CEMIL DALYAN
Ruswil
Summary
A dynamic, results-driven, experienced professional Chef-Educator and Hospitality specialist focused on growing revenue and business through consistent, disciplined, and knowledgeable actions. Seeking a competitive and challenging environment where I can serve your organization and build an enjoyable career for myself.
Overview
24
24
years of professional experience
Work History
Culinary Arts Lecturer
International Management Institute
03.2017 - Current
- Taught students in European and International basic to advanced cooking techniques, and skills, to help them advance in the culinary industry.
- Follow the syllabus and make daily lesson plans Instruct a combination of classroom and hands-on courses, on Food production methods, Cost control, Commodity and purchasing, Inventory control, Nutrition, Sanitation, and Food merchandising.
- Evaluating students` Progress in attaining goals and objectives.
- Worked effectively with Culinary Program Leader, other Instructors, and diverse populations.
- Motivated and counseled students from diverse backgrounds in areas of behavior, training, personal problem, and study habits.
Trainee
BAUR AU LAC
07.2016 - 12.2016
- Improved my pastry and baking skills and furthered my knowledge.
Head Chef
SERCO CATERING
04.2012 - 01.2014
- Managed a staff of 30, and prepared 3000 servings per meal.
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, and evaluating
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cooked a variety of Middle Eastern and Asian dishes for clients with special dietary & cultural needs.
Sous Chef
Hyatt Regency Coolum
12.2008 - 03.2012
- Opened a new restaurant (Mackenzie Grill)
- Ordering and maintaining an inventory of food and supplies needed to ensure efficient operations.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Manage recipe development, menu planning, and menu design functions for special events.
- Developed and remained accountable for safety, quality, consistency, and adherence to standards.
- Handled guest issues, complaints, and needs in a timely and professional manner.
- Implemented food cost and waste reduction initiatives to save money.
Chef De Partie
Grand Hyatt
06.2006 - 12.2008
- During my two-and-a-half-year tenure at the Grand Hyatt Dubai;
- Worked in Market Cafe Middle Eastern restaurant, preparing authentic dishes, mezze, sauces, and kebabs.
- Worked as a saucier at Manhattan Grill fine dinning restaurant, which won the best American steakhouse award in Dubai in 2005.
- Worked as a relief chef at Andiamo Restaurant, which won the best Italian Restaurant award in Dubai in 2008.
- My responsibilities included chef de partie and sous chef duties.
- Also, I performed as a guest chef in a program on Turkish cuisine on Dubai TV.
- Conducting cooking classes for the hotel guests
- Reported to the Chef De Cuisine.
Commis Chef
Grand Hyatt
01.2005 - 06.2006
- Performed assigned cooking tasks to float and relieve chefs throughout the kitchen.
- Ensuring that all dishes from the section are prepared consistently and according to standard recipes.
- Monitoring stock movement and being responsible for ordering in my section.
- Liaising with the Sous Chef/Head Chef and implementing new menu/dishes/systems where applicable.
Commis Chef
Club Nena Hotel Resort
04.2002 - 10.2004
- Preparing meal ingredients, which includes seasoning different meats and washing, peeling, and chopping vegetables and fruits.
- Preparing basic salads and sauces as directed by the Chef de Partie.
- Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
Commis Chef
Nuri Restaurant
07.1999 - 01.2002
- During my tenure, I prepared traditional Turkish and Middle Eastern dishes.
Education
Diploma, Adult and Continuing Education and Teaching -
Pädagogische Hochschule Zürich
06.2021
Postgraduate Certificate in Teaching in Higher Education -
Oxford Brookes University
Oxford07.2020
Bachelor of Arts - International Hospitality Management
Edinburgh Napier University
Scotland02.2017
Advanced Federal Diploma of Higher Education in Hospitality Management -
EHL-Swiss School of Tourism And Hospitality
Chur, Switzerland12.2016
Certificate III in Commercial Cookery
TAFE-Chef Central
Brisbane, AustraliaHigh School Diploma -
Serinyol Lisesi
Antakya-TurkeySkills
- Excellent interpersonal and good communication skills
- Ability to handle a high-stress environment and work under pressure
- Analytical thinking and problem-solving
- Transmit knowledge positively and efficiently to motivate and inspire learners
- Ability to adapt to changes and handle them with professionalism
- Restaurant management & control
- P&L management
- Ability to delegate tasks to manage workload
- Good knowledge of MS applications
- Organizational behavior management
- Solid experience in the areas of restaurant management, cooking, and conflict management
- Self-motivated and initiative
Languages
Turkish
Proficient
C2
English
Proficient
C2
Arabic
Bilingual or Proficient (C2)
C1
German
Elementary (A2)
A1
NATIONALITIES
Turkish
Australian
Swiss Residence Permit C
LICENSE
Driving License B
Timeline
Culinary Arts Lecturer
International Management Institute
03.2017 - Current
Trainee
BAUR AU LAC
07.2016 - 12.2016
Head Chef
SERCO CATERING
04.2012 - 01.2014
Sous Chef
Hyatt Regency Coolum
12.2008 - 03.2012
Chef De Partie
Grand Hyatt
06.2006 - 12.2008
Commis Chef
Grand Hyatt
01.2005 - 06.2006
Commis Chef
Club Nena Hotel Resort
04.2002 - 10.2004
Commis Chef
Nuri Restaurant
07.1999 - 01.2002
Diploma, Adult and Continuing Education and Teaching -
Pädagogische Hochschule Zürich
Postgraduate Certificate in Teaching in Higher Education -
Oxford Brookes University
Bachelor of Arts - International Hospitality Management
Edinburgh Napier University
Advanced Federal Diploma of Higher Education in Hospitality Management -
EHL-Swiss School of Tourism And Hospitality
Certificate III in Commercial Cookery
TAFE-Chef Central
High School Diploma -
Serinyol Lisesi
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