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Food Safety Chef

Fereej Ibn Dirhem, Qatar
13000 QR
February 15, 2019

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Chef Feras Hawa

Currently based in Jeddah, Saudi

Arabia Telephone: +966-*********


Career Objective

To continue to execute fresh well composed, innovative and healthy dishes/menus to exceed customer’s expectation, whist continuing to become an expert in productivity while controlling food and labor costs. I’m seeking to use my skills, knowledge and experience to flawlessly execute fine or casual cuisine, I enjoy building stronger teams by leading by example, through hard work

& sharing my passion for fresh food.

Career Summary

Working as chef for over 22 years in total with 15 years with being with Ritz-Carlton has helped gain professional expertise and I further enhanced my culinary skills by working with Michelin starred chefs, I have worked in Thailand, Singapore, Indonesia & Bahrain, as a guest chef show casing my cuisine during my time with Ritz Carlton as well as the opener trainer The Ritz Carlton Almaty, Kazakhstan I am a passionate and dedicated Arabic Chef, highly adaptable and accomplished in all cuisine types such as Asian, French & specializing in Modern Regional Arabic cuisine. I am confident with leading a team of chefs back of house, as with meeting VVIP guests and designing menus for events together. I love what I do and currently want to take my career to the next level. I will continue to follow my own mantra of “Dare to innovate, dare to be different” I enjoy a challenge and want to continue making a difference.

Summary of Skills

• A result driven leader, quality & cost focused.

• The organization of kitchens and training staff for maximum efficiency, quality and productivity.

• Maximize word of mouth advertising by creating unforgettable cuisine and memorable moments.

• Delivery of my employer’s culinary vision when, where and how they want all within budget.

• Generate free press with culinary classes, wine tastings, competitions, the media and charity events.

• Keep excitement with an innovative culinary concepts & menus, as I am a highly versatile, creative and adaptable chef.

• I bring an unmatched passion and boundless enthusiasm for my job each and every day.

• Highly organized will uphold and enforce standards.

• Believes in delivering excellence.

• Preopening & taskforce specialist.

Professional Experience

The Ritz Carlton Jeddah, Saudi Arabia 5-Star Resort Luxury Property, 224 Rooms, 30 Royal Suites Multi Outlet Chef De Cuisine-2 Outlets –March 2017 -Present I am currently working in Jeddah, Saudi Arabia, I am responsible for multi outlets including banquets team, royal protocol catering, as well as supporting the hotels signature Steakhouse -Salt as well all day dinning. I have enjoyed the experience of being part of the team here

• Supervision of 25 chefs including banquets, hot & cold kitchens

• Record financial target after opening

• Pre-opening team

• Currently studying online cookery course with Rouxbe

• Recruited, replaced & trained a full kitchen team.

• Increased menus options and enhanced dining experiences for guests.

• Implemented Upheld brand standards & strict local hygiene laws. Simaisma Resort Doha, State of Qatar, 5-Star Resort Propert, 55 VIP Villas Head Chef -Janaury 2016- January 2017 -1 year contract I was part of the preopening team leading the small but talented culianry team

• Designed and implement a creative menu with the use of fresh, local & imported ingredients.

• Budget management achieved goals set by owning company for opening and running costs

• Staff supervision of 15 multinational staff.

• Responsible for overall operation and coordination of the Kitchen department, catering for up to 350 pax nightly with options from a la carte, 250 pax conferences, special events & weddings

• Ensuring that the highest standards of food preparation, presentation and quality are maintained all the time.

• Ensure proper food handling & hygiene procedures are in place and followed.

• Occupational Health & Safety.


The Ritz-Carlton Hotel, Doha, State of Qatar 5-Star Resort Luxury Property, 374 Rooms and Suites Commis 1 - Chef de Cuisine August 2001- December 2015 I joined the culinary team in Ritz Carlton Doha in 2001 in the position of Commis 1 from my first day I knew I wanted to grow and develop as a chef for Ritz Carlton, in 14 years I grew successfully to become a respected chef de cusines of 3 oultes and had worked in all kitchens, It was great to been part of an amazing every changing dyanmic team, that Catered to local guests, VIP expats and even royal weddings.

In my last position I was responsible for Outlets including Admirals Club Executive Bar and Flamingo Pool Bar and Restaurant as well as supoporting the banquet and allday dinning team. I was also a key member of the pre opening start up team supporting Ritz Carlton in the following locations i enjoy the travel, supoporting the team and discovering new cultures SPECIAL TASKFORCE ASSIGNMENTS:

2015 Guest chef in JW Marriott Bankgok

2014 Opening Trainer, The Ritz-Carlton Almaty, Kazakhastan 2010 The Ritz-Carlton Millenia Singapore

2009 The Ritz-Carlton Sharq Village & Spa, Special Assignment 2009 The Ritz-Carlton Jakarta Pacific Place and The Ritz Carlton Kuningan Jakarta 2008 The Ritz-Carlton Jakarta Pacific Place

2004 The Ritz-Carlton Bahrain, Formula One event

2003 The Ritz-Carlton Bahrain, Formula One event

Some of my highlights include

• Consistently achieved the budget Admirals Bar and have consistently exceeded the budget since 2008, year over year.

• Lowest staff turnover in 2012, 2013, 2014.

• Created and trained staff in a new menu for Pool side Flamingo's outlet restaurant in March 2012, Adobe Magazine, recipes featured in a top regional magazine

• Time Out Magazine, consistently featured as a desirable destination bar

• Manager of the quarter 2011

• Recipe featured for The Ritz-Carlton Doha, “Cook Book”.

• August 2012, invited exclusively by Qatar Tourism Board to attend the road show in Tokyo to feature and represent authentic Arabic Cuisine

• Al Rayan TV - Cooking Demonstration on Arabic TV to feature Ramadan cuisine

• By Qatar choice my Admiral`s club has been chosen the best pub& lounge in Qatar in 2015. Lagoon Restaurant, All Day Dining, International buffer, themed menus Chef De Cuisine

Supervised/trained a team of 15 Kitchen staff and 3 stewards,for this 425 seat 3-meal a day outlet restaurant and International buffet.

• Personally prepared a new customised fresh daily menu for Theme Nights, set up buffets and presentations.

• Live station set ups.

• Involved with daily leadership meetings instrumental to staff development. Porcini Italian Restaurant-Senior Chef de Partie

Ramada Hotel, Alexandira, Egypt

Arabic Chef, Moroccan, Lebaneese specialty. 1997-2000 Owner of a Seafood Restaurant

Al Sham Hotel, Alexandria. (1995-1997),

Qualifications & Certificates



Rouxbe Online Culinary School Diploma

Qatar University, General Studies, Hotel Management, Certificate 2012 British Council, General Ilets Course

2012 British Council, ESOL, Counsil of Europe level A2, University of Cambridge, completed 2011 British Council, Upper Intermediate Course, English Level 4, Completed 2007 Certified SGS Food Safety Training course, Completed 2007 North Atlantic Canada in Doha, Food Safety Level 1, Completed 1994 Academy of Science & Technology& Tourism, Alexandria Egypt-Course of Stewards- Training in food and beverage preparation,Course of Stewarding and hygiene References

Available on request.

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