Hi, I’m
Christ Mondzali
Orlando,FL
There is a powerful driving force inside every human being that, once unleashed, can make any vision, dream, or desire a reality.
Tony Robbins
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. High-performing Chef offering 20 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in Culinary arts and high end concepts as a michelin star trained chef with skills in concept development and high-quality restaurant operation.
Overview
18
years of professional experience
4
Certification
Work History
LondonHouse
Head chef de Cuisine
07.2023 - Current
Job overview
- Responsible of all culinary aspects of the Kitchen and staff training
- Kitchen manager, head chef with a team of about 25
- Including Executive sous chef, Executive Pastry Chef, Pastry chef, Line chef, Butlers and FOH food attendees...etc.
- Created recipes and prepared advanced dishes.
- Hired, managed, and trained kitchen staff.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
The Ravenous Pig
Chef Consultant
01.2023 - Current
Job overview
- As a supportive Chef consultant to the Team at Ravenous Pig for few months, under the Executive Chef
- Clay Miller enterprise .Taking the responsibility of leading a team of experienced chefs, sous chefs
- Linecook’s and Prepcook’s
- Helping on the Line when scheduled as well as chef prep
AVA Mediterraegean- RDG Group
Executive Sous Chef
01.2022 - 01.2023
Job overview
- 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.
Beechwood Hotel Group, LLC
Corporate Executive Chef
01.2016 - 01.2022
Job overview
- Key Achievements 6 years Hotel Experience
- 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
Metz Culinary management/St Mary Healthcare Center
Chef De Cuisine /Manager
12.2020 - 09.2021
Job overview
- 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
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Created menus and designed corresponding recipes for St Mary Healthcare Center
Chicago Scoops LLC
General Manager of Operations
08.2019 - 12.2020
Job overview
- 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.
A&C LLC DBA CMONDZ RESTAURANT
General Manager & Owner/ Executive Chef
01.2017 - 12.2020
Job overview
- 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.
Esquared Hospitality
Kitchen Manager/Chef
01.2015 - 12.2017
Job overview
- 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.
THE ARBORS ASSISTED LIVING
Chef De Cuisine/Manager
09.2016 - 04.2017
Job overview
- 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.
Bonefish Grill
Executive Sous Chef/Kitchen Manager
04.2014 - 04.2017
French Cuisine
Sous Chef/Kitchen Manager
09.2013 - 09.2016
Job overview
- 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)
Caesar Palace Las Vegas
Chef De Cuisine/Sous Chef
02.2006 - 12.2012
Job overview
- 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
HR School of Techbology And ScienceLos Angeles, CA
MBA from management and Marketing
Le Cordon Bleu College of Culinary Arts
Diploma from Culinary Management in Hospitality, Culinary Arts
Institute of Professional Training
Associate from Computer Science
Karl Maxx University
Bachelor's degree from Financial Mathematics
Skills
- Ingredient Selection
- Food Spoilage Prevention
- Plating and Presentation
- Performance Assessments
- Food Safety Regulations
- Signature Dish Creation
- Banquets and Catering
- Menu Development
- Staff Training
- Cost Reduction
- Payroll and Scheduling
- Forecasting and Planning
- Inventory Rotation
- Workflow Optimization
- Culinary Expertise
- Fine-Dining Expertise
- Cost Control
- Food Trend Awareness
- Decision Making
- Multitasking Abilities
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, Authorized to work in the US for any employer 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
Availability
See my work availability
Not Available
Available
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Head chef de Cuisine
LondonHouse
07.2023 - Current
Chef Consultant
The Ravenous Pig
01.2023 - Current
Executive Sous Chef
AVA Mediterraegean- RDG Group
01.2022 - 01.2023
Chef De Cuisine /Manager
Metz Culinary management/St Mary Healthcare Center
12.2020 - 09.2021
General Manager of Operations
Chicago Scoops LLC
08.2019 - 12.2020
General Manager & Owner/ Executive Chef
A&C LLC DBA CMONDZ RESTAURANT
01.2017 - 12.2020
Chef De Cuisine/Manager
THE ARBORS ASSISTED LIVING
09.2016 - 04.2017
Corporate Executive Chef
Beechwood Hotel Group, LLC
01.2016 - 01.2022
Kitchen Manager/Chef
Esquared Hospitality
01.2015 - 12.2017
Executive Sous Chef/Kitchen Manager
Bonefish Grill
04.2014 - 04.2017
Sous Chef/Kitchen Manager
French Cuisine
09.2013 - 09.2016
Chef De Cuisine/Sous Chef
Caesar Palace Las Vegas
02.2006 - 12.2012
HR School of Techbology And Science
MBA from management and Marketing
Le Cordon Bleu College of Culinary Arts
Diploma from Culinary Management in Hospitality, Culinary Arts
Institute of Professional Training
Associate from Computer Science
Karl Maxx University
Bachelor's degree from Financial Mathematics
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