Seçgin Demir

Berufserfahrung von Seçgin Demir

• Bis heute 15 Jahre und 3 Monate, seit Apr. 2009

  SOUS CHEF

  VOGUE HOTEL AVANTGARDE

• Bis heute 16 Jahre und 5 Monate, seit Feb. 2008

  CHEF DE PARTİE (mediterranean restaurant)

  MARDAN PALACE HOTEL KUNDU/ANTALYA/TURKEY

• 8 Monate, Juli 2007 - Feb. 2008

  JUNİOR SOUS CHEF RESPONSİBLE FROM A LA CARTE RESTAURANT;

  ELA QUALITY RESORT HOTEL BELEK/ANTALYA/TURKEY

  It is a five star hotel with a capacity of 600 beds.the main restaurant activities are 14 theme nights of which concept is Turkey’s ethnic foods lasting for 2 weeks each.For the top VİP guests special menus are prepered in head table and chef table.These organizations are held by myself.

• 5 Monate, März 2007 - Juli 2007

  SOUS CHEF;

  JOY KİRİŞ WORLD HOTEL KEMER/ANTALYA/TURKEY

  I was responsible for logistics,menu designations,cost concepts,personel needs and goods follow ups.The hotel has 500 beds capasity.The restaurants inside the hotel are.ıtalian restaurant,barbecue restaurant,otoman restaurant,fish restaurant,villa restaurant(only for villas guest).19 VIP villas are operated with extra pay.Other that these it has 2 bistro restaurant which operates at noon times.The main restaurants serves open buffet style in the morning,at noon and in the evening.

• 1 Jahr und 10 Monate, März 2004 - Dez. 2005

  CHEF DE PARTİE

  RİXOS GRUPS (TEKİROVA RİXOS HOTEL)

  As I was working in Rixos Tekirova I executedbthe concept studies of A la carte restaurant of other hotels.The A la carte restaurants in the hotel are;seafood restaurant,french restaurant,italian restaurant,barbecue restaurant,asain restaurant.It has also 2 bistro(pool snack)operating at noon times.I transfered to the newly opened Rixos Premium hotel as junior sous chef responsible from A la carte restaurants.

• 1 Jahr und 10 Monate, März 2004 - Dez. 2005

  JUNİOR SOUS CHEF RESPONSİBLE FROM A LA CARTE RESTAURANT;

  RİXOS GRUPS (RİXOS PREMİUM HOTEL)

  I was responsible from all of the A la carte retaurants in the hotel.Besides,all of the VIP organizations was made myself.I look part in the food&bevarage organizations which is served to various presidents,ministers,princes and businessmen personally.ıt has 1275 beds capasity and there are villas with exra payI transfered to the new opened rixos prikarpatya as junior sous chef responsible from A la carte restaurants.

• 1 Jahr und 10 Monate, März 2004 - Dez. 2005

  JUNİOR SOUS CHEF RESPONSİBLE FROM A LA CARTE RESTAURANT;

  (RİXOS PRİKARPATYA HOTEL LVİV/UKRAİNE)

  I was responsible from all of the A la carte retaurants in the hotel.At the same time I took part in private F&B organizations and banquet services.Thrugh the time I stayed in Ukraine I tried to learn the food culture of Ukraine at my very best.the restaurant capasity was 100 pax and mostly international cuisine was served .Because of my military duty I had to return back to Turkey.According to quality means it is the best hotel in the city.135 beds capasity.

• 10 Monate, Juni 2003 - März 2004

  CHEF GARDENMANAGER(CHEF DE PARTİE);

  THE MARMARA HOTEL GRUPS BODRUM/MUĞLA/TURKEY

  I worked in The Marmara Bodrum branch of the grups.It is a batique,half pension hotel (bed&breakfast)having 100 luxury rooms.It has one A la carte restaurant operating in the evening with extra pay and also one bistro restaurant operating at noon times.mostly I was working with Italian cuisine.It has a menu well equipped with the knowlegde of famous chefs of turkey (Corlo Bernardini,Gökhan Tufan).It has a 80 pax capasity.It is known with the best and most elite banquet organizations inTurkey.

• 8 Monate, Nov. 2002 - Juni 2003

  DEMİ CHEF DE PARTİE;

  PANİNİ RESTAURANTS GRUP NİŞANTAŞI/İSTANBUL/TURKEY

  I took part personally in the creation of Tapas Plates of Efes Pilsen Company. Besides the pasta service to its guests, there were pasta sales to the hotels and restaurants outside. Within the time I worked in Panini Restaurant I believe I had great achievements in the Saucier Station. The Culianry Consultancy was made by Carlo Bernardini. The restaurants’ capacities are 80 pax.

• 1 Jahr, Dez. 2001 - Nov. 2002

  DEMİ CHEF DE PARTİE;

  İSTANBUL DOORS RESTAURANTS GRUP NİŞANTAŞI/İSTANBUL/TURKEY

  George and Angelijue Restaurants are based on Italian and International Cuisine. In both of the restaurants I worked as Entré Metiér. Doors Group is the most outstanding fine dining establishment in Turkey and it is the first corporative restaurant group in Turkey.All of the restaurants are with 150 pax capacity.

• 8 Monate, Mai 2001 - Dez. 2001

  COMMİS

  ÇIRAĞAN PALACE KEMPİSKİ HOTEL BEŞİKTAŞ/İSTANBUL/TURKEY

  I worked in Saucier and Grilling Station in Barbecue Restaurant. Then I transfered to banquet kitchen and took part in all of the special occasions. It is a corporative city hotel having 224 luxury rooms, 20 suits and 11 restaurants.The Restaurants inside the hotel are; TUĞRA RESTAURANT(Ottoman REST.), Barbecue RESTAURANT,LALEDAN RESTAURANT (Seafoods REST.),GAZEBO RESTUARANT(Italian, room Service),.It has also banquet kitchen and an extensive main kitchen. It is a five star deluxe hotel.