ALI ARABACI
Summary
Accomplished culinary professional with extensive experience across international and fine dining establishments, specialising in menu development, team leadership, and food safety compliance. Proven expertise in managing diverse kitchen operations, including sauce preparation, Robata grill techniques, and banquet services, while maintaining the highest hygiene standards. Adept at training staff, coordinating teams, and ensuring quality control to deliver exceptional dining experiences. Skilled in a wide range of cooking techniques, cultural cuisines, and HACCP guidelines adherence. Committed to culinary excellence and innovation with a focus on creating memorable dishes that align with global standards.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Sauce Chef
Dunne and Crescenzi SFS
Dublin
01.2024 - 01.2026
- Managed sauce section, developed new recipes, ensured hygiene and quality standards.
Chef De Partie
Dunne and Crescenzi SFS
Kildare Village
01.2022 - 01.2024
- Oversaw deli, grill, and pasta sections, trained new staff, coordinated kitchen operations.
Chef De Partie
Novikov Restaurant Asia Concept
Bodrum
01.2021 - 12.2021
- Specialized in Robata Grill and Tempura, applied Asian culinary techniques, ensured fast and high-quality service.
Demi Chef De Partie
Marriott Hotel Şişli
Şişli
01.2018 - 01.2020
- Worked across all sections and banquet operations, managed hygiene, stock control, and team coordination.
Commis Chef
Four Seasons Hotel Bosphorus
Bosphorus
01.2018 - 12.2018
- Focused on kebab grill and butcher section, supported high-volume service and quality control.
Demi Chef II
Suzy’s Café Du Levant
01.2017 - 01.2018
- Assisted in banquet and French restaurant operations, maintained presentation standards and hygiene.
Demi Chef De Partie
Avlu Restaurant Yeniköy Fine & Dining Concept
Yeniköy
01.2017 - 12.2017
- Managed Garde Manger and Grill section, prepared fine dining dishes with attention to detail.
Commis Chef
Rixos Premium Bodrum
Bodrum
01.2016 - 12.2016
- Worked in villa kitchen and grill section during summer season.
Commis I
Zuma D-Maris
01.2015 - 12.2015
- Assisted in Asian cuisine tempura section during summer season.
Commis I
Kaya Palazzo Kartalkaya
01.2014 - 01.2015
- Worked in A la Carte section during winter season.
Intern
Büyük Abant Hotel
01.2013 - 12.2013
- Assisted in banquet operations during internship period.
Intern
Taksim Divan Hotel
01.2012 - 12.2012
- Assisted in banquet operations during internship period.
Education
Gastronomy and Culinary Arts -
Adnan Menderes University
Aydın01-2017
Vocational High School -
Mengen Anatolian Culinary Arts and Tourism Vocational High School
Bolu01-2014
Skills
- Culinary Arts
- Menu Development
- International Cuisine
- Team Leadership
- Food Safety & Hygiene
- Banquet Operations
- Adaptability
- Communication
- Food hygiene
- Cooking techniques
- Food safety awareness
- Meal preparation
- Team coordination
- Staff training
- Menu development
- Quality control
- Time management
- Creative problem solving
- Customer service
- Culinary creativity
- Hygiene compliance
- Stock control
- Cooking
- Food preparation
- Food preparation techniques
- Knife handling techniques
- Food storage principles
- Grilling and deep frying skills
- Catering experience
- Kitchen equipment and tools
- Food Hygiene Certification
- HACCP guidelines familiarity
- Cultural cuisine familiarity
- Butchery techniques
Certification
- Certificate of Employment – Sauce Chef, Dunne and Crescenzi SFS, Kildare Village, 2024-01-01, 2026-12-31
- Certificate of Employment – Chef De Partie, Dunne and Crescenzi SFS, Kildare Village, 2022-01-01, 2024-12-31
- Certificate of Employment – Chef De Partie, Novikov Restaurant Asia Concept, Bodrum, 2021-01-01, 2021-12-31
- Certificate of Employment – Demi Chef De Partie, Marriott Hotel Şişli, 2018-01-01, 2020-12-31
- Gastronomy Culinary Degree
- Vocational High School Degree
Custom Section
- Icot College Dublin
- Berlitz Dublin
- American Culture Language School (Advanced and Intermediate English)
References
- Khris, Dunne and Crescenzi, Executive Chef, +353 85 734 3864
- İsmail Keklikçi, Marriott Hotel Şişli, Executive Sous Chef, (0533) 169 21 19
- Cemre Cayan, NOVIKOV Restaurant Bodrum, Sous Chef, (0531) 313 43 23
Languages
English
Advanced
C1
Timeline
Sauce Chef
Dunne and Crescenzi SFS
01.2024 - 01.2026
Chef De Partie
Dunne and Crescenzi SFS
01.2022 - 01.2024
Chef De Partie
Novikov Restaurant Asia Concept
01.2021 - 12.2021
Demi Chef De Partie
Marriott Hotel Şişli
01.2018 - 01.2020
Commis Chef
Four Seasons Hotel Bosphorus
01.2018 - 12.2018
Demi Chef II
Suzy’s Café Du Levant
01.2017 - 01.2018
Demi Chef De Partie
Avlu Restaurant Yeniköy Fine & Dining Concept
01.2017 - 12.2017
Commis Chef
Rixos Premium Bodrum
01.2016 - 12.2016
Commis I
Zuma D-Maris
01.2015 - 12.2015
Commis I
Kaya Palazzo Kartalkaya
01.2014 - 01.2015
Intern
Büyük Abant Hotel
01.2013 - 12.2013
Intern
Taksim Divan Hotel
01.2012 - 12.2012
Gastronomy and Culinary Arts -
Adnan Menderes University
Vocational High School -
Mengen Anatolian Culinary Arts and Tourism Vocational High School