Melissa McCourt-Shmilovich
Colorado Springs,CO
Summary
Dynamic Private Chef specializing in menu planning, food safety compliance, and culinary creativity. Committed to delivering exceptional customer satisfaction through innovative dishes tailored to diverse dietary needs.
Overview
1
1
year of post-secondary education
16
16
years of professional experience
Work History
Private Chef
Chefs for seniors
Colorado Springs, Colorado
09.2025 - Current
- Prepared nutritious meals aligned with clients' dietary needs and preferences to support their health goals.
- Planned and prepared meals for private clients according to dietary requirements and preferences.
- Planned menus in collaboration with clients for variety and satisfaction.
- Educated clients on meal choices and healthy eating practices during service.
- Adapted recipes to accommodate food allergies and specific health conditions.
- Designed creative dishes to showcase culinary talents as requested by clients.
- Developed budget-conscious recipes that satisfied client's tastes while adhering to financial constraints.
- Created menus with seasonal produce while maintaining a budget.
- Sourced fresh ingredients from local vendors to ensure quality and flavor.
- Demonstrated knowledge of regional cuisine styles by creating signature dishes inspired by various cultures.
- Conducted research on new cooking methods, ingredients, equipment, and recipes.
- Ensured compliance with food safety standards throughout meal preparation processes.
- Ensured compliance with all local health department regulations regarding food handling procedures.
Sous Chef
Melody Living
Colorado Springs, CO
07.2025 - 08.2026
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Prepared diverse menu items in compliance with food safety standards.
- Trained new staff on proper cooking techniques and kitchen protocols.
- Trained kitchen workers on culinary techniques.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Monitored food preparation processes for quality and presentation standards.
- Assisted in menu planning to meet dietary needs of residents.
- Engaged with residents to gather feedback on meal preferences and satisfaction.
- Collaborated with team members to ensure efficient kitchen operations.
- Ensured cleanliness and organization of workstations during meal service.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Established standard procedures for plating presentations.
- Performed weekly inspections of all equipment for safety compliance.
- Maintained accurate records for cost analysis purposes.
- Contributed to the successful execution of catered events from start to finish.
- Assisted with interviewing, hiring and training kitchen personnel.
- Contributed to the successful execution of catered events from start to finish.
- Assisted with interviewing, hiring and training kitchen personnel.
Cook
Cedar Springs Hospital
Colorado Springs, CO
09.2024 - 04.2025
- Prepared and cooked meals following hospital dietary guidelines.
- Monitored food quality and freshness before serving patients.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Used standardized recipes and other instructions to prepare food.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Trained new kitchen staff on safety protocols and cooking techniques.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Coordinated orders to expedite food from kitchen according to cook time and delivery time.
- Set up and performed initial prep work for soups, sauces, and salads.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Managed portion control using correct utensils during preparation and plating.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Followed established procedures and requirements for safe food handling, storage and service.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Maintained cleanliness and organization in kitchen and food preparation areas.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Communicated effectively with team members for smooth service delivery.
- Resolved customer complaints regarding food quality or services provided.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Operated kitchen equipment safely and efficiently during meal prep.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Organized storage areas for efficient usage of space.
- Carried pans and trays of food to and from work stations, stove, and refrigerator.
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
Temporary hire-Cook
Zebulon Pike Juvenile Detention Center
Colorado Springs, CO
05.2023 - 07.2023
- Prepared nutritious meals for residents in a secure juvenile facility.
- Ensured cleanliness and organization of kitchen and food storage areas to promote a safe cooking environment.
- Adhered to safety and sanitation guidelines during food preparation and serving to protect health and well-being of residents.
Asian Cusine Chef
Imaginary culinary
Silicon Valley
03.2018 - 03.2020
- Prepared diverse dishes using fresh, locally sourced ingredients.
- Prepared high-quality dishes according to established recipes.
- Developed new recipes and improved existing menu items.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Checked quality of raw materials before use.
- Exercised portion control for items served, eliminating waste.
- Maintained cleanliness and organization of kitchen equipment and workspaces.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Adhered to food safety regulations and hygiene standards consistently.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Conducted inventory management for kitchen supplies and ingredients regularly.
- Collaborated with front-of-house staff to coordinate service during busy hours.
- Monitored quality, presentation, and quantities of plated food across line.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Resolved customer complaints regarding food quality or service issues.
- Adjusted seasonings of dishes according to customers' tastes.
- Managed kitchen workflow to ensure timely meal delivery.
- Stored foods correctly using correct storage containers and labelling systems.
Exhibition/International Chef
Sodexo at Menlo College
Atherton, California
08.2012 - 03.2018
- Managed kitchen staff to ensure efficient meal preparation and service.
- Prepared diverse menus to enhance dining experiences for students and staff.
- Developed new recipes that aligned with nutritional guidelines and preferences.
- Coordinated inventory management and ordering of kitchen supplies effectively.
- Collaborated with dining services to plan special events and catering services.
- Implemented cost-saving measures while maintaining quality in food production.
- Prepared high-quality dishes according to established recipes.
- Stored foods correctly using correct storage containers and labelling systems.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Maintained high standards of food safety and sanitation in kitchen operations.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Planned menus, ordered supplies and managed kitchen staff.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Trained kitchen workers on culinary techniques.
- Resolved customer complaints regarding food quality or service issues.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
Head Cook
Belmont Vista Senior
Belmont, California
10.2010 - 08.2012
Education
Culinary Arts - Culinary Arts
French Culinary Institute (Professional Culinary Institute)
Campbell, CA 11.2009 - 10.2010
Roy C. Ketchum
Wappingers Falls, NYSkills
- Meal preparation
- Menu development
- Nutritional assessment
- Recipe modification
Timeline
Private Chef
Chefs for seniors
09.2025 - Current
Sous Chef
Melody Living
07.2025 - 08.2026
Cook
Cedar Springs Hospital
09.2024 - 04.2025
Temporary hire-Cook
Zebulon Pike Juvenile Detention Center
05.2023 - 07.2023
Asian Cusine Chef
Imaginary culinary
03.2018 - 03.2020
Exhibition/International Chef
Sodexo at Menlo College
08.2012 - 03.2018
Head Cook
Belmont Vista Senior
10.2010 - 08.2012
Culinary Arts - Culinary Arts
French Culinary Institute (Professional Culinary Institute)
11.2009 - 10.2010
Roy C. Ketchum