{
  "$schema": "https://cvjson.com/schema/v1.json",
  "basics": {
    "name": "AYDA ÜGÜT",
    "label": "Culinary & Pastry Professional",
    "summary": "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.",
    "location": "Istanbul, Turkey"
  },
  "work": [
    {
      "company": "Wanderheaven Mutfak",
      "position": "Kitchen Manager & Operator",
      "location": "Bodrum, Turkey",
      "startDate": "2026-04",
      "endDate": "2026-09",
      "highlights": [
        "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"
      ]
    },
    {
      "company": "Cook Me Eat Me (Fine Dining)",
      "position": "Line Cook / Commis Chef",
      "location": "Istanbul (Cihangir), Turkey",
      "startDate": "2025-11",
      "endDate": "2026-01",
      "highlights": [
        "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"
      ]
    },
    {
      "company": "Bistró Guggenheim Bilbao",
      "position": "Culinary Intern (Pastry & Kitchen)",
      "location": "Bilbao, Spain",
      "startDate": "2025-05",
      "endDate": "2025-09",
      "highlights": [
        "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"
      ]
    },
    {
      "company": "Baca Bread Club",
      "position": "Baker Intern",
      "location": "Istanbul, Turkey",
      "startDate": "2024-12",
      "endDate": "2025-03",
      "highlights": [
        "Specialized in artisanal bread making, focusing on natural sourdough fermentation processes",
        "Worked extensively with laminated doughs (croissants, pastries) and dough shaping techniques"
      ]
    },
    {
      "company": "Yalı Fırın",
      "position": "Baker & Sales Associate",
      "location": "Istanbul, Turkey",
      "startDate": "2024-04",
      "endDate": "2024-10",
      "highlights": [
        "Produced classic traditional breads and seasonal specialty items (e.g., traditional Ramazan pita)",
        "Managed baking schedules, oven operations, product displays, and customer sales interaction"
      ]
    }
  ],
  "education": [
    {
      "institution": "Mutfak Sanatları Akademisi (MSA)",
      "degree": "CTH Level 2 Diploma (or Extended Diploma) in Patisserie and Confectionery Skills",
      "endDate": "2024",
      "highlights": [
        "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)."
      ]
    }
  ],
  "skills": [
    "Artisanal Baking",
    "Sourdough Fermentation",
    "Laminated Doughs",
    "Pastry & Confectionery (CTH Level 2)",
    "Fine Dining Plating & Service",
    "Kitchen & Venue Management",
    "Costing",
    "Recipe Formulation",
    "Inventory",
    "Woodworking",
    "Hand Tools Mastery",
    "High Attention to Detail",
    "HACCP Standards",
    "Kitchen Hygiene"
  ],
  "languages": [
    {
      "language": "Turkish",
      "fluency": "Native"
    },
    {
      "language": "English",
      "fluency": "Advanced"
    },
    {
      "language": "Spanish",
      "fluency": "Basic"
    }
  ],
  "referencesMode": "on-request",
  "availability": {
    "status": "open"
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      "Kitchen Manager & Operator",
      "Wanderheaven Mutfak",
      "Line Cook / Commis Chef",
      "Cook Me Eat Me (Fine Dining)",
      "Culinary Intern (Pastry & Kitchen)",
      "Bistró Guggenheim Bilbao",
      "Baker Intern",
      "Baca Bread Club",
      "Baker & Sales Associate",
      "Yalı Fırın",
      "Artisanal Baking",
      "Sourdough Fermentation",
      "Laminated Doughs",
      "Pastry & Confectionery (CTH Level 2)",
      "Fine Dining Plating & Service",
      "Kitchen & Venue Management",
      "Costing",
      "Recipe Formulation",
      "Inventory",
      "Woodworking",
      "Hand Tools Mastery",
      "High Attention to Detail",
      "HACCP Standards",
      "Kitchen Hygiene",
      "Turkish",
      "English",
      "Spanish",
      "Culinary & Pastry Professional"
    ],
    "yearsOfExperience": 1,
    "seniority": "lead",
    "highestEducation": "Diploma"
  },
  "verification": {
    "email": true,
    "platform": "freecv.org"
  },
  "i18n": {
    "primary": "en"
  },
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    "lastModified": "2026-10-23T15:44:22.428Z",
    "generator": "FreeCV.org"
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}