1. Fathi Emad Fathi Shehadeh
Personal Information
Date of Birth; 2nd September 1991
Nationality: Jordanian
Education: alkawarzmy international college of 2010/2011
Gender: Male
Languages: Native Arabic and Good English
Contact Number: 00962-78-847-0066
• Email: fathyshehadeh@hotmail.com
Career objective
Seeking a challenging position where I can contribute my skills to a successful organization, with
opportunities for wide-ranging experience and professional development .
Career Achievements
5 years of outstanding experience and skills in cooking and preparing varieties of foods, strong
knowledge of food preparation and presentation methods, techniques, and quality standards,
along with inventory and ordering methods.
Competence with a wide variety of kitchen appliance; such as grills, fryers, convection ovens,
broilers as well as the proper operation and maintenance for kitchen equipment., Team

2. Leadership and Motivation as well as resourceful and highly professional and personal hygiene
standard.
Experience
Demi chef de partie
Winter valley warwick resort & spa
http://warwickhotels.com/winter-valley/
20th
may 2015 presentnow
Support the Chef de Partie or Sous Chef in the daily operation and work
•Work according to the menu specifications by the Chef de Partie
•Keep work area at all times in hygienic conditions according to the rules set by the hotel
•Control food stock and food cost in his section
•Prepare the daily mis-en-place and food production in different sections of the main kitchen or
satellites
•Follow the instructions and recommendations from the immediate superiors to complete the
daily tasks
•Ensure the highest standards and consistent quality in the daily preparation and keepup to
date with the new products, recipes and preparation techniques
•Instruct and lead subordinates through their daily requirements in food preparation and actively
take part in set up of buffets and special functions
•Coordinate and participate with other sections of requirements, cleanliness, wastage and cost
control
Acting demi chef de partie
Kempinski Hotel Ishtar - Dead Sea, Jordan
http://www.kempinski.com/en/dead-sea/hotel-ishtar/welcome/
10th
August2014 until 27th
January2015
Support the Chef de Partie or Sous Chef in the daily operation and work
•Work according to the menu specifications by the Chef de Partie
•Keep work area at all times in hygienic conditions according to the rules set by the hotel
•Control food stock and food cost in his section
•Prepare the daily mis-en-place and food production in different sections of the main kitchen or
satellites
•Follow the instructions and recommendations from the immediate superiors to complete the
daily tasks
•Ensure the highest standards and consistent quality in the daily preparation and keepup to
date with the new products, recipes and preparation techniques
•Instruct and lead subordinates through their daily requirements in food preparation and actively
take part in set up of buffets and special functions
•Coordinate and participate with other sections of requirements, cleanliness, wastage and cost
control
Line chef – Commie 1
Kempinski Hotel Ishtar - Dead Sea, Jordan
Certification of excellence the hotelier of the month july .2014
http://www.kempinski.com/en/dead-sea/hotel-ishtar/welcome/
1st September 2013 10th August 2014
 Responsible to prepare and cook assigned food items with precision and accuracy
 Participating in daily kitchen operations including food preparation and food service
 Preparing meals with artistic, visual, and culinary expression.

3.  Perform support duties such as cutting meat and vegetables, receiving deliveries,
cleaning kitchen, managing guests and stocking goods.
 Prepare a variety of meat, seafood, poultry, vegetable, and cold food items.
 Prepare and run various stations on the line, including flat top, grill, pantry, sauté, and
fry stations
 Arrange sauces and supplementary garnishes for allocated station
 Preparing meals in a high-volume kitchen with exceptional quality, emphasizing fine
details, precision, and presentation
Line cook – commie 2
Kempinski hotel Ishtar - deadsea,jordan
http://www.kempinski.com/en/dead-sea/hotel-ishtar/welcome/
25th April 2012 until 1st September 2014
 Responsible to prepare and cook assigned food items with precision and accuracy
 Participating in daily kitchen operations including food preparation and food service
 Preparing meals with artistic, visual, and culinary expression.
 Perform support duties such as cutting meat and vegetables, receiving deliveries,
cleaning kitchen, managing guests and stocking goods.
 Prepare a variety of meat, seafood, poultry, vegetable, and cold food items.
 Prepare and run various stations on the line, including flat top, grill, pantry, sauté, and
fry stations
 Arrange sauces and supplementary garnishes for allocated station
 Preparing meals in a high-volume kitchen with exceptional quality, emphasizing fine
details, precision, and presentation
Line cook - Commie 3
LETTECUE AND THE FISH RESTURANT
http://www.thelettuceandthefish.com/
1ST August 2011 until 31st March 2012
• Prepared, cooked and served food under the guidance and supervision of the head chef.
• Performed large-scale food preparation
• Prepared all food items in a hygienic and timely manner
• Set up location in line with restaurant guidelines
• Assisted with the cleaning, hygiene, and organization of kitchen, barge in coolers, and all
storage areas
• Followed recipes, piece controls and presentation specifications as set by the restaurant
management
• Restocked all items as required throughout shift
• Performed extra responsibilities as requested by the Chef, Sous Chef or Kitchen Manager
Trainee - Banqueting Kitchen - Food and Beverage division
Grand Hyatt Amman – Amman, Jordan
http://amman.grand.hyatt.com/hyatt/hotels-amman-grand/index.jsp
Oct 2008 – May 2010
• Preparation of hot and cold buffets, buffet services, international cuisine
• Washed and sanitized kitchen, tables, equipment, utensils, silverware, and dishes
• Wrap and unwrap all fresh foods for proper storage

4. • Assisting the chef in the preparation of Food
• Assisting in organizing buffet and catering function
Specialties
• Documented success during 5 years of progressive experience and responsibility
• In-depth knowledge of specialized cooking in Italian, Middle eastern and international
stations.
• Highly skilled in knife treatment
• Thorough understanding and knowledge of safety, cleanliness and food handling
measures
• Proven ability of using and maintaining all equipment in station correctly
• Proven record of service excellence
• Experience in professional kitchen, sautéing, pan-frying, knife skills …etc.
• Excellent communication skills
• Able to take direction
• Able to work efficiently in a team environment
• Ability to work peacefully and efficiently under pressure
• Capable of speaking, reading and understanding cooking directions.
• Superb knowledge of food and beverage industry
TRANING AND CROUSES
 Trainingcourse in - hotel & tourismmanagementwhichwasheld from:24-10-2010
to: 9-6-2011. inal Khwarizmi college
 Course studies in:basicfoodhygiene_diversey company 14/17-10-2012
 Course of cleaningandsanitizingfoodproductionzones.hygex company23-8-2011
 ICDL- trainingfrom: 24-10-2010 to 23-12-2010
References
• Chef . Ahmad Azzam Zeggan
Sous chef at the Ritz Carlton grand cannel Abu Dhabi U.A.E
00971-56-310-1443
• Chef . juma`a khaliel
Grand Hyatt Amman hotel Jordan
Head chef at the Kampinski hotel Ishtar dead sea
Sous chef at Banana island Anantara Doha Qatar
00974-50-328-469
• Chef . ismail hamadnih
Chef de cuisine at kempinski hotel dead sea
00962- 79-99-010-96
• Chef . Serafin koutni
Executive chef at kempinski hotel dead sea
00962-79-82-266-98

5. • Chef . Khalid amori
Executive sous chef at sunset beach ksa
00966-50-349-4713
• Available for Phone and Person Interview