AYDA ÜGÜT
Culinary & Pastry Professional
Passionate and multi-skilled Culinary & Pastry Professional with comprehensive CTH-accredited training from Mutfak Sanatları Akademisi (MSA), specializing in Baking, Artisanal Bread Production, and Pastry Arts. Proven track record in venue/kitchen management, sourdough fermentation, laminated dough technique, fine dining execution, and high-standard international kitchen operations. Combines a unique background in woodworking & craftsmanship with precise culinary discipline, menu development, and kitchen leadership.
Istanbul, Turkey
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Year experience
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Languages
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Skills
Work Experience
Kitchen Manager & Operator
- Took over and fully managed a camp kitchen venue and culinary operations
- Managed daily menu development, inventory, costing, recipe standardization, and food service
- Oversee prep, staff coordination, and high-volume daily food service
Line Cook / Commis Chef
- Worked in a fast-paced fine dining kitchen environment focused on elevated culinary experiences
- Executed delicate prep work, line cooking, precise plating, and strict adherence to quality standards under high pressure
Culinary Intern (Pastry & Kitchen)
- Completed an intensive, mandatory culinary internship under Executive Chef Sebastián Garota
- Executed high-standard menu items with precision and contributed creative ideas during peak service hours
Baker Intern
- Specialized in artisanal bread making, focusing on natural sourdough fermentation processes
- Worked extensively with laminated doughs (croissants, pastries) and dough shaping techniques
Baker & Sales Associate
- Produced classic traditional breads and seasonal specialty items (e.g., traditional Ramazan pita)
- Managed baking schedules, oven operations, product displays, and customer sales interaction
Skills
Artisanal BakingSourdough FermentationLaminated DoughsPastry & Confectionery (CTH Level 2)Fine Dining Plating & ServiceKitchen & Venue ManagementCostingRecipe FormulationInventoryWoodworkingHand Tools MasteryHigh Attention to DetailHACCP StandardsKitchen Hygiene
Education
CTH Level 2 Diploma (or Extended Diploma) in Patisserie and Confectionery Skills
Mutfak Sanatları Akademisi (MSA)
- Accredited by CTH (Confederation of Tourism & Hospitality, UK).
- Completed 240 hours of rigorous practical training and 16 hours of gastronomy, food safety, and kitchen management theory.
- Key Disciplines & Coursework: Sourdough fermentation, artisanal bread production, laminated dough techniques, pastry arts, food safety (HACCP), menu planning, and costings.
- Practical Training & Internships: Completed a mandatory 4-month (1,152 hours) international culinary internship at Bistró Guggenheim Bilbao in Spain, executing high-standard pastry and kitchen operations under Executive Chef Sebastián Garota. Gained extensive hands-on baking experience through professional positions in Istanbul (specializing in classic breads, sourdough, and laminated doughs).
Languages
Turkish
Native
English
Advanced
Spanish
Basic
References available upon request.