Mohamed Naffee

A sound professional with over 28 years of experience in culinary operations in international brand. Managed grade manager, have excellent skills in salads, canopies, pate, and cold meat. Knowledge of Mediterranean cuisine. Create a work environment that is high in employee morale and provides constant learning & development and use the feedback from Employee Satisfaction Survey to draw an action plan. Pre-opening experience of two luxury hotel.

Sous Chef - Preopening Team at Address Jabal Omar Makkah (2023-03 – 2026-03)

1482 room 5-star Luxury hotel with 8 Food and beverage outlets

• Manage the Kitchen for a smooth Food Production, Promotions and Quality improvement of the menu.
• Control the food cost by reviewing all store requisitions.
• Drive all menu changes and document all dishes along with the Executive Chef and Contribute actively to meet / maximize the department's revenue forecast.
• Conduct daily briefings to ensure full awareness and organization.
• Participates personally in cooking and supervising the preparation/pick-up of dishes.
• Ensure that kitchen equipment is in proper working order. Issue maintenance orders.
• Liaise with the Stewarding Department to ensure a high standard of cleanliness is maintained in the kitchen and equipment.
• Ensure necessary paperwork, administration, controls and records are undertaken and maintained, include Health & Food Safety, HACCP guidelines.

Sous Chef - Preopening at Mansard by Radisson Collection (2022-01 – 2023-03)

140 room, 5 villas and Four food and beverage outlets

• Plan and budget the daily cost for the kitchen ensuring cost effectiveness of every ingredient
• Ordering stores and controlling waste and production
• Monthly stock takes to ensure correct cost figures are achieved
• Materials control and linked with sales point to achieve correct performance of each item on the ala carte menu and banquets menu
• Hygiene and sanitation daily check and supervision as per Saudi Law

Chef de Party at Centro Shaheen Hotels by Rotana (2017-01 – 2022-01)

252 Rooms with Three Outlets

• Train the staff in Hygiene and Sanitation.
• Attending to special guest requests and handling guest issues when required

Chef de Party at Makkah Fairmont Hotel (2011-04 – 2016-04)

1542 room 5-star Luxury hotels with 10 Food and beverage outlets

• Worked in Western hot section in banquet kitchen.
• Daily mis-en- place of banquet western and Mediterranean food.
• Responsible for preparing sauces, soups and mezze.

Chef de Party at The Grill First Fine Dining Steak House

Ala Cart restaurant with 98 covers and operates for dinner only.

• In charge of Ala cart operations
• Monitoring quality and implementing new dishes and ideas
• Ensuring Ala Carte orders are timely delivered and of high quality.
• Buffet setups of hot food, soup, salads, cheese and cold meat etc. during buffet layout in restaurant.
• Responsible for preventive maintenance of all equipment and cleaning schedules

Commi 1 at Four Seasons Hotel Riyadh (2007-09 – 2008-12)

274 room 5-star deluxe hotel with 5 food and beverage outlets

• Assisted the Chef de Cuisine in planning new menus for the upcoming coffee shop also assisted him in determining size of food portions, estimated food requirements and costs, monitored and ordered supplies.
• Implemented the new menu with help of Hots and ensured all the standard preparation methods were followed.
• Daily training on preparing eggs, sauces, pastas, soups and meats and other items to the HOT

Assistant Cook at Oceania Cruise (2005-10 – 2007-07)

• Preparation of breakfast menu like Fruit Platters, Cold platters and Dressing for the Salads.
• Order for Ingredients and checking the quality and quantity of the ingredients receives.
• Organize for special cleaning every week and check if everything is hygiene

Commis-LL at Jumeirah Beach Club (1999-06 – 2005-06)

• Handling live stations including variety of pasta, risotto, pizza and Mediterranean grills Responsible for hygiene and sanitation, ensuring workplace always remained clean.
• Undertaking any other task as assigned by the section chef.

Commis III at Taj Samudra Hotel

5-star city hotel

• Prepare different types of Salad sandwiches for dally lunch and dinner buffer and La Carte Menu
• Help to pantry chef for arrange buffet.
• Live cooking action for dinner (Grill)