Cihan Korkut

Experienced kitchen professional with a solid background in high-volume restaurant operations and food service. Adept at maintaining HACCP standards, managing stock, supporting team performance and ensuring smooth service delivery. Looking to advance into a Sous Chef role where I can apply my operational knowledge, leadership potential and passion for quality food. Stamp 4 holder, fully authorised to work in Ireland without sponsorship.

Chef De Partie - Gourmet Food Parlour Homemade-Kitchen Italian

(2026-01)

• Working across two different kitchen concepts within the same brand (brunch & Italian cuisine)
• Managing a busy section during high-volume breakfast and lunch service across both restaurants
• Preparing a wide range of dishes including brunch items, eggs, sandwiches, salads, pasta, and authentic Italian pizzas
• Ensuring consistency, quality, and presentation across different menus in a fast-paced environment
• Supporting smooth service flow between two kitchens and adapting quickly to different service demands
• Preparing fresh ingredients daily including sauces, dough, and mise en place
• Maintaining strict HACCP and food safety standards in both locations
• Collaborating with chefs and kitchen teams in a high-pressure, multi-kitchen environment
• Supporting and guiding junior staff during service when required

Chef De Partie - Rocket Restaurant

(2022-01 - 2026-01)

• Responsible for running my own kitchen section during busy lunch and dinner services
• Produced sauces, prep and mise en place to ensure smooth and fast service
• Prepared and plated dishes according to company recipes and quality standards
• Worked in a high-volume, fast-paced environment while keeping consistency and speed
• Maintained full compliance with HACCP, hygiene and food safety procedures
• Placed and monitored food and ingredient orders
• Received, checked and stored deliveries following quality and temperature controls
• Supported and trained junior kitchen staff during service and prep

Kitchen Staff - Turkey – Restaurant & Hospitality Operations Experience - Turkey

(2020-01 - 2022-01)

• Contributed to the preparation and presentation of food while maintaining quality and consistency standards
• Ensured compliance with HACCP regulations, food safety procedures and hygiene requirements at all times
• Assisted with inventory monitoring, stock rotation and the efficient management of kitchen supplies
• Coordinated with kitchen and service teams to support smooth and efficient daily operations during busy service periods
• Maintained a well-organised, clean and productive working environment while adapting effectively to fast-paced operational demands

Bachelor's Degree - ESKISEHIR OSMANGAZI UNIVERSITESI (2012-01 - 2018-01)