Dogan Kotluk

To advance my career in the culinary industry by applying my expertise, creativity, and leadership skills while contributing to excellence, innovation, and high-quality standards in professional kitchen operations.

Senior Sous Chef at City of Dreams Mediterranean - Integrated Resort, Casino & Entertainment (2025-12-03 – 2026-07-03)

• Managing à la carte kitchen operations, coordinating the team, maintaining quality standards, controlling stock levels, and ensuring compliance with hygiene regulations.

Private Dining Chef at The Lumos Deluxe Resort Hotel (2025-06-20 – 2025-11-04)

• Conceptualizing and executing personalized fine dining menus tailored to VIP guest expectations.
• Delivering creative gastronomic experiences using local and seasonal ingredients.

Sous Chef at DoubleTree by Hilton (2024-10-11 – 2025-05-16)

• Planning and managing à la carte restaurant operations efficiently in line with high service standards.
• Increasing profitability through menu optimization, portion control, and cost management.
• Implementing presentation and quality-control standards and ensuring their sustainability.

Junior Sous Chef at Sunthalia Hotel Resort (2023-10-17 – 2024-09-25)

• Coordinating daily kitchen operations to ensure an efficient and uninterrupted workflow.
• Managing inventory and procurement processes while leading the team and maintaining presentation standards during service.

Sous Chef / R&D Chef at Inex Gorica Hotel, Ohrid (2022-03-18 – 2023-09-23)

• Planning, implementing, and managing menu execution processes.
• Leading team training programs and ensuring the sustainability of quality-control standards.
• Managing hotel kitchen operations in line with efficiency, consistency, and high-performance objectives.

Private Dining Chef at Hotel Marincanto, Italy (2021-07-11 – 2022-02-15)

• Conceptualizing and executing personalized fine dining menus for VIP guests.
• Delivering distinctive gastronomic experiences using local and seasonal ingredients.

Junior Sous Chef at Park Inn by Radisson Amsterdam City West (2020-08-13 – 2021-06-26)

• Managing mise en place processes and organizing the kitchen effectively before service.
• Contributing to menu development and kitchen planning in coordination with the Chef.

Soup and Sauce Chef at Holiday Inn Express Amsterdam Arena Towers - IHG Hotel (2018-06-10 – 2020-06-26)

• Planning and executing soup and sauce production in accordance with kitchen standards.
• Ensuring consistency in taste, texture, and quality standards.

Butcher Chef at Mr Meat Steakhouse Amsterdam (2018-03-22 – 2020-04-28)

• Expertise in advanced meat processing, portion control, and professional cooking techniques.
• Standardizing grill operations and service standards to ensure quality and consistency.

Certificate in Food Safety and Hygiene – Alison

Certificate in HACCP Food Safety System – Alison

Diploma in Culinary Skills – Alison

Certificate in Fundamentals of Kitchen Management – Alison

Course in Science & Cooking: From Haute Cuisine to Soft Matter Science – HarvardX