1. BRIAN MONDE
3635 OLD NIAGARA RD.
LOCKPORT,NY14094
585-322-0592
BRIAN.MONDE@ALUMNI.NECI.EDU
SUMMARY
Results oriented, well rounded Chef, familiar with all aspects of commercial/corporate kitchen services
and management. Experience in multiple unit ordering, food preparation/presentation and inventory
control. I work well within a diverse team or alone, under pressure or in coordinated production lines.
My goal is to utilize and increase my skill set with a high quality management group. To increase
production and moral within a culinary team. I hope to become a part of a leading company, with future
opportunities which would prove to be mutually beneficial.
Skills & Qualifications
In addition to standard cooking techniques and methods, I have also developed skills in the following:
 Steak Preparation – High precision with high volume. Many different varieties of steak
 Meat Cutter – Custom cuts of a variety of proteins
 Sea Food- Preparation and cooking of various types and methods
 Garnish – Artistic arrangement for culinary presentations at weddings and conferences.
 Created Special Entrees – Breaded, Broiled Haddock with Parmesan and spices, Seasoned
Salmon with Pineapple Salsa, Broiled chicken parmesan with roasted red peppers, asparagus and
béarnaise sauce.
EDUCATION
NEW ENGLAND CULINARY INSTITUTE
MONTPELIER, VERMONT
BACULINARY
RECENT WORK HISTORY
Sodexo On Site Solutions- Weinberg Campus, Getzville, NY October 2015 – Present
Executive Chef
 To lead and train staff in proper sanitation, cooking methods, prep methods and portion
control
 Inventory control, Purchasing under budget restrictions for a 5 kitchens 480 bed facility
 Menu Building, layout, costing and development for specific religious and dietary
guidelines
 Monthly audits with corrective action planes
 Managed 75 + union employees

2. Byrncliff Resort, Varysburg NY October 2013 – October 2015
Head Chef
 To lead and train staff in proper sanitation, cooking methods, prep methods and portion
control.
 To maintain a well-balanced kitchen environment through proper management
techniques, scheduling, inventory control and ordering., minor maintenance, cleaning of
equipment and hiring/firing of personal.
 Catered Jam in the Valley 2014
 Menu layout, costing and development
Oak Hill Country Club, Rochester, NY Internship April 2013-October 2013
Chef
 Catering for High End Banquets, Broiler and fryer positions,
 Worked under CMC Daniel Scannell
 Catered the PGA Championship 2013
Rich Products, Buffalo, NY Summer Internship 2011
Prep Cook
 Catered Banquets & Weddings for 600+ on and off site
Byrncliff Resort, Varysburg, NY May 92- Dec 2010
Line Cook
 Responsibilities in; Lead Broiler, Fry, Sauté, Porter, Bar Back
 Experience in; inventory, ordering& stocking, minor kitchen repair & maintenance,
dishes
Blair Construction Company Inc., Varysburg, NY Seasonal Fall 2006, 07, 08
Laborer
 Skilled trades in Roofing, Framing, Siding, and Remodels & Foundations
Varysburg Hotel, Varysburg, NY Seasonal Fall 2003, 05
 Line & Prep Cook, Extensive equipment Clean up
ACCOMPLISHMENTS
 Helped to design kitchen production sequences which enhanced efficiency, streamlined
throughput and improved the quality of the final product.
 Assisted in periodic menu updates which included pricing, entrée and artistic layout.
 Routinely planned and executed service for guests at Banquets, and served up to 500 a la carte
dinners in a 4 hour period.
 Assumed Head Cook responsibilities as the opportunities presented themselves.
 Nominated to represent Byrncliff on “Dine-In, Dine-Out”, a local television cooking show.
 Participated in various industry seminars and food service conventions.
 Work The 2013 PGA Championship At Oak Hill Country Club