Numan Coşkun

Numan Coşkun

Culinary MT at d.ream (Doğuş Restaurant Entertainment and Managament)
Lives in Istanbul, Turkey

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About me

I am a very enthusiastic person in not only cooking but also science of cooking and creativity in food. I have completed an internship at the Four Seasons Hotels Istanbul at the Bosphorus and with my previous experience in a Michelin Plate restaurant in Les-Baux-de-Provence/France. I have worked in kitchens that had international staff, thus, I can easily adapt to different working environments and become a part of the team.

Experience

3 years and 4 months

  • Culinary MT

    d.ream (Doğuş Restaurant Entertainment and Managament) - Istanbul, Turkey

    F&B kitchen
    June 2018 - Now · 1 year and 9 months

    - Responsible for Entremetier of Lacivert Restaurant - Assisting chef with creating SUB and UNIT Recipes - Entering SUB and UNIT recipes to the operating system of d.ream by regarding the suppliers - Assisting chef with creating new menu and cooking daily specialties - Stocktaking and putting them in order

  • Intern

    Pınar Profesyonel - Yaşar Birleşik Pazarlama - Istanbul, Turkey

    F&B other
    January 2018 - June 2018 · 6 months

    - Recipe demonstrations with Pınar products in different restaurants/hotels - Literature research about diary products to present managers for product development - Preparing instructive essays to be published on Kısık Ateş (a culinary website)

  • On Call Cook/Intern

    Four Seasons - Bosphorus - Istanbul, Turkey

    F&B kitchen
    December 2016 - October 2017 · 11 months

    -Worked in gardemanger and saucier sections of the a la carte restaurant, -Worked in the gardemanger banquet and hot banquet, -Preparation of mise en place, salads, grilling seafood and meat, sauces, -Plate dressing and servicing.

  • Commis de cuisine

    La Cabro d'Or Restaurant - Les Baux-de-Provence, France

    F&B kitchen
    June 2016 - August 2016 · 3 months

    -Worked in gardemanger and saucier sections of the a la carte restaurant, -Worked in the gardemanger banquet and hot banquet, -Preparation of mise en place, salads, grilling seafood and meat, sauces, -Plate dressing and servicing.

Education

  • Bachelor's Degree

    Okan University - Istanbul, Turkey

    September 2014 - May 2018

    Gastronomy and Culinary Arts Program , 3.29 GPA , Honor Student

Languages

2 languages

  • English

    Full professional

  • French

    Notions

Personal information

Nationalities

  • Turkish

Skills

9 skills

  • Creativity
  • Excellent teamwork skills
  • Food styling
  • Good at multitasking
  • knowledge of cooking
  • Knowledge of Cutting Methods
  • Knowledge of HACCP
  • Leadership
  • Very good communication
Connections
Krisantus Sutrisno
People and Culture Officer at Four Seasons Hotels and Resorts
Nicole Tomamichel
Student from State Tourism and Hotel Management School (SSSAT) Scuola specializzata superiore alberghiera e del turismo
Volkan Selim Cantürk
Student from Ozyegin University
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