Jordan Sharif

Experienced culinary professional with a Bachelor’s degree in Business Administration and a strong background in high-quality food preparation, menu development, and kitchen operations. Over four years of experience working in Ireland’s vibrant culinary scene, including roles as Hot Section Chef and Prep Chef, have allowed me to refine my skills in creating innovative dishes, managing inventory, and maintaining food safety standards. Additionally, as the founder of a successful pop-up event, I developed hands-on experience in event management, marketing, and customer engagement.

Passionate about delivering exceptional dining experiences and bringing a global perspective to every dish, I thrive in collaborative and fast-paced environments. My decision to work abroad was driven by a desire to expand my culinary expertise, embrace diverse culinary traditions, and gain unique perspectives that have enriched my approach to food.

Hot Section Chef - The Black Pig Winebar - October 2021 to November 2024, Kinsale, Ireland

• Responsible for creating menu specials on a regular basis.
• Managed inventory of food and other kitchen supplies on a daily basis.
• Prepared and presented high quality dishes in a fast paced environment.
• Assisted with menu development, incorporating seasonal and local ingredients.
• Maintained strict hygiene and food safety standards.
• Contributed to a collaborative team environment, ensuring consistency and quality.

• Successfully ran and organized a weekly pop-up event specializing in a variety of different tacos.
• Created a unique menu to meet customer preferences. 
• Organized and managed the logistics of the event including venue selection, sourcing ingredients, hiring staff, and managing bookings.
• Created social media promotion to engage the local community and attract customers.

• Helped prepare various ingredients for menu items.
• Monitored inventory levels, properly stored and labeled ingredients, and rotated stock following FIFO practices.
• Maintained a clean and organized work station in order to adhere to food safety and sanitation guidelines.
• Assisted chefs with delivery of prepped ingredients, basic cooking tasks and plating of dishes.
• Worked and communicated with the kitchen team to ensure smooth operations.

HAACP Food Safety Level 2 Certification

Bachelor of Science in Business Administration - Northeastern University 2012