Delphine Remy zephir

• Developed customised weekly menus based on family preferences and dietary restrictions.
• Executed meal planning using seasonal ingredients for special occasions.
• Sourced high-quality, fresh, organic ingredients through efficient grocery shopping.
• Maintained pantry stock levels while managing perishable item expiration dates.
• Prepared daily meals in batches, including breakfast, lunch, dinner, and snacks.
• Cooked specialised meals for significant events such as birthdays and holidays.
• Presented meals attractively to enhance dining experiences.
• Coordinated catering for small gatherings and large private events.

Planned weekly menus for approval, aligning with dietary preferences to enhance health and wellbeing.

• Prepared Mediterranean and nutritious meals for family and guests.
• Organised kitchen operations, overseeing food preparation, presentation, and service.
• Maintained a pristine kitchen environment through rigorous cleaning practices.

Baked gluten-free novelty cakes from scratch, aligning with client specifications.

• Delivered professional, friendly service to ensure customer satisfaction.
• Ensured strict compliance with health and safety regulations in food handling.
• Created artistic visual products while adhering to technical guidelines.
• Generated time estimates for design and model creation as needed.
• Demonstrated proficiency in advanced baking techniques.
• Utilised innovative ideas throughout creative processes.

• Provided first class and highly focused on standards of quality service.
• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
• Recognised and formally acknowledged outstanding staff performance to boost company morale and productivity.
• Built a very good relation with regulars.
• Planned and organised the team on shift to ensure that all tasks were carried out to maximised guests satisfaction.

• Worked my way up from Waitress to Restaurant manager following an intern training program.
• Led and directed team members on effective methods, operations and procedures.
• Carefully interviewed, selected, trained and supervised staff.
• Promoted a positive atmosphere and went beyond to guarantee each customer received exceptional food and service.
• Skilfully interacted with external vendors to obtain the best quality in pricing and product.
• Conducted timely performance evaluations for all front of house staff.
• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
• Recognised and formally acknowledged outstanding staff performance to boost company morale and productivity.