Paul Caruana
Executive Chef
Malta
Summary
Talented Head Chef with sound knowledge of food preparation and restaurant/Factory management. Solid understanding of managing personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organized and reliable with outstanding menu creation capabilities. Takes on challenging new role harnessing interpersonal skills, collaboration and problem-solving. Driven to deliver high-quality service and consistent results.
Overview
26
26
years of professional experience
2
2
years of post-secondary education
1
1
Certification
4
4
Languages
Work History
Executive Chef
JCL Limited
Bulebel
05.2014 - Current
- Developed menus for continuous use, events and promotions for different seasons.
- Inspected completed work and stations to verify conformance with standards.
- Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
- Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Incorporated customer feedback in experimentation and creation of new signature dishes.
- Empowered team of 75 kitchen staff to expertly troubleshoot and handle challenging situations involving customers.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
Executive Sous Chef
SKY GOURMET
Luqa
06.2012 - 05.2014
- Acted as head chef when required, maintaining continuity of service and quality.
- Followed recipe specifications strictly to produce high volume of food orders.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Assisted cooks to determine freshness and quality of dishes.
- Built and maintained strong working relationship with staff across business.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
Chef Manager
222 Co Ltd
Valletta
06.2010 - 06.2012
- Managed business operations, financial performance and investments of company.
- Established and monitored key performance indicators, gauging organisational success.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Inspected completed work and stations to verify conformance with standards.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
Senior Chef de Partie
Le Meridien Phoenicia
Valletta
05.2000 - 05.2010
- Built attractive displays of food items, enticing customers to make additional purchases.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Followed recipe specifications strictly to produce high volume of food orders.
- Executed efficient mise en place to facilitate smooth service.
- Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
- Inspected completed work and stations to verify conformance with standards.
- Supervised and trained junior chefs cook assigned dishes.
Chef de Partie
New Dolmen Hotel, by Tumas Group
Bugibba
06.1998 - 06.2000
- Carried out day-to-day duties accurately and efficiently.
- Successfully maintained clean driving licence and access to reliable transportation.
- Successfully delivered on tasks within tight deadlines.
- Oversaw daily operations to achieve high productivity levels.
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
Education
Higher National Diploma - Hospitality
Institute of Tourism Studies
Malta 09.1996 - 06.1998
Skills
Menu planning
undefinedCertification
Higher National Diploma City and Guilds 7061/7062
Timeline
Executive Chef
JCL Limited
05.2014 - Current
Executive Sous Chef
SKY GOURMET
06.2012 - 05.2014
Chef Manager
222 Co Ltd
06.2010 - 06.2012
Senior Chef de Partie
Le Meridien Phoenicia
05.2000 - 05.2010
Chef de Partie
New Dolmen Hotel, by Tumas Group
06.1998 - 06.2000
Higher National Diploma - Hospitality
Institute of Tourism Studies
09.1996 - 06.1998
Higher National Diploma City and Guilds 7061/7062
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