Mr Philip Smith
The Big Peg
12 December 2010
Dear Mr Smith,
After seeing your vacancy for a qualified and experienced chef on the dayjob.com jobs board, I have decided to apply for the position.
I am eager to be considered for the position as I strongly believe that I have the abilities, experience and qualifications that you are looking for. Having worked for the last two years at the Crown Plaza restaurant, where my recipes, meals and service were well received by guests, I am now prepared to move up in my career.
Possessing knowledge of almost all areas of kitchen-preparation including soups, desserts and supervision, I would consider it a privilege to work in a reputable and first class establishment such as yours.
I have attached my CV for your consideration and I would appreciate an opportunity to explain in person what I feel I could bring to the Cape Hill Restaurant.
Thank you for your time and I look forward to hearing from you.
444 Made Up Road
Mobile: 0870 061 0121
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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.