Andrew Xerri
Malta
Summary
Experienced culinary professional successful at producing high-quality, from-scratch jams, creams, sauces and pastries. Focused on providing customers with delicious, quality desserts. Systematic, resourceful and bringing top skills in communication and work delegation.
Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
16
16
years of professional experience
Work History
Pastry Chef
St Honore
Victoria Gozo, Malta
09.2018 - Current
- Developed unique recipes for pastries and desserts, using seasonal ingredients.
- Created custom cakes for birthdays and other special occasions.
- Monitored food quality and safety standards in the kitchen.
- Ordered necessary supplies to maintain adequate inventory levels of baking ingredients.
- Ensured proper storage of products to prevent spoilage or contamination.
- Maintained a clean working environment by adhering to health and safety regulations
- Decoration of cakes ,pastry and Desserts
- Mentored baking staff in proper techniques and bakery procedures.
- Prepared doughs, fillings and icings according to recipes.
Chef Patron
Truffle and Truffles restaurant
St Julians , Malta
01.2014 - 08.2018
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Supervised team members during meal service to ensure accuracy of orders.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Stored foods correctly using correct storage containers and labelling systems.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Chef De Partie
Crown plaza/Marriot/Renaissance
Belgium, Diegem
07.2008 - 07.2009
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
Education
Diploma in Culinary Arts - Culinary Arts
Institute of Tourism Studies
Pembroke Malta12-2010
Skills
- Recipe Development
- Catering understanding
- Catering expertise
- Sanitation Practices
- Restaurant Experience
- Precision measuring
- Creativity and Innovation
- Menu preparation
- Pastries expertise
- Dessert Preparation
- Food Plating
- Food Safety
- Quality Control
- Reliability
Languages
English
Proficient
C2
Italian
Proficient
C2
French
Beginner
A1
Maltese
Proficient
C2
Timeline
Pastry Chef
St Honore
09.2018 - Current
Chef Patron
Truffle and Truffles restaurant
01.2014 - 08.2018
Chef De Partie
Crown plaza/Marriot/Renaissance
07.2008 - 07.2009
Diploma in Culinary Arts - Culinary Arts
Institute of Tourism Studies