Galleria - Clicca sull'immagine per ingrandire
1. What drew you to The Wheatbaker’s Food and Beverage team?
When I saw the vacancy, I became a digital detective and explored The Wheatbaker’s social media pages. The standards and culinary offerings won me over. The expansion plans also appealed to me: I want to grow alongside the business, even if my workload grows as quickly as the menus.
2. What do you enjoy most about coordinating F&B operations?
Keeping the behind-the-scenes work so organised that great dining feels effortless. When everything runs smoothly, the planning feels worthwhile.
3. How do you help the kitchen and service teams work smoothly?
I treat logistics like a game of Tetris: keep the pieces moving and think three steps ahead. With timely stock deliveries from Purchasing and Stores, I help chefs and service colleagues stay focused on their work.
4. What would you recommend to a first-time guest?
For local flavour, I would choose the peppered whole fish with plantain and jollof rice, paired with a chilled Zobotini.
5. How do you balance high standards with a warm welcome?
I like our standards as sharp as the chef’s knives and our service as warm as a homemade meal.
6. How do you stay composed on busy days?
I approach busy days like a round of golf: breathe steadily, keep my eye on the ball and trust the preparation. A solid setup helps me handle unexpected challenges.
7. What is your favourite dining spot at The Wheatbaker?
KÓFÍ Shop. Its design, nostalgic feel and good energy make it a great place to recharge.
8. How do you keep the kitchen, service and admin teams connected?
I act like an air traffic controller, sharing clear, timely updates and keeping everyone on the same page.
9. What principle guides your work?
Leave every room better than you found it. I aim to build systems that last, anticipate problems and make life easier for the team.
10. What does great hospitality mean to you?
Food brings people to the table, but hospitality keeps them there telling stories. Long after the plates are cleared, the warmth of the experience stays with them.
11. What is your favourite meal outside work?
I am still exploring local food spots, but nothing beats my mum’s home cooking. Add a break from administrative emails, and that is perfection.
12. Which administrative detail makes the biggest difference to service?
Cross-checking menu requirements, ingredient records and outlet stock at handover. When Stores, Kitchen and Service share an accurate picture of availability, preparation runs smoothly and servers can answer guests confidently.
13. What three words describe the energy you bring to the team?
Calm, composed and relentless.
14. What do you hope to achieve in your role?
I am excited to contribute as the property expands. I want to build dependable administrative systems, strengthen coordination behind the scenes and make new processes run smoothly.
15. What might colleagues and guests be surprised to learn about you?
I am an art lover, console gamer, video editor and graphic designer who also dabbles in coding. I love learning skills that combine creativity and logic. Beyond the logs and inventory controls, there is a small digital agency in me!
