Kemal Ozcan
Gsm : (+968) 92736355
patikemal@hotmail.com
www.kemalozcan.net
OBJECTIVE
My strategy to pay close attention when l am focusing the science of Pastry and Bakery. l enjoy engaging the both sides of my brain; my ability to combine analytical thinking with creativity and communication is the most important combination in the Pastry Kitchen
EDUCATION
Mengen Anatolian Cookery Occupational High School,
September 1998 May 2002
Relevant courses: Hotel management, Food & Beverage Management ,Basically Kitchen Law,
Hygiene Law, Food Coasting Courses, HACCP.
EXPERIENCE
Crowne Plaza Muscat Hotel Sultanate of Oman
February 2007 Current
Executive Pastry Chef
5 star, 230 rooms, business and resort hotel InterContinental Hotels Group
6 restaurants, Tea Lounge,9 meeting and reception rooms
Banquet and catering facilities.
Responsible for completing all pastry and bakery productions, Pastry and Bakery concept (creating, presenting and training, chancing restaurants dessert menus), planning pastry kitchen staff budget and food cost budget. To manage totally 11 pastry kitchen staff. To run banqueting and outside catering operations.
Reporting direct to Executive Chef
Al Bustan Palace Hotel InterContinental, Sultanate of Oman
October 2005-February 2007
Assistant Pastry Chef
5 star 250 luxurious rooms and suites, business and resort Hotel InterContinental Hotels Group
5 Restaurants, Tea Lounge,16 banqueting and reception rooms
Large Banqueting and Catering operations. Responsible for general pastry and bakery productions, organized to staff duty schedule, daily ordered store requesting, to prepared pastry menu concept with Executive Pastry Chef, To run banqueting and outside catering operations to manage 19 pastry staff.
Reporting to Executive Pastry Chef
Nadys Patisserie Istanbul Istanbul-Turkey
November 2004-October 2005
Consultant Pastry Chef pre-opening
The concept of the pastry shop is show kitchen and 30 tables.
Responsible for all pastry and bakery purchase and production and coast, sale price
individual cakes, plated dessert, decorating cakes, marzipan pastries , wedding cake,
traditional Turkish, German and Italian breads planning food concept, revenue, (creating, presenting)
planning kitchen and stewarding staff budget and yearly utensils budget to training and managing
9 kitchen staff and stewarding staff.
Reporting to direct owner of the propert
Ciragan Palace Kempinski Istanbul-Turkey
May 2003-November 2004
Commis
5 star 595 luxurious rooms and suites The Leading Hotels of the World Group
6 Restaurants, 2 Pastry Shop ,Tea Lounge and 20 Meeting Rooms,2 large Banqueting Hall
Large Banquet and catering facilities
Cornelia Deluxe Resort Hotel Antalya/Turkey
May 2002 May 2003
Commis- Demi chef De Partie
5 star 420 Deluxe rooms and suites
6 Restaurants, 5 Bars ,Tea Lounge and 9 Meeting Rooms 1 Large Banquet Hall
Majesty Club Elysee Beach Antalya/Turkey
May 2000/2001 September 2000/2001
Trainee
5 star 230 Deluxe rooms and suites
3 Restaurants, Tea Lounge and 4 meeting rooms
SKILLS
Language
Fluent in Turkish and English languages
Computer
Experience with Microsoft Word, Excel, PowerPoint, Access, Fidelio Front v8, Micros
ACTIVITIES
2005 Le Festival International De La Gastronomie A Turquie
Bronze medal 6 Plated Dessert
2006 Le Festival International De La Gastronomie A Turquie
Gold medal 6 Plated Dessert
Bronze Medal Open Team Buffet
Bronze Medal Master Grand Prix
2007 Le Festival International De La Gastronomie A Turquie
Silver medal 6 Plated Dessert
Emirates Culinary Guild 2008.
Bronze medal Plated Dessert
Bronze medal Petit Fours
Open de Dessert France international Dessert Award 2008.
I awarded 4th within 13 international culinary team.
I joint Fabilo International Pastry Culinary School in Switzerland had been training
artistic sugar work.
Cross Training at Dubai Crowne Plaza 2008.
REFERENCES
References are available upon request
