Jonathan Berlach
Cook
Montreal,QC
Summary
I cook because because of my passion for the trade and customer service. It is the most creative trade. I cook with a smile because of my gratitude and joy that this art form provides me.
Overview
25
25
years of professional experience
4
4
Languages
Work History
Cook
Bon Appetit Catering
06.2023 - Current
- Preparing hot entrees and main courses for weddings and events serving 100-500 per event in the main kitchen.
- Finishing and plating at the event
First Cook
Citron Et Basilic
03.2020 - 04.2023
- Responsible for cooking classic French Cuisine for 50 people during lunch service with only 1 other cook.
- Served 4 course supper for up to 90 with 1 other cook and dishwasher
- Served Sunday brunches for 150
- PAMT trained with apprenticeship program in French Cuisine through Canadian Red Seal program
- Responsible for prep,classic deserts,dressings,vinaigrettes, mayonnaise's and sauces including all bouillons,fonds, broths and fumeès
- Worked with chef and creating new and challenging bi weekly changing menu's
Clothing Importer
Le Jean Bleu
01.1999 - 01.2020
- Worked in China,India,Bangladesh sourcing factories,fabrics and oversaw quality control,transport and customs
Education
Certified - Cooking
Canadian Red Seal Cook
Montreal, QC 05.2001 -
Completed - Social Sciences
Dawson College
Montreal, QC 05.2001 -
Skills
Sanitation
Food Presentation
Cleaning and Organization
Recipe Development
Weight Lifting
Strength comes in handy in a kitchen
Timeline
Cook
Bon Appetit Catering
06.2023 - Current
First Cook
Citron Et Basilic
03.2020 - 04.2023
Certified - Cooking
Canadian Red Seal Cook
05.2001 -
Completed - Social Sciences
Dawson College
05.2001 -
Clothing Importer
Le Jean Bleu
01.1999 - 01.2020