Erdinç Dinçli

May 2007 - May 2008

I completed my active internship duty at Sheraton Ankara Hotel & Convention Center from 19.05.2007 to May 2008. Under the guidance of Chef Zeki Açıköz, I gained knowledge about the infrastructure of culinary culture, equipment, kitchen vision, and guest portfolio, which greatly contributed to my development. I successfully completed my active internship period.

May 2008 - September 2008

I worked in a Fish Restaurant that hosted Ministers and Business People operating in Ankara at the time, with a daily guest portfolio of 80 to 110.

September 2008 - October 2009

I served as a Kitchen Commis at Limak Ambassador, working in the A’la Carte Commis and Cold sections.

December 2009 - June 2010

I worked as a Demi Chef in a renowned A’la Carte restaurant in Ankara at that time, with a daily guest portfolio of 220 to 300 people, known for its presentation, visual appeal, and taste. I served in a venue that emphasized world cuisine, used all fresh products, and had a high level of guest portfolio and satisfaction in terms of knowledge, skills, and visuals.

July 2010 - May 2011

I worked with Chef Fabrice Canelle under the Mr. Paella brand in the Spanish cuisine section, serving between 100 and 120 guests daily.

January 2011 - December 2012

Responsibilities included menu planning, recipe development, capex and opex studies, contacting suppliers, goods receiving, and using the MC program for the kitchen department.

December 2012 - June 2013

I served as the section chef in a restaurant hosting 80-110 guests daily. Responsibilities included menu planning, recipe development, procurement and control of fresh fish and meat through the purchasing department, and conducting team work and training with a continuous development mindset.

July 2013 - January 2018

Responsibilities included menu planning, recipe development, capex and opex studies, contacting suppliers, goods receiving, material requisitions and inventory management via MC program, staff training, coordinating with the quality department on food safety and implementation, third-party audits (Diversey), and collaborating with accounting, purchasing, F&B, and technical departments. Started as A’la Carte Chef De Partie in 2013, promoted to Chef Tournant in December 2014, and promoted to Jr. Sous Chef in January 2017.

January 2018 - May 2024

Responsibilities included general kitchen menu planning, recipe development, material requisitions and inventory via MC. Planning and executing event orders and consumption plans. Staff training, coordinating with the quality department for food safety actions. Started at Elexus Hotel & Casino in 2018 as Chef de Cuisine responsible for A’la Carte, promoted to General Sous Chef in 2020.

May 2024 - Present

Responsibilities include menu planning for general kitchens, recipe development, capex and opex studies, contacting suppliers, managing requisitions via Chetna program, staff training, coordinating with purchasing and quality departments.