ALESSANDRO DI SARNO

I have been running my own pottery studio since 2018. My main focus is tableware production for fine dining restaurants. Below are the main aspects of my job:

• Increased production efficiency by streamlining the creation process for various ceramic designs.
• Maintained a clean and organized workspace to optimize productivity and ensure safety standards were met.
• Developed custom glazes for clients, creating one-of-a-kind pieces tailored to their specific preferences.
• Prepared clay materials for use, ensuring consistency and quality across all pottery products.
• Troubleshot issues with kiln firing processes, ensuring optimal results for each batch of pottery produced.
• Managed inventory of raw materials and finished products, maintaining adequate stock levels while minimizing waste.
• Generated interest in pottery products through engaging social media content and promotional events, driving an increase in sales revenue.
• Efficiently managed multiple projects simultaneously while adhering to strict deadlines without compromising craftsmanship or quality control measures.
• Operated gas or electric kilns to fire pottery pieces.
• Packed and shipped pottery to stores or galleries for retail sale.

• I've worked through all sections of the Kitchen as well as running the pass.
• Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.
• Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
• Promoted a positive work culture among team members by emphasizing open communication channels and addressing concerns promptly.
• Coordinated with vendors to order supplies and maintain high quality standards.
• Collaborated with the executive chef in the development of innovative menu items, resulting in positive guest feedback and repeat business.
• Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
• Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.

• Enhanced ceramic art quality by implementing efficient studio organization and inventory management techniques.
• Improved studio workflow by maintaining a clean and organized workspace, ensuring artist efficiency.
• Optimized kiln usage by carefully loading and unloading ceramics, minimizing breakage and maximizing space utilization.
• Aided in the development of unique glaze recipes, resulting in innovative and visually striking ceramic finishes.
• Streamlined clay preparation processes with thorough wedging and reclaiming methods, reducing waste and saving resources.
• Increased studio efficiency by tracking inventory levels of raw materials, tools, and equipment while making timely reorder requests as needed.
• Mentored new studio assistants on best practices and procedures within the ceramic studio environment, leading to a more cohesive and productive team dynamic.
• Kept tools, equipment and work areas properly maintained.

• I've mostly run and supervised the larder section, even though I've worked in the Meat section and I've run the Pass for a short period of time
• I've worked with the Head Chef CRISTINA BOWERMAN.

• I've worked through all sections of the kitchen except for pastry
• Mainly, I've run and supervised Meat, Fish, and Pasta sections
• I've worked with the Executive Chef JONATHAN BARTHELMESS and the Head Chef JAMES PARRY.

• I've worked with two different executive chefs: CLAYTON WELLS and ROSS BARRETT
• I've worked in all sections of the kitchen and in all shifts (breakfast, lunch, and dinner).

• I've worked with two renowned Italian executive chefs: UMBERTO VEZZOLI and ALESSANDRO CIRCIELLO
• I've worked in all sections of the kitchen, though I excel in preparing both pasta and rice dishes.