Fahri Karataş

Fahri Karataş

Fairmont Ajman Kıyı Restaurant Chef de Cuisine at Fairmont Hotels & Resorts
Lives in Istanbul, Turkey

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About me

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




Fahri Karataş
Chef Culinary
fahrikaratas@gmail.com
Food Adventurer
Taste Explorer
https://www.linkedin.com/in/fahrikaratas

Experience

11 years and 5 months

  • Fairmont Ajman Kıyı Restaurant Chef de Cuisine

    Fairmont Hotels & Resorts - Ajman, United Arab Emirates

    F&B kitchen
    August 2015 - February 2016 · 7 months

    preopening only signature restaurant,menu creating,recipes,costing,staff training,presentation

  • residence chef

    Turkish Government - Banjul, The Gambia

    F&B kitchen
    September 2014 - August 2015 · 1 year

    prepare all embassy food,service all protocol embassy event

  • Executive Sous Chef

    Baron Hotels - Sharm El-Sheikh, Egypt

    F&B kitchen
    April 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)

  • Head Chef

    Tulip Restaurant - Denpasar, Indonesia

    F&B kitchen
    April 2011 - March 2013 · 2 years

    reopening only Turkish restaurant in Kuta ,menu creating,recipes,costing,staff training,presentation

  • Executive chef

    Dedeman - Aleppo, Syria

    F&B kitchen
    June 2009 - April 2011 · 1 year and 11 months

    244 room,15-650 pax 9 saloon,5 outlets.

  • Executive chef

    Hilton - Kayseri, Turkey

    F&B kitchen
    July 2008 - June 2009 · 1 year

    212 rooms, 12-800 4 saloon,2 outlets.

  • Executive chef

    Anemon - Eskişehir, Turkey

    F&B kitchen
    August 2004 - August 2008 · 4 years and 1 month

    174 room,12-650 4 saloon,2 outlets.

Languages

3 languages

  • Turkish

    Native or fluent

  • English

    Full professional

  • Arabic

    Limited working

Personal information

Nationalities

  • Turkish

Date of birth

December 14th 1968

Connections
Elif Kanlikuyu
Guest Relations Manager at Choice Hotels
Rajmilan Poudel
Hosco Partner Ambassador at hosco Ambassador Program
Wahid Zaman
Head Butcher/ Chef De Partie (Pre - opening) at Renaissance hotel Dhaka Gulshan
View 11 connections
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