Benjamin Berger

Experienced French chef with 20+ years of professional kitchen experience and extensive experience in French cuisine, kitchen management and high-volume service. Proven ability to lead kitchen teams, organize service, develop seasonal menus and maintain high standards of food quality, hygiene and consistency. Experienced working alongside highly regarded French chefs, including Michelin-starred chefs.

Currently based in Vancouver and looking to bring strong culinary leadership and French culinary expertise to a professional kitchen.

Senior Sous Chef - Brasserie Coquette - Vancouver, BC

• Supported the Executive Chef in the daily operation and management of the kitchen.
• Led kitchen operations during busy service periods, ensuring quality, consistency and timely execution.
• Supervised, trained and supported kitchen staff while maintaining professional standards.
• Assisted with menu development, preparation and implementation.
• Organized mise en place and coordinated service to maintain efficient kitchen workflow.
• Maintained high standards of food quality, cleanliness and food safety.
• Worked closely with the kitchen and front-of-house teams to ensure smooth service.

Head Chef - Le Buronnier - Clermont-Ferrand, France

(2023 - 2025)

• Managed the kitchen team and daily kitchen operations.
• Prepared and cooked dishes while maintaining high standards of quality and hygiene.
• Managed the kitchen line and coordinated the team during busy service periods.
• Collaborated on the development of seasonal dishes and menus.
• Managed service timing and order organization to ensure consistent execution.
• Trained and mentored new kitchen staff.

Catering Cook - Solignat Traiteur - Clermont-Ferrand, France

(2021 - 2023)

• Prepared ingredients and mise en place for catering services and events.
• Prepared dishes for weddings, private events and large functions.
• Managed food preparation and maintained efficient kitchen organization.
• Assisted with stock management and food ordering.
• Maintained high standards of cleanliness, organization and food safety.

Chef de Partie - La Ferme de Mon Père - Megève, France

• Worked alongside Michelin-starred chef Julien Burlat.
• Responsible for starter and dessert sections.
• Managed mise en place and service execution.
• Coordinated timing and organization during busy service periods.
• Maintained high standards of presentation, quality and consistency.

High School Diploma - Science