Italy
As Executive Chef at Hilton Malta since July 2025, I oversee the culinary operations of a prominent hotel with 19 meeting rooms and a conference hall. Collaborating with a skilled team, I focus on delivering exceptional dining experiences across various outlets, catering to both local and international guests with precision and creativity. With a tenure in leadership roles at multiple Hilton properties since 2020, I have expertise in food and beverage operations, menu development, and pre-opening strategies. My commitment lies in elevating hospitality standards by fostering high-performance teams and ensuring top-quality culinary offerings that meet diverse cultural and market needs.
In my role at Hilton Malta, I manage the culinary operations for a large hotel with 19 meeting rooms and a conference hall. I led a talented brigade to ensure exceptional dining experiences across multiple outlets. My focus was on delivering high standards of service and catering to both local and international markets.
• Led a team of 16 chefs and 4 stewarding staff, overseeing daily and weekly chef meetings to ensure efficient planning and communication. • Developed new menu creations and restyled existing menus to meet cultural and owner needs, focusing on quality and guest satisfaction. • Implemented sustainability projects and developed a new brand concept for outlets, emphasizing organic and local products.
Responsibilities : - Executive Chef with a team of 26 chefs and 7 stewarding - Daily Chef Meeting (Information, Reading BEO, Planning Follow-Ups) - Weekly Chef Meeting (Information, Reading BEO, Weekly Planning) - Team Building Motivator (Engaging & Training Tm To Develop High Performance/Motivator) - Hiring/ Recruiting - Haccp Implementing/ Monitoring/ Developing - Menu Creations, Restyling & Developing Menus (According To Culture Ad Owners Needs) - Receiving And Stocking Of Goods And Dry Items, QA, - Consultant For Guest With Special Meals, - Market Survey, To Ensure The Consistency And Quality (Value For Money) - Maintaining & Achieve, Food Cost, GOP, SALT, As Per Company Budget (Where Applicable) - Supporting Service Team, To Exceed Guest Expectation - Weekly Attendance To Marketing Meeting Projects: - Sustainability Project/Menu (Organic & Local Sustainability Products) - Developing New Brand Concept Of the Outlets (Menu, Service Concept, Key Modern Cuisine) - Develop The Team to High performance - Implementing Training Program For A winning Mentality
Responsibilities : - Acting Executive Chef with a team of 26 chefs and 7 stewarding - Daily Chef Meeting (Information, Reading BEO, Planning Follow-Ups) - Weekly Chef Meeting (Information, Reading BEO, Weekly Planning) - Team Building Motivator (Engaging & Training Tm To Develop High Performance/Motivator) - Hiring/ Recruiting - Haccp Implementing/ Monitoring/ Developing - Menu Creations, Restyling & Developing Menus (According To Culture Ad Owners Needs) - Receiving And Stocking Of Goods And Dry Items, QA, - Consultant For Guest With Special Meals, - Market Survey, To Ensure The Consistency And Quality (Value For Money) - Maintaining & Achieve, Food Cost, GOP, SALT, As Per Company Budget (Where Applicable) - Supporting Service Team, To Exceed Guest Expectation - Weekly Attendance To Marketing Meeting Projects: - Sustainability Project/Menu (Organic & Local Sustainability Products) - Developing New Brand Concept Of the Outlets (Menu, Service Concept, Key Modern Cuisine) - Develop The Team to High performance - Implementing Training Program For A winning Mentality
Re-opening and development of Entire F&B Culinary Department, Build New Brigade From Bottom Line, With Quality Focus and Development Performance. Implementation of The Entire HACCP System, Creation and development of Traditional Local menu, Using Local Sustainable products. With Control to expenses and maintain budget targets.
Daily Chef Meeting (Information, Reading BEO, Planning Follow-ups) Weekly Chef Meeting (Information, Reading BEO, Weekly Planning) Team building motivator (engaging & training Tm to develop high performance/motivator) Hiring/ recruiting Haccp implementing/ monitoring/ developing Menu creations, international, fusion, African, typical regional Italian and pizzeria area Restyling & developing menus (according to culture ad owners needs) The training technique of cooking (apprentice program, entry-level joiners) Work on second of the executive chef Take responsibility and decision in his absence, monitoring and maintaining the standard Leading a team brigade of 200 chefs & stewarding Quality champion supervisor as per standards Hilton worldwide Receiving and Stocking of Goods and Dry items, ensure the quality, supervision of the setups for events, lunch/dinner, Consultant For guest With Special meals, Market survey, to ensure the consistency and quality (value for money) Maintaining & achieve food cost as per company budget (where applicable) Maintaining & achieve GOP target (reducing cost of expenses where applicable) Maintaining & achieve salt targets, with the support of best practice Open policy, allowing everyone to consult and suggest for an efficient work environment Supporting service team, to exceed guest expectation Brain Strom, Developing and Executing Service concepts Weekly attendance to a marketing meeting Report maintenance, hygiene and hazard issues