Manager Executive Chef
Resume:
Fahri Karataş
ESENTEPE/KARTAL/ISTANBUL
TURKEY
Mobile +90-532-***-****
Skype: fahri-karatas
Private: ************@*****.***
PROFESSIONAL EXPERIENCE:
**/** – 08/17 LALE BOUTIQUE HOTEL
Sapanca / Sakarya
www.laleotel.com
Consultant Chef
Capacity of 33 room,1 İnternational garden brasserie restaurant Menu development, recipes, costing.
Report to Efe Meydeş
11/15 – 02/17 SCANDALAS RESTAURANT
I. Kanto g. 44, Klaipeda 92238 Klaipeda / Lithuania
http://restoranaskandalas.lt
Consultant Chef, contract
Menu development, recipes, costing
07/16 – 9/16 Qasar Al Salateen Restaurant
Dalma Mall Mussafah Sanaiya Abudhabi / UAE
Consultant Chef, contract
Turkish Signature restaurant, menu development, HACCP, sanitation tra ining, recipes, costing
08/15 – 03/16 FAIRMONT HOTEL AJMAN
Ajman / UAE, City Otel&Resort
www.fairmont.com
Chef De Cuisine
Turkish Signature restaurant pre-opening, menu, recipes, costing, present ation, staff training
Report to Picco Alapatt - Executive Sous Chef
09/14 – 08/15 TURKISH EMBASSY GAMBIA
Banjul / The Gambia / West Africa
Resident Chef
All food and service Embassy
Reported Mustafa Kursat - Second Clerk
Reason for leaving – Return Hospitality
04/13 – 06/2014 BARON HOTELS AND RESORTS
Sharm El Sheikh / Egypt, Resort
www.baronhotels.com
Executive Sous Chef
Managed 7 different outlets and main kitchen
Reason for leaving: Management Change
Reported to Hasan Songun – Executive Chef
04/11 – 03/13 TULIP RESTAURANT
Bali / Indonesia
http://www.bali-indonesia.com/seminyak/tulip-restaurant-and-lounge.htm
Head Chef
Pre-opened first Turkish Restaurant in Seminyak 120-192 seats
Reason for leaving: company was sold
Reported to Serkan Yildirim – Owner
06/09 – 04/11 DEDEMAN HOTELS
Aleppo / Syria, City otel
www.dedeman.com
Executive Chef
Capacity of 244 room,15-650 pax capacity of 9 saloon, 1main, 1Turkish,1 İnternational 1 night club 1 garden brasserie restaurant responsible 48 employed in the kitchen responsible.
Reason for leaving: Country politics
Reported to Erol Olcan – General Manager
07/08 – 06/09 KAYSERI HILTON
Kayseri / Turkey, City otel
www.hilton.com.tr
Executive Chef
Capacity of 212 room,12-800 pax capacity of 5 saloon, 1main,1 İnternational Roof top restaurant responsible 33 employed in the kitchen responsible.
Learned Hilton International standards, make all numbers correct ( cost, productive, C.satisfaction)
Reason for leaving: first expand experience
Reported to Hamit Topal – General Manager
08/04 – 08/08 ANEMON ESKISEHIR
Eskisehir, Turkey, City otel
www.anemonhotels.com
Executive Chef
Capacity of 174 room,12-650 pax capacity of 4 saloon, 1main,1 İnternational Roof top restaurant responsible 30 employed in the kitchen responsible.
Pre-opened first five start hotel in city.
Reason for leaving: Company transfer
Reported to Hatice Yildirim – Hotel Manager
06/03 – 04/04 MARTI MYRA OTEL
Antalya, Turkey, Resort
martigroup.com.tr/
Executive Sous Chef
Capacity of 545 room 1.400 guest,12-1100 pax capacity of 4 saloon, 1 main,1 Italian restaurant 1 Mexican 1 Fish restaurant responsible 62 emp loyed in the kitchen responsible.
Managed all outlets
Reason for leaving: Management Change
Reported to Bulent Matben - Executive Chef
10/02 – 05/03 ROYAL RESORT HOTEL
Antalya, Turkey, Resort
www.palmhotels.com.tr
Sous Chef
Managed Gardemenger and buffet
Reason for leaving: New opportunity
Reported to Ali Murat - Executive Chef
07/98 – 11/02 CLUP LKYIA WORLD
Kemer/Mugla, Turkey, Clup&Resort
www.lykiaworldantalya.com/tr
Sous Chef
Managed Gardemenger and buffet
Reason for leaving: New opportunity
Reported to Dirk Heinen - Executive Chef
11/96 – 07/98 MERIT MERSIN
Mersin, Turkey, City Otel
Head Chef
Reason for leaving: Company sold
Reported to Selim El Hage - General Manager
08/95 – 06/96 CLUP MAVI
Bodrum, Turkey, Resort
Sous Chef
Reason for leaving: Company sold
Reported to Taylan Oruç - General Manager
03/91 – 07/95 SEA GARDEN HOTEL
Bodrum, Turkey, Resort&Clup
https://www.hapimag.com/en/resorts/turkey/bodrum-village-aegean.html
Sous Chef
Reason for leaving: Family
Reported to - Knuud Bungard - Executive Sous Chef
06/90 – 03/91 GRAND HOTEL TEMIZEL
Ayvalik/Balikesir, Turkey, Resort
www.grandtemizelotel.com
Chef De Partie
Reason for leaving: Promoted
Reported to Ali Dolkeles - Sous Chef
06/83 – 04/88 TERRACE RESTAURANT
Istanbul, Turkey
Demi Chef
Reason for leaving: Military service
Reported to Fikret Aslan - Head Chef
REGULAR EDUCATION:
1974 - 1983 Turkish schooling system
PROFESSIONAL EDUCATION:
1999 nice speaking and human relations, 4 days seminar
2002 leadership and workforce development, 3 months course
2004 general hygiene education, 2 days seminar
2005 industrial kitchen hygiene, 2 days course
2006 Contact management in the tourism business, effective communication techniques, restaurant management, customer relationship management, NLP, 4 days course
SPECIAL PROFESSIONAL TRAINING / SKILLS:
Vegetables carving, butter carving, fully computer literate, great in problem solving
progressive thinker
PROFESSIONAL MEMBERSHIPS:
WACS, World Association of Chefs' Societies
https://www.worldchefs.org/
PERSONAL INFORMATION
Family Name: Karatas
First Name: Fahri
Middle Name: N/A
Date of Birth: December 15th 1968
Citizenship: Turkish
Residency permits for: Turkey
Mother Tongue: Turkish
Other Languages: English, intermedia
Arabic spoken
Marital Status: Divorced
Travel Status: Single
Spouses Name: N/A
Spouses Nationality N/A
Children: none
Date available: ASAP
Last year’s bonus: NONE
Salary expectation: Negotiable tax free
Bonus expectation: Negotiable
Benefits expected: Full expat
Permanent home address: Ak-El blk Akgul Apt A-9 D-3
Esentepe/Kartal/Istanbul/Turkey
Start work: ASAP
I managed employees: 90
after 5 years: work in 3 different countries
after 10 years: work in 5 different countries
Present time zone: GMT + 1
Best time to call: any
Best number to call +905*********
SKYPE address: fahri-karatas
Private e-mail address: ************@*****.***
Private website: NONE
More detail: www.linkedin.com/in/fahrikaratas/
Areas interested: Any
1.Reference:
Serkan Yildirim, Owner
https://www.dsignfurniture.com Indonesia
**********@*****.***
2. Reference:
Servet Kilic Chef/Owner
44 High Street Wanstead, London E11 2RJ
***************@*****.***.**.**
3. Reference:
Hasan Songun/Executive Chef
Rixos Duhok Irak
***********@*****.***
Contact this candidate