Ilhan

Hospitality professional with hands-on experience in both kitchen and front-of-house roles across France and New Zealand. During my time in New Zealand, I developed the ability to perform under pressure, adapt quickly to new environments, and work effectively within multicultural teams. Passionate about hospitality and travel, I take pride in delivering high standards of service while maintaining a positive attitude and strong work ethic.

I am now looking for a new opportunity where I can continue to grow, contribute, and bring my international experience to a motivated team.

Chef de Partie at Tahu (2025-08 – 2026-03)

• Prepared and cooked dishes in a contemporary fusion restaurant, ensuring high quality and consistency in a fast-paced kitchen.
• Managed a dedicated section, overseeing preparation, cooking, and plating with precision.
• Maintained strict hygiene and food safety standards to ensure a clean working environment.
• Collaborated with the kitchen team to optimise workflow during peak service hours.
• Successfully handled high-volume service during busy periods.
• Maintained excellent food safety records.
• Improved section efficiency by refining preparation processes.

Grill Chef at Fergburger (2025-04 – 2025-06)

• Prepared and cooked high-quality burgers in a busy, high-volume restaurant, ensuring consistency, speed, and food safety in a fast-paced kitchen.
• Operated grill station, cooking meat to strict specifications.
• Managed food quality, portion control, and consistency.
• Operated large kitchen equipment like grills and fryers safely and efficiently.
• Maintained cleanliness of the grill and work area following food safety standards.
• Prepared and wrapped burgers to high presentation standards.
• Handled stock control: inventory checks, ordering, and waste reduction.

Cook at Albert I (2020-06 – 2025-01)

• Prepared and cooked dishes in a busy seaside restaurant, ensuring high-quality standards and efficiency in a fast-paced kitchen.
• Assisted in food preparation and plating, maintaining consistency and presentation.
• Followed hygiene and food safety regulations to ensure a clean working environment.
• Collaborated with the kitchen team to optimize workflow during peak hours.
• Successfully handled high-volume service, especially during tourist seasons.
• Maintained excellent food safety records with zero health code violations.
• Improved kitchen efficiency by streamlining preparation processes.

Receptionist at Belambra club (2023-05 – 2023-07)

• Welcomed guests at the front desk, ensuring a smooth check-in/check-out process.
• Managed group reservations, coordinating logistics and special requests to provide a seamless experience.
• Collaborated with different departments (housekeeping, catering, and entertainment) to ensure a smooth guest experience.
• Resolved guest issues efficiently, maintaining a professional and friendly approach.
• Successfully coordinated multiple group arrivals, ensuring seamless organization and guest satisfaction.
• Maintained high guest satisfaction scores through attentive service and proactive problem-solving.

Advanced Diploma in Tourism in Tourism – Sainte-Famille, Amiens, France (2022 – 2024)

National Certificate of Educational Achievement (NCEA) – Fernand Léger High school, Coudekerque-Branche, France (2019 – 2022)