Donna Kasapis

• Assisted the chef in meal preparation when required, ensuring efficient operations.
• Ensured adherence to dietary restrictions for customised menu options.
• Addressed customer complaints promptly, ensuring their satisfaction.
• Collaborated with kitchen staff to ensure timely delivery of food orders.
• Created attractive food presentations to entice customers.
• Maintained cleanliness in all catering areas for a safe and hygienic work environment.
• Ensured compliance with local food safety laws at all times.
• Improved customer satisfaction by providing excellent food and service.
• Prepared and served 50+ high-quality meals per event using documented recipes to satisfy varied dietary requirements.

Specialising in Patisserie.

Responsible for producing hot, cold and patisserie dishes for the customer restaurant that seats 280, and staff facilities providing breakfast and lunch options for over 500 staff, as well as a variety of functions throughout the year. Worked with a team of Chefs and Catering Assistants supporting them with food preparation and strict hygiene &safety standards. Demonstrated sharing knowledge and expertise with colleagues and showed flexibility across all other areas of the department.

Achieved sales targets by ensuring excellent delivery of the John Lewis food offer and maximum availability of the product range. Carried out stock control processes to manage wastage and minimise loss. Identified and communicated opportunities for continuous improvement and cost control. Responsible for ordering food through the online system, planning and designing menus, and managing wastage to achieve food cost.