Deniz Tekyildiz

COOK

Talent

Toronto, ON M4S 0B1Member since May 27, 2026

Inventory Management & Product FlowShipment Processing & Stocking AccuracyFloor Supervision & Operational ExecutionVisual Merchandising & Brand StandardsTeam Leadership & Shift DelegationGuest Experience & Service OptimizationOrganization & MultitaskingCommunication & Cross-functional Collaboration

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Inventory Management & Product FlowShipment Processing & Stocking AccuracyFloor Supervision & Operational ExecutionVisual Merchandising & Brand StandardsTeam Leadership & Shift Delegation

About

Results-driven team player with 5+ years in luxury hospitality, skilled in guest experience, team development, and high-volume operations. Proven ability to lead diverse teams, deliver exceptional service, and align with brand values. Strong background in shift management, training, and visual presentation. Passionate about creating inclusive spaces and delivering memorable guest experiences.

Experience

COOK - LOUIX LOUIS, ST. REGIS

(2022-08)

Created and styled seasonal menu items to elevate guest experience and align with luxury brand standards.
Contributed daily kitchen operations and collaborated with marketing and HR to support event promotions and photoshoots.
Prioritized detail, quality, and presentation in all guest-facing products, directly supporting brand image.
Contributed to cross-functional teamwork during high-volume services and activations.

JUNIOR SOUS CHEF - CASA LOMA

(2021-08 - 2022-08)

Led and trained a team of 10+ in preparation for events with up to 800 guests.
Managed shift planning, event execution, and banquet service delivery.
Demonstrated strong leadership, adaptability, and collaboration across departments.
Maintained high standards of service under pressure, ensuring smooth guest-facing operations.

PASTRY COOK - ORETTA

(2021-09 - 2022-07)

Produced large-scale premium dessert offerings across multiple locations, ensuring quality and consistency.
Applied creativity and efficiency under fast-paced, multi-site demands.

BARISTA & CASHIER - MACHI MACHI

(2020-08 - 2021-08)

Managed inventory restocking, order accuracy, and product preparation in a fast-paced retail environment.
Ensured floor readiness, visual standards, and product availability during high guest volume.
Collaborated with team on daily operations, including opening/closing tasks and shift coordination.

CHEF DE PARTIE - BLUEBLOOD STEAKHOUSE

(2018-09 - 2021-08)

Rotated through key line stations during busy shifts, consistently meeting guest expectations for quality and speed.
Mentored junior staff and supported a positive team culture.