Ektirir - Hotelier - Libya

Mehmet Ektirir

Libya

Summary

New opportunity,

Services

Hotelier

Work History

CULINARY CHEF

RIXOS SUNGATE

From April 2014

• 3000 pax
• 190 staff
• 76 steward
• 3 open buffet
Turkuaz Restaurants
Veranda Restaurants
PinoRestaurants
• 12 outlet
• Bounquets



http://www.rixos.com/tr/rixos-al-nasr-tripoli-otel

EXECUTIVE CHEF

AL WADDAN HOTEL

From March 2012

• 90 Rooms Suits-Luxurious, Boutique
• Buffet Restaurant 350 pax
• Magna Ball room-Bounquet-500 pax
• New menu traning
• Wedding and bounquet menu devolepment
• Outside catering,
• Foreign embassy national day reception
• New pastry shop open
• New kebab house open
• Development to pre opening Al Ghazala InterContinental Tripoli Hotel.
• (kitchen planning and equipments)

EXECUTIVE CHEF CONSULTAND

RED SEA HOTELS GRAND.HURGHADA-EYGPT

Up to September 2011

549 ROOMS
SNACK BAR -Alaminute service with cash
SEAFOOD RESTAURANT-Freshly daily Red sea and Iskenderiye seafood with cash
3 MAIN BUFFET
_İnternational Buffet-new menu traning about mottos
Italian Night, FrenchNight, GermanNight, Seafood&AtlantisNight, MexicanNight, Asain Night
_Arabic East Buffet
Mix orieantal food buffet and charcoal grill
_Mediterranean Buffet
French, Italian, Spanish, Greek, Turkishcusine

First Aid-Health

traning and ID card

Worker safety and healty program traning

2011 Fire traning
2014 Hygiene Certificate

EXECUTIVE CHEF

BELEK-ANTALYA

From November 2010

• 1700 pax
• 60 kitchen staff
• 23 steward staff
• Main restaurant, open buffet

• 14 DAYS OPEN BUFFET MOTTOS,
1.Week;
Mexican night, Seafoodnight, Asainnight, Turkishnight, İnternationalnight, Caribbeannight, İnternational
night,
2.Week;
French night, Seafoodnight, İtaliannight, Turkishnight, Internationalnight, Caribbeannight, International
night,
TEMATIC RESTAURANT
• Italian tematic restaurant,
• Mexican tematic restaurant
• Asaintematic restaurant
• Turkish tematic restaurant
• Seafood tematic restaurant
POOL SNACK
• Asain foods and wok cooking,
BEACH SNACK
• Italian food concept,
BURGER CORNER
• Burgers, chickennugget, hotdog, bonfirit,
TURKISH CORNER
• Döner, Turkishgözleme

EXECUTIVE CHEF

GREEN BAY

April 2010 - September 2010

• 650 pax main restaurant,
• 36 kitchen staff
• 19 steward staff
Open buffet,
• 14 DAYS OPEN BUFFET CONCEPT,
1.Week;
Mexican night, Seafoodnight, Asainnight, Turkishnight, İnternationalnight, Caribbeannight, İnternational night,
2.Week;
French night, Seafoodnight, İtaliannight, Turkishnight, Internationalnight, Caribbeannight, International night,
• 3 A ALA CARTE RESTAURANT
Italian restaurant
Seafood restaurant
Turkish Restaurant
• 2 SNACK KITCHEN
Turkish Pastry Corner -Gözleme

NAZAR RESTAURANT DUBAI MARINA-DUBAI-UAE
PRE-OPENING KITCHEN CONSULTAND
10-2009-03-2010


• Opening program, kitchenplaning, menuplaning,
• Turkish bakery, desserts, pizzas and pides, international bistro cusine
Le Chateau De Prestige Hotel Spa&Thalasso-Göynük_Kemer
01-03-2009-29-09-2009
Executive Chef

• 1600 paX
• 105 cook staff
• 32 steward staff

• Ultra Deluxe all in C.
• Main open buffet,
Summer season openingprogram, new buffet ware desing,
• 14 DAYS OPEN BUFFET CONCEPT,
1.Week;
Mexican night, Seafoodnight, Asainnight, Turkishnight, İnternationalnight, Caribbeannight, İnternational night,
2.Week;
French night, Seafoodnight, İtaliannight, Turkishnight, Internationalnight, Caribbeannight, International night,


A LA CARTE OUTLETS
• Asain restaurant,
• Seafood restaurant
• Turkish restaurant
• Mexican restaurant
• French restaurant
• Sadrazam Restaurant


• Opening pastry shop for outside gests, (CAFÉ DE PRESTIGE)

Executive Chef

PapillonMontgomerie Golf Resort

September 2007 - January 2009

Pre openingChef -(PapillonBelluna project ;now MaxroyalBelek)
• All F&B opening operation,
• Menu enginering, finediningrestaurant 54-80
• Golf dailymenus, GolfTournamentspecialbuffet
• AssistancedP.ZeugmaHotel's Open buffetaboutminimalizestyle,
• AssistancedP.Ayscha Hotel's A la Carte restaurants-(Menu engineringand

Sous Chef -Pre

Traning

opening
• Opening operation, All (A la Carte) Outlet restaurant menu enginering, traning,
• Interesting all outlet restaurants(15 outlet)

Sous Chef

Martı Deluxe Hotel

• Open buffet, A la Carte restaurant, bounquet banquet menu, wedding menu,
• Outside catering opration menu enginering,

Executive Chef

Ambassador Hotel

• In charge of 50 personel(local), Menu enginering,
• A la Carterestaurant 180-200 pax.
• Main restaurantbuffet 350pax,
• Openingnewlobbycafeconcept, (la patissereia)
• Stock control, Catering program to be introduced new concept.
• Kitchen renovation plans and concept to be introduced for 2005-2006.
• New room service menu desing.

Sous Chef

Lykia World

• Seafood restaurant menu engineering, traning
• Set up all VIP function, bounqet

Sous Chef

Aqua Hotel

New open buffet concept and new buffet equipment choice, new style show
cooking, Stockcontrol, Open buffet, A la Carte Buffet, wedding, banquet, outside catering menu engineering,

Customer Relations Management Training

Train the Trainers Cours

2003 Leading The Regent Experience
2003 Introduction to Seven Habits
2004 Team Work Training
2004 F&B Fidelio Training
2010 Body language traning

Food coordinator

JashirFamily's Restaurants

January 2002 - May 2002

Consultancy 14 fast-food -restaurant in U.A.E.stock
control, menu engineering, outside catering, Pepsi Cola factory Main Officer
catering, Indian and Arabian worker catering


Special Assignments

EXECUTIVE CHEF

RIXOS AL NASR HOTEL

Up to December 2013

• 36 cook staff
• 20 steward staff
• 2 presidantalSuit
• 32 Executive Suit
• 8 Juniour Suits
• 1 disabled room
• 78 business class room
• 200 pax buffet restaurant
• 60 paxLalezar restaurant-Ottoman and Turkish cusine
• Rixos Al Nasr Convention Center 11 hall
http://www.alwaddanhotel.com/

Qualifications & Certifications

High-school

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