sujith Kattoor

Sujith Kattoor has a diverse work experience in the hospitality industry. sujith started their career as a commi-2 at InterContinental Hotels Group (IHG®) in 2005 and then worked as a commi-1 at Oberoi Hotels & Resorts from 2007 to 2008. sujith joined Cove Rotana as a Demi Chef De Partie in 2008, where they were a part of the pre-opening team for the Basilico-Mediterranean restaurant. Sujith then worked at fairmont bab al bahr abudhabi as a Chef De Partie from 2010 to 2014, specifically at their Frankie's Italian restaurant. Following this, they joined Rixos Hotels in 2014 as a Senior Chef De Partie and was responsible for the l,olivo Italian kitchen as part of the pre-opening team. In 2014, they also started working at Radisson Blu as a Sous Chef, managing the main kitchen, room dining, bars, and catering department. Currently, Sujith is working at HMH - Hospitality Management Holding as the Head Chef-F&B Operation, where they are responsible for creating new menus, overseeing food training activities, and reviewing staffing levels to meet operational needs and financial objectives.

Sujith Kattoor completed their Bachelor's degree in Hospitality Science from Shree Devi College of Hotel Management, Mangalore, from 2001 to 2004. During the course, they studied English and French. Prior to that, they attended Govt Higher Secondary School in Mathil, Kerala, India, from 1997 to 1999, where they completed their 10th grade. In addition to their formal education, Sujith Kattoor also holds a Level-3 certification from the Food Authority in Dubai, although specific details regarding the institution, month, and year of obtaining the certification are not provided.