Christopher Mora

Sous Chef/Banquet Chef/Line Lead

Location 15h@2xLansdale, PA

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Work Experience
  • Sous Chef/Banquet Chef/Line Lead

    Blue Bell Country Club
    May. 2015 to Nov. 2016 (1 year and 6 months)

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    Role & Tasks:

    • Line Lead during dinner service – Normandy Farm Hotel.
    • Experience on Broil, Sauté and Pantry Stations – Normandy Farm Hotel and Blue Bell Country Club
    • Managed line cooks, daily production, dinner service execution, expediter – Blue Bell Country Club
    • Assisted Executive Chef with ordering product, monthly product inventory, seasonal menu planning, recipe development – Blue Bell Country Club.
    Banquet Prep and Execution for plated and buffet dinners for special events and weddings – Normandy Farm Hotel and Blue Bell Country Club

  • Garde Manger/Pastry Chef/Line Cook

    Ooka Japanese Restaurant
    Sep. 2014 to May. 2015 (8 months)

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    Role & Tasks:

    • Mise en Place for Garde Manger and Pastry stations for daily lunch and dinner service.
    • Experienced on Tempura, Broil, and Sauté stations.
    • Weekend Average Covers: 400

  • Executive Chef/Owner

    Viola's Catering
    Mar. 2008 to Sep. 2014 (6 years and 6 months)

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    Role & Tasks:

    • Experience in menu planning, purchasing and cost controls of product, preparation, and deliver to clients for special events.
    • Largest Event to date: 125 guests.

  • Avionics Technician

    United States Air Force AcademyU.S. Air Force Academy, CO, US
    Jun. 1995 to Mar. 2012 (16 years and 9 months)

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    Role & Tasks:

    • Missile and Space System Electronics Technician
    • Vehicle Operations Operator and Dispatcher
    Awards:
    -Achievement Medal for Missile Maintenance during Operation Desert Fox (1996)

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