Sam Naifeh Email & Phone Number

Charlottetown, Prince Edward Island, Canada

Chef responsible for overseeing the preparation and presentation of food for banquets, special events, and functions. Key Responsibilities:1.Menu Planning and Development:Collaborate with event coordinators and management to create and customize banquet menus that meet client specifications, dietary restrictions, and seasonal availability.Develop recipes and standardize portion sizes to maintain consistency in taste and presentation.2.Food Preparation and Presentation:Oversee the preparation and cooking of all menu items for banquets, ensuring high-quality standards are maintained throughout the process.Ensure that food is presented beautifully and in line with the theme of the event, adhering to the aesthetic and quality standards of the establishment.3.Team Management:Supervise and train kitchen staff, ensuring they understand their roles and responsibilities, as well as the importance of quality, efficiency, and food safety.4.Quality Control:Monitor the quality of food and service, ensuring that every dish served meets the established standards for taste and presentation.5.Inventory Management:Manage inventory for banquet supplies, including food items and kitchen equipment, to ensure all necessary materials are available for events.Order supplies as needed and maintain accurate records of food and supply usage.6.Collaboration with Other Departments:Work closely with front-of-house staff, event planners, and management to coordinate the logistics of each event and ensure seamless execution.Participate in pre-event meetings to discuss menu details, guest preferences, and any specific requirements for the event.7.Guest Interaction:Occasionally interact with guests during events to gather feedback and ensure satisfaction with the food and service provided.Handle any guest complaints or issues related to food service in a professional manner.

Charlottetown, Prince Edward Island, Canada

Key Responsibilities:1. Menu Planning and Development:Create and develop weekly and seasonal menus that reflect the preferences and dietary needs of the household members.Incorporate variety and nutritional balance into meals while considering allergies, preferences, and cultural dietary practices.2. Meal Preparation:Prepare and cook meals from scratch, ensuring the highest quality and presentation standards.Manage the cooking schedule to ensure meals are served at the appropriate times.3. Ingredient Sourcing:Source high-quality ingredients from local markets, grocery stores, or specialty shops.Maintain an organized pantry and refrigerator, ensuring all food items are fresh and properly stored.4. Kitchen Management:Oversee all kitchen operations, ensuring cleanliness and adherence to food safety and sanitation regulations.Manage kitchen inventory, keeping accurate records of supplies, and reordering items as needed.5. Staff Supervision Supervise and train junior kitchen staff or assistants, providing guidance on cooking techniques, safety practices, and kitchen efficiency.Coordinate and delegate tasks during meal preparation and service.6. Guest Interaction:Communicate with household members to understand their preferences, special occasions, or dietary restrictions.Occasionally host or serve meals during gatherings, providing a welcoming and enjoyable dining experience.7. Budget Management:Manage the culinary budget by tracking food costs and expenses, ensuring that meals are prepared within budgetary constraints.Implement strategies to minimize waste and optimize resource use in meal preparation.8. Continual Learning and Adaptation:Stay current with culinary trends, techniques, and dietary guidelines to continually improve meal offerings and services.Experiment with new recipes and techniques to enhance the dining experience.

Charlottetown, Prince Edward Island, Canada

Charlottetown, Prince Edward Island, Canada

Abu Dhabi, United Arab Emirates

Menu Development:Crafting innovative, seasonal, and customer-focused menus that align with the brand identity and target market.Conducting market research to identify trends and preferences that can be integrated into the menu.Standardizing recipes to ensure consistency and cost control.Operational Analysis:Assessing current operational procedures to identify inefficiencies and areas for improvement.Providing recommendations for kitchen layout, workflow optimization, and equipment utilization to enhance productivity.Staff Training and Development:Conducting training sessions for kitchen and service staff on food preparation, presentation, and service standards.Offering workshops on customer service excellence, upselling techniques, and menu knowledge.Cost Control and Pricing Strategies:Analyzing food and beverage costs to develop pricing strategies that maximize profitability while remaining competitive.Implementing inventory management systems to reduce waste and improve procurement processes.Marketing and Branding Strategies:Assisting in the development of branding initiatives and marketing campaigns to attract and retain customers.Providing guidance on effective use of social media and digital marketing.Health and Safety Compliance:Advising on best practices for food safety and sanitation, ensuring compliance with local regulations and industry standards.Conducting health inspections and audits to identify areas of risk and implement corrective actions.Concept Development:Collaborating with clients to create new food and beverage concepts that align with market trends and customer demands.Assisting in the launch of new establishments or renovation of existing venues, ensuring a cohesive brand identity.Customer Experience Enhancement:Developing strategies to improve overall customer satisfaction and loyalty through dining experience enhancements.Conducting guest feedback surveys to gather insights and make informed adjustments to offerings.

Abu Dhabi - Dubai

1. Menu Development and Standardization:o Create and develop innovative and seasonal menus that align with the franchise brand, including baked goods, pastries, and specialty items.o Standardize recipes and production processes to ensure consistency and quality across all franchise locations.o Regularly evaluate and update the menu based on customer feedback, seasonal trends, and ingredient availability.2. Training and Support:o Design and implement comprehensive training programs for bakery staff, focusing on baking techniques, presentation standards, and operational procedures.o Provide ongoing support and guidance to franchise owners and their teams, ensuring they are equipped to uphold brand standards and deliver high-quality products.3. Quality Control and Compliance:o Conduct regular site visits to franchise locations to assess product quality, adherence to recipes, and overall operational efficiency.o Ensure compliance with health and safety regulations, food safety standards, and sanitation practices across all locations.4. Operational Efficiency:o Collaborate with franchise owners to streamline production processes, optimize kitchen layouts, and improve workflow to maximize productivity.o Monitor inventory levels, assist in supplier selection, and ensure cost-effective sourcing of ingredients and materials.5. Research and Development:o Stay current with industry trends, emerging flavors, and baking techniques to innovate and enhance the product offering.o Experiment with new recipes and concepts, conducting taste tests and evaluating customer preferences before implementation

Dubai - Uae

United Arab Emirates

Outlet ChefResponsible for Silk Route Café and Restaurant, the hotel’s all-day dining restaurant with a seating capacity of 100 guests.Oversee all banquet functions, both indoor and outdoor, for events hosted by the hotel.Silk Route Café & RestaurantA buffet and à la carte establishment, serving breakfast, lunch, and dinner.The buffet features a diverse selection, including:12 types of continental salads2 varieties of soup12 continental hot dishes, representing cuisines such as Arabic, Italian, English, Spanish, African, French, Indian, and Asian10 types of pastriesResponsibilities & AchievementsAccountable for scheduling all team members across hotel dining outlets.Successfully achieved and exceeded budget goals consecutively.Responsible for daily market ordering for all food items across hotel departments.Developed standard recipes, tailored to the restaurant’s concept and origin style, enhancing both buffet and plated presentations with modern culinary touches.Designed and implemented formal training programs for main kitchen staff to ensure thorough understanding and execution of new recipes.Ensure the highest quality and efficiency in the preparation of buffet products, maintaining standards of presentation and dispatch to the restaurant.Adhere strictly to hygiene standards in all kitchen areas.Engage with guests individually to maximize customer satisfaction.Supervise banquet setups, menu presentations, and service styles for consistency and appeal.Media RecognitionSelected by Star FM Radio to present special, easy-to-make recipes on a live radio show during the holy month of Ramadan.Featured in various magazines and newspapers to share unique recipes with readers.

United Arab Emirates

Outlet ChefOversaw Barouk Restaurant, a Lebanese dining establishment with a seating capacity of 120.Awards & RecognitionDuring my tenure, Barouk Restaurant received multiple prestigious awards:What’s On Awards: Best Lebanese Restaurant in 2010 and 2012Time Out Awards: Highly Commended Restaurant in 2011Additional Responsibilities & Outlets ServedBarouk’s kitchen also prepared and provided food for:Sundowner Bar & Restaurant (pool area)Shisha Café with 60 seatsJing Asia Restaurant (lunch and dinner), featuring 3 Mediterranean main courses and 8 types of saladsAll Arabic, Mediterranean, Iranian, Turkish, and Armenian dishes for banquets and special eventsKey ContributionsDeveloped and standardized recipes for all related outlets to maintain consistency and quality.Implemented and maintained HACCP safety and hygiene standards across all food preparation areas.Focused on customer satisfaction metrics to increase loyalty and repeat guests.Managed product ordering efficiently, considering occupancy rates and anticipated busy periods.Ensured the quality of all menu items met high standards, while maintaining food costs in line with targets to ensure profitability without sacrificing quality.Media EngagementFeatured in several prominent magazines, including Concierge, Layalina, Laki Sayidati, and Al Manarah, where I shared insights and recipes:Concierge Magazine, Dec 2011, page 75Concierge Magazine, May 2012, pages 64-68

United Arab Emirates

Pre-Opening Team Member, Ferrari World Abu DhabiPlayed an instrumental role in the pre-opening of Ferrari World Abu Dhabi, the world’s largest indoor theme park, overseeing kitchen layout planning, section division, and staff recruitment, selection, and training.Ferrari World Abu Dhabi OutletsThe park features a variety of dining experiences across five outlets:Ristorante Cavalino – Fine Dining Italian RestaurantMama Rossella – Casual Italian Restaurant with STG Napoletana Pizza CertificationIl Podio – Family-Friendly International RestaurantRosticceria Modena – Traditional Italian Mediterranean RestaurantPit Stop – Fast Food RestaurantEspresso Rosso – Coffee ShopResponsibilities & Key ContributionsDeveloped and standardized recipes for all dining outlets, ensuring consistency in quality and taste.Served as Chef in Charge of Il Podio Restaurant, a 370-seat venue featuring five service sections:Sushi and SashimiGarde Manger and Continental SaladsAsian and Hot AppetizersSpit Roast and Turkish ShawarmaGrilled and Mediterranean CuisineOversaw the preparation of Mediterranean cuisine for functions and special events.Maintained food costs within budget without compromising on quality, consistently meeting target margins.Prioritized customer satisfaction, focusing on feedback to increase guest loyalty.Ensured uniformity and quality in pizza offerings across outlets according to STG franchise standards.Developed and implemented staff work strategies to foster a satisfying and productive work environment.Took full responsibility for training and development of all team members, including scheduling and ongoing follow-ups.Implemented strict sanitation and food safety protocols in accordance with HACCP standards.Reported directly to the Executive Sous Chef, addressing updates and managing market ordering through the ETAC system for unavailable products.Flexible with duty rosters to ensure efficient coverage and adaptability.

United Arab Emirates

Managed all Arabic, Iranian, and Turkish cuisine served at the hotel, covering both banquet services (buffet and set menus) and restaurant buffets. Responsibilities included crafting and presenting a wide selection of traditional dishes such as Arabic salads, mezze, hot appetizers, main courses, shawarma, and mixed grills.Provided outside catering services for high-profile clients, including several Sheikh palaces, the Presidential Palace, and various corporate events, ensuring exceptional quality and attention to detail.Supported the hot kitchen team by assisting with Mediterranean dishes for restaurant buffets and events, contributing to a diverse and balanced culinary offering.Planned and designed menus tailored to each event's theme, adapting to client preferences and seasonal ingredients to create a memorable dining experience.Ensured HACCP standards were rigorously followed across all kitchen operations, maintaining high standards of food safety and hygieneProvided cross-departmental support within the kitchen during high-demand periods to ensure operational efficiency.Led interviews and recruitment efforts for new culinary team members, selecting candidates aligned with the kitchen’s standards and culture.Coordinated all key decisions directly with the Executive Chef or Executive Sous Chef to maintain alignment with the hotel’s culinary visionHilton Evian-les-Bains, France (July 12 – August 15, 2009)Served as a Guest Chef for a month-long Oriental Food Promotion at Hilton Evian-les-Bains, where I was responsible for showcasing authentic oriental cuisine to an international clientele.Prepared all mise en place, managed the daily dinner buffet setup, and provided room service dishes à la carte, balancing buffet and personalized service requirements.Created an extensive buffet menu each evening, including 8 types of salads, 6 hot main courses, and 6 varieties of desserts, ensuring variety and quality in each dish.

United Arab Emirates

Responsibilities in Arabic and Mediterranean CuisineHeld responsibility for all Arabic cuisine offerings at the hotel, including Arabic salads, mezze, hot appetizers, main dishes, and mixed grills, ensuring authentic flavors and high-quality presentation across all Arabic menu items.Collaborated with the hot kitchen team to prepare a range of Mediterranean dishes for the restaurant buffet and special events, enhancing the menu selection for parties and larger functions.Culinary ExpertisePossess strong culinary skills with a specialization in Arabic and Mediterranean cuisine, demonstrating an in-depth understanding of traditional recipes and contemporary techniques to create flavorful and visually appealing dishes.Ensured the quality and consistency of all menu items, maintaining the highest standards in taste, presentation, and customer satisfaction.Operational Efficiency & Quality ControlDeveloped a solid understanding of food and labor cost controls, implementing efficient practices to optimize resources and contribute to the hotel's financial objectives without compromising quality.Ensured the proper handling, storage, and labeling of all food items, adhering to HACCP standards and sanitation health regulations to maintain a safe and compliant kitchen environment.

United Arab Emirates

Catering service (specialty for buffet & big parties)I was responsible for the Arabic and Mediterranean foodI was in charge of many catering locations which we served there 3 meals per day.• HH Sheikh Mohammed bin Khalifa Palace • ADNOC Petroleum Institute – Um Alnar, Abu Dhabi • Zayed Village – Complex Children Village – Alkhazna, Abu Dhabi