Camp Boss/ Chef Manager

Resume

Name Anar Azizov

Date of Birth ** August 1979

Address h.12, M.Seyidov, st. Sahil settlement, Baku ,Azerbaijan

Home Phone +994-**-***-**-**

Mobile Phone +994-**-***-**-**

E-mail address *****@*****.*** *****@*******.***

Objective

HSE Key Results Area I am a young, ambitious, hard working individual with many years diverse experience in my chosen profession already. I am interested in a position, which will both challenge me to put my current knowledge and skills to their most effective uses.

~ Comply with all Catering and Hotels quality, safety, ethics and environmental management systems and procedures to ensure all duties are executed in a safe manner minimizing harm to the environment.

~ Submit STOP/TRA /SOC for safety in offshore installation environment.

Work experience

Caspian Crystal Catering

Operations Manager

Baku , Azerbaijan

7 June 2009 – 7 April 2011

~Ensure the Unit/Food Service/Production Managers effectively manage food safety and hygiene at the sites they are responsible.

~Monitor sites compliance with this manual through the Company Safety Monitoring and Auditing Procedures.

~Provide assistance and food safety and hygiene advice to Unit/Food Service/Production Managers, liaising with Regional Director/Operations Director and HSE Director where appropriate.

~Register new contracts (and any change in the nature of business) with the Local Food Authority by completing a ‘Registration of Food Premises’ Form available from the Local Food Authority in which the contract is to be operated.

~Ensure that managers and food handlers receive appropriate food hygiene training in accordance with the Company training policy.

~Assist Unit/Food Service/Production Managers to ensure client’s provide satisfactory standards at their site and resolve problems where essential works have not been undertaken by a client ensuring food safety and hygiene is not compromised.

Baku , Azerbaijan

Ramada Baku Hotel 2 March 2009 – 1 June 2009

Executive Sous Chef

~ Assists in the preparation of the departmental budget.

~ Assists in planning of menus and designing standard recipes to ensure consistent quality in food production, thereby satisfying quests needs and expectations.

~ To ensure that the outlet chefs are maximizing employee productivity to minimize payroll costs.

~ To assist in the development of product specifications for all menus.

~ To assist Outlet Managers in maintaining a high quality operation in service and cleanliness.

~ To conduct meetings with the Executive Chef and Director of Food and Beverage and the Outlet Management teams.

~ To undertake reasonable tasks as assigned by the Food and Beverage Department.

~To monitor food standards in each outlet and banquet. To work with the outlet chefs and chefs de Partie to take corrective action where appropriate.

Atirau , Kazakhstan

Tupkaranganborg – group Company 27 November 2008 – 15 February 2009

AGIP KCO( D- ISLAND operation SHAPAGAT BARGE)

Camp Boss / Unit Manager

~Manages all personnel under control and ensures they are fully inducted, trained, appraised and competent to perform any assigned task. Maintain up-to-date records of inductions, training and progress.

~ Organises duty rotas, menu planning and cleaning rotas within budgetary targets.

~ Ensures all equipment is operating satisfactorily and where necessary, report defects.

~ Performs any other tasks within competency as required by Management.

~ Manages all aspects of the catering and housekeeping services on an offshore installation.

ARAMARK ( BP ACG – Project , East Azeri Installation) Baku , Azerbaijan

Camp Boss / Chef Manager March 2006- September 2008

Training employees to ensure quality and skill sets are at high level

~ Keeping consistency of food at high level and ensuring guest satisfaction

~ Addressing complaints and to find solutions to any problems encountered in timely & efficient manner

~ Carry out responsibility in accordance with hotel policies and procedures

~ Perform housekeeping, recycling, and waste management activities as required

~ Establish the methodology and infrastructure for the proper and effective provision of catering services.

~ Managing and Controlling all Catering related projects to meet and close out all requirements in efficient, prompt and organized manner

~ Perform inspections on a regular basis that are defined in the scope of work concerning to the quality of food, beverages, hygiene and cleaning of the facility.

~ Request/recommend changes to the quality operating system

~ Controlling Budget and timely payments due to invoice receipt

~ Responsible to preparation of menu and banqueting on weekly basis.

Hyatt Hotels Baku Baku , Azerbaijan

Food & Beverage Division – Kitchen department August 2004-November 2005

Chef De Partie

~ Assist in establishing the identity of the outlet by providing the standards of food presentation required by each outlet.

~ Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedure at all times.

~ Maintains and cleans all work areas, kitchen equipment and utensils to the high standards of cleaning and hygiene.

~ Understands and abides by all safety rules, emergency procedure and fire revelation regulation

Universal Shipping Company/ BUE Marine Baku , Azerbaijan

Chef Cook April 2004 - August 2004

~ “ Gultakin Askerova” ship

~ “ ISLAY” ship

Courses & Certificates

Catermar USA Inc. Catering Co. Baku , Azerbaijan

Position: November 2002 - April 2004

~ December 2003 – Head Chef Cook in Sangachal Terminal

~ January 2003 – Head Cook in McDermott Main Kitchen

~ November 2002 – Cook Assistant in SPS Camp Kitchen

The Crescent Beach Hotel Baku , Azerbaijan

~Chef De Partie October 2000 – October 2002

• MCCI/AIOC - Safety Induction Training

• (BOSIET) Basic Offshore Safety Induction & Emergency Training OTI (OPITO)

• Medical Aspects of Emergency Response a Systematic Approach to Casualty Management Training 23 August 2006

• First Aid Training 10th-11th-12th-13th of May 2006

• 5 Star Hygiene Training 17th of May 2006

• Authorisation Under the Safe System of Work Procedures Training 28th September 2006

• Stop Card ASA Training 15th April 2006

• Safe Operating Procedures Training 12th December 2006

• Offshore Medical Certificate 12th January 2009

• Behavioural Safety Training 10th August 2007

• Task Risk Assessments Training (Caspian Safe Company) 10th August 2007

• HACCP Food Safety Management System 16th-17th October

• Intermediate Food Safety & Hygiene Training 19th -22th November 2007

• Safety Observation and Conversation Training 18th May 2008 ( Caspian Safe Company)

• Medical Emergency Response Training Sangachal Training Centre 22th July 2008- 25th July 2008

• MAXIMO Maintenance Basic User Training 28th June 2008

• H2S Training 28 November 2008 YKK – Kazakhstan Training Centre

• ECOLAB Hygiene products Training 28 November 2008 – Kazakhstan Atirau.

Skill Well

Experienced with the following operating systems and computer applications:

Professional knowledge of MS Word, Excel, Power Point, Outlook Express

Good typing skills. Diploma Cook skills.

Languages Azeri, English, Russian and good Turkish

Competitive Advantages

Good inter-personal skills, able to deal equally well with personnel of all kinds of nationalities in positions from unskilled labour to senior management

Project management skills

Excellent communication skills

Offshore work experience

Able to lead by example

References

Driving License

Available upon request

Available B category

Interests

I enjoy reading, learning English, playing volleyball, swimming and generally keeping fit.

I thank you for your consideration…

Contact this candidate