Sezer Yilmaz

Chef de Partie with 13 years of hospitality and kitchen experience, currently based in the UK and working under Skilled Worker sponsorship. Strong across grill, hot section, starters and pizza, with hands-on experience using charcoal grills and Rational ovens. Confident in mise en place, section management, service coordination, food hygiene and maintaining consistency under pressure. Seeking a long-term Chef de Partie role in a professional hotel kitchen with sponsorship transfer.

Chef de Partie - Aroma Kitchen & Bar - Ferndown, Dorset, UK

(2024-07)

• Manage grill and hot-section service in a fast-paced kitchen, covering steaks, pan work and starters during busy service periods.
• Maintain full section readiness through mise en place, prep planning, stock rotation and close-down discipline.
• Use charcoal grill and Rational oven confidently while delivering consistent cooking, timing and presentation standards.
• Support smooth coordination with the wider kitchen team while maintaining food hygiene, allergen awareness and cleaning standards.

Chef de Partie - Surga Hotel - Turkey

(2023-07 - 2023-09)

• Worked as Chef de Partie in a hotel environment, supporting pizza production and wider hot-kitchen service during busy periods.
• Maintained clean section organisation, prep discipline and consistent presentation standards throughout service.

Chef de Partie - North Piers - Turkey

(2023-04 - 2023-07)

• Supported day-to-day section control in a tourism-led kitchen, with focus on prep standards, hygiene and service readiness.
• Contributed to steady, team-based service across busy shifts with clear kitchen communication and reliable section support.

Chef de Partie - Paps Italian - Turkey

(2021-02 - 2022-04)

• Worked in an Italian-led kitchen with daily involvement in pizza, starters, mise en place and section preparation.
• Maintained pace, consistency and clean handover standards during service in a busy restaurant environment.

Demi Chef - Mums Kitchen - Turkey

(2020-04 - 2021-03)

• Supported kitchen production and service in a busy casual dining environment, building reliability across prep, section support and hygiene.

Trainee Chef - Culinary Arts Academy - Istanbul, Turkey

(2020-04 - 2021-04)

• Completed practical culinary training with hands-on exposure to production, preparation, service and core kitchen systems.

Owner / Operator - AnSe Tekel & Market & Restaurant - Izmir, Turkey

(2019-01 - 2020-12)

• Built independent responsibility across food retail, basic service operations, customer handling and day-to-day business discipline.

Operator - Stad Büfe (family business) - Izmir, Turkey

(2013-07 - 2019-11)

• Developed long-term hospitality work ethic, pace and practical understanding of food service operations.

Front-of-house roles - Napoleon, OKUZ and SCHLOTZKY'S - Turkey

(2009 - 2012)

• Earlier hospitality roles that strengthened customer awareness, communication and resilience in fast-paced environments.

Professional Culinary Arts Diploma - Culinary Arts - Culinary Arts Academy (2020 - 2021)

World Cuisines Programme - Culinary Arts - Ministry of Education (2022 - 2022)

MBA - Business Administration - Dogus University (2017 - 2017)