Adam Duarte Sabboora

I am a reliable and trusted team member, taking on additional responsibilities similar to those of a supervisor, including delegating closing tasks to ensure a timely close that meets high standards and aiding colleagues in resolving customer issues. I provided friendly, knowledgeable service. Creating a bespoke experience for customers in recommendations of beverages and menu items. Furthermore, I changed kegs and independently managed beer line cleaning. I replenish stock and maintain a clean, organised bar in line with food safety and licensing requirements. I work closely with the bar and kitchen teams during busy periods, supporting customer wellbeing and training new staff to maintain high service standards.

After returning to the company all previous duties resumed.

I provided attentive customer service in a fast-paced environment, often working independently to balance multiple orders and serve customers efficiently during busy periods. I paid close attention to individual preferences to ensure orders were accurate and customers left satisfied. I also received and organised weekly stock deliveries, rotated products correctly and supported managers with stocktakes. During closing shifts, I helped clean and restock the shop to a high standard, ensuring it was fully prepared for the following day.

I prepared and produced the full range of menu items to a consistently high standard. The role strengthened my attention to fine detail while further developing my time management and ability to manage multiple tasks efficiently. I was also responsible for cleaning and closing the kitchen, accurately recording essential information and ensuring the workspace was fully prepared for the following day.

I demonstrated a high level of technical skill, independently producing the café’s full range of baked goods and pastries efficiently and to a consistently high standard. During the COVID-19 pandemic, when the kitchen team was reduced to one Chef and two Bakers, I took on the additional role of Chef for six months. I worked two days in the kitchen before returning the following day to complete my pastry duties, demonstrating reliability, flexibility and a strong work ethic. I also developed new menu ideas, maintained an organised, correctly labelled stock system, completed monthly stocktakes, placed supplier orders, and processed invoices.

I prepared menu items to the required quality and presentation standards while assisting the baker when needed. I maintained cleanliness across both kitchens throughout the day and completed a thorough deep clean at closing. I also prepared ingredients and food for the following day and carried out stock checks to ensure the kitchen remained organised and well supplied.

I communicated closely with team members and management to maintain excellent service and ensure the smooth day-to-day running of the restaurant. I was trusted to independently manage the Soho branch for one month; completing all daily operational tasks before closing the branch and then travelling to the flagship store to support and oversee its closure. I maintained strong knowledge of the menu, catered carefully to dietary requirements and upheld high standards of cleanliness, food labelling and safe storage. I also trained new staff in food preparation, daily responsibilities, and safe opening and closing procedures.