MELISSA DESIMONE

***** ******* ****** ****. • Clermont FL 34714-9697 321-***-**** • ekti43@r.postjobfree.com

Sous Chef

I am a hardworking and pro-active with an upbeat, positive attitude. I am passionate about quality food and creativity with a good eye for detail. I have extensive skill and knowledge in both domestic and fusion foods, with a specialty in Asian and Italian cuisine. I work well under pressure can quickly resolve problems. I’m currently looking for a suitable Sous chef position with an ambitious & exciting company.

Culinary Skills / Knowledge

• Hiring, Scheduling, and Training

• Special Event Planning

• Food and Kitchen Safety

• Sushi Skills and Demonstrations • Meat and Fish Fabrication

• Nutritional Cooking

• Advanced Pastry Techniques

• Purchasing and inventory control

Professional Experience

Target February 2009- April 2011

Specialist Cake Decorator and Baker South West Disney, Kissimmee

Both Positions: Ordering, receiving, stocking (FIFO), training, sanitation, and cash handling.

Cake Decorating: Completed 50 display case cakes and special orders per an 8 hour shift. Expertise in edible imaging, air brushing machines, and detail specialty fondant cakes.

Baking: Take orders from customers, proofing, baking breads, cookies, muffins, pies, etc.

Lingonberry Catering April 2007- Dec 2010

Sous Chef Winter Haven, Florida .

Assisted executive chef in the preparation of all catering engagements on-site for 20 to 250 people, and off-site up to 1000 people. Created and executed full menus with food cost analysis from hors d’oeuvres to desserts as well as ordering, receiving, stocking, and dishwashing.

Lake Region Yacht & Country Club January 2004 - April 2008

Sous chef Winter Haven, Florida

Restaurant serviced casual dining for brunch and lunch services, fine dining for dinner services. I provided innovative menu development with daily specials, standardizing recipes and food cost analysis. I hired, trained and supervised a staff of 10+ and interacted with members as well as board directors regularly. I oversaw all aspects of restaurant opening, closing, ordering, receiving, scheduling, cooking classes, and demonstrations.

Roy’s April 2002 - January 2004

Cook and Pastry Assistant Orlando, Florida

Interaction with guest in an open kitchen environment with a Hawaiian fusion menu. Preparation and execution of daily specials, salads, sauté, desserts, and fish grill stations.

Education and Professional Associations

Valencia Community College Associates in Science – Culinary Management

Sullivan Community College Culinary Arts

Honors and Certifications

• TIPS (Training for Intervention Procedures)

• First place winner in the Great American pie festival Contest 2010 (Celebration, Fl.orida)

• Purchasing and Cost Control

• Serve Safe Sanitation Management

• CPR Training

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