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Kemal Özcan-Mutfak Şefi

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

 
Kemal Ozcan Brief History & Bio-Data

l was born and grew up in the most famous city of Bolu (north-west Turkey) well known for its cuisine and caliber chefs. As a child a love for sweets kept me busy baking with my mother. At the age of 14, l decided to be a Pastry Chef and joined the best culinary school of Turkey.
During my study l worked as a Trainee Pastry Cook in some different 5 stars hotels and after my graduation from Mengen Anatolian Culinary Occupational High School, my career as a Patissier officially began at the Majesty Club Elysee Beach Hotel in Turkey and a year later l got an internal transfer in the same company to the Club Bora Mare Beach Hotel.
Other previous experiences include Best Western Elegance Resort Hotel opening team, Cornelia Deluxe Resort Hotel and one of the most flamboyant hotels of Europe Ciragan Palace Kempinski Istanbul, in addition as a Pastry Chef Club Belcekiz Holiday Village and Nadys Pastry Shop Istanbul. And at September 2005 l hold the position of Assistant Pastry Chef at Al Bustan Palace InterContinental Muscat, one of the most well known and prestigious hotels in Middle East.
After that l got transfered within same company my dream step as a youngest Pastry Chef at Crowne Plaza Hotel Muscat since January 2007. As the youngest member of Turkish National Culinary Team, l presented my country in many national and international competitions and my award winning line-up most recently includes the achievement.
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

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