Hi,

I think I'd be the best candidate for

the position that you need to fill.

I have very strong skill as a line cook and worked on every station

(grill, fish and cold side as well).

I have also experience supervising and coordinating the work of cooks

and

other employees who are part of the food prep and cooking team.

If you'd like to learn more about what I can

bring to your restaurant, please call me at 646-***-**** to set up an

appointment that works for you. I really appreciate your taking a

moment to consider my cover letter and giving me the chance to

introduce myself.

Yevgeniy Panov

2076 Cropsey Ave. 2B, Brooklyn

New York 11214

646-***-****

acghfa@r.postjobfree.com

Cook/Sous Chef

Specializing in Italian, Asian, Spanish and Continental Fine-Dining

Cuisine

Dynamic, Results-Oriented, Hard Working and Team-Spirited

Overview More than fourteen years of professional experience.

Exemplify leadership qualities and professionalism, backed by a

consistent, verifiable record of achievement at such establishments as

the:

Marriott Marquis Hotel( New York, NY), New World Grill(New York, NY),

and Harbour Lights (New York, NY).

Areas of Expertise

• Sous Chef designation

• Sous-Chef/Supervisor experience with million-dollar, upscale

establishments

• Trained by George McNeal, Frank Ortiz

• Training stuff, menu planning and expense management

• Successful catering experience (1,200+ people)

• Capacity planning and quality assurance

Professional Experience.

New York City Area 2011-present

Personal Chef

Old Cafe Restaurant, Staten Island, NY 2009 - 2011

CHEF

• Chef for restaurant serving Italian, Asian, and Continental cuisine.

• Order produce and minimize waste.

• Plan menu and specials, assure quality control.

• Execute hot and cold dishes for Banquets and a la carte

Marriott Marquis Hotel, New York, NY 2000 - 2009

SOUS CHEF/SUPERVISOR

• Supervised, train and direct 20 cooks

• Managed back house operations.

• Performed purchasing function for this $12 million establishment

specializing in Italian, Asian and Continental cuisine.

New World Grill, New York, NY 1998 - 2000

SUPERVISOR/LEAD COOK

• Supervised, train and direct 5 cooks

• Assists with ordering food and keeping inventory

• Work on hot and cold stations, expedite orders

Harbour Lights, New York, NY 1996 - 1998

LINE COOK

• Prepare sauces and soups

• Work on grill, broil and fish stations

• Cook, serve and decorate hot and cold dishes

Education & Qualifications New York Restaurant School, New York,

NY

Graduate: CERTIFIED OF THE CULINARY ARTS

Completed food handler's course/certified

Culinary Cooking School, Belarus

Graduate: CULINARY ART DEGREE

Guest Appearance: Emeril Lagasse, Wolfgang Puck’

References & Supporting Documentation Furnished Upon Request

Contact this candidate