Emma Eastland

I would Greeted and connected with every customer, recommending drinks and pastries.

• I would open cafe in the mornings
• Prepared and served hot and cold beverages such as coffee, espresso drinks, blended coffees and tea and ice coffee and smoothies
• Thoroughly cleaned and maintained coffee machines, reducing faults and issues for smooth, efficient service.
• Followed health and safety standards to protect customers from illness and cross-contamination.
• Provided a welcoming atmosphere to customers, promoting return visits.
• Implemented hygiene standards throughout café premises for public health safety compliance.
• Ensured freshness of pastries on display, contributing to overall quality assurance.
• Checked temperatures of freezers, refrigerators and heating equipment to ensure proper functioning.
• Maintained calm demeanour during high-volume. periods and special events.
• Cleaned equipment, disposed of waste, at the end of night and carnying out other closing duties.
• Resolved customer disputes with tact and professionalism.
• Cleaned and sanitised work areas, utensils and equipment etc.
• Developed creative and appealing latte art techniques and instructed co-workers in method.
• Maintained clean and organised workspace, enabling coworkers to locate resources and product.

• Monitored and recorded temperatures of food, storage, and service areas to maintain established, regulatory guidelines.
• Followed recipes to make 4 different types or muffins.
• Prepared sandwich and baguettes for busy periods .
• Restocked cabinets with muffin and sandwich and cold drinks
• Maintained clean and well-organised setting area at all times
• Cleaned, sanitised worktops and tables and fridges and bins .

• Prepared food items, including sandwiches and other products to meet customer specifications.
• Assisted customers, including answering questions and preparing orders.
• Organised food preparation stations and replenished supplies as needed.
• Cleaned and maintained all food preparation stations.
• Communicated with customer to provide menu offering details and assist with decision-making.
• Answered guest questions with the most accurate and up-to-date information available.
• Maximised customer satisfaction by quickly addressing and resolving complaints with food or service.
• Kept customer and food preparation areas clean and well-organised for maximum efficiency.
• Utilised approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
• Stored food in designated areas following wrapping, dating, food safety and rotation procedures.
• Performed prep work such as washing, peeling, cutting and seeding fruits and vegetables.

• When other members of staff ask me to go the the freezers to get some more baguettes on put them on a tray and put them in the oven for them.
• I keep the kitchen clean and tidy at all time’s when I was on shift.

• Maintained clean and organised workspace, enabling coworkers to locate resources and product.
• Resolved customer disputes with tact and professionalism.
• Cleaned and sanitised work areas, utensils and equipment.
• Described menu items to customers and suggested products based on stated preferences.
• Maintained highest standards of conduct and service.
• Cleaned equipment, disposed of waste, closed registers and carried out other closing duties.

• Opened new merchandise boxes and stocked sales floor racks and shelves with latest items.
• Unboxed new merchandise and restocked shelves in appealing and organised arrangements to promote items.
• Used till register system to ring up customer purchases, process payments and issue receipts.
• Recommended optimal merchandise based on customer needs and desires.

• Unboxed new merchandise and restocked shelves in appealing and organised arrangements to promote items.
• Observed customer behaviours to identify security threats and escalate concerns to supervisors.
• Maintained excellent standards of service through impeccable attention to detail.
• Delivered an exceptional level of service to each customer by listening to concerns and answering questions.
• Worked with other colleges to create a positive environment for customers and cleaned the cabinets very day when on shift

• Monitored and recorded temperatures of food, storage, and service areas to maintain established, regulatory guidelines.
• Maintained clean and sanitised work area in accordance with food safety guidelines, avoiding cross-contamination of raw and prepared food products.
• Removed rubbish and dropped food items regularly to keep workspaces neat and clean.
• Utilised kitchen equipment according to manufacturer's instructions and company safety protocols.
• Take the meal out from the hot plate to the customer.
• Clean and sanitised the tables