Didem Keçeli

Accomplished culinary professional skilled in high-pressure environments, maintaining superior quality, safety, and presentation standards. Strong background in diverse kitchen operations, recipe development, and leading teams while ensuring efficiency and outstanding guest experiences.

Sous Chef - Restaurant Associates, Compass Group - Boston, MA

(2024-07)

• Support daily kitchen operations and contribute to menu planning.
• Supervise a staff of 20, ensuring consistent workflow and performance.
• Maintain excellence in food preparation, presentation, and sanitation.
• Oversee inventory, ordering, and equipment maintenance.
• Train junior team members and support staff scheduling.

Event Chef - MAX Ultimate Food, Compass Group - Boston, MA

(2023-11 - 2024-07)

• Executed event-based cooking with timely and high-quality output.
• Delegated tasks and ensured proper plating and presentation.
• Modified recipes to accommodate dietary needs.
• Maintained inventory and verified product freshness.

Sous Chef - Tatte Bakery & Café - South End, MA

(2023-11 - 2024-05)

• Supported operational planning and high-standard kitchen execution.
• Maintained cleanliness, safety, and efficient preparation systems.
• Trained staff and helped coordinate staffing and inventory.

Line Cook - Oleana - Cambridge, MA

(2019-12 - 2023-08)

• Prepared ingredients and executed dishes according to restaurant recipes.
• Coordinated food timing for service and trained new staff.
• Ensured hygiene and food safety compliance.

Line Cook - Neolokal (Michelin Star) - Istanbul, Türkiye

(2018-02 - 2019-08)

• Prepared mise en place and executed dishes aligned with Michelin standards.
• Operated kitchen equipment efficiently.
• Supported consistent and timely service.

Digital Content Manager - DYG Group - Istanbul, Türkiye

(2015-12 - 2017-01)

• Managed digital marketing efforts, website content, and analytics.
• Collaborated cross-functionally to improve digital content performance.

Content Creator - DYG Group - Istanbul, Türkiye

(2013-12 - 2015-12)

• Developed high-quality content for digital platforms and managed multiple projects.

Digital Sales Specialist - Swissôtel The Bosphorus - Istanbul, Türkiye

(2010-06 - 2013-09)

• Identified and engaged potential clients for digital advertising services.
• Provided clients with promotional options and artwork guidance.

Chef - Meyhane (Family Business) - Istanbul, Türkiye

(2005-01 - 2012-10)

• Led kitchen operations, ensuring high-quality production and sanitation standards.
• Managed vendor relations and optimized food costs.
• Prepared daily task lists and sourced local fresh ingredients.

Chef Program - Culinary Arts - MSA Culinary School (2018-05)

MBA - Brand Management & Digital Marketing - Bahçeşehir University (2017-05)

B.S. - Business Administration - Anadolu University (2010-06)