Ubeydullah Ince

Forward-thinking professional offering more than 4 years of experience working in fast-paced kitchens. Skilled at staying focused and efficient in high-stress situations and maintaining calmness in busy times. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams.

Leader in delivery of excellent customer service, directing operations and achieving culinary excellence. Equipped to apply restaurant operational experience to grow world-class organisations. Dedicated to food safety, customer service best practices and quality food service.

Accomplished station place with 1-year proven ability to drive sales growth, reduce costs and build business relations. Resourceful employee with outstanding knowledge to develop and maintain healthy customer pipeline. Consistently works to attract new business opportunities.

Talent in administrative oversight, recruitment processes and customer service improvements.

Chef at Kervan (2019-09 – Present)

• Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
• Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
• Incorporated customer feedback in the experimentation and creation of new signature dishes.
• Minimised kitchen waste through effective reducing, composting and disposal systems.
• Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
• Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
• Ordered and received deliveries of ingredients, storing appropriately to avoid product spoilage.
• Trained junior kitchen staff in food preparation and hygiene practices.