Joanne Benjamin

A people-first professional with a natural ability to make clients feel genuinely welcomed and at ease. My background combines luxury training at the Dorchester Hotel, corporate office cooperation at Foxtons and professional pastry training to Level 3, which means I bring both warmth and real substance to every role I take on. I hold myself to a high standard because I care about the experience I create for people around me.

Pastry Commis Chef at The Twenty Two Hotel (2026-07 – 2026-09)

• Delivered a high volume of orders to strict deadlines during live service, managing multiple tasks simultaneously while maintaining consistency and attention to detail
• Independently ran a section of the operation, including stock checks and keeping the relevant manager informed, quickly adapting to changing demands across two service periods a day
• Took ownership of both opening and closing procedures — receiving and organising deliveries in the morning, and ensuring the workspace was fully prepared and ready for the next day's work on close

Office Coordinator at Foxtons Oval (2025-10 – 2026-03)

• Brand representation, served as the first face for clients and visitors the branch, set the tone for every interaction and ensured office standards reflected the Foxtons Brand.
• Operational Management, kept a busy front desk running smoothly, handling inbound calls, filtering priority leads and coordinating daily branch logistics, including complex calendars, external contractors and professional photographers to meet tight deadlines.
• Data & Compliance, maintained 100% accuracy of critical property data and resolved discrepancies before escalating reports to senior management.
• Asset & Resource Management managed high-volume security protocols, including key chasing, ensuring strict adherence to company tracking procedures at all times.

Pastry Commis Chef at The Dorchester Hotel (2025-07 – 2025-08)

• Process Management, supported senior chefs by arriving early and organising daily openings, menus, and meticulously preparing work areas to ensure smooth service operations for high-expectation clientele.
• Collaborated closely with kitchen teams in a fast-paced luxury hospitality environment to deliver smooth service operations, problem-solving across departments to consistently meet demanding standards.
• Logistics & Inventory: maintained ingredient quality, stock organisation, and cleanliness standards while supporting efficient kitchen workflow.

Front-of-House & Baker at Sendero Cafe (2022-11 – 2023-02)

• Built genuine rapport with regular guests and made every new customer feel immediately welcome, the kind of warmth that keeps people coming back.
• Confidently upsold products and promoted the cafe loyalty scheme, improving the guest experience.
• Carried out opening and closing duties while maintaining high standards of cleanliness, hygiene, and presentation throughout the cafe.

Level 2 & 3 Patisserie & Confectionery in Patisserie & Confectionery – Chichester College, Chichester (2023-09 – 2025-06)

7 Key GCSEs in English Language & Mathematics