Jean-Michel Gonzalez
Montreal,Qc
Summary
Dependable and well-organized cook with several years of experience in fast-paced kitchen environments. Skilled in collaborating with team members to maintain efficiency and consistency. Strong focus on hygiene, food safety, and maintaining a clean workspace. Adaptable to changing kitchen demands and experienced in handling a variety of equipment. Brings solid technical skills and a practical approach to food preparation and service.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Chef De Partie
Dorsia
Montreal
05.2025 - Current
- Achieved consistent execution across garde-manger, pasta, fish, and meat stations as a Chef de Partie (Tournant) in a modern fine-dining kitchen rooted in Italian and French techniques. Maintained high standards of mise en place, cleanliness, product quality, and presentation, while collaborating closely with kitchen leadership to support smooth and efficient service. Trained junior cooks on preparation standards and food safety practices, and supported inventory control and waste reduction through organized station management and efficient product use.
Sous Chef
Vertigo
Montreal
08.2024 - 04.2025
- Achieved smooth and efficient kitchen operations during high-volume dinner service through effective staff management. Enhanced workflow and food quality by coordinating line cooks' activities. Contributed to successful planning and execution of culinary operations alongside executive chef.
- Directed kitchen personnel in adherence to food safety regulations and sanitation practices, fostering a safe cooking environment.
- Optimized inventory management processes to minimize waste and enhance cost efficiency.
- Instructed new kitchen staff on essential culinary techniques and operational protocols to promote efficiency and consistency in food preparation.
- Implemented kitchen workflow improvements, enhancing service speed during peak hours.
Sous Chef
Le Richmond
Montreal
06.2021 - 07.2024
- Worked alongside the Head Chef to oversee daily kitchen operations in a high-volume Italian restaurant, supporting staff supervision, menu execution, ordering, and stock control. Maintained food quality, consistency, and freshness through strong knowledge of Italian cuisine and cooking techniques, while ensuring smooth service and adherence to recipe standards.
- Supervised kitchen operations, ensuring timely meal preparation and adherence to quality standards.
- Developed innovative menu items, enhancing customer satisfaction and dining experience.
Skills
- Kitchen sanitation and safety
- Able to work under pressure
- Team player qualities
- Attention to detail
- Willingness to Learn
- Task planning and organizing
- Sanitation and safety
- Kitchen organization
- Food presentation
- Garnishing techniques
- Proper food handling
LANGUAGES
Spanish: Native Speaker
Native or Bilingual
English: Proficient/Fluent
Full Professional
Certification
- Hygiene and Food Safety online training - Food handlers MAPAQ ITQH 2021
- Certification MAPAQ Food Handler Montreal,Qc 2021
Timeline
Chef De Partie
Dorsia
05.2025 - Current
Sous Chef
Vertigo
08.2024 - 04.2025
Sous Chef
Le Richmond
06.2021 - 07.2024