Tanya Melloul **** ** **** ***
Fort Lauderdale, FL 33312
Home (1954) 518-0843
Cell (201) ***-****
Michael's, New York, NY
Pastry Assistant to Chef Caryn Stabinsky
Responsible for PM service & production. Create inventory lists for day and night time production, and determine baking supplies to be purchased. Able to prioritize workload. Scale and mix products according to recipe instructions. Bake quick breads, brioches, walnut breads, muffins, cup cakes, cookies, pies, and tarts. Produce ice creams and sorbets on a daily basis. Make sauces, foams, and confections using agar, zathan gum, versac whip and pectin. Responsible for plating desserts for all events and service. Communicate with waiters and delegate tasks during simultaneous service and private parties. June 2007- September 2007
Head Private Chef for Various Families, New Jersey.
Create menus, prepare meals, desserts, organize, clean kitchen. Sautée, fry, bake, poach vegetables, grains, and proteins, create variety of pastry and confections. March 2006 –June 2009
Ma- Tov Day Camp, Orange County, NY.
Responsible for a group of four-year-old boys. Supervised activities, delegated instructions to counselors. Handled parents’ concerns and requests. Motivated children to try different sports and art activities. Took them on different field trips. June 2006- August 2006
The Health Shoppe, Morristown, NJ
Bakery Manger /Pastry Chef
Natural food store with four locations, offering dry grocery, meat, poultry, seafood, dairy, prepared foods, bakery, vitamins and supplements, health and body care, and household items. Created, designed, produced and decorated custom made cakes and confections catering to those with allergies and special dietary needs, such as wheat-free, gluten-free, dairy-free, and vegan. Filled display cases with freshly baked goods daily. Maintained inventory list of baking supplies. Managed pricing of baked products. Educated customers about organic ingredients used in baked goods. Customized and created menus and brochures for holidays. Organized a Wheat-Free/Gluten-Free Event to promote bakery awareness throughout the store. Responsible for producing bakery goods for 250 covers in two locations. August 2005- February 2006
Room For Dessert Kosher Café, Englewood, NJ
Baker/ Cook / Manager
Gourmet kosher sit-down and take-out café seating 50. Organized and set up café and arranged display cases. Made juices, smoothies, coffees and espresso, sandwiches, quiches, soups, salads, muffins, cakes and cookies. Organized, stocked and created inventory list. July 2005- August 2005.
Tanya's Gan Eden Toddler Preschool, Englewood, NJ
Director / Owner
Designed age appropriate curriculum linked to monthly themes. Cultivated respect of children through consistent development of policies, while creating an atmosphere where toddlers can relax and have fun. Motivated toddlers to socialize, take turns, learn science and math through different cooking projects. Prepared lunches for toddlers with food allergies and other dietary requirements. Established and maintained good working relationships with parents and employees through constant communication. Recruited, developed, and supervised staff members. 1997-2004
Dumante Liquor Contest Third place winner for pastry June 2007
Allagash Beer Contest One of six finalists for pastry 2006
Volunteer Experience/ Internships
Internship with Chef Patrick Lemble
Four Seasons New York, NY
Produce cookies, desserts, chocolate, and cakes. Assist chefs in recipe testing and development. Participate in lunch service 300 covers. February 2007 - June 2007
Chef Francois Payard
Assisted in Bite Size demo at I.C.E. Mise en place bite size vegetables, cheese, fish and shellfish, hors d'oeuvres. Arranged hors d'oeuvres serving trays. Set up tables, distributed recipes to 50 people. October 2006
James Beard Open House Celebrating Our 20th Anniversary!
Mise en place, baked, cooked hors d'oeuvres, cakes, salads, sandwiches. Plated for 500 covers. November 2006
Assisted chefs in plating, Mise en place, tempering chocolate, giving out recipes to70 covers. November 2006
Internship with Chef Pichet Ong
Spice Market and 66, New York, NY
Assisted in the production of cookies, cakes and other desserts, including tempered chocolate, dessert sauces, and fruit garnishes for 600 covers. February 2005- June 2005.
The Wilton Method of Cake Decorating Courses
Paramus, NJ June 2008- September 2008
The Institute of Culinary Education Pastry Arts & Baking Program
New York, NY September 2006- February 2007
The Natural Gourmet Institute for Health & Culinary Arts
Accredited by ACCET, New York, NY.
619-Hour Profession Chef Training Program October 2004-February 2005
New York, NY Event Planning Course, 2003
Bergen Community College,
AAS in Early Childhood Education 1999