SHIHAB KAREEM

• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Planned promotional menu additions based on seasonal pricing and product availability.

• Holiday Inn Cochin is with 212 rooms keys .
• Responsible for day to day operation for all
• Food preparation of all outlets like Multi cuisine restaurant (Masala 120 Cover), Italian specialty restaurant (Roma 80 Cover), and Banquets,(500,150,100 pax capacity ) and IRD Kitchen
• 24 Hours coffee shop (Deli KC)

• Monsoon Empress a 5 Star
• Classified Luxury Business Hotel with 51 Rooms and 5 F&B outlet, (80 cover Multicuisine
• Restaurant with 24 Hours Coffee shop, 60 Cover Oriental specialty
• Restaurant called XIAN, 60 Cover
• Indian Specialty Restaurant called
• ANDAAZ30 Cover Executive Bar
• Called HAWA and 80 Cover Sports theme Bar Called SPIRITED 11,
• With 3 Banquet Hall of the

• Holiday Inn Cochin is with 212 room keys
• Joined as Banquet Chef and become Executive Chef In charge within 5 months capacity of 800,200,150 and 12 cover capacity Board Room)

• Vivanta by Taj Kumarakom with 28 luxury Villas and two restaurants plus capacity of 1000 pax Banquets

· I have reached the best possible position –Sous chef –second in charge of the entire Food production operation)

· It has been more than 4.6 years I have been working for carnival cruise lines

It has been the passion for cooking and there support from carnival’s top level management for my career development that has lead me to this respectable position

• Radisson plaza Resort and Spa,
• Kumarakom, is the five star hotels and it has one
• Multi cuisine restaurant and seafood specialty restaurant androoms with two banquet hall
• Worked in different kitchens (Continental, Garde manger, Pool bar and South Indian sections under the supervision of Chef.