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Greetings from Turkey
i'm an Executive chef & Executive Sous Chef with 17-years career in food operation for leading hotels, resorts and restaurants. (Total 33 years experience) Known for producing top-quality, creative products contributing to revenue growth while simultaneously reducing food and labour cost. Proven ability to effectively lead multi-outlet and high-volume operations Natural ability to create enthusiastic, productive working environments with customer-oriented professionals.Kitchen and buffet design, equipment ordering and Critical path management for new projects.Long and short term strategic planning, development and implementation of new concepts and products.
organizational and communication skills; Good in problem solving and decision making.Full Turkish cuisine(gardemenger,saucer,butcher,pastry)
restaurant,hotel,casino,catering,clup,cafe,pub experience. plus,Italian,French,Mexican,Arabic,Creole cuisine,buffet and banqueting
Hopefully, you have big plans for the future and that you will reach your goals. have a nice day
11 years and 5 months
Fairmont Ajman Kıyı Restaurant Chef de Cuisine
Fairmont Hotels & Resorts - Ajman, United Arab EmiratesF&B kitchenAugust 2015 - February 2016 · 7 months
preopening only signature restaurant,menu creating,recipes,costing,staff training,presentation
Turkish Government - Banjul, The GambiaF&B kitchenSeptember 2014 - August 2015 · 1 year
prepare all embassy food,service all protocol embassy event
Executive Sous Chef
Baron Hotels - Sharm El-Sheikh, EgyptF&B kitchenApril 2013 - June 2014 · 1 year and 3 months
asset executive chef, responsible Egypt,italian,indian,pool snack,Barbecue garden and main buffet(breakfast,lunch,dinner)
Tulip Restaurant - Denpasar, IndonesiaF&B kitchenApril 2011 - March 2013 · 2 years
reopening only Turkish restaurant in Kuta ,menu creating,recipes,costing,staff training,presentation
Dedeman - Aleppo, SyriaF&B kitchenJune 2009 - April 2011 · 1 year and 11 months
244 room,15-650 pax 9 saloon,5 outlets.
Hilton - Kayseri, TurkeyF&B kitchenJuly 2008 - June 2009 · 1 year
212 rooms, 12-800 4 saloon,2 outlets.
Anemon - Eskişehir, TurkeyF&B kitchenAugust 2004 - August 2008 · 4 years and 1 month
174 room,12-650 4 saloon,2 outlets.
Native or fluent
Date of birth
December 14th 1968