Melissa Araujo

Email: abpcsw@r.postjobfree.com

Address: ** ** ***** **

City: south amboy

State: NJ

Zip: 08879

Country: USA

Phone: 732-***-****

Skill Level: Management

Salary Range: 50

Willing to Relocate

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

MELISSA DE ARAUJO

13 St Peter Dr. - South Amboy, NJ 08879

abpcsw@r.postjobfree.com

(732) 586 - 1687

Objective

To acquire a position that will continue to challenge and learn new techniques.

Education

Atlantic Culinary Academy - Le Cordon Bleu Program G.D. May 18, 2008

Associates Degree of Science in Culinary Arts - McIntosh College G.D. May 18, 2008

Le Diplome D`Art Culinary - Le Cordon Bleu Schools North America

3.8 GPA Dean`s List

Employment

Molly Pitcher Inn Red Bank, NJ

Line cook, Banquet cook, Pastry Chef 10/08-Present

Upscale five star hotel and restaurant. Excelled as line cook quickly learned all stations, promoted to Banquets, Roundsmen and presently Pastry Chef. Pastry duties include breads, truffles, chocolates, candy, chocolate boxes, individual desserts, sauces, cookies, cakes, curds, creams, scones, mousses, compotes, crepes, chocolate fountains, icecream bars, cupcake bars, vienesse tables, specials, and wedding packages. Pastry chef duties include creating, writing, supervising prep and production lists for bakers and production assistants for both banquets and restaurant desserts. Training, ordering, inventory, food costing, creating new menus, tastings, minimizing cost, reducing waste, meeting with sales representatives, catering to special dietary restrictions and a 400+ brunch weekly. A normal weekend could be over 1300 desserts, and an average -holiday- brunch is approximately 800 +. Yearly Gingerbread house competition in Red Bank; 3 consecutive first place achievements.

Nicholas Red Bank, NJ

Amuse, Garde Manger, Pastry 06/10-10/10

Zagat rated 29-30 Food and Service. American and French cuisine focused on -modern cuisine-; every aspect was a crucial detail including knife skills and new techniques. Began on amuse station/ garde manger and pastry; creating 3 part amuse for 100-150 people daily. Components usually included consommes, sous vide, pickling, compressing, aiolis, sorbets, gelees, powders, oils, foams, pastes, charcuterie, hot and cold salads, cheeses, hot and cold smoking, family meals, ice creams, souffles, brownies, breads, individual desserts, dessert amuses etc... Expediting, and involved in all plating for all stations and entremets.

Galley Hatch Catering Hampton, NH

Baker 12/07 - 08/08

Large scale pastry production - supplies pastries, wedding cakes, chocolate and sugar pieces, cookies, pies, tarts, cakes, and mini pastries to local bakeries, restaurants, and fresh markets. Promoted from extern to baker to breakfast. Breakfast duties: daily or bi-weekly basis; making tea breads, muffins, puff pastry dough, brioche dough, turnovers, cinnamon twists, cinnamon rolls, fondant, pull-a-aparts (apple coffeecake), scones, mousses, choux, pastry cream, holiday specials, and special orders.

Moved to New Hampshire for School 09/06 - 08/08

The Provident Bank N. Edison, NJ

Teller 08/05 - 09/06

Customer Service, Cash Handling, Customer Interface, Responsible for great deals of money, answering phones

BBQ Cowboy Restaurant & Catering Sayreville, NJ

Waitress, Prep Cook, Sautee & Grill 11/03 - 08/05

Busy family casual, original Texas BBQ restaurant and catering. Duties included: Prep work, taking orders, serving, selling appetizers/desserts/side orders. Cooking, smoking and grilling on site. Responsibilities also included six person crew for catering, managing, booking new events, costing out new menu items, networking, and marketing.

Peter Liska LLC Attorney at Law Tinton Falls, NJ

File Clerk 08/03 - 03/05

Completing and sending mortgages to Credit Unions, Updating their website, Filing, Retrieving, Opening, Closing, Purging Files, Typing dictated tapes, receptionist duties, organizing and faxing reviewed files. Also finding and retrieving files from storage.

Pizza Pete`s (Italian Restaurant) Old Bridge, NJ

Waitress, Counter, Phones, Prep Cook, Line Cook, Assistant Manager 07/01 - 06/04

Handling cash, taking orders, working garde manger, serving tables, selling desserts, makings desserts, prep cook, main cook with 3-4 cooks working under me, keeping track of supplies, managing front and back of the house, helped create new menus and handled paychecks. Responsibilities also included training and answering employee questions. Keeping customers happy! Ordering Supplies, and supervising.

Skills

~Sugar and Chocolate work

~Detailed large scale gingerbread houses

~Customized -funky- cakes

~ Classic French Culinary and Pastry

~Extensive knowledge of computers and programs (including Microsoft Office)

~Fluent speaking, reading, writing, in Portuguese and Spanish

Information for Employers/ Managers available upon request.Triple cream brie rice pudding, pomegranate citrus gelee, sugar twist, candied orange rind

Dual Gingerbread house 2010

Oyster Point Hotel

Molly Pitcher Inn

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