Elizabeth Lipton

Finns of Chelsea is a delicatessen in the centre of Chelsea which provides lunches and collect to order suppers, the business is also private dining or later events such as weddings, art galleries ect.

RESPONSIBLITIES-

• Providing all food goes out on time and is to the highest standard. Responsible for co-ordinating all designated sections in the kitchen and ensuring everyone is on target.

• Organizing the deli’s weekly lunch menu and full confirmation of evening orders, relaying this to my team.

• Liaising with multiple food suppliers, to confirm all produce is fresh, on time and up to standard and keeping a smooth relationship, whilst correcting any logistical errors.

• Following HASSAP regulations and cleanliness of the kitchen.

• Sole responsibility for the change of seasonal menu, by conducting in-depth research and kitchen testing to develop and refine recipes, prioritizing flavour, nutrition, and presentation.

• I also managed the official Finns of Chelsea Website and socials, taking all the food and event photography which is a great passion of mine. I posted stories on the Instagram account and took many photos with the intent of crafting engaging content and enhancing the businesses visibility to a wider audience.

• Welcome customers in person and directing them accordingly, giving guidance and information where needed. I would always make sure people felt comfortable to approach the desk with empathy and kindness, seeing the progress of regular costumers and their accomplishments was a very rewarding part of this job role.
• Taking in person or telephone booking for nutrition/physio appointments.
• Booking classes and scheduling tours of the facilities.
• Communicating with all staff to ensure the appointment times run smoothly and assisting the café, this role was very team work based which I enjoyed.

• Sole responsibility for preparation, presentation, and service of all meals
• Designing the weekly menu to meet desired tastes and specific requirements from guests
• This involved extensive research using magazines, the latest food blogs, social media platforms and recipe books to curate innovative and health-conscious menus
• My research also implemented health trends for when they had extra guests, ensuring meals are aligned with dietary guidelines and preferences, such as vegan, gluten-free, and low-carb options
• Completely self-sufficient with organisation skills and daily time management
• Shopping for the produce so working to a specific budget was a crucial factor.