Tufayel Talha

NoMad was a fantastic experience, indeed, but when it comes to professionalism, nothing beats Claridge's. Claridge's is a two-hundred-years-old hotel, which has seen rise-and-fall for many establishments but yet, there they stand in the centre of London City. And that did not happen without the amazing team behind it. The hiring committee has a deep knowledge of finding the right people for right task. Although the hotel itself is 200 years old, the Claridge's Restaurant, however, is a newborn baby. We had our soft opening from May 2023 and we went live on September. This is a very busy restaurant and can pick up from 10 covers to 100 in only half-an-hour.

A real good worker will definitely enjoy and appreciate working for Claridge's. If you work with the best,you can be the best. Period.

My previous work in food delivery introduced me to the hospitality industry, but my role at NoMad marked my first true immersion into its heart and soul.

From the moment I stepped into NoMad's lively atmosphere, I was impressed by the smooth flow of operations. Chefs carefully crafted culinary masterpieces in the bustling kitchen, while hosts greeted guests warmly, setting the stage for enjoyable dining experiences. As a server, I had the satisfaction of delivering these culinary creations, witnessing firsthand the pleasure they brought to our guests. It was rewarding to see the positive impact of my work, a connection I had missed during my years in the retail industry.

Beyond the satisfaction of serving delicious food, NoMad presented an excellent opportunity to interact with people from all walks of life. Within the confines of our restaurant, I met individuals from diverse backgrounds, each with their unique stories to share. These interactions not only enriched my personal life but also deepened my passion for hospitality and fostered a greater appreciation for the human connection that lies at its core.

Notably, my English proficiency improved noticeably within a few short months at NoMad. Immersed in a dynamic environment where diverse tongues mingled, I eagerly sought opportunities to expand my linguistic repertoire. The conversations I engaged in with guests and colleagues alike provided valuable practice, allowing me to navigate the nuances of the English language with increasing confidence.

My time at NoMad has been a transformative journey, igniting my passion for hospitality and opening my eyes to the power of human connection. It has been a privilege to work alongside such a dedicated team, and I am eager to continue my growth in this dynamic industry.

I've worked with the Sainsburys Golders Green and Sainsburys Whitechapel branches.

In Golders Green I worked on the shop floor, learning hundreds of different products, customer service and cash registry.

In Whitechapel Sainsburys, I worked in the bakery, opening it, baking cookies and pastries, and packing them. Whitechapel's bakery is one of the busiest in Greater London. I also had a few days of training as a main baker.