Anastazja Faruga

• Designing and launching a new menu
• Designing and launching weekends only brunch menu
• Creating and serving daily lunch specials in a buffet form (Monday-Friday)
• Collaborating with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates
• Placing orders to restock items before supplies ran out
• Contributing to a significant increase in positive online reviews by consistently delivering exceptional meals that exceeded guest expectations.
• Training and mentoring new staff members in kitchen safety, sanitation and cooking techniques.

• Designing and launching a new menu
• Designing and launching weekends only brunch menu
• Restructuring and improving kids menu
• Cooking daily lunch specials
• Granting a co-operation with Ludos (local café) supplying them with picnic baskets for their summer events
• Introducing new baked goods like vegan muffins, vegan or gluten free cakes and more homemade baked goods
• Managing opening & closing shifts
• Setting up workstations with all needed ingredients and cooking equipment
• Preparation of ingredients used in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cooking food in various utensils/ convection oven etc
• Ensuring great presentation by dressing dishes before they are served
• Keeping a sanitized and orderly environment in the kitchen
• Ensuring all food and other items are stored properly
• Checking quality of ingredients.

Responsible for 3 main pillars of work in establishing the HR system for new restaurants : 1. Recruitment & retention 2. Employee Relations 3. Development, Incentives & Rewards.

Strategy design:

• New recruitment strategy design
• Assessment Centres design
• Job specification designs
• Employee Handbook design and introduction
• Employee Code of Conduct design and introduction
• Whistle-blower policy introduction
• Disciplinary processes
• Employee development strategy introduction
• Recognition culture introduction
• Internal rewards and incentives introduction

Implementation:

• Drafting and monitoring job ads
• Leading three-stage interview process up to and including induction
• Being the first contact for any HR issues
• Conflict resolution (disputes)
• Disciplinary hearings
• Redundancies and exit interviews
• Using HR information systems to access, input and compile data (Kobas)
• Identifying development needs by monthly one to one meetings and goal monitoring and setting
• Designing and promoting a peer to peer card recognition system
• Introducing a company ‘Remy’ award.

• Overlooking and managing catering (for up to 100 people)
• Overlooking and managing Feedr (daily catering for the offices)
• Ordering materials, supplies, and ingredients based on demand
• Supervising kitchen employees and organizing food orders
• Overseeing the food preparation and cooking process
• Training kitchen employees in designated stations
• Monitoring inventory levels and performing weekly inventory assessments
• Storing all food products in compliance with health and safety regulations
• Ensuring the kitchen is clean and organized
• Maintaining weekly and monthly wastage reports.

• Setting up workstations with all needed ingredients and cooking equipment
• Preparation of ingredients used in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cooking food in various utensils/ convection oven etc
• Baking pastries including: banana bread, chocolate brownie, half- baked cookie dough cookies, and other pastries from scratch
• Ensuring great presentation by dressing dishes before they are served
• Keeping a sanitized and orderly environment in the kitchen
• Ensuring all food and other items are stored properly
• Checking quality of ingredients.

• Waiting tables
• Learning about the day to day operations of a restaurant
• Spending a few days in the kitchen with the chefs preparing several pastries and dishes under their supervision.

• Recruited, led and supported a group of 25 past and current graduates & acted as a stage-builder to enable their development

• Managed communications between external tutorial providers and KFC and created a monthly newsletter to provide tutors with current business overview
• Established bespoke communication, data management and departmental structure working practices between education coaches and central management for dual-level apprenticeship programme catering to 950 apprentices
• New departmental structure increased success rates by 50% on level 3 and by 29% on level 2 programme