-Executed well planned and prepared receptions, dinners and private events for the Royal Family, hosting H.E. The Duke Of Cambridge and H.E. The Duchess Of Cornwall, The Rt Hon. Theresa May MP, The Rt Hon. Philip Hammond MP as well as other Members Of Parliament.-Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.-Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Verified proper portion sizes and consistently attained high food quality standards. -Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.-Maintained updated knowledge of local competition and restaurant industry trends.-Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.-Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work. -Led shifts while personally preparing food items and executing requests based on required specifications.-Regularly interacted with guests to obtain feedback on product quality and service levels. Achieved and exceeded performance, budget and team goals.-Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. -Planned lunch and dinner menus, as well as special menus for in-house special events and catering. -Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler. -Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies. -Practiced safe food handling procedures at all times. Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.

-Executed well planned and prepared receptions, dinners and private events for H.E. The President Of Malta Marie-Louise Coleiro Preca and her family, Ministers and Ambassadors. -Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. -Verified proper portion sizes and consistently attained high food quality standards. -Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues. -Led shifts while personally preparing food items and executing requests based on required specifications. -Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. -Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information. -Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler. -Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies. -Practiced safe food handling procedures at all times. Promptly reported any maintenance and repair issues to Executive Chef. -Verified freshness of products upon delivery.

-Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.-Verified proper portion sizes and consistently attained high food quality standards. -Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees. -Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues. -Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work. -Led shifts while personally preparing food items and executing requests based on required specifications. -Achieved and exceeded performance, budget and team goals. -Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.-Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information. -Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler. -Practiced safe food handling procedures at all times. -Promptly reported any maintenance and repair issues to Executive Chef. -Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.

-Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. -Verified proper portion sizes and consistently attained high food quality standards. -Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.-Planned lunch and dinner menus, as well as special menus for in-house special events and catering. -Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler. -Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies. -Decorated and merchandised quality bakery goods. -Practiced safe food handling procedures at all times. -Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.-Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions. -Verified freshness of products upon delivery.

-Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. -Verified proper portion sizes and consistently attained high food quality standards. -Developed menus, pricing and special food offerings to increase revenue and customer satisfaction. -Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues. -Led shifts while personally preparing food items and executing requests based on required specifications. -Regularly interacted with guests to obtain feedback on product quality and service levels. -Achieved and exceeded performance, budget and team goals. -Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. -Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler. -Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination. -Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies. -Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business. -Practiced safe food handling procedures at all times. -Promptly reported any maintenance and repair issues to Executive Chef.-Verified freshness of products upon delivery.