Summary
Overview
Work History
Education
Skills
Certification
Additional Information
Work Availability
Quote
Timeline
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Christ Mondzali

Christ Mondzali

Winter Park,FL

Summary

Experienced professional focused on meeting or exceeding objectives seeking Corporate Executive Chef position. Offers advanced training and knowledge of industry best practices. Recognized for leadership, planning abilities and clear, direct communication style. Foodservice supervising professional experienced in training and motivating team. Brings skills in quality focus, knowledge of current trends and background exceeding expectations. Looking to put knowledge and abilities to good use in management position focused on on-time delivery

Overview

24
24
years of professional experience
4
4

Certifications

Work History

Corporate Executive Sous Chef

AVA Mediterraegean- RDG Group
Winter Park, FL
01.2022 - Current
  • Taking the responsibility of leading a team of experienced chefs, sous chefs, Linecook’s and Prepcook’s of about 45 people daily
  • From Daily production to Michelin star menus editing
  • My daily scope of duties is within the financial and operations aspect of the business
  • Making sure the weekly budget is maintain, food and labor cost on track, vendors and employees kept on the loop for efficiency collaboration
  • Reporting directly to the Head of Culinary & management Group.

Corporate Executive Chef

Beechwood Hotel Group, LLC
Worcester, MA
01.2018 - 01.2022
  • Initiated new and innovative programs on employees training, culinary skills development
  • Delegated HACCP controls by managing self-inspections to ensure the Hotel and restaurant was in compliance with state and local authority regulations
  • Created production sheets, recipes and Par levels to control 2.5 million in food inventory to be 80% all scratch cooking, from industry norm of only 20%
  • Collaborated with Dieticians to ensure that 13 different modified died needs were consistently met for our diverse travelers as well as local clientele
  • Best of Central Mass, First place hotel reward, 4 times in a row
  • Best Hotel venue and Restaurant for Business Clients and corporate events, according to the WBJ (Worcester Business Journal)
  • Recipient of the BOB Awards 4 times 2018

Executive Chef

Metz Culinary management/St Mary Healthcare Center
Worcester, MA
12.2020 - 09.2021
  • Ensure all food safety regulations are followed
  • Inspect the quality of the food
  • Be aware of new culinary trends and recipes
  • Coordinate all of the kitchen staff
  • Hire and train new kitchen staff
  • Manage special dietary needs, Patients Nutrition and Dietary Deficiencies

General Manager of Operations

Chicago Scoops LLC
Burlington, MA
08.2019 - 12.2020
  • A self-disciplined individual who has great initiative, leadership ability, and an outgoing personality
  • Duties include but not limited to maintaining a pleasant, polite manner, as well as a neat and clean appearance
  • Motivate employees and encourage them to work as a team to ensure that food and service meet the appropriate standards
  • Handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions when restaurant problems arise
  • Good communication skills for dealing with diverse staff
  • Coordinate multiple tasks such as food, beverage, and labor cost while maintaining required standards of operation in daily restaurant activities.

Restaurant Owner/ Executive Chef

A&C LLC DBA CMONDZ RESTAURANT
Worcester, MA
01.2017 - 12.2020
  • C'mondz Restaurant a branch of A&C L.L.C
  • Company, is a Food Concept Restaurant developed and created by Chef
  • Christ Mondzali a cordon blue trained chef, Owner with a culinary and restaurant background for over a decade
  • His simple but inventive dishes focus on a passion for flavor, Color and a reverence for locally produced, seasonal foods
  • With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients
  • Here you will find C'mondz philosophy on everything from stocking your kitchen, Simple
  • Family recipes, etc to mastering fundamentals and preparing delicious, seasonal inspired meals all year long
  • Always true to his philosophy that a perfect meal is one that's balanced in texture, color, and flavor,
  • Waters helps us embrace the seasons' bounty and make the best choices when selecting ingredients.

Chef/ Kitchen Manager

Esquared Hospitality, By
Boston, MA
01.2015 - 12.2017
  • Responsible of The planning, testing and costing of new menus and menu items
  • Ordering, distribution and stock cost control of all food supplies
  • Cleaning and maintenance of the kitchen and dining area
  • Maintenance of the highest possible food and nutritional standards set by the company
  • Maintenance of appropriate sanitation standards in accordance with the Federal, State and local regulations
  • Functions as the lead worker over cooks and other food service personnel engaged in the preparation, cooking and serving of food items
  • Hires, trains and instructs employees on food preparation, cooking and serving of food items to insure that all items are presented properly
  • Assigns and monitors all work activities of food service personnel
  • Oversee the entire kitchen and food production from the
  • Prep to the Lines
  • Including the Execution and control of food recipes and How it ought to be done
  • Re enforcing the company policies and proper use of kitchen devices
  • Chef de cuisine all day when on Duty
  • Responsible and involve in the scheduling and work hours of BOH employees
  • Responsible in Opening and Closing Both BOH and FOH,including Sales Bank Terminals.

Chef De Cuisine

THE ARBORS ASSISTED LIVING
Stoneham, MA
09.2016 - 04.2017
  • Ensure the highest quality of customer service is available for our residents
  • Assists the Culinary Director with proper orientation and training of new staff
  • Verifying staff are in proper uniforms daily
  • Responsible for knowing all information in the employee-handbook
  • Responsible for maintaining proper/hygienic food handling techniques and the overall sanitation requirements of a food service area and the personnel
  • Responsible for walking through the dining room during meals communicating with residents regarding satisfaction
  • Responsible for setting up food and supplies for special events in coordination with the building Executive
  • Director and Lifestyle Director
  • Responsible for maintaining sanitary conditions in dining room areas
  • Responsible for overseeing the proper use of all dietary equipment
  • Responsible for carrying out any emergency procedures required during shift
  • Notes and reports areas or articles in need of repair
  • Engage in prospective resident visits
  • Maintain regulatory compliance where applicable.

Sous chef

Bonefish Grill
Westwood, MA
04.2014 - 04.2017
  • Job duties and responsibilities include the following:
  • Assists and supports the head /executive chef
  • Offers assistance to the sales and marketing team
  • Helps the executive chef select and train kitchen staff
  • Assists with the planning of menus and meals
  • Oversees the assigned stations and sales service of food
  • Offers guidance to chef de partie on the preparation, cooking and presentation of different foods in the restaurant
  • Assists the executive chef / Kitchen Manager in the enforcement of health and safety standard in the kitchen
  • Handles any problems that may arise in the kitchen on station assigned
  • Helps in ensuring customers are served efficiently and effectively

Sous Chef/Line Cook

French Cuisine
Brookline, MA
09.2013 - 09.2016
  • Receive and Evaluate Daily Food Supplies and Customers demands
  • Sous Chef, act on behalf of the Chef when needed and for every day recipe, order, Kitchen Running demands
  • Cover the entire daily Menu from Entrees, Cold Appetizers, to The Desserts and Private parties celebrations (Events, Birthdays, Business, etc)

Chef De Cuisine/Sous Chef

Caesar Palace Las Vegas
Las Vegas, NV
02.2009 - 12.2012
  • Helping in the preparation and design of all food and drinks menus
  • Producing high quality plates both design and taste wise
  • Ensuring that the kitchen operates in a timely way that meets our quality standards
  • Help in the preparation and design of all food and drinks menus
  • Produce high quality plates both design and taste wise
  • Ensure that the kitchen operates in a timely way that meets our quality standards
  • Fill in for the Executive Chef in planning and directing food preparation when necessary
  • Resourcefully solve any issues that arise and seize control of any problematic situation
  • Manage and train kitchen staff, establish working schedule and assess staff's performance
  • Order supplies to stock inventory appropriately
  • Comply with and enforce sanitation regulations and safety standards
  • Maintain a positive and professional approach with coworkers and customers

Education

MBA - management and Marketing

HR school of Techbology and Science

Diploma - Culinary Management in Hospitality and Restaurant Management, Culinary Arts

Le Cordon Bleu College of Culinary Arts

Associate - Computer Science

Institute of Professional Training

Bachelor's degree - Financial Mathematics

Karl Maxx University

Skills

  • Team Player
  • Menu Planning
  • Culinary Experience
  • Food Preparation
  • Food Production
  • Kitchen Management Experience
  • Restaurant Management
  • Banquet Experience
  • Supervising Experience
  • Personal Assistant Experience
  • Food Handling
  • Profit & Loss
  • Pricing
  • Hospice Care
  • Catering
  • Human Resources
  • Forecasting
  • Budgeting
  • Labor Cost Analysis
  • Merchandising
  • Restaurant Experience
  • Office Management
  • Employee Orientation
  • Events Management
  • Recruiting
  • Purchasing
  • Retail Sales
  • Payroll
  • Event Planning
  • Photography
  • Adobe Creative Suite
  • Adobe Photoshop
  • Social media management
  • SEO
  • Food Safety
  • Microsoft Powerpoint
  • Teaching
  • Expediting
  • Adobe Illustrator
  • Customer relationship management
  • Market research
  • ATS
  • Conflict management
  • Performance management
  • Expert
  • French
  • English
  • OpenTable
  • Accounting
  • Hotel experience
  • Employee evaluation
  • Serving
  • Mentoring
  • Accounting software
  • Food industry
  • Senior care
  • HACCP
  • Bilingual
  • Financial acumen
  • Hospitality Management
  • Sourcing
  • HR sourcing
  • Hiring, Training and Development
  • Inventory Management
  • Team Player
  • Decision Making
  • Customer Service
  • Self-motivated professional
  • Responsible
  • Leadership
  • Organization and Time Management
  • Good listening skills
  • Data Entry
  • MS Office
  • Teambuilding
  • Microsoft Office
  • Conflict Resolution
  • Flexible and Adaptable

Certification

Management POS kitchen BS in computer and Sciences (10+ years) MBA in management and Marketing (10+ years) BS in Financing and audit (7 years) training, AED Certification First Aid Certification ServSafe Food Handler Certification CPR Certification

Additional Information

  • Willing to relocate: Anywhere Willing to relocate: Anywhere, Authorized to work in the US for any employer
  • Chef de Cuisine , Authorized to work in the US for any employer, Willing to relocate: Anywhere, Authorized to work in the US for any employer Authorized to work in the US for any employer

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote

There is a powerful driving force inside every human being that, once unleashed, can make any vision, dream, or desire a reality.
Tony Robbins

Timeline

Corporate Executive Sous Chef

AVA Mediterraegean- RDG Group
01.2022 - Current

Executive Chef

Metz Culinary management/St Mary Healthcare Center
12.2020 - 09.2021

General Manager of Operations

Chicago Scoops LLC
08.2019 - 12.2020

Corporate Executive Chef

Beechwood Hotel Group, LLC
01.2018 - 01.2022

Restaurant Owner/ Executive Chef

A&C LLC DBA CMONDZ RESTAURANT
01.2017 - 12.2020

Chef De Cuisine

THE ARBORS ASSISTED LIVING
09.2016 - 04.2017

Chef/ Kitchen Manager

Esquared Hospitality, By
01.2015 - 12.2017

Sous chef

Bonefish Grill
04.2014 - 04.2017

Sous Chef/Line Cook

French Cuisine
09.2013 - 09.2016

Chef De Cuisine/Sous Chef

Caesar Palace Las Vegas
02.2009 - 12.2012

MBA - management and Marketing

HR school of Techbology and Science

Diploma - Culinary Management in Hospitality and Restaurant Management, Culinary Arts

Le Cordon Bleu College of Culinary Arts

Associate - Computer Science

Institute of Professional Training

Bachelor's degree - Financial Mathematics

Karl Maxx University

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Christ Mondzali