotel team in food production for two outlets, two banqueting venues, meeting rooms, room service, and catered eventsKey achievementsDeveloped and carried out the project of the kitchenand outlets layout, making use of their maximumpotentialCompleted CAPEX and Kitchen Utensils with extracautionTrained the kitchen staff on SOP manuals, HACCP,hygiene, food preparation and presentation skills

Adana, Turkey

Directed day to day operations for five outlets, catering and banqueting events and marketed the Food and Beverage outletsDeveloped and managed the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives Developed, implemented and managed the department's business/marketing plan and budget; continually analyzed, forecasted, monitored and controlled the labor and food costs through various methods to meet/exceed management/budget objectivesPerformed regular trainings and ensured adherence to hotel standards in day to day operationsMaintained affable relationships with vendors and received preferred pricings.Developed Theme Nights and other social eventsAdministered employee performance reviews and raises reflecting their evaluationKey AchievementsSuccessfully passed the brand assurance audit by LRA and EHS audit by Clifton Environmental Services both with 95% results Exceeded the GEI (Guest Experience Index) target score of 80.75 by scoring 91Helped build and implement F&B brand building functions such as “Color your plate” and “Paired” Maintained the cost steadily at 29% (with the expected 32%) Lowered food cost by 10% from 36 to 26 percent

Iraq,Erbil

Key Achievements Successfully managed food service operating costs for the business, maintaining them at 27.5% in comparison with the industry standard of 32%Initiated significant operational improvements in all outlets - 4 restaurants, 11 meeting rooms and a ballroom Developed and successfully managed the opening of a banqueting ballroom of up to 400 pax capacity with separate banqueting kitchenOversaw all catering operations for events which accommodated up to 1000 people and successfully managed budgets and finances and coordinated the work of over 85 employees - 55 chefs and 30 stewards

North Cyprus

Successfully managed the production of fine dining with a mix of eclectic international cuisine and fullbanqueting facilities with an annual revenue of $9.5 millionMaintained banqueting food costs at 28% in comparison with the industry standard of 32% andmanaged restaurant food costs at 30% in comparison with the industry standard of 32%Hired, trained and managed a team of 75 chefs and 35 stewardsPersonally developed a special 7 course tasting menu for an annual meeting of the Chaine desRotisseurs Gastronomic Association and received a Certification of Exceptional Service

London, United Kingdom

Coordinated the recruitment, selection and training for 12 kitchen staff, holding regular meetings to issue updates on weekly specialsFacilitated the day to day operations of the restaurant and delivering exceptional standards of customer service Created and facilitated weekly specials as well as quarterly menu with Senior Sous Chef and Head ChefMaintained high fine dining standards and ensured strict compliance with health, safety and hygiene regulationsPrepared and delivered exceptional food and fine dining experience both in dining and bar areas

London, United Kingdom

After Quo Vadis closed down I moved to Mirabelle and worked until it also closed for refurbishmentResponsible for hot and cold starters and seafood sectionAssisted the Sous Chef in ensuring that health and safety stardards are maintained at all times in thekitchen areaTrained and coordinated Commis and Demi ChefsSubstituted other chefs as needed

London, United Kingdom

Was initially hired as a Chef de Partie and after two months was promoted to a position of a Sous ChefManaged the work of 12 highly skilled kitchen staff and directed the preparation of appetisers, entrees, specials and desserts within a fast paced and high volume fine dining restaurant Managed the provision of training for chefs to equip them with the required knowledge and skills in general cuisine, bakery and pastry techniques Utilised creative flair to develop new menu items and formulate unique plate presentations Drafted kitchen area policies and procedures to enable the seamless operation of the kitchen Monitored the use and deployment of ingredients to mitigate waste and ensure the cost effective use of resources

London, United Kingdom

Facilitated the daily functions of a busy restaurant and oversaw the work of 10 kitchen staff in closecollaboration with the Sous Chef and Head ChefWas actively involve in the creation of the daily menu and creation of unique plate presentationsManaged the daily stock list and ordered supplies

London, United Kingdom

Family business