Tyrone Grima
Chef De Tournant
Xghajra
Summary
I'm looking for new challenges and new opportunities in different industries and eager to learn. Outgoing personality and a really good team player High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
8
8
years of professional experience
2
2
years of post-secondary education
1
1
Certification
Work History
Chef De Tournant
Medina
09.2024 - Current
- Assisted executive chef in the creation of daily specials that highlighted unique flavor combinations and showcased culinary expertise.
- Provided exceptional customer service by promptly addressing guest inquiries or concerns and ensuring their dining experience exceeded expectations.
- Mentored junior staff, providing guidance on cooking techniques, plating presentations, and kitchen safety protocols to foster professional growth.
- Implemented cost control measures to minimize expenses while maintaining exceptional quality in every dish served.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Senior Chef De Partie
Vecchia Napoli
Imrihel
10.2023 - 09.2024
- Expedited smooth service through clear communication with front-of-house staff regarding order statuses, special requests, or potential delays due to unforeseen issues in the kitchen.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Enhanced team performance through continuous coaching, motivating, and providing constructive feedback to junior chefs.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef de partie
Busy bee
01.2021 - 05.2024
- Demonstrated exceptional problem-solving skills when faced with unexpected challenges such as equipment malfunctions or ingredient shortages during peak service
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.
- Utilized strong multitasking abilities to manage multiple orders simultaneously while maintaining composure during high-pressure service periods.
Chef de partie
Cafe vergano
01.2020 - 01.2021
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Coordinated with team members to prepare orders on time.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Implemented food cost and waste reduction initiatives to save money.
Demi chef
Marriot hotel
01.2019 - 01.2020
- Provided exceptional customer service by accommodating special dietary requests or allergies, ensuring all guests enjoyed their dining experience.
- Actively participated in menu planning meetings with the head chef to provide valuable input based on expertise in specific cuisines or techniques.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
Demi chef
Gleneagles
01.2018 - 01.2019
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
- Improved customer satisfaction by promptly addressing any concerns or issues related to food quality or presentation.
- Played an instrumental role in reducing overall kitchen costs by identifying areas for improvement and implementing cost-saving measures.
Commi chef
Le meridien hotel
01.2017 - 01.2018
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
Waiter
Cafe de republic
1 2015 - 1 2017
- Enhanced customer satisfaction by providing attentive service and anticipating guest needs.
- Remained calm and poised when dealing with difficult customers or during busy shifts.
- Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
- Maintained a clean and organized dining area, contributing to a pleasant atmosphere for guests.
Education
High School Diploma -
Institute of Tourism Studies
Pembroke 01.2018 - 10.2019
Skills
Fine dining experience
Customer Satisfaction
Multitasking
Team Management
Supplier negotiation
Menu development
Sales Planning
Leadership Qualities
Menu Planning
Nutrition knowledge
Production Scheduling
Quality Control
Certification
Certicate in food and beverage studies, ITS, Pembroke, 2016-01-01, 2019-12-31
Personal Information
- Date of Birth: 09/19/99
- Gender: Male
- Nationality: Maltese
- Driving License: B
- Marital Status: Single
Languages
Maltese
Native language
Maltese
Proficient
C2
English
Proficient
C2
Italian
Upper intermediate
B2
Interests
Health and Nutrition
Fitness
I have a big believe in Training and nutrition, Good diet and whole food.
Timeline
Chef De Tournant
Medina
09.2024 - Current
Senior Chef De Partie
Vecchia Napoli
10.2023 - 09.2024
Chef de partie
Busy bee
01.2021 - 05.2024
Chef de partie
Cafe vergano
01.2020 - 01.2021
Demi chef
Marriot hotel
01.2019 - 01.2020
High School Diploma -
Institute of Tourism Studies
01.2018 - 10.2019
Demi chef
Gleneagles
01.2018 - 01.2019
Commi chef
Le meridien hotel
01.2017 - 01.2018
Waiter
Cafe de republic
1 2015 - 1 2017
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