Chef de Partie

I was born in Gaziantep (Turkey). Cooking is my passion and cuisine is more than an art. You have either got it or you haven’t. I already knew when I was little that I wanted to be a cook. My career as cook began at the university in Turkey. Afterwards, I worked in Turkey as chef de partie, sous chef and executive chef in various five-star hotels. I’m currently working as Chef de Partie at the Corendon Vitality Hotel in Amsterdam.

Cooking is still as challenging and exciting for me as the first time. I want to prepare delicious recipes with Turkish ingredients with the team. The Corendon City Hotel Amsterdam means quality, style, respect, trust and rest. I am happy to be a part of this wonderful organisation.

Kitchen department

Passion for food is the most important ingredient for our kitchen staff. The teams in our department our enthusiastic about fresh products, beautiful dishes and ultimate flavour combinations. Conjuring up a smile on every guest’s face by presenting hospitality on a plate is the aim every day. Team spirit is the most important thing amongst our kitchen staff. Open, accessible teams where every individual can express their creativity, expertise and passion at their level.

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