Andrew Xerri
Malta,Xewkija
Summary
Experienced culinary professional with focus on high-quality, consistent food & pastry preparation and presentation. Capable of enhancing menu offerings through innovative techniques and precise execution. Committed to maintaining kitchen standards and fostering cohesive team environment.
Overview
17
17
years of professional experience
Work history
Chef de partie
Gouds glas
Gouda, South Holland
07.2024 - Current
- Streamlined kitchen operations to enhance service efficiency during peak periods.
- Executed efficient mise en place to ensure smooth service flow.
- Incorporated seasonal produce into menus, improving freshness and variety.
- Developed innovative dessert recipes, receiving positive customer feedback.
- Trained apprentice chefs, significantly elevating culinary skills.
- Assisted head chef in delivering quality dishes within tight deadlines.
- Improved presentation of dishes by incorporating innovative plating techniques.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
- Adapted quickly under high-pressure situations to deliver consistent results.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
Head Pastry Chef
St Honore
Victoria Gozo, Malta
09.2018 - 06.2024
- Developed unique pastry and dessert recipes utilising seasonal ingredients.
- Monitored food quality and safety standards across kitchen operations.
- Maintained adequate inventory by ordering essential cooking and baking supplies.
- Ensured proper product storage to prevent spoilage and contamination.
- Adhered to health and safety regulations to maintain a clean working environment.
- Enhanced presentation by decorating cakes, pastries, and desserts.
- Mentored baking staff in correct techniques and bakery procedures.
- Trained kitchen workers on fundamental culinary skills and methods.
- Menu planning and food cost.
Chef Patron
Truffle and Truffles restaurant
St Julians , Malta
01.2014 - 08.2018
- Planned menus and ordered supplies to optimise kitchen operations.
- Managed kitchen staff schedules to ensure adequate coverage during shifts.
- Monitored food preparation methods and portion sizes to align with restaurant recipes.
- Ensured compliance with health, safety, and hygiene regulations in kitchen area.
- Supervised team members during meal service to guarantee order accuracy.
- Developed creative concepts for special events and food presentations.
- Stored foods using appropriate containers and labelling systems for organisation.
- Maintained safety standards by monitoring kitchen area and enforcing proper food handling techniques.
- Administration of food and labour costs.
Chef patron
Ir Remissa pastry shop
Xewkija, Malta
01.2011 - 12.2013
- Collaborated closely with suppliers, secured fresh ingredients daily.
- Improved customer satisfaction by creating innovative and appetising menu.
- Supervised all kitchen staff to maintain high quality standards.
- Implemented cost-effective strategies in purchasing and inventory management.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Built attractive displays of food items, enticing customers to make additional purchases.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Inspected completed work and stations to verify conformance with standards.
- Cultivated strong relationships with clients to secure repeat business.
- Administration of food and labour costs.
Chef De Partie
Crown plaza/Marriot/Renaissance
Belgium, Diegem
07.2008 - 07.2009
- Organised daily mise en place for efficient meal preparation.
- Adhered to health and safety standards in kitchen operations.
- Coordinated with chefs during high-demand shifts.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Cleaned work areas and equipment to maintain faultless hygiene .
- Displayed energy and enthusiasm in fast-paced environment.
- Worked in 3 different hotels gaining different experience in all kitchen departments troughout a year of apprenticeship.
Education
Diploma in Culinary Arts -
Institute of Tourism Studies
Pembroke MaltaDiploma in culinary arts -
City and Guilds
LondonDiploma in culinary Arts -
CVO Elishout COOVI Anderlecht Brussels Belgium
Belgium brusselSkills
- Recipe development and menu preparation
- Culinary creativity
- Advanced cooking techniques
- Kitchen adaptability
- Positive mindset
- Innovative menu design
- Leadership skills
- Food safety and sanitation
- Precision measurement
- Dessert and pastry preparation
- Food presentation and plating
- Quality assurance in food service
- Operational reliability
Languages
English
Advanced
Italian
Advanced
Maltese
Native
Affiliations
- Gardening
- Bass guitar player
Accomplishments
Participated in the Gran trofeo d oro competion 2010 in brescia Italy representing team Malta on the pastry section placing on the first place.
Timeline
Chef de partie
Gouds glas
07.2024 - Current
Head Pastry Chef
St Honore
09.2018 - 06.2024
Chef Patron
Truffle and Truffles restaurant
01.2014 - 08.2018
Chef patron
Ir Remissa pastry shop
01.2011 - 12.2013
Chef De Partie
Crown plaza/Marriot/Renaissance
07.2008 - 07.2009
Diploma in Culinary Arts -
Institute of Tourism Studies
Diploma in culinary arts -
City and Guilds
Diploma in culinary Arts -
CVO Elishout COOVI Anderlecht Brussels Belgium