Phoenicia has named Junior Sous Chef Gary Grima as its Employee of the Year 2018. The coveted annual award has been established to highlight the outstanding contribution individual members of staff make to The Phoenicia and its luxury guest experience.

The Phoenicia Employee of the Year is carefully selected through an annual process. Every 3 months, the Heads of Department nominate employees who excel in their positions and then all those nominated during the year are automatically nominated for the Employee of the Year award. Mr. Grima received this award because of his continued commitment, interest, loyalty and hard work whilst keeping the hotel's core values alive. Mr. Grima is the first person from the hotel's award-winning kitchen brigade to have won this award since the hotel reopened after undergoing a major refurbishment.

Mr. Grima is in charge of the banqueting and event operations managing a team of 7 within the kitchen brigade, and specialises in French and Mediterranean dishes. He has developed a precise cooking philosophy that has a focus on respecting the product, being organised and doing it right. A keen competitor in culinary competitions he has won several awards and was part of the Junior Team for Malta competing in Scot-Hot UK, Scotland's premier showcase for food, drink, hospitality and tourism. 

Mr. Grima was presented with the prize together with a commemorative trophy by The Phoenicia's General Manager Charles Azzopardi. Mr. Grima said: "Being a Chef is more than just a job, it's part of your life. Working with a variety of fresh produce and the team at The Phoenicia is fun and exciting. Food is about bringing people together, chefs, diners, suppliers. It's a great honour to follow in the footsteps of the special members of staff who previously won this award."

 

HR Manager Kevin Camilleri said: "Gary is an exemplary person with very high work ethics who is an inspiration to the younger members of our kitchen team. We are delighted he has been recognised for his efforts over the past couple of years."

The Phoenicia's Executive Chef Daniel Debattista said, "Gary's dedication, positive and honest attitude is appreciated by all his colleagues, there is absolutely no job that's too small for him to tackle. He is an asset for any kitchen brigade! We are very proud of Gary."

For further information see www.campbellgrayhotels.com/the-phoenicia-malta/ or www.facebook.com/phoeniciahotel