Ryan Agius
Fejgel
Summary
Dedicated and versatile chef with experience in hotel and catering environment. I began my culinary career at the Victoria Hotel through a student internship and a three-month summer placement, gaining a strong foundation in hotel kitchen operations. I then expanded my skills abroad in Wales, working for one year as a chef. My experience also includes roles in an Asian restaurant, specializing in the starters section, as well as supporting conference and banqueting services. Later worked at Olive tree Buffet and Merlin’s Bar, where I gained full exposure to buffet service and all-round kitchen duties. For the past seven years, I have been working at the Waterfront Hotel in Malta as a Chef de Partie, leading the cold kitchen section. My responsibilities include supervising daily operations, ensuring high food quality, and coordinating with the team to maintain smooth service. I am also in charge of the breakfast section, handling preparation, service, and replenishment. In addition I work outside catering events for up to 200 guests, ensuring efficient workflow, proper food presentation, and adherence to hygiene and safety standards. I am committed to teamwork, consistency, and delivering excellent culinary experiences.
Overview
9
9
years of professional experience
Work History
Trainee / Summer Internship
Victoria Hotel
- Assisted chefs with preparation, basic cooking, and kitchen operations
- Developed foundational culinary skills in a hotel environment
- Student Internship + 3-Month Summer Job
Chef de Partie – Cold Kitchen
The Waterfront Hotel, Malta
Malta
10.2018 - Current
- Lead the cold kitchen section, ensuring consistent food quality and presentation
- In charge of breakfast preparation, buffet setup, and smooth daily service
- Handle outside catering events serving up to 400 guests
- Supervise mise en place, stock rotation, and hygiene standards
- Support team coordination and maintain efficient workflow during peak hours
Chef – Buffet & Bar Operations
Olivetree Buffet & Merlin’s Bar
07.2017 - 07.2018
- Worked across all kitchen sections, including buffet service and a la carte
- Prepared and presented dishes according to restaurant standards
- Assisted in kitchen organization, stock control, and daily preparation
- Responsible for preparing starters and appetizers in a high-volume setting
- Supported conference and banqueting functions with high-quality dish preparation
- Maintained food hygiene and efficient service flow
- Worked as a chef in a fast-paced kitchen environment
- Gained international culinary experience and improved professional skills
Education
High school Diploma -
Institute of Tourism Studies Luqa
LuqaSkills
- Assisting the executive chef and sous chef to define menu concepts and develop dishes
- Knowledge hot and cold kitchen operations
- Expertise in cold kitchen preparation and presentation
- Experience managing breakfast service and high-volume buffet operations
- Skilled in managing outside catering events up to 200 guests
- Menu preparation and efficient mise en place management
- Ability to work under pressure during peak service hours
- Strong teamwork, communication, and leadership abilities
- Knowledge of Asian cuisines, especially starters section
- Experience in conference and banqueting service
- Consistent attention to food quality, hygiene, and safety standards
- Flexible, fast learner, and highly adaptable in different kitchen environments
- Time management and strong organizational skills
LANGUAGES
Maltese(Native)
English(intermediate)
Italian (Basic-intermediate)
Timeline
Chef de Partie – Cold Kitchen
The Waterfront Hotel, Malta
10.2018 - Current
Chef – Buffet & Bar Operations
Olivetree Buffet & Merlin’s Bar
07.2017 - 07.2018
Trainee / Summer Internship
Victoria Hotel
High school Diploma -
Institute of Tourism Studies Luqa
Hobbies
Reading books, particularly those related to cooking and gastronomy.
Watching football and playing football in my free time.