Numan Coşkun

Numan Coşkun

Culinary MT at d.ream (Doğuş Restaurant Entertainment and Managament)
Lives in Istanbul, Turkey
over 6 months ago

Join Hosco and view Numan's full profile, it's free !


As a Hosco member, you will:
  • Make yourself visible to thousands of companies in the hospitality industry'
  • Join a community of 180'000+ students and professionals
  • Learn more with new articles & videos every week on hosco.plus
Join us

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

  • Culinary MT

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

    F&B kitchen
    June 2018 - Now · 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

  • English
    Full professional
    80%
  • French
    Notions
    20%

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
Intern at Four Seasons Hotel
Volkan Selim Cantürk
Student from Ozyegin University
Nicole Tomamichel
Editor Intern at Teddy Award
Following
Hand Picked Hotels
Sevenoaks, United Kingdom
Harts Group
London, United Kingdom
Andaz Amsterdam Prinsengracht
Amsterdam, Netherlands
Other members
Sefa Erdogmus
Istanbul, Turkey
Salih Gulen
Istanbul, Turkey
Abdulkadir Can Boynak
Istanbul, Turkey
Mertcan Günsoy
Bodrum, Turkey
Anvar Manafov
Istanbul, Turkey
View 91584 members