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United States
September 10, 2009

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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.

Head Counselor

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

Chocolate Show

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

City College,

New York, NY Event Planning Course, 2003

Bergen Community College,

Paramus, NJ

AAS in Early Childhood Education 1999

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