ANTHONY BUHAGIAR

Chef de Partie

Chef de Partie with experience in Michelin-starred and high-volume fine dining restaurants. Skilled in managing kitchen sections under pressure, maintaining high culinary standards, and leading teams. Seeking professional growth in Australia while delivering excellence and consistency.

Australia
0
Languages
0
Skills
Work Experience
Chef-Breakfast
Strait on the BeachCairns
Jan 2026 — Present
  • Oversaw all cooking activities in grill section
  • Prepared and served breakfast and lunch in high-traffic setting
  • Coordinated visa requirements for staffing in rural areas
Chef de Partie – Sauce Section
Shane Delia, MelbourneMelbourne
Feb 2025 — Jul 2025
  • Ran the sauce section in a high-volume fine dining environment
  • Cooked and finished multiple proteins alongside sauces and garnishes
  • Maintained consistency and precision during busy services
  • Assisted and guided commis chefs to ensure smooth service flow
  • Adapted quickly to Australian service standards while maintaining European fine dining discipline
Chef de Partie – Fish Section
Josh Angus, LondonLondon
Feb 2023 — Sep 2024
  • Ran the fish section independently, executing multiple fish proteins, garnishes, and sauces
  • Led service rhythm working closely with the meat section
  • Delivered precision and consistency in a 300-cover daily service operation
Chef de Partie
James Schiavone, Marsaxlokk (Malta)Marsaxlokk, Malta
Feb 2022 — Feb 2023
  • Focused on seafood-driven menus with strong attention to product quality
  • Managed preparation, service execution, and section organisation
Chef de Partie / Demi Chef
Jonathan Brincat, Valletta (Qormi)Valletta, Malta
Sep 2020 — Feb 2022
  • Progressed from Demi Chef to Chef de Partie
  • Contributed to maintaining Michelin standards following the award
  • Demonstrated reliability, consistency, and leadership
Commis Chef → Demi Chef (Internship)
Josh Angus, LondonLondon
Jul 2019 — Apr 2020
  • Promoted during internship due to performance and work ethic
  • Built strong foundations in fine dining discipline and kitchen structure
Commis Chef
Jonathan Brincat, Valletta (Malta)Valletta, Malta
Jan 2018 — Jul 2019
  • Gained extensive experience covering multiple sections with occasional sous chef assistance
  • Ran larder and assisted in pastry
  • Built strong foundation of discipline and fine dining principles
Skills
Precision in fine larder workPrep organisation and qualityTeam adaptationTeam communicationFollow and seek a systemFish proteinClean and tidyPace with quality
Education
diploma, culinary arta
institute of tourism studies
2017 — 2021
Languages
English
Advanced
Maltese
Native
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