Kira Z. Shareef

adz61f@r.postjobfree.com

Professional Objective: A mid-level position in the hospitality field specializing in the culinary arts.

oEducation: Obtained G.E.D at Job Corp, Charleston, W.V, March 1999. Culinary Arts Program and certification September 1998-2001. Johnson & Wales University, Miami, Fl. Double major in A.S Business Management and Culinary Arts Program. December 2003. Obtained Alcoholic and Food Handlers S.E.R.V.E Safe certification and license as well as CPR certification (both pending renewal). Interamericana University, San Juan, PR. Psychology Program, B.A (pending).

oSpecial Skills: Reasonably bilingual.Communicative, follow directions, manage and organize time efficiently. Knowledgeable in Word, Excel, PowerPoint and touch screen restaurant systems. Able to diffuse potential volatile situations with grace as well as work well with a range of personalities. Enthusiastic, creative and willing to assume responsibilities. Possess the ability to master new applications quickly as well as assimilate lessons learned. Being a critical thinker, excellent decision maker, handling details thoroughly, prioritizing, delegating and motivating all come naturally and are performed with respect. Equally effective in self-managed projects as well as being a member of a team.

oWork Experience: 2009. Chili’s; Prep, Salads and Desserts. Prepared, portioned, rotated and stocked all menu ingredients. Prepared and plated all salads, appetizers and desserts to order. Nightly cleaned and prepared workstation for following shift.

2005-2006. Showtime Bar & Lounge; Bartending and serving. Restocked bar condiments, ice, liquor, chilled wine and appropriate glasses for availability each night before, during and after my shift as well as prep and serve alcoholic beverages to order both by guest and wait staff. Suggested and served appetizers and/or entrees to guests as well as alcoholic beverages when working the floor. Knowledgeable in an extensive wine selection requiring suggestive entrée wine palatability.

2001-2003. Ronney Hotel South Beach Miami; Sous & Banquet Chef. Received daily instructions on creative daily menus for both hotel restaurant and special events throughout hotel grounds, on all menu ingredients and prep which then was delegated, supervised and team accomplished.