1. ANTHONY BERNSTEIN
82 Ranstone Gardens, Scarborough, Toronto,On, m1k 2t8
(647) 937-7233
bulawayo1954@yahoo.com
OBJECTIVE
To obtain full time employment in the food industry or any other industry. I am
organized, Team Player, dedicated, Love a chalenge, loyal, honest, always
ready for a change,knowledgable, educated, highly experienced, great
customer relations. With decades of extensive experience I can be an asset in
most businesses. I have managed restaurants and grocery stores, delicatessens
and created new recipes and maintained good customer relations. In my
experience it proves valuable to put the customer first and keep them happy and
loyal for life. I strive to obtail the highest level of quality and customer
service. To be the best at what I do at all times. My aim is to succeed in what I
am doing and continue to learn and grow. I am a team player and have good
relations with all my co workers.
EXPERIENCE
January 2016 transferred to Cluny , French Restaurant, Distillery as Chef
September to present 2015 Fermenting Cellar, Distillery,
Chef Toronto Ontario
August to present 2015 Nortown Foods Toronto Ontario
July to Present 2015 The Culinary Butler Toronto, Ontario
 Hired as a chef. Worked at Roger's Cup Tennis
 Wedding Catering
January to March 2015 Scrumptious Catering Milnerton, South Africa.
 Developed the menu and prepared food for 60 to 100 people, set up on
site and provided the food service for Film Africa at Waterfront Movie
Studios whenever there was a crew, typically Monday to Friday and
sometimes on weekends.
2012 to 2015 Royal Ascot Superspar Milnerton, South Africa
Prepared Food Manager
 Increased efficiency in perishable products by instituting strict controlls
and better buying policy
 Interviewed job candidates, made hiring decisions, on-the-job training
of new hires, scheduled staff for several departments
 Tracked sales of prepared food offerings, discontinued slow moving
items which allowed creativity to create and test new menu items

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regularly
 Conducted full life cycle food cost studies to assure proper profits were
realized
 Determined seasonal specials and created in-store promotions of both
new and existing products
 Participated in training with multinational corporations including
Unilever and Crown National. Received gift basket in recognition of
being top student in a Unilever course
 Team Player. Held meetings, Took notes, training staff, managed
60 staff
2005 to 2011 Real Estate Companies Milnerton, South Africa
 Held agent positions in both residential and commercial property
 Decided to go back to food service as that is where my passion was
2003 to 2005 Bernstein's Deli Milnerton, South Africa
 Owner / Operator with a support staff of 5
 32 seat dining room open for breakfast and lunch averaged 3.5 turns
 Assembled catering platters for functions ranging from 5 to 100 people
 Offerings included a wide array of house-made producted such as soups,
sauces, jams, chutneys , dips and some baked goods
2001 to 2002 New York Bagels Sea Point, South Africa
 Recruited for senior management position as owner was a regular
customer at Checkers
 Responsibilities included banking, deli product procurement (both fresh
and non-perishable), on-the-job training of new staff, staff supervision,
scheduling, cooking as required, caterering for parties and functions,
developing new products
2000 to 2001 Checkers Sea Point, South Africa
 Position held was fresh foods manager which included the following
departments: bakery, deli, kosher, butcher shop, fish shop, produce
department
 Spent time working in each department to help out when it was busy,
establish best practices for trianing, interact with customers and assure
displays were thoughtfully and properly merchandised
 Key holder, Trusted to open and close the supermarket as required
 Worked with staff in each department to assure proper standards were
kept in receiving goods and anything substandard was refused
 Management team (four of us) responsible for a staff ranging from 150 to

3. 3
200 employees
1980 to 1999 Bernstein's Deli Winnipeg, Canada
 As co-founder owner / operator employed a skilled group including a
butcher, line-cook, catering chef and support staff ranging from 7-20
employees
 Shared duties with partner and supported all roles and departments as
needed
 Store included an eclectic mix of departments including a dining room,
prepared foods, grocery items, baking, butcher shop with dry aged meat,
house made sausages, rotisserie chickens and more
 Diverse mix of prepared ethnic specialties from Israel/Middle East,
Eastern Europe and North America including soups, dips, cooked meats
and more
 Developed South African recipes for the Canadian pallette including
biltong, boerewors, droewors, chutney which was shipped across the
country
 Achieved Best Deli In Canada Award 1987
 left due to divorce
EDUCATION
1973 Graduated Tygerberg Commercial High School Parow, South Africa
Supermarket Management, Buyer 1974 to 1975 Grand Bazaars
Cape Town, South Africa
Hotel Management 1978 Tadmor Hotel School
Herzlia, Israel
INTERESTS AND HOBBIE S
Photography ,Videography, Cooking, Computers, Carpentry,
Philately, Numismatics

4. 4
5th March 2016
To whom it may concern,
This letter is a personal recommendation for Anthony Bernstein. I have had the pleasure of working
with Anthony over the last two months at Cluny Bistro & Boulangerie.
During this time Anthony has worked in the capacity of a daytime prep cook. This involves a varying
set of tasks, depending on the day of the week, which may include the making and caring for stocks,
making of different sauces, braising, and other production work related to items on our menu.
Anthony always has a positive attitude, takes direction well, and can work well with others or on his
own accord.
Cluny Bistro is a very busy restaurant with high standards. Anthony always shows diligence in his
work, and only needs to be shown something once.
I would recommend Anthony for any and all future endeavours.
Sincerely,
TRAVIS CROPLEY
+1 (647) 991-3441
tcropley@thedistillery.ca
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