ugur elban

 Min akademiska expertis inom strategisk planering, internationellt ledarskap och resultatoptimering kompletteras av praktisk erfarenhet från högpresterande kök, där jag minskat matsvinn med 20%. Som erfaren lagledare brinner jag för att sammanföra köksdrift och hotellmål för att höja gästnöjdhet och lönsamhet. Min dubbla kompetens möjliggör skapandet av innovativa menyer samtidigt som jag säkerställer kostnadseffektivitet och kvalité. Jag dras till fokus på  hållbarhet och gästupplevelser, vilket speglar mitt eget engagemang för detaljprecision och mervärdeskapande. 

PROFESSIONAL EXPERIENCE

Quinta do Lago – Faro, Portugal
Food & Beverage Manager Intern
Sept 2024 – Mar 2025
Supporting management of 7 hospitality venues across resort

• Spearheaded end-to-end coffee concept development: from green bean procurement, in-house roasting, packaging design, pricing, and sustainable branding
• Managed cross-functional projects involving sustainability, event planning, and menu refresh cycles
• Led marketing, loyalty program planning, and mobile app development to boost guest engagement and repeat visits
• Played a key role in venue performance tracking, creating sales/operations reports and supporting leadership with strategic decisions
• Piloted new vegan/vegetarian-friendly menu offerings and sustainable packaging to meet evolving consumer expectations

Hôtel Kommandørgården – Rømø, Denmark
Front Office & Sales Assistant (Part-Time)
Mar 2025 – Present

• Supporting reservation systems, front-of-house guest services, and local sales coordination
• Contributing to local F&B promotion initiatives and hospitality guest satisfaction programs

The Liman Hotel – Brussels Metropolitan Area
Pre-Opening Hotel Assistant Manager (Intern)
Jul 2023 – Nov 2023

• Developed pre-opening F&B supply strategy including OS&E planning, supplier sourcing, and regulatory compliance
• Led the creation of a unique F&B identity aligned with local cosmopolitan trends and EU star standards
• Delivered research-based hospitality recommendations through competitive benchmarking and local taste adaptation

IKEA Hotell – Älmhult, Sweden
Chef
Apr 2021 – Jun 2022

• Oversaw high-volume food service while maintaining IKEA brand standards and culinary consistency
• Trained junior chefs and supported sustainability-focused operational practices

Turkish Airlines DO & CO – Istanbul, Turkey
Flying Chef (Business Class)
Dec 2013 – Feb 2019

• Delivered bespoke inflight culinary experiences to business class guests on international routes
• Developed and tested culturally adapted menus in collaboration with international catering teams
• Trained crew in premium hospitality standards, ensuring brand excellence onboard

Relais & Châteaux – Charlottesville, USA
Line Cook
Aug 2012 – Sep 2013

• Supported fine dining kitchen operations at a luxury estate, emphasizing seasonal and farm-to-table cuisine

PROFESSIONAL SUMMARY

Strategic Food & Beverage and Hospitality Leader with global experience across luxury hotels, fine dining, airline catering, and sustainable food projects. Proven track record of managing high-impact hospitality initiatives  from concept development and pre-opening strategy to cross-functional operations and brand development. Adept in menu engineering, sustainability implementation, cost control, and guest experience enhancement. Known for blending culinary creativity with data-driven project execution to drive growth and operational excellence.