ILHAMI MURAT TURKAY

- Kitchen chef of LEO Innovation lab canteen (2017-2022)

- Chef of Chefoncall (2016- ongoing)

- Designing menus, preparing banquets and providing lunch and event services for private companies such as Tradeshift, Devoteam, Nordic Innovators and some embassies.

- Managing kitchen operations ( for the companies listed above) with an understanding of sustainability.

- Cooking lessons

- Staff education for a better service

Highlights:

- Extensive knowledge on culinary arts to cook new recipes and to create new menus (including wine)

- Create and coordinate special customer appreciation and association events to grow community awareness and increase revenue with a wide experience of cooking (Special catering services and dinners, cooking classes, lectures on history of culinary arts.)

- Train and motivate employees to create a highly trustworthy environment to maintain employee and guest satisfaction.

- Food resourcing, preparation and presentation.

- Mentally tough enough to be able to work long hours in a stressful environment

Ability to quickly engage with others, solving problems with a receiving mode and making decisions.

- Coordinate and organize extensive services (accommodation, transportation, excursions and guiding) on behalf of the tour operators and look after their customers with a professional caring approach.

- Achieve “Best Welcome Award” among 12 countries.

- Provide unique consulting services, creative events and efficient management of logistics based on an in-depth knowledge of the destination. (Finding and introducing new high-quality hotels, restaurants, and excursions to differentiate the company among competitors).

- Collect, evaluate, and respond to customer feedback with a high positive track record.

- Excellent skills on problem solving and crisis management.

- Reach of approximately 120.000 customers per year as a team.

Turkish, French, English