Sayat Ozyilmaz

Experience

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  Foreign Policy Advisory to the Prime Minister of Turkey

  Jun 2006 - Nov 2006

  Summer Analyst for Egemen Bagis

  I worked with the team of young consultants on the Foreign Policy Advisory Board led by Egemen Bagis, who is currently the Minister of EU Affairs and Chief Negotiator of Turkey. I prepared a briefing on attracting Foreign Direct Investment to Turkey, outlining existing practices across the globe and emphasizing those that are most likely to work for Turkey.

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  Global Securities, Inc. (Istanbul)

  Jun 2006 - Aug 2006

  Summer Intern

  At Global Securities, a prestigious medium-sized brokerage firm with international reach, I worked in the treasury department as a summer analyst. I traded Foreign Exchange (<$500,000) on behalf of customers in addition to preparing the daily bulleting for treasury bonds and foreign exchange.

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  C&S Holdings

  Jan 2008 - Jan 2010

  Business Analyst
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  C&S Wholesale Grocers

  Jul 2008 - Feb 2009

  Business Analyst

  Founded in the early 1900s, C&S Wholesale Grocers is the second-largest food wholesaler and, with nearly $20.0B in revenue, the 12th largest privately held company in the US (2008 Forbes). The company has grown 20-fold since mid-90s and is well-positioned to take advantage of changes in the grocery wholesale and retail environment. I joined the company as a Business Analyst in 2008. The Business Analyst Program is an accelarated management training program. After a rigorous orientation program in corporate functions and warehouse operations, I worked through my first rotation as a Merchandising Analyst with a great team. Show less

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  ES3, LLC

  Nov 2009 - Nov 2012

  The basic tenet of continuous improvement (CI) is to reduce and eliminate inefficiencies. My job is to prioritize the waste to be eliminated, and identify and deploy the tools most effective in eliminating the waste in the system while building capability to support the tools and systems deployed.As the Automated Case Pick CI Leader I am responsible for leading, implementing, and integrating Great Performance System (GPS) systems and pillars while building capability within my business unit. I work with Integrated Network (Pillar) teams, leadership, and front-line employees to build capabilities and transform results in Cost, Quality, Service, Safety, and People. Great Performance System is Total Productive Maintenance applied at ES3. Additional responsibilities include:• Lead the planning, development, integration, and implementation of GPS in the Business Unit to drive sustainable results while building department-wide capabilities for expansion.• Coached BU Director and team in the tools, methodology, and systems of GPS.• Deployed pilot systems and tools as available within the BU. Link losses in daily, weekly, and long-term results to the correct tools and systems. • Performed / lead BU loss analysis; Link the losses to specific drivers, projects and systems.• Coached and supported green and black belt 6 sigma projects• Leveraged and propagated the use of Focused Improvement tools and systems for focused improvement in results. Show less The ES3 Analytics group is an analytical powerhouse supporting various groups across the company to improve the quality and the cost structure of our service to our manufacturer and retailer partners. Our mission is to produce actionable information for more effective planning and execution. Our responsibilities include but are not limited to KPI analytics; proformas; forecasting; reporting (alerts, dashboards, exception management, etc.); invoicing; root cause analysis; application development; data consolidation; intra- and inter-departmental project management.My expanded responsibilities in my new position include managing and training new business analysts; management of projects with expanded scope and size not limited to analytical functions; and new customer integrations. Show less ES3 is a sister company of C&S and operates as a 3PL provider with the largest grocery warehouse in the world in addition to other facilities across the nation. With its flexible suite of unique solutions, the company creates value in the value chain from factory to store. I am confident that ES3 will bring about a paradigm shift in grocery distribution.I currently enjoy working at ES3 in the role of Business Analayst in the Client Solutions group. I've been gaining exposure to a wide range of functions from warehouse analytics to financial modeling, from GIS mapping to preparing executive presentations. Show less

  • Continuous Improvement Leader

    Sept 2011 - Nov 2012

  • Senior Analyst

    Aug 2010 - Jan 2012

  • Business Analyst

    Nov 2009 - Aug 2010
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  Mangia Qui and Suba Tapas Bar

  May 2012 - Jul 2012

  Junior Cook

  • Rotated through all production stations including grill and sauté during a la carte dinner service • Independently managed station preparing all mis-en-place items and plating• Cleaned and maintained station in practicing good safety, sanitation, organizational skills• Assisted with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and storage areas

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  Refika'nın Mutfağı (Eng: Refika's Kitchen), a cooking show on Turkish TV)

  Dec 2012 - Jan 2013

  Kitchen Team Member

  - Test and develop recipes with the team to be featured on the show and in newspaper articles- Assist in the execution of catering events for sponsors and sponsors to be- Assist in the writing of the script for the show

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  Vihang Inn Banquets and Catering

  Jan 2013 - Feb 2013

  Cook

  - Prepare mis-en-place for a la carte cooking, including three signature gravies, marinades, simmer sauce bases, as well as various dough for flatbreads- Complete rotational immersion program across Indian, South Indian and Tandoor kitchens- Cook a la carte dishes as needed

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  The Culinary Institute of America

  Mar 2013 - Nov 2014

  • Developed recipes to highlight an ingredient around a prescribed concept• Executed and tested recipes for accuracy of amounts, yields, instructions and specifications for both home cooks as well as professional chefs• Edited, drafted and proofed recipes based on the standards prescribed by the code of the CIA publishing department Charcuterie Club; Bacchus Wine Club; La Papillote, the school newspaper; Events and Catering; Tea and Tissane Club

  • Test Kitchen Cook

    Jul 2013 - Nov 2014

  • Student of Associate Degree in Culinary Arts

    Mar 2013 - Oct 2014
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  Blue Hill at Stone Barns

  Jul 2013 - Mar 2014

  Line Cook

  • Supported tasting menu and a la carte production at the garde manger station including preparation, execution and plating• Assisted in fermentation, preservation and charcuterie projects as required by executive chef• Assisted production for buyouts up to 250 guests including preparation, execution and plating

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  Hudson Valley Sausage Company

  Apr 2014 - Nov 2014

  Catering and Events Manager

  • Coordinated the production of BBQ items as well as sausages for events and weddings ranging from 40 to 140 guests• Managed the production, setup, staffing and service at seasonal fairs• Assisted in product development and execution of long term charcuterie projects

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  Le Bernardin

  Oct 2014 - Jul 2016

  Chef de partie

  • Advanced through all assigned projects and stations while furthering the standards at the restaurant and improving production processes• Served the team on all lines in the restaurant, garde manger, mid-line and the entre line• Fabricated and produced fish, shellfish, and crustaceans• Trained colleagues on standards and procedures regarding service, production, and ServSafe; Incorporated written procedures as part of the training for each of my stations

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  Mourad

  Aug 2016 - Jun 2017

  Chef de Partie

  I run the cold line in one of the best restaurants in San Francisco, very proud to be part of this great team.

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  Istanbul Modern SF

  Oct 2016 - May 2023

  Founder and co-CEO

  The legacy of Istanbul, once Constantinople, the capital of four empires, is greater than meets the eye. It's the Bosphorus, Black Sea, the Aegean, and the Mediterranean; Mesopotamia, Balkans, Anatolia, Caucasus, North Africa, and Persia. It's the palace and the countryside, the business capital and the cultural capital. It's a little Turkish, a little Greek, Armenian, Jewish, Arabic and Persian. It's Istanbul Modern. We tell the story.www.facebook.com/istanbulmodernsfIG @lauraandsayatwww.eatfeastly.com/lauraandsayat Show less

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  Noosh SF

  Oct 2017 - Jan 2020

  Co-Founder and Co-Executive chef
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  The Culinary Institute of America

  Mar 2021 - Jul 2022

  Executive Chef, Culinary Operations

  Building a great team and creating a culinary destination in the heart of beautiful wine country in Northern California

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  Dalida Restaurant San Francisco

  Jul 2022 - now

  Founder, Manager, Dishwasher

  Dalida is inspired by the genuine hospitality, fresh ingredients, familiar flavors and deep culture of the Eastern Mediterranean. It’s an upscale, full-service restaurant that offers affordable and fun luxury, elements of surprise and the comfort of nostalgia. The atmosphere and vibe is elegant and confident yet relaxed.