Fawzi al barazi is a Russian national with over 19 years of experience in hospitality and executive chef roles. He has extensive international experience working in hotels, resorts, and entertainment centers in countries including Iraq, Russia, Saudi Arabia, Egypt, Nigeria, Austria, Syria, and the United States. His background includes roles such as executive chef, brand executive chef, consultant executive chef, and industrial catering manager. He has strong skills in pre-opening operations, training, revenue enhancement, and cost control.

1. Curriculum Vitae
H O S P I T A L I T Y / E X E C U T I V E C H E F /
R E S T A U R A T E U R
Fawzi al barazi
Nationality Russian
Family Status Married, 2 Children
E-mail albarazi@yandex.ru
Telephone 0079109247869
Languages
English, Arabic, Russian, French, some German
Extensivelyexperience professional withinternational culinaryoperationalexpertise seeksappointment
after19 yearstenure withinternationalfood&beverage properties
Strengths in pre-opening F & B operations, training, recruitment
Abilitytocoordinate revenue enhancementinmulti-outletenvironments , Multi-national brigade
leadershipqualitiesasHands-OnWorkingExecutiveChef
Well-seasoned in cost effectiveness and purveyor negotiations , Innovative while beingqualityoriented
withconsiderations,atall times,toguestpatronage andthe monetarybottomline
Professional Development
01.07.2014 – 11.2015
EXECUTIVE CHEF, COPTHORNE HOTEL BARANAN SULYMANIA Iraq .
http://www.millenniumhotels.com/copthornebaranan/

2. Report directly to General Manager for all food actives and stewarding.
120 rooms Main restaurant, lobby bar , room service and summer terrace ,Lebanese
restaurant,Italian restaurant
01.01.2013 – 01.05.2014
CONSULTANT EXECUTIVE CHEF, SOCHI OLYMPIC GAMES 2014 RUSSIA
http://www.fusion-mng.ru www.gorkygorad.ru www.sochi2014.com
During to SOCHI 2014 Olympic Game period Directly resposiable for the Pre opening of the 1700 room
aparts, 112 rooms luxury hotel, Olympic outlet Ski jump and Olympic outlet Sanki culinary operation day
to day within 21 F&B outlets
01.01.2011 - 01.11.2012
BRAND EXECUTIVE CHEF, AERO STAR HOTEL, MOSCOW RUSSIA
http://www.aerostar.ru/
http://www.aerostar.ru/en/about/news/engnews_73.
Report directly to General Manager for all food actives and stewarding.
400 seats inside /150 seats terrace, banquette to up to 1500 pax
Cooperate, coordinate and communicate with sales department, for all actives.
Responsible for the day by day business and events
Maintain hygiene and clean less, purchasing and storage for food, hiring and training staff
Creating, calculation, preparing, presentation for menu and buffets
Food cost and pay roll
In total I supervise Approximately 65 chefs and 30 stewards in peak season.
The role involves a hand-on job and 80% operation / 20% Food Administration
01.02-2009 - 01.09.2010
EXECUTIVE CHEF, 1350 ROOM, 14 F&B OUTLETS pullman-zamzam- makkah K.S.A
http://www.pullmanhotels.com/gb/hotel-6036-pullman-zamzam-makkah/index.shtml
Report directly to General Manager for all food actives and stewarding
/average 3000 – 5000 guest per day

3. 2 main restaurants and 8 outlets
Ordering accordingly to business needs to carry spot checks on food and hygiene participates in all outlets.
In total I supervise Approximately1 25 chefs and 65 stewards
01.12.2006 - 01.11.2008
EXECUTIVE CHEF, 850 ROOMS, 14 F&B OUTLETS SHARM ELSHIEK EYGPT
http://www.sheratonsharm .com/
Report directly to General Manager for all food actives and stewarding
850 rooms/average 2000 guest perday all inclusive
6 main restaurants and 8 outlets
In total I supervise Approximately 75 chefs and 45 stewards
Cooperate, coordinate and communicate with all otherhotel department.
Responsible for the day-to-day running of food general role guest satisfaction.
Maintain hygiene, training staff, preparing buffets and standards.
Ordering accordingly to business needs to carry spot checks on food and hygiene participates in all outlets.
The role involves a very hand-on job and 90% operation and 10% Food administration
01.04.2005 - 30.12.2006
BRAND EXECUTIVE CHEF, FLAGSHIP HOTEL, 1000 ROOMS S.T.P RUSSIA
http://azimuthotels.com/
01.09.2004 - 30.2.2005
PRO-OPENING EXECUTIVE CHEF LARAGE ENTERTIMENT CENTER IN Chelyabinsk Russia
http://mega74.ru/
A largecomplex with food court and steak house, Germen brew house, sushi bar ,summer terrace BBQ
My role was to set the operation , hireand train the back of the house,implement Haccp,menus.
01.02.2004 - 30.9.2004
EXECUTIVE CHEF ON BOARD M/F PAKHOMOV VIKING RIVER CRUISES RUSSIA
5 STARS, 220 ROOMS, 550 PAX CAPACITY BANQUETING, 2 RESTAURANTS (BENIHANA &
AVALON) CAPACITY 200 PAX
http://cruise-international.com/viking-pakhomov-review/
01.03.2002 – 01.02.2004

4. CONSULTANT CHEF PODVORE & SATRYIA PASHNA CHAIN OF RESTAURANT RUSSIA
2 restaurantscapacity500 pax, 2 bars, 1 nightclub,1conference center,
03.01.2000 – 01.03.2002
INDUSTRIAL CATERING MANAGER& EXEECUTIVE CHEF AGIP OIL EBOCHA NIGERIA
Main activities and responsibilities:
23 locations, up 10,000 meals per day o
Controlling and costing all food
Training & hiring staff
Some housekeeping tasks applied
Setting up control procedures for food production o Remote
logistic food transfers
04.06.1997- 07.12.1999
MODEL HOTEL UND TOURISM SHULEN DER WIERTSCHAFTS MAKER, VIENNA AUSTRIA Two year
hotel management courses
http://www.modul.at/en/
21.09.1997 - 25.12.1999
EXCECUTIVE CHEF AL LA CARTE RESTAURANT 120 PAX VIENNA, AUSTRIA
Vienna deli restaurant
14.10.1995 – 15.08.1997
EXCECUTIVE CHEF PALMYRA CHAM PALACE SYRIA
235 rooms,3 restaurants,outside catering
http://www.galahotels.com/en/Hotel/syrian_arab_republic_218/palmyra_20546/palmyra_cham_
palace_hotel_71593
01.06. 1990 – 15.6. 1995
Marriott Hotels & Resorts Usa
References & supporting documentation furnished upon request