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E R H A NA F A C A NE X E C U T I V E C H E F
E X P E R I E N C E
E X E C U T I V E C H E F M R I Y A R E S O R T B Y R I X O S | F E B 2 0 1 5 - D E C 2 0 1 5Y A L T A , C R I M E A , R U S S I A
+ 9 0 5 4 2 5 7 8 6 1 2 4+ 7 9 7 8 1 3 0 8 7 3 0
e r h a n a f a c a n @ w i n d o w s l i v e . c o m
C O N T A C T
An ambitious and hardworking Chef who is striving to bui ld a career in theculinary world.My extensive kitchen expertise in the hospital ity industry is sure to exceedyours and your customer’s expectations.As a ‘can do’ person with a real passion for food I’m looking for newchal lenges and opportunities of a great and sound career around the world.
P R O F I L E
www.fb.com/erhan.afacan
@chefinspired
E X E C U T I V E S O U S C H E F ( & E X E C U T I V E C H E F )R I X O S K R A S N A Y A P O L Y A N A S O C H I | A P R 2 0 1 3 - F E B 2 0 1 5F I N E H O T E L S & R E S O R T SG O R K Y G O R O D , S O C H I , R U S S I A
Faci l ity:Pre-opening of 5 Star large resort designed by Sir Norman Foster:one main kitchen and a number of F&B Outlets (Ital ian restaurant , Pan-asianrestaurant , Seafood restaurant , Beach house, Pool cafe, Al l day diningrestaurant , Pastry & Bakery Shop, etc.)
Responsibi l it ies:
- Kitchen management (responsible for up to 65 employees) - Focus on maximizing kitchen productivity and staff performance- Catering services for private (VIP guests) and corporate events (up to 600 guests)- Creating signature menus for all outlets- Management of day-to-day operations, ensuring quality standards and meeting thecustomers expectations on daily basis- Kitchen team training weekly and monthly- Emergency situations handling- Sales & Marketing monthly meeting
Faci l ity:Pre-opening of a new large resort ‘Gorky Gorod’ in Krasnaya Polyana (Sochi2014 Winter Olympic Games mountain cluster).Pre-opening of the first 5 star Hotel of the Rixos group in Russia: one mainresort kitchen, 5 stars Hotel Kitchen and a number of F&B Outlets (Wine houserestaurant , Layali restaurant , Al l day dining restaurant , Pastry & Bakery Shop,etc.)
Responsibi l it ies:
- Pre-opening and launch of Gorky Gorod Resort, Sochi, Russia (all F&Boutlets, central kitchen and staff canteen operations)- Kitchen management (responsible for up to 25 employees)- Catering services for private (VIP guests) and corporate events (up to 250guests)- Creating signature menus for all outlets- Management of day-to-day operations, ensuring quality standards andmeeting the customers expectations on daily basis- Budgeting and staff recruitment
E X P E R I E N C E
E X E C U T I V E C H E F C O S M O P O L I T A N R E S T A U R A N T & B A R | J U N 2 0 1 2 - A P R 2 0 1 3A L M A T Y , K A Z A K H S T A N
J U N I O R S O U S C H E F B R E A D S R E S T A U R A N T G R O U P | 2 0 1 0 - M A R 2 0 1 1I S T A N B U L , T U R K E Y
S O U S C H E F P A R K H Y A T T A B U D H A B I H O T E L & V I L L A S | M A R 2 0 1 1 - J U N 2 0 1 2A B U - D H A B I , U A E
M I L I T A R Y S E R V I C E | 2 0 0 9 - 2 0 1 0
C U L I N A R Y
PRE-OPENING & KITCHENOPERATIONS LAUNCH PRE-OPENING & F&BOUTLETS LAUNCH KITCHEN & CATERINGMANAGEMENT MENUS & RECIPESDEVELOPMENT KITCHEN SOP FOOD SAFETY STANDARDSISO 9001 COMPLIANCE INVENTORY PREPARATIONDISH SPECIFICATION FOOD SAMPLING , TASTING ,PRESENTATION PRODUCTS QUALITYCONTROLFOOD WASTE CONTROL MOLECULAR CUISINE SPECIAL DIETS
S M A R T
FOOD IDEAS COOKING METHODS NEW RECIPES GASTRONOMYTECHNOLOGIES & TRENDSPROBLEM SOLVING EFFECTIVE PLANNINGSKILLSINNOVATIVERESOURCEFUL
PROFESSIONAL
STRENGTHS
Faci l ity: Best Signature RestaurantResponsibi l it ies: Menu and Restaurant’s KitchenMain Duties:
- Coordinating and ensuring the smooth operation of the kitchen- Staff supervision and training- Menu development and implementation- Ensuring that al l kitchen personnel fol low the menu
Faci l ity:Park Gri l l & Bar Signature Restaurant (150 pax).International menu and gri l l menuBest Opening Restaurant by ‘Time out’ Abu Dhabi
Responsibi l it ies: Menu and Restaurant’s KitchenMain Duties:
- Close work with the executive chef and assistance with every aspect ofdai ly restaurant operations, including food/supply ordering and inventorycontrol- New seasonal menu development and implementation- Employees training in customer service and food preparation procedures
Responsibi l it ies: Menu and KitchenMain Duties:
- Coordinating and ensuring the smooth operation of the kitchen- Collaboration with Sous Chef- Ensuring that al l kitchen personnel fol low the menu- Schedules coordination, tasks assignment and staff supervision
E X P E R I E N C E
C H E F D E P A R T I E R İX O S T E K İR O V A | 2 0 0 6 - 2 0 0 9A N T A L Y A , T U R K E Y
D E M I C H E F V O G U E R E S T A U R A N T A N D B A R | 2 0 0 5 - 2 0 0 6I S T A N B U L , T U R K E Y
D E M I C H E F D OĞA T E P E R E S T A U R A N T | 2 0 0 4 - 2 0 0 5I S T A N B U L , T U R K E Y
T R A I N E E T H E M A R M A R A H O T E L B O D R U M | 2 0 0 1 - 2 0 0 3M U G L A / T U R K E Y
E D U C A T I O N
C U L I N A R Y A R T SA N A T O L I A C O O K I N G O C C U P A T I O N H I G H S C H O O L | 1 9 9 7 - 2 0 0 4
B A S I C E D U C A T I O N A T A T U R K P R I M A R Y S C H O O L | 1 9 9 2 - 1 9 9 7
S K I L L S
Language:
Turkish - NativeEnglish - FluentRussian - Work Level
Computer:
Micros & FidelioMS Office programs (Word,Excel, PowerPoint)Mac office programs
M A N A G I N G
SCHEDULE OPTIMIZATIONSUPERVISING BUSINESS MANAGEMENTACHIEVING FOOD MARGINSBUDGETING FOOD AND SUPPLIES COSTSFORECAST PEOPLE MANAGEMENT STAFF RECRUITMENT INDUCTION TRAINING TEAM PERFORMANCEEVALUATION LEADERSHIP SKILLS
PROFESSIONAL
STRENGTHS
D Y N A M I C
EXCEPTIONAL HOST LEADING BY EXAMPLEINSPIRING PEOPLE TEAM PLAYER COMMERCIAL JUDGMENTPOSITIVE ATTITUDE GUEST SATISFACTIONSURVEY IN PERSON
Responsibi l it ies: Onxy Restaurant for 150 pax Sparx Restaurant for 120 paxMain Duties:
- Directing chefs in their section in preparing, cooking, and presenting culinarydishes- Enforcing strict health and hygiene standards in the kitchen
Faci l ity: Best Signature Restaurant
Faci l ity: 200 pax
Faci l ity: Best Hotel in Bodrum
C U L I N A R Y E X C E L L E N C E & A C H I E V E M E N T S
Catering for the mountain venues of the Games: Ski Jump, Sanki (bobsleigh track), and Media Center
Special catering for VIP guests (Russian president Vladimir Putin and Dmitry Medvedev at the Ski Jump
venue; Mr. Thomas Bach (president of International Olympic Committee) and IOC delegations at al l
venues)
Dai ly VIP buffet for sportsmen and for journalists
X X I I W I N T E R O L Y M P I C G A M E S I N S O C H I 2 0 1 4 , R U S S I A
P R E - O P E N I N G A N D L A U N C H O F G O R K Y G O R O D R E S O R T , S O C H I , R U S S I A
F&B outlets launch
Central kitchen operations launch
Staff canteen launch
Special Banquet for VIP guests (Steven Seagul l (american actor) , Russian government delegations, etc.)
Special events and corporate groups catering in aqua park
P R E - O P E N I N G A N D L A U N C H O F R I X O S K R A S N A Y A P O L Y A N A S O C H I , R U S S I A
Grand opening of the first Rixos Hotel in Russia
F&B outlets launch
Kitchen operations launch
Opening Cocktai l
Catering & Banquet services for 250 guests
Special Banquet for VIP guests (Dmitry Kozak, members of IOC, Turkish Olympic team, Valery Gergiev
(famous Russian conductor) , Russian sportsmen and celebrities , KVN team with Alexander Maslyakov, etc.
Catering for VIP corporate groups (Sberbank, etc.)
Participation in 5th Sochi Gastronomical Festival (food & menu workshop)
New Year banquet in Rixos hotel at the 2-floor Spa area
P R E - O P E N I N G A N D L A U N C H O F M R I Y A R E S O R T B Y R I X O S , Y A L T A , C R I M E A , R U S S I A
F&B outlets launch
Kitchen operations launch
Catering & Banquet services for 600 guests
Special Banquet for VIP guests (Dmitry Medvedev, German Gref (Sberbank owner), Russian actors, etc.)
P A R K H Y A T T A B U D H A B I H O T E L & V I L L A S
Best opening of the best signature restaurant
'Timeout' magazine publication about this opening
