THOMAS SAPIANO
Naxxar
Summary
Experienced with managing high-pressure kitchen environments and creating diverse, appealing menus. Utilizes in-depth understanding of culinary techniques and kitchen logistics to streamline operations. Track record of effective team leadership and maintaining consistent quality standards.
Overview
15
15
years of professional experience
Work History
Yacht positions head chef / sole chef
Ix Xini / Astra V/ Sealion/ Elena of London
06.2019 - Current
- 2021 1 week on yacht called ix xini a 23 m around malta and sicily.
- 2021 season 3 months on motor yacht called astra v 44m wich we stayed in palma di malorca
- 2022 season 6 months on a motor yacht called sealion a 32m wich around palma di maolca and finish by a crossing from palma to moonikdam holland.
- 2025 replacement chef for 2 weeks in Greek Islands with m/y sealion 32m
- 2025 replacment sole head chef from july till end of october on elena of london S/Y 55m
Executive head chef
Mellieha holiday central
01.2023 - 06.2025
- . Developed innovative menus, enhancing dining experience and customer satisfaction.
- . Led a kitchen team of 20, fostering a collaborative and high-performance environment.
- . Managed food cost control, reducing expenses by 15% while maintaining quality standards.
- . Implemented strict hygiene practices, achieving top scores in health inspections consistently.
- . Curated and executed themed events, attracting new clientele and increasing revenue growth.
- Designed seasonal menus incorporating local ingredients to enhance guest satisfaction.
Executive Sous Chef
the Lord Nelson
12.2021 - 12.2022
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
HEAD CHEF
The mill gastro pub
10.2019 - 11.2021
- . Sourced local ingredients to use in cooking dishes appropriate for the season and to represent local events.
- . To protect people with food allergies and gluten intolerance, ensured utensils, preparation surfaces, and pots were kept separate to prevent cross-contamination from other items and foods.
- . Developed promotional dishes and menu selections according to prices of seasonal products.
- . Supervised kitchen and staff to ensure safety and safe handling of all food.
- . Supervised the hiring and training of new kitchen staff and monitored their development.
- . Ordered food products needed to keep appropriate stock levels for planned meals.
- . Efficiently prepared signature dishes by readying ingredients beforehand.
HEAD CHEF
Pink Salt
05.2019 - 10.2019
- . Sourced local ingredients to use in cooking dishes appropriate for the season and to represent local events.
- . To protect people with food allergies and gluten intolerance, ensured utensils, preparation surfaces, and pots were kept separate to prevent cross-contamination from other items and foods.
- . Developed promotional dishes and menu selections according to prices of seasonal products.
- . Supervised kitchen and staff to ensure safety and safe handling of all food.
- . Supervised the hiring and training of new kitchen staff and monitored their development.
- . Ordered food products needed to keep appropriate stock levels for planned meals.
- . Efficiently prepared signature dishes by readying ingredients beforehand.
EXECUTIVE HEAD CHEF
The Cumberland hotel/ 64 Gun
05.2018 - 01.2019
- . Set employee schedules, assigned tasks, and made arrangements for compensation packages for employees.
- . Efficiently prepared signature dishes by readying ingredients beforehand.
- . Ordered food products needed to keep appropriate stock levels for planned meals.
CHEF TOURNANT
59 Republic
03.2016 - 06.2017
- . Collaborated with vendors to find cost-effective recipe ingredients.
- . Efficiently prepared signature dishes by readying ingredients beforehand.
- . To protect people with food allergies and gluten intolerance, ensured utensils, preparation surfaces, and pots were kept separate to prevent cross-contamination from other items and foods.
HEAD CHEF
Dinner in the sky
03.2015 - 02.2016
- . Sourced local ingredients to use in cooking dishes appropriate for the season and to represent local events.
- . To protect people with food allergies and gluten intolerance, ensured utensils, preparation surfaces, and pots were kept separate to prevent cross-contamination from other items and foods.
- . Developed promotional dishes and menu selections according to prices of seasonal products.
- . Supervised kitchen and staff to ensure safety and safe handling of all food.
- . Supervised the hiring and training of new kitchen staff and monitored their development.
- . Ordered food products needed to keep appropriate stock levels for planned meals.
- . Efficiently prepared signature dishes by readying ingredients beforehand.
SENIOR CHEF DE PARTIE
Tarragon
01.2013 - 03.2015
- . Sourced local ingredients to use in cooking dishes appropriate for the season and to represent local events.
- . Every day , conducted inventory count and ordered items to keep supplies sufficient.
- . Developed promotional dishes and menu selections according to prices of seasonal products.
- . Supervised kitchen operations for 3 locations.
CHEF DE PARTIE
Corinthia light catering
05.2011 - 01.2013
- . Maintained long-term business profitability by keeping labor costs under desired of budget.
- . Created new and improved Type of menu listing with over Number choices of entrees.
- . Provided training to kitchen staff in all aspects of food handling, preparation and serving so they could efficiently work at cold and hot stations.
Education
High School Diploma -
Stella Maris Collage
GziraSkills
- Food safety
- Kitchen management
- Team management
- Menu development
- Waste reduction
- Menu planning
- Staff training
Timeline
Executive head chef
Mellieha holiday central
01.2023 - 06.2025
Executive Sous Chef
the Lord Nelson
12.2021 - 12.2022
HEAD CHEF
The mill gastro pub
10.2019 - 11.2021
Yacht positions head chef / sole chef
Ix Xini / Astra V/ Sealion/ Elena of London
06.2019 - Current
HEAD CHEF
Pink Salt
05.2019 - 10.2019
EXECUTIVE HEAD CHEF
The Cumberland hotel/ 64 Gun
05.2018 - 01.2019
CHEF TOURNANT
59 Republic
03.2016 - 06.2017
HEAD CHEF
Dinner in the sky
03.2015 - 02.2016
SENIOR CHEF DE PARTIE
Tarragon
01.2013 - 03.2015
CHEF DE PARTIE
Corinthia light catering
05.2011 - 01.2013
High School Diploma -
Stella Maris Collage