The candidate seeks a challenging position to utilize 19 years of culinary experience. He has extensive experience as an Arabic chef at various hotels in Dubai and Fujairah, managing teams and high volume kitchen operations. He is skilled in menu planning, food quality control, and staff training.
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