Shahul Hameed Kadavath Azeez

To obtain a responsible position in an organization, where my knowledge, experience, achievements and hard work will give me the opportunity to grow to become a successful and worthy human being.

My career in Hospitality Industry since last 30 years have enabled to gain expertise not only in production in various Cuisine but also in Operational project management experience in organizing planning and implementing , HSE procedure, Quality Assurance ,and Quality control Systems , Marketing and sales, Financial analysis in profit/ loss in order to drive revenue to make effective business developments ,Familiar on operating inventory control procedure under Catering and Hospitality Professional Requirements. Having a strong catering background proven record of introducing cost saving innovation and ideas to drive the project in profit with out effect the quality , My service and Good efforts being worth for Prospective.

Collaborative individual trained and ready to succeed in high-volume food environments. Offering exemplary stock rotation and inventory oversight skills. Ready to master new challenges in the role of Commis Chef.

• Executive Chef, Amwaj Catering Services Company, Shell GTL Camp, 11/01/14, 06/29/17, Managed a residence strength of 5000 different nationals, operating three satellite dining halls for 3500 meals per day.
• Camp Resident Manager / Production In Charge, ADNOC Linde Industrial Gases Company, Marfa, Abu Dhabi, 01/01/13, 12/31/14, Managed the contract with Abu Dhabi National Hotels – Compass Middle East.
• Project Manager / Executive Chef, Alwasita Emirates, Assab region, Managed three camps for 1200 man days, serving four different nationalities.
• Executive Chef, Al Wasita Emirates Services & Catering LLC, Sweihan Military Training Camp, Abu Dhabi, 01/01/11, 07/11/11, Managed catering for 750 Colombian military personnel.
• Executive Chef, Shaqab Abela Catering Company, Ras Laffan Industrial City, Qatar, 06/01/08, 11/30/10, Served over 130,000 man days across various industrial projects.
• Executive Chef, Tawoos Industrial Services LLC, Sultan Qaboose University, Sultanate of Oman, 06/01/05, Managed a club comprising of 30 rooms and a multi-cuisine restaurant.
• Executive Chef, Tawoos LLC, Oman LNG Hay Al Sharouq Club, Sur, Sultanate of Oman, 10/01/03, 06/01/05, Managed a club with 25 VIP suites and a multi-cuisine restaurant.
• Executive Chef, Tawoos Industrial Services LLC, Renaissance Hospitality Services Motel, Fahud, Sultanate of Oman, 06/01/02, 10/01/03, Managed a motel with 500 rooms and multiple dining facilities.
• Executive Chef, Tawoos Industrial Services LLC, BEC Motel, Sur, Sultanate of Oman, 01/01/00, 06/01/03, Managed a motel with 150 rooms and a multi-cuisine diner.
• Chef, Faculty Club, Sultan Taboos University, Sultanate of Oman, 12/01/95, 12/01/99, Managed a club with 21 rooms and multiple dining facilities.
• Continental Chef Grade II, Socat LLC, Nimr site – Yahiya Costa, Sultanate of Oman, 01/01/86, 12/31/88, Worked at various sites including Occidental Oman LLC and Japex Oman.
• Continental Chef Grade II, Sodexho, Baghdad, Iraq, 01/01/83, 12/31/85, Worked on various projects including Anna Rawa Project French Kitchen.
• Commis I, Malabar Hotel, Cochin, Kerala, India

(91) (484) – 2221078, 0091 9567098300, 9995141152, 0091 484 2221078

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