edward schembri

I had been in the catering for the last fourthy years were i had started my career at the Grand Hotel Excelsior where i started my career as a commis waiter and finished in the role of headwaiter ,I had spent 17 years working in this hotel where I had achieved .a lot of experience.After the closing of the hotel I had moved to Santa Maria Hotel where I worked for 3 years in the position of Asssitant Restaurant Manager .My next experience was at San Guiliano Restaurant where I worked for 7 years 4 of them as a partimer and 3 years on full time as a restaurant manager at Caffe Raffeale where I gained a lot of experience regarding the service of pizza and light dishes.For the last 17 years I am working with the Island Hotels Group at the Radisson BLu in St Julians where i started as a headwaiter and after 4 months I was promoted as restaurant manager of the Kontiki Restaurant I had also for 14 years was also responsible for the inhouse functions such as Gala Dinners Reception parties and all sorts of functions.In this role I. Had a lot of satisfaction seeing staff that had started with me being managers themselves now also having the satisfaction that the Kontiki was nominated 11 times as a of the best restaurants for food and service in the Definitely Good Guide surveys