Twenty-six chefs are sharpening knives, donning their toques and getting ready to face the heat in the kitchen as they whip up Easter lunch for 250.
The preparation in the kitchen of the Hilton's Oceana Restaurant starts this afternoon when everybody whips out their different coloured chopping boards - red for raw meat, blue for raw fish, etc. - and starts dicing potatoes, vegetables and herbs, marinating the meat, and preparing the garnishes and pastry before tomorrow's stampede.
Lest it become a case of too many chefs spoiling the broth, everybody will mind their own station under the watchful eye of executive chef Joseph Vella, who will ensure the production runs smoothly.
Over 250 kilos of fresh fish and shellfish, 50 kilos of rack of lamb, 60 kilos of leg of lamb and 60 kilos of loin veal have been ordered to celebrate the holiest feast in the Christian liturgical year.
"Everybody enjoys sampling lamb for Easter. Even if they don't particularly like it, they'll still eat it in Easter," said Mr Vella, as he punctured the rack of lamb and stuffed the cavities with garlic and sprigs of fresh thyme.
Tomorrow's lunch will include no fewer than 66 different antipasti and salads and 35 different desserts to tuck into, if patrons have any space left after sampling the dishes from the Moroccan table and six main courses.
"There usually aren't many leftovers. Though people have become more health-conscious, they still enjoy coming here for a good meal and leaving full," Mr Vella said with a smile.
At 46, Mr Vella has been a chef for 28 years (eight at the Hilton) and he believes that to make it in this competitive line of work, dedication, passion and a natural flair are essential ingredients.
An admirer of British celebrity chef Gordon Ramsey, because of "his creativity and discipline", Mr Vella believes young people seeking a career in this business should read, read and read some more.
Was this business still a man's world?
"In my career, this is the first time that I've employed women - they stand their own ground and do a great job," he said.
If you plan to host Easter lunch, Mr Vella's tip is to use the freshest products possible, which in his book supersede frozen or convenience foods any day.