Sabrina Pini

• Preparation of lessons in accordance with the reference professor;
• Technical support to students during practical lessons;
• Maintaining the order and the good condition of the teaching environments/ laboratories/ materials;
• Organization of material for external events (catering);

• Maintained a clean and organized workspace for optimal productivity and safety.
• Cleaned counters, machines, utensils, and seating areas daily.
• Operated espresso machines and commercial coffee brewers to create beverages.
• Management of the warehouse and stocks with other colleagues, communicating any shortcomings to the superior;

Work experience began as a bartender in the present refuge at the top of the ski slopes: Costaccia.

Working seasonally I was transferred out of necessity of the company, at the restaurant in the center of Livigno: Tagliede.

As I demonstrated seriousness, i was entrusted with different roles during the service based on the needs of the role to be covered.

• Handled high-pressure situations with composure, maintaining excellent service standards even during busy shifts.
• Exhibited strong multitasking abilities, balancing multiple tables and orders while delivering prompt service.
• Used cash registers and credit card machines to cash out customers.
• Collaborated with team members to consistently provide efficient service during peak hours.
• Built rapport with regular customers through friendly interactions and attentiveness to their preferences.
• Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
• Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
• Maintained clean and welcoming dining environment, ensuring a positive guest experience.

• Maintained a clean and safe workspace by adhering to safety protocols and regularly organizing the factory floor;
• Collaborated with team members to meet daily production quotas, promoting a positive work environment;
• Used equipment properly to avoid workplace hazards or injuries;
• Assembled products according to changing daily work orders.

School internship outside the province.

• Clearing and cleaning of tables;
• Table service with speed, courtesy and precision;
• Support to the team and constant collaboration with the kitchen to guarantee quick and quality service;
• Explained menu items and suggested appropriate options for food allergy concerns.
• Setting up the mise en place;
• Complete management of assigned tables guaranteeing them adequate service standard and customer satisfaction.

First school training internship.

it was the first experience that trained me as a barista, allowed me to approach the word of coffè and taught me the basics of correct service.