Mohamed Nour Hasnaoui

• Oversee daily culinary operations across Wet Deck, W Lounge, In-Room Dining, Banquets, and special events. • Lead and supervise kitchen teams to ensure consistency, quality, and operational excellence. • Managed food costing, recipe costing, inventory control, and waste management to meet financial targets. • Developed seasonal menus and promotions aligned with brand standards to enhance guest offerings. • Coordinate VIP events, corporate functions, and banquet operations with high attention to detail. • Trained and mentored culinary associates, fostering a positive kitchen culture and promoting skill development. • Ensure compliance with HACCP, food safety, and Marriott standards. • Collaborate with F&B, Events, and Purchasing teams to optimize guest satisfaction and operational efficiency.

• Supervised all kitchen food preparation, operating in demanding, high-volume environment.
• Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
• Coordinated with front-of-house staff to ensure timely delivery of dishes, enhancing overall guest dining experience.

Prepared and served à la carte dishes, enhancing dining experience in fine dining French restaurant.

Supervised and trained junior kitchen staff, fostering skill development and teamwork.

• Manage operations under pressure during large events.
• Coordinated with departments for catering, events, and private functions, ensuring seamless execution and high guest satisfaction.
• Participate in the preparation of menus for VIP guests.
• Achieved recognition from Gault&Millau for exceptional culinary skills.
• Recognised by The MICHELIN Guide Saudi Arabia 2026 for culinary contributions.

• Trained team members in food preparation, safety, and presentation to uphold kitchen standards.
• Aided in menu planning and maintained quality control to enhance dining experience.
• Controlled inventory, portion sizes, and food costs.
• Supported management of kitchen operations and supervised staff to ensure smooth workflow.

• Ensured consistent quality and presentation of menu items to maintain high standards and guest satisfaction.
• Prepared buffet and à la carte dishes to enhance dining experience for high-end guests.
• Specialised in creating cold and hot canapés and banquets to elevate event catering.

• Mastered professional kitchen operations, hygiene standards, and food preparation techniques to ensure quality and safety.
• Acquired fundamental cooking skills and technical knowledge to enhance culinary capabilities.
• Shadowed daily activities of office staff to gain understanding of scope of work.
• Maintained organised and updated file systems for easy staff use.
• Contributed to project management tasks, tracking progress and coordinating with team members for timely completion.