Manager Customer Service

Tarra Marie Keesee

***** ****** ****** 510-***-****

Castro Valley, California 94546 ***********@*****.***

Professional Objective:

Supplying the need for an entry level law clerk or legal research assistant position that will benefit the Court offices by

employing my invaluable researching skills, dynamic administrative talents and assiduous work ethics.

Relevant Experience and Accomplishments

Legal Education:

• Familiar with using LexisNexis for research in case development.

• Proficient with using the Bluebook for referencing and proper documentation.

• Excelled in the areas of study for Pre-Law in classes pertaining to Constitutional Law, Advanced Legal Writing, Legal Research,

Health Care Policy, and Alternative Dispute Resolution.

• Proficient in the areas pertaining to Tort Law, Medical Malpractice Litigation, and Legal Philosophy.

• Recipient of the “Book Award” for best paper written in regards to the new Patient Protection and Affordable Care Act of 2010.

Customer Service Skills:

• Interacted and provided Front of the House service to guests dining per night.

• Greeted each guest with enthusiasm and maintained a professional attitude consistently.

• Interacted with guests dining experience as an assistant manager for a corporate restaurant chain.

• Answered phone calls with a high level of enthusiasm and knowledge of the company’s menu and catering.

• Kept monetary record throughout shifts of sales transactions from guests to management.

Additional Relevant Skills:

• Promoted to lead, teach, and train up-and-coming new hires from each one of my previous employers.

• Proficient with basic computer skills.

• Adequate in Microsoft Word, Microsoft Excel, and Power Point for various job requirements and presentations.

• Adept with maintaining and managing appointments and creating organization through computer programs.

• Excellent with learning and processing new information fast and proficiently.

• Always striving for excellence in whatever position delegated to me by maintaining high company standards.

• Interpreted for the deaf with basic sign language for whatever purpose the company needed from me.

• Managed three four diamond award winning inn kitchens by incorporating the HACCP and Serve Safe systems.

Previous Employment Skills:

• Planned and executed menu’s for students dining in a 100 seat edifice.

• Created and served authentic English cuisine in both a Pub and Fine Dining edifice.

• Promoted to grill position where I executed the meals and plate presented for 100 plus guests.

• Produced and coordinated all first course lunch and dinner menu items.

• Prepared all raw products to be utilized in the production of both entrees and desserts, in a seasonal, but elegant cafe.

• Promoted to Executive Pastry Chef after completion of Serve Safe certificates.

"The Constitution of the United States is not a mere lawyers' document; it is a vehicle of life, and its spirit is always the spirit of the

age."

Nadia Boulanger

Personal Interests:

9 year competitive Pre-Championship Ballroom Dancer

Professional Chef and Pastry Artist

Miss Teen Newark

Education: Honors & Awards:

Kaplan University, Online Campus, Davenport, IA Competed with the Academic Decathlon (Varsity Decathlete)

-Bachelors Degree, Legal Studies Graduated February 2011 - 3 Gold Medals in English, Interview, and Regional Team Winner

*Graduated Cum Laude with Honors -1 Silver Medal in Music (Opera)

Johnson & Wales University, Providence, RI National Society for Collegiate Scholars Honors Student

-Associates Degree, Culinary Arts Graduated May 2003 -Awarded a Certificate for high level honors

Kaplan University’s President’s List Award (3 times)

Tarra Keesee

510-***-**** Page 2

***********@*****.***

Past Work History:

Executive Sous Chef

04/2009-08/2009 Pinelli-Marra Restaurant Group & Catering Company East Greenwich, RI

• Learned and executed three new menus for two restaurants within the company

• Took on leadership responsibilities as the new Sous Chef for both restaurants assigned

• Created new daily specials and weekend specials

• Catered for groups of 20-150 people

• Worked extensively on the sauté station and performed flare cookery for brunches

• Maintained levelheaded composure during busiest hours of business

• Work extremely well under pressure

• Can handle criticism well when needed

Executive Pastry Chef

01/2008-10/2008 Cliffside Inn (Responsible for 3 Four Diamond Award Winning Inns) Newport, RI

• Received Food Business Managerial License

• Received Certificate of Completion for Serve Safe Sanitation

• Kept food/room budget for the Cliffside Inn (largest inn of the three)

• Incorporated HACCP flow procedures

• Updated and maintained Serve Safe Sanitation for the inns

• Ordered inventory for food, beverage, office and cleaning supplies

• Created seasonal breakfast menus and high tea service menus

• Trained new up and coming employees

• Implemented new ideas and procedures for the kitchen

Assistant Manager

10/03-01/2008 Assistant Manager for Corporate Chain Chili’s Restaurant Providence, RI

• Received Certificate of Completion for Serve Safe Alcohol

• Ordered inventory supplies from food and beverage to office utensils.

• Responsible for maintaining schedules for all new hires, and part of front of the house.

• Promoted to training captain to lead, guide and teach new hires

• Accountable for keeping a high level of standard throughout each shift

• Dependable for maintaining a level head when actions arise in circumstances.

Pastry Chef

08/06-Present Executive Chef/ Owner of Insatiable Desserts (Catering Services) Narragansett, RI

• Coordinated and developed a small privately owned catering business.

• Produced a variety of menus from hors d’ouevres to dessert platters

• Offered small teaching classes between 2-4 guests.

• Shipped baked products all over the United States.

• Catered several themed parties from afternoon tea soirees to cocktail parties.

• Presented seasonal menus throughout the changing year.

07/04-10/04 Napa Valley Grille Providence, RI

• Produced pastries for Sunday brunches, daily lunches & dinner shifts.

• Monitored a check list of products that needed to be produced daily.

• Kept HACCP control on all pastry products & raw materials.

• Created a special pastry for Sunday brunches.

• Trained prior to job opening to be a pantry cook on side.

References Available Upon Request

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