Tanin Ramezan Zadeh Email and Phone Number

• Managed the daily production, preparation, and presentation of all food and dishes for the Terrace's restaurant with a capacity of 60 guests• Prepared food items consistently and in compliance with recipes, portioning, cooking, and waste control guidelines• Assumed the responsibilities of the Executive Chef in his absence and performed duties as an Acting Head Chef• Assisted Executive Chef in the creation, update, costing, and implementation of main, seasonal, and special menus• Led and trained other staff members, as well as possess extensive knowledge of quality food and appearance

• Collaborated in the food preparation and serving processes of one of the largest and most luxurious hotels and resorts in Istanbul, Turkey with more than 3000 meals per day• Earned foundational knowledge and experience in managing and working in an extremely fast-paced environment at Sabrosa Restaurant, the busiest restaurant in the hotel, with a well-known live cooking station• Supported sous chefs and head chefs in food preparation and expediting• Acted as liaison between executive chef and back-of-house employees• Awarded intern of the season for executing excellent performance hard-working, and adaptability

• Prepared items for roasting, sautéing, frying, and baking• Operated all kitchen equipment safely to prevent injuries• Collaborated with staff members to create meals for large banquets• Worked closely with the head chef to create a banquet menu for Le Cordon Bleu Restaurant

• Assisted in the preparation of a wide variety of goods such as cakes, cookies, pies, bread, etc. following traditional and modern Le Cordon Bleu recipes in demo instruction sessions• Decorated pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting• Maintained a high standard of specified work in accordance with the Executive Chef’s instructions

• Planned and directed high-volume food preparation in a fast-paced environment• Acted as head chef when required to maintain continuity of service and quality• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows