Ceren Atasoy

Recent graduate from the Department of Gastronomy and Culinary Arts at Özyeğin University in partnership with Le Cordon Bleu International. Seeking internship positions specialized in Food and Beverage or Culinary arts with a focus on improving personal and vocational skills. Strong academic record with 50% Performance Scholarship, international kitchen experience across Spain, Turkey, and Belgium, and proficiency in multiple languages.

Intern, Hot & Garde Manger Kitchen Department at IVÁN CERDEÑO (2026-07 – 2026-09)

• Enhanced kitchen workflow by applying analytical thinking to preparation sequences and station organization during high-pressure service.
• Resolved operational bottlenecks and technical challenges in real-time to maintain consistent haute cuisine standards.

Intern, Hot Kitchen Department at RADISSON COLLECTION HOTEL (2025-06 – 2025-08)

• Supported the Breakfast Department by assisting the hot section and providing guest service at the buffet.
• Acquired hands-on experience across all sections of the A La Carte Seafood Restaurant, with a primary focus on the hot section.
• Contributed to daily preparation and production processes, as well as office-related tasks such as hygiene reporting and cost control documentation.
• Assisted in the onboarding and supervision of new team members, ensuring smooth adaptation to operations.

Intern, Hot Kitchen Department at HUMUS&HORTENSE (2024-06 – 2024-06)

• Worked with sous chef of the restaurant under his observation.
• Had the duty of cooking starters, main dishes time to time.
• Arranging the plates for service and took an active role in kitchen operations.

Bachelor in Department of Gastronomy and Culinary Arts in partnership with Le Cordon Bleu International – ÖZYEĞİN UNIVERSITY (2021 – present)

High School Diploma – SINAV KOLEJİ HIGH SCHOOL (2019 – 2021)

High School Diploma – OLUŞUM KOLEJİ HIGH SCHOOL (2017 – 2019)