Alex Fareri

• Managed day-to-day business operations.
• Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
• Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
• Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
• Successfully created and curated 40 parties during the 2024 season.

• Converted dining establishment into a Chinese wok kitchen layout.
• Supervised daily operations of the culinary team.
• Coordinated and tracked inventory requisitions.
• Verified compliance with executive chef's orders for menu item presentation.
• Handled over 800 covers on any given day

• Designed fresh and innovative dishes for the establishment.
• Coordinated order management.
• Expedited the line to ensure appropriate ticket times
• Coordinated chefs' orders and maintained menu accuracy.

• Operated daily setup and takedown tasks for pasta station.
• Worked at highest standard during James Beard nomination
• Worked with over 12 different pasta varieties and complimentary sauces

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
• Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
• Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.

• Coordinated activities of line cook staff.
• Conceptualized innovative menu offerings.
• Handled sourcing of menu components from sustainable markets in union square
• Directed extensive activities within the poultry program.
• Butchering and portioning meats and fishes.

This restaurant began my fine dining kitchen journey. From Garde Manger to Sous Chef.