CM CHRIST MONDZALI

adrpir@r.postjobfree.com 508-***-**** Winter Park, FL 32789-2161

WWW: Online Digital Resume

PROFESSIONAL

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

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

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

Payroll

Event Planning

Photography

Adobe Creative Suite

Adobe Photoshop

Social media management

Sourcing

HR sourcing

Hiring, Training and

Development

Inventory Management

Staff Supervision and

Coordination

WORK HISTORY Corporate Executive Sous Chef AVA 01/2022 - CURRENT Mediterraegean- RDG Group - Winter Park, FL

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 01/2018 - 01/2022 Group, LLC - Worcester, MA

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 12/2020 - 09/2021 Mary Healthcare Center - Worcester, MA

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 08/2019 - 12/2020 LLC - Burlington, MA

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 01/2017 - 12/2020 CMONDZ RESTAURANT - Worcester, MA

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 - 01/2015 - 12/2017 Boston, MA

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 - 09/2016 - 04/2017 Stoneham, MA

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 02/2009 - 12/2012 Vegas - Las Vegas, NV

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 Science, Los Angeles, CA MBA: management and Marketing

Le Cordon Bleu College of Culinary Arts, Paris

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

Institute of Professional Training, Dakar

Associate: Computer Science

Karl Maxx University

Bachelor's degree: Financial Mathematics

CERTIFICATIONS 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

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