1. OBJECTIVES
My Objective is to become a part of a challenging and growth oriented organization where I can prove my ability and
expertise in making a better phase of the organization and side by side building my carrier to better heights by fully
utilizing my retail and marketing.
Qualification Summery
Culinary oriented with 19years hands on experience, skilled at running the back of the house operations, Proven
capabilities in managing budget, commitment & commander among all team members to ensure high level of
satisfaction with food and service, resulting in new & repeated business as well as to make the guests fully engaged.
Professional Experience
Iberotel Miramar Beach Resort
(321 Rooms/ 08 F&B Outlets)
Oriental Chef (September 2014 to present)
(all day dining 450pax/ 24hours Room service/ Arabic lounge 80pax/ Ballroom 500pax/ Bahari
grills 130pax)
 Responsible for all the Arabic food & presentations in above areas
 Assisting to ESC for all the indoor & out door caterings
 Menu planning for Buffet/ Functions
 Maintain food costs and ensure sanitation standard
 Supervised quality control, budgeting & purchasing
 Managing high volume operation
 Attention to details and commitment to consist high quality
 Manage 12 Staffs
 Focused on maximizing kitchen productivity
 Training and development of team
Feras Al Hamadi
Personal E-mail address: chef.feras@hotmail.com
Work E-mail address: Arabic.chef@iberotel.ae
Mobile: +971-52-9011884

2. Auris Plaza Hotel
Arabic Chef (March 2012 to September 2014)
 (337 Rooms / 06 F&B Outlets)
 Planned and organized food preparation for high volume operation
 Menu planning
 Daily shift briefing to team
 Training and development of the team
 Manage 05 staff
 Maximizing kitchen productivity
 Effective on staff scheduling
 Attention to detail, consist on high quality
 Follow up HACCP standard
Emirates Grand Hotel
Arabic Chef (January 2009 to February 2012)
 (370 Rooms/ 07F&B Outlets)
 Responsible for Main Kitchen & Arabic Kitchen
 Planned and organized food preparation
 Maintaining highest level of food preparation
 Maintaining highest level of guests satisfaction
 Menu planning
 Daily shift briefing to whole team
 Training and development of the team
 Manage 06 staff
 Maximizing kitchen productivity
 Effective on staff scheduling
 Follow up HACCP standard
Social Club Hotel
Arabic Chef (November 2008 to January 2009)
(210 Rooms/ 06 F&B Outlets)
 Planned and organized food preparation
 Assisting catering manager for events
 Regular meeting with clients
 Training and development of the team
 Motivate the team
 Manage 14 staffs
 Maximizing kitchen productivity

3.  Effective on staff scheduling
 Maintaining highest level of food quality
Automatic Restaurants Group
Chef –In Charge (March 2003 to October 2008)
( 16 Branch )
 Planned and organized food preparation
 Supervised Food cost, quality control, budgeting & purchasing
 Regular meeting with clients
 Training and development of the team
 Motivate the team
 Manage 18 staffs
 Maximizing kitchen productivity
 Effective on staff scheduling
 Maintaining highest level of food quality
Orient Gate Hotel
Chef de Partie (January 01st
2000 to February 2003)
(400 Rooms/14 F&B Outlets)
 Assisting to CDC on Planning and organizing menu
 Supervised and assist the team members
 Assist CDC on planning and presentation of new menus
 Job training to the team
 Motivate the team
 Assist CDC on staff scheduling
 Maintaining require standards
 Manage 06 staffs
Bosra Cham Palace Hotel
Chef de Partie (January1997 to January 2000)
(190 Rooms/02 F&B Outlets)
 Assisting to CDC on Planning and organizing menu
 Supervised and assist the team members
 Assist CDC on planning and presentation of new menus
 Job training to the team

4.  Motivate the team
 Assist CDC on staff scheduling
 Maintaining require standards
Oasis Hotel
Demi Chef de Partie (January 1996 to January 1997)
Professional Qualifications & Achievements
Trainings
 train the trainer Level 1-Fujairah 2016
 train the trainer Level 2-Fujairah 2016
 How To Motivate Your Team Training-Fujairah 2015
 Person In Charge Level 3-Fujairah 2015
 Health and Safety – Fujairah 2015
 Change & How To Deal With It- Fujairah 2014
 Person In Charge Level 3-Dubai 2014
 Person In Charge Level 3-Dubai 15july,2012
 Person In Charge Level 2-Dubai 01Jun,2012
 Customer Care And Complaint Handling Training- Dubai 2012
 Pest Management Awareness-Dubai 2010
 Person In Charge Level 2-Dubai20Sep,2010
 Health and Safety – Dubai 2010
 Basic Food Hygiene – Dubai 2010
 General Fire Training – Dubai 2010
Achievements
 Beast Arabic Chef ECC 2015
 New Arabian Cuisine (Bronze Medal ) ECC 2015
 Practical Cookery-Arabic Mezzeh (Bronze Medal) ECC 2015
 Practical Cookery-Arabic Mezzeh (Bronze Medal) ECG 2010
 Practical Cookery-Emirati Cuisine Fish (Bronze Medal) ECG 2010
 New Arabian Cuisine (Silver Medal) ECG 2011
 Practical Cookery-Emirati Cuisine Lamb (Gold Medal) ECG 2012
Personal Details
 Feras Al Hamadi

5.  Syrian
 10-07-1979
 Married
 Muslim
 UAE Driving License
Membership in Syrian Culinary Guild 2016
Membership in Emirates Culinary Guild 2016
Reference
Khaled Al Sayed –EX.chef Lotus Hotel Dubai
+971504809829