Overview
Work History
Education
Skills
Personal Information
Attachments
Timeline
Generic

Savio Buttigieg

Melbourne,VIC

Overview

11
11
years of professional experience

Work History

Head Chef

The Boathouse Restaurant
Xlendi Bay , Gozo Malta
09.2023 - 12.2024
  • Organized kitchen staff to ensure efficient operations during peak service hours.
  • Monitored food production to guarantee quality standards were met.
  • Supervised the preparation of meals according to customer orders in a timely manner.
  • Assisted in developing marketing strategies aimed at increasing restaurant revenue.
  • Established portion control guidelines to reduce waste and maximize profits.
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Reviewed purchase orders for accuracy prior to submitting them for approval.
  • Planned and designed menus utilizing seasonal vegetables to enhance flavor and freshness.
  • Maintained a clean and organized kitchen, ensuring compliance with sanitation standards.
  • Oversaw food preparation and production services, ensuring portion control and quality service.

Butcher Assistant

Greens supermarket
Victoria, Gozo Malta
06.2022 - 09.2023
  • Organized and set up the display section, ensuring cleanliness and proper arrangement of meats
  • Prepared, labeled, and packaged cooked food items for sale, maintaining high standards of hygiene.
  • Weighed out portions of meat for sale based on customer requests.
  • Cut, trimmed and ground meats using hand tools or power equipment.
  • Provided excellent customer service by answering questions about products being sold.
  • Labeled packages correctly before storing them in freezers or coolers.
  • Loaded delivery trucks with boxed product in preparation for shipping.
  • Maintained a clean work area by wiping down tables, cleaning floors and disposing of waste properly.
  • Ensured all food safety standards were met while preparing cuts of meat according to company policies.
  • Maintained a safe working environment by adhering to all safety protocols established by the company.
  • Instructed new employees on proper butchering methods and workplace safety.

Head Pastry Chef /Junior Sous Chef

Rendez¬Vous
Xewkija, Gozo Malta
05.2020 - 06.2022
  • Assisted the head chef with mise en place preparation for menu items.
  • Prepared menus and desserts as needed, ensuring high-quality presentation and taste.
  • Maintaining and organizing fridges and dry stock. Keeping sections such as fridges and shelves clean, and rotating goods to be always up to date.
  • Monitored food costs, labor costs, inventory, and waste control measures in the kitchen.
  • Ordering fresh fruit, necessary supplies such as ingredients, tools, and utensils, ensuring they are available when needed.
  • Trained and supervised a team of chefs in preparing high-quality food.
  • Conducted regular meetings with staff members to discuss ideas for improving efficiency of operations.
  • Assisted with menu planning by providing creative suggestions based on seasonal produce availability.
  • Maintained a clean and organized kitchen environment at all times.
  • Executed precise plating of dishes during service.
  • Researched new trends in baking technology and techniques to stay ahead of competition.

Demi chef de partie

Chewton Glen Hotel & Spa
New Forest, England
11.2019 - 03.2020
  • Company Overview: During my 4 months at Chewton glen hotel & spa, I worked on the larder, sides and garnish section but I was focused on the garnish/ sides section
  • During my 4 months at Chewton glen hotel & spa, I worked on the larder, sides and garnish section but I was focused on the garnish/ sides section
  • Business or sector: Accommodation and food service activities

Commis Chef

Grand Jersey Hotel and Spa
St Helier, Jersey
06.2018 - 06.2019
  • Company Overview: During my one year at the Grand Jersey hotel and spa, I started on the pastry section learning new desserts, writing a preparation list for food which had to be ordered in daily, obviously cleaning in the restaurant checking the quantity and quality of the products, doing supplies packaging in the morning
  • In the evening I was put on dinner service on pastry in one of the hotels restaurants Victoria's
  • I was also placed in a fine dining restaurant that was awarded a 4 AA roset named Tassili, based on modern french cuisine
  • During my one year at the Grand Jersey hotel and spa, I started on the pastry section learning new desserts, writing a preparation list for food which had to be ordered in daily, obviously cleaning in the restaurant checking the quantity and quality of the products, doing supplies packaging in the morning
  • In the evening I was put on dinner service on pastry in one of the hotels restaurants Victoria's
  • I was also placed in a fine dining restaurant that was awarded a 4 AA roset named Tassili, based on modern french cuisine

Commis Chef

Ta'Frenc Restaurant
Xaghra, Malta
10.2015 - 04.2018
  • Company Overview: Ta' Frenc Restaurant is a venue which caters for a la carte, weddings, functions as well as outside catering
  • The style of food is based on modern French cuisine with a Mediterranean twist
  • During my 3 years at Ta' Frenc I was first placed on starters for year, where I was allowed to run the section
  • On my second year I was placed on the main course section and on my final year I was placed on the pastry section
  • On every section I was placed on an a la carte service during weekends while simultaneously catering for a wedding as well as doing prep during week days
  • Ta' Frenc also holds a michelin starred event once every year where a michelin star chef writes a menu and prepares it with the kitchen brigade, this is a great opportunity for the chefs at Ta'Frenc to learn new techniques
  • Ta' Frenc Restaurant is a venue which caters for a la carte, weddings, functions as well as outside catering
  • The style of food is based on modern French cuisine with a Mediterranean twist
  • During my 3 years at Ta' Frenc I was first placed on starters for year, where I was allowed to run the section
  • On my second year I was placed on the main course section and on my final year I was placed on the pastry section
  • On every section I was placed on an a la carte service during weekends while simultaneously catering for a wedding as well as doing prep during week days
  • Ta' Frenc also holds a michelin starred event once every year where a michelin star chef writes a menu and prepares it with the kitchen brigade, this is a great opportunity for the chefs at Ta'Frenc to learn new techniques
  • Business or sector: Accommodation and food service activities

Farm Laborer

Self Employed
Zebbug, Gozo Malta
01.2014 - 12.2015
  • Harvested olives, peaches, and grapes, along with various other fruits and vegetables, across different seasons.
  • Operated a rotary hoe and other machinery to efficiently plant a variety of vegetables and fruits.
  • Performed extensive manual labour consistently over long hours.
  • Worked cohesively with fellow farm hands to ensure smooth farm operations.
  • Ensured consistent upkeep and reliability of field maintenance.
  • Maintained hydration levels of fruits and vegetables through regular watering.

Education

Certificate in food preparation and production - EQF level 3

Institute of tourism studies
Hal luqa, Malta
09.2018

Foundation in hospitality and tourism - EQF level 2

Institute of tourism Studies
Hal luqa, Malta
06.2018

Secondary school certificate and profile -

Secondary School
Victoria, Malta
06.2015

Certificate in airbruish painting -

05.2014

Certificate in basic art -

Gozo Centre for arts and crafts
rabat, Malta
05.2012

Skills

  • Good communication skills gained through years of working in kitchens
  • Independent user
  • Proficient user
  • Basic user
  • Various knife skills gained through years of working in kitchens
  • Various methods of cooking practiced through years of working in kitchens

Personal Information

  • Title: Chef
  • Date of Birth: 02/23/99
  • Gender: Male
  • Nationality: Maltese

Attachments

  • Cv.pdf
  • European skills passport

Timeline

Head Chef

The Boathouse Restaurant
09.2023 - 12.2024

Butcher Assistant

Greens supermarket
06.2022 - 09.2023

Head Pastry Chef /Junior Sous Chef

Rendez¬Vous
05.2020 - 06.2022

Demi chef de partie

Chewton Glen Hotel & Spa
11.2019 - 03.2020

Commis Chef

Grand Jersey Hotel and Spa
06.2018 - 06.2019

Commis Chef

Ta'Frenc Restaurant
10.2015 - 04.2018

Farm Laborer

Self Employed
01.2014 - 12.2015

Certificate in food preparation and production - EQF level 3

Institute of tourism studies

Foundation in hospitality and tourism - EQF level 2

Institute of tourism Studies

Secondary school certificate and profile -

Secondary School

Certificate in airbruish painting -

Certificate in basic art -

Gozo Centre for arts and crafts

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Savio Buttigieg