Chef Cover Letter Sample 1:
I was told by Chef Michael Whitmore of the Ridgeway Resort that you’re looking for a new chef in your restaurant L’amour. With nine years of experience in the kitchen, I believe I would be an excellent addition to your team.
I started my career as a busboy in a small family establishment. I eventually worked my way up to line cook, sous chef and finally head chef, so I’m no stranger to long hours and hard labor. I really found my calling in my work, discovering a passion for food and a love of preparing dishes just right. This passion would lead me to culinary school, and I graduated with honors in 2003.
For the past nine years I’ve been the head chef at my current place of employment, a large French fusion restaurant in Manhattan. While I’ve enjoyed it immensely, I’m now moving to Connecticut, so I’m looking for somewhere new to bring my talents, energy and enthusiasm.
I heard from Chef Whitmore that you have a few specific requirements for the job, and I’m happy to say I fulfill them all:
- I’ve been working with French menus for almost a decade, and I’ll well-versed in everything from baba au rhumto to pansette de gerzat.
- I have extensive leadership experience. I currently supervise 14 employees, and I’ve managed as many as 20 in the past. I maintain order in the kitchen by establishing a hierarchy and holding everyone accountable for their own actions.
- I adhere to all health department guidelines regarding cleanliness and sanitation. In fact, I raised the score of my current kitchen by five points between 2008-2010.
I like to think I’d be a valuable and worthwhile addition to the staff of L’amour. I’ve done my research on your restaurant, and I have the same commitment to the culinary world as professed in your mission statement. I also have the right background to help you achieve your vision of “a dining establishment where all patrons can be transported to the French countryside.” French cuisine is my life, and I look forward to a day when I can bring it to the people of Connecticut.
I’d love the opportunity to discuss my resume with you in person. I can be reached by phone or email any weekday after 2pm. I’m also available at any hour during the weekend. Thank you for your time, and I hope to hear from you soon.
Chef Cover Letter Sample 2:
I’d like to express my interest in the Chef position you posted at your restaurant. As a fully-qualified chef with six years of experience in the kitchen, I believe I more than meet your requirements for the job.
I began my culinary career in 2005 when I entered the Nagasaki School of Japanese Cuisine. Though I spent two years making tempura and itamemono, I eventually found my calling and my passion in Thai food, so I switched my focus to khao phat kaeng khiao wan instead.
This varied background has more than prepared me for work in your Asian fusion restaurant. As you can see, I’m already quite familiar with the signature dishes of both Japan and Thailand, and I’m a quick study who can also learn the Chinese required of your chefs.
You said in your listing that you’re looking for motivated self-starters who can manage a kitchen without outside influence. Not only am I extremely capable, but I’ve also worked my way through the culinary hierarchy, starting as a dessert cook and eventually being promoted through the ranks of line cook, sous chef and assistant head chef. I know what it’s like to work every position in the kitchen, and I bring that skill and expertise to my management style.
You also expressed interest in finding someone budget-minded. In my first year at the Maison Restaurant, I reduced overhead by 10 percent. In my second year, I reduced it an additional five. I’m extremely conscious of things like food cost controls and unnecessary waste, and I understand the importance of keeping finances in mind even as you reach for the stars in terms of new dishes and exciting tastes.
Last but certainly not least, I believe in providing an outstanding experience to all patrons of my restaurant. Customer satisfaction is my number one priority. Not everyone has the time or the inclination to travel to Asia themselves, but I can certainly give them a taste of the east through my cooking. That’s my goal, and it’s the vision I try to turn into reality every night I’m behind the stove.
If any of these qualities sound like a suitable match for your restaurant, I’d love the opportunity to discuss my resume with you in person. Thank you for your time, and I hope to hear from you soon.
Chef Cover Letter Sample 3:
My goal is to work with a company that I can continue to grow with, as both a person as well as a professional. I offer true dedication to the team that I work for. I consider myself a creative thinker and a definite roll-up my sleeves employee, never considering myself too good to tackle any task. My dedication to any dining experience is consistency and customer service. I bring the ability to follow established practices by proper training and development of team members.
I have experience in WF/GF cooking and baking, Vegetarian, Vegan, Raw, International Cuisine and most Allergens. I continually strive to better myself daily through research, always wanting to know what can be done better to make my food more comforting or exciting.
Throughout my career I have had the pleasure of experiencing many genres of food service, such as business dining, high end hotels, wellness retreat spas, independent living and the education market. All of this has taught me the importance of food safety, working in a diverse environment and being a leader. The desire to help accomplish sustainability and wellness to an organization is paramount. I pride myself in the ability to teach, multi task, follow policies and continually exceed goals. Client satisfaction is a true passion.
I thank you in advance for your consideration for this position and look forward to hearing from you soon.
476 Darcy Lane
Cob Coast QLD 4444
T: 0455 555 555
Cape Bay Road
Cape Bay QLD 4555
T: (07) 22 222 222
Re: Sous chef position, Waves restaurant
I am writing to apply for the position of sous chef at Waves restaurant, advertised in Chef magazine on the 12th October 2009.
I am a creative, enthusiastic, hardworking chef with a passion for food and lots of experience working in busy restaurants around the world. At the age of 16 I travelled to France and since then I have always known that being in a kitchen, preparing amazing food for others, is where I want to be.
After completing my apprenticeship in 2003, I worked in a number of Australian restaurants before moving to England, where I was employed for over two years as sous chef at a busy French restaurant. I am very efficient and it was here that I developed a much more productive system of food prep, which was commended by the chef de cuisine. I also gained experience in managing, staff rosters, pricing and ordering for a large establishment.
Over the years as a chef I have had professional experience in a range of restaurants and have culinary training and knowledge in a number of cuisines including French, modern Australian and seafood. I am extremely skilled at putting my own stamp on traditional dishes, creating new combinations and experimenting with new flavours while being careful not to compromise the freshness and originality of the food I prepare.
I am great at following orders and working as part of a team, but can also step up to the plate (no pun intended) to delegate and take charge when required. I believe my exceptional culinary expertise, positive outlook and absolute passion for this industry would make me the perfect sous chef for Waves restaurant.
I look forward to hearing from you and discussing my suitability for the position with you further.