Christ Mondzali
Worcester, MA 01605
+1 508 315 2599
Inventive dishes focus on a passion for flavor, Color and a reverence for locally produced, seasonal
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
Willing to relocate: Anywhere
Willing to relocate: Anywhere
Work Experience
Corporate Executive Chef
Beechwood Hotel Group, LLC – Worcester, MA
September 2020 to Present
1. Trains, develops and motivates supervisors and culinary staff to meet and exceed established food
preparation standards on a consistent basis.
2. Teaches preparation according to well defined recipes and follows up and discusses ways of constantly
improving the cuisine at the property.
3. Display exceptional leadership by providing a positive work environment, counselling employees as
appropriate and demonstrating a dedicated and professional approach to management.
4. Should be able to provide direction for all day-to-day operations in the kitchen.
5. Understand employee positions well enough to perform duties in employees’ absence or determine
appropriate replacement to fill gaps.
6. Provides guidance and direction to subordinates, including setting performance standards and
monitoring performance.
7. Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
8. Advocate sound financial/business decision making, demonstrates honesty, integrity and also leads
by example.
9. Provides and supports service behaviors that are above and beyond for customer satisfaction and
10. Improves service by communicating and assisting individuals to understand guest needs, providing
guidance, feedback, and individual coaching when needed.
11. Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet
clearly defined goals and objectives.
12. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are
13. Actively involves in menu development and maintaining updated and accurate costing of all dishes
prepared and sold in the Food and Beverage operation.

14. Determines how food should be presented, and create decorative food displays.
15. Recognizes superior quality products, presentations and flavor.
16. Ensures compliance with food handling and sanitation standards.
17. Follows proper handling and right temperature of all food products.
18. Ensures all equipment in the kitchen is properly maintained and in working order in accordance with
local Health department and hotel standards.
19. Reviews  GSTS and RSTS comment cards  for  guest satisfaction results and other data to identify
areas of improvement.
20. Coordinates with the purchasing department for the acquisition of needed goods and services.
21. Ensure all products are prepared in a consistent manner and meet departmental appearance/quality
22. Ensure proper grooming and hygiene standards for all kitchen staffs.
23. Ensures all kitchen employees maintain required food handling and sanitation certifications.
24. Ensure proper purchasing, receiving and food storage standards in the kitchen.
25. Interacts with guests to obtain feedback on food quality, presentation and service levels.
26. Actively responds to and handles guest problems and complaints.
27. Maintain Quality levels of receiving, storage, production and presentation of food.
28. Ensure sufficient staffing levels are scheduled to accommodate business demands.
29. Follows and enforces all applicable safety procedures specified for kitchen and food servers.
30. Discuss daily food cost reports with key kitchen and F&B team members.
31. Review weekly and monthly schedules to meet forecast and budget.
32. Attend the daily morning meetings and other administrative sessions.
33. Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also
helping them to improve their knowledge or skills.
34. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
Also interview and hire new applicants for kitchen.
35. Frequently review finished products for quality and presentation before the orders are send to guest.
36. Able to perform additional duties as requested by the hotel management as and when required.
37. Ensures disciplinary procedures and documentation are completed according to hotel operational
Standard and Management Policy.
Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive
atmosphere for guest relations.
Having an eye for detail and creativity to look at things differently will be a key to developing the Food
and Beverage Experience.
Demonstrating excellent written and verbal communication in English.
Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook.
3 Year Hospitality Management /equivalent Culinary university degree.
With over 15 years experiences in a similar capacity/function in an international five-star hotel with a
strong background in HACCP procedures and application.
Executive Chef
Metz Culinary management/St Mary Healthcare Center – Worcester, MA
December 2020 to September 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
August 2019 to December 2020
A self-disciplined individual who has great initiative, leadership ability, and an outgoing personality.
Duties include but not limited to maintain 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
January 2017 to December 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, 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 Chloe) – Boston, MA
January 2015 to December 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
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
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
Chef De Cuisine
September 2016 to April 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
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.
Chef Dsaute
Bonefish Grill – Westwood, MA
April 2014 to April 2017
Sous chef 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
Assists the executive chef / Kitchen Manager in the enforcement of health and safety standard in the
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
September 2013 to September 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
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
February 2009 to December 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
MBA in management and Marketing
HR school of Techbology and Science – Los Angeles, CA
August 2008 to June 2010
Diploma in Culinary Management in Hospitality and Restaurant Management
in Culinary Arts
Le Cordon Bleu College of Culinary Arts-France – Paris, FR
April 2008 to August 2008
Associate in Computer Science
Institute of Professional Training – Dakar, SN
July 1996 to November 1998
Bachelor’s degree in Financial Mathematics
Karl Maxx University Congo
September 1989 to June 1995
•Baking•Chef•Cooking•Knife skills

•Line cook•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•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•Research•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
Certifications and Licenses
Manager ServSafe, Allergen ,CPR/AED certifications, Flight Attendant
Certificate, Travel Agent Certification First Aid Certification
Food Handler Certification