Chef Job Letter & Resume

Chef Resume Template (#145245)
The chef job cover letter and resume template examples show you how to use the work experience, career objective and job responsibilities to build a simple cv and job letter documents.
See also: Resume and Cover Letter Writing
Chef Cover Letter Example
From / Candidate Inf.

- Full name
- Address: city, state, zip code
- Contact mobile / phone numbers
- Email address
To / HR Personnel Inf.

- Title/Name
- Position
- Organization name
- Organization address

Date:

Dear Hiring Manager:

I'm submitting a letter to express my strong desire to be considered for the position of "chef" being offered by [ organization name ]. I fully believe I'm qualified to fill the position and make great contributions to encourage the growth of organization.

A brief review of my career working experience will reveal what I can contribute to [ organization name ]:

I have 45 years old, finished diploma from the faculty of british academy for hotel and tourism, got a diploma foer hotel and tourism in chef, finished training as the intermediate food hygiene training course, with a total working experience of 8 to 9 years, summarized as: chef for 3 years, and from 6 years started working as chef.

I'm convinced that I can provide you with the detailed information needed for you to see what positive contributions I could make if given the chance to come in for an interview.

At your earliest convenience please contact me at 323.937.3931, or send me an email.


Sincerely,
[ Applicant name ]

Chef Resume Template

Professional experience:

Chef employee from [ joining date ] till [ leaving date ]

Responsibilities:

To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes; To ensure that all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the establishment, to be extremely organized and hands on, to plan; design and type up menus paying special attention to seasonal availability, including tdh, la carte, brasserie, breakfast and function menus; to score highly on all kitchen health and safety audits; to constantly monitor and be aware of competitor activity, along with new business opportunities; to attend a daily morning meeting with the duty manager; Hold daily meetings with the sous chefs and chefs des parties to ensure smooth running of all kitchen departments; to attend a weekly meeting with the general manager, to have knowledge of all relevant legislation, company policies and procedures; to lead and supervise the systems in place and adhere to concerning quality control, stock rotation and dietary requirement requests; To specifically be in charge of ensuring any equipment faults are reported and that appropriate action are taken, to monitor staff performance; motivating and ensuring that the staff work together; along with a heavy involvement in staff recruitment; To prepare staff rotas and ensure adequate staff cover but at the same time seeking to reduce labour costs; To ensure all wastage is recorded and steps are taken to reduce it along with monitoring that appropriate staff meals are taken in line with company policy, to recommend the most appropriate supplier; after having thoroughly researched and investigated all factors in terms of quality, quantity, price, time and continuity; as well as providing an effective back up service to deal with supplier problems; to be fully conversant with current market prices of all items required by the department, to maintain up to date records of all suppliers, their products and price lists; to ensure that all stocks are ordered to the correct quantities; Quality and price and are being kept securely and under the correct conditions applicable to each type of commodity stored; To ensure that all statutory notices are posted at all relevant points and that such notices are conspicuously placed; To ensure that attendance registers are kept daily and that any absenteeism or lateness is immediately brought to the attention of the duty manager; to ensure that all staff under are fully informed in respect of disciplinary procedures, the handling of grievances, etc; To ensure that all documents are sent to the appropriate accounts department immediately for processing.

Education:

Hotel Management Sectio, 1/1991.

Objective:

Resuming my career as - chef - in a company where I can express my skills and experience.

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