Armando Cruz Ferran

Telephone: 786-***-****

Email: acwbml@r.postjobfree.com

To whom it may concern:

I am writing this letter to apply for a cook position.

I am creative, enthusiastic, hardworking chef with a great passion for food and plenty of experience in the culinary world. I started my career when I was 30, and I was certified in International Cuisine in July 2005, I’ve been a chef for 15 years now.

After I graduated from the culinary school, I started working as a chef at Marina Hemingway Hotel in Cuba, my career there lasted 11 years, and I gained multiple experiences that sharpened my culinary knowledge and leadership skills. I am completely able to work under pressure, I’m prepared to work in any environment or events and feel confident and capable to offer the best service and quality.

Over the years as a chef, I have had professional experience in catering, buffets and restaurants and I have had culinary training as a Chef de Partie. I am extremely skilled at putting my own style to my dishes, innovating, creating new combinations and experimenting with new flavors.

I believe my culinary expertise, positive outlook and absolute passion for this industry would make me the perfect candidate for further positions.

I look forward to hearing a response,

Sincerely,

Armando Cruz Ferran

}Armando Cruz Ferran

5315 SW 112 AVE MIAMI, FL 33165

Phone: 786-***-****

E-mail: acwbml@r.postjobfree.com

Highlights

• I work well under pressure

• Food ingredients expert

• Food safety understanding

• I’m highly responsible and reliable

Education

(Hospitality & Tourism School “Sergio Perez”(Cuba))

• Professional Cook

• Chef de Partie

Experience

Chef (03/01/2005 –07/30/2011)

Marina Hemingway Hotel

Responsibilities:

• I was in charge of the purchases of the merchandise.

• I made sure that the food had good quality before being served.

• I supervised the costs of the food

• I had to make sure that my work environment was clean.

Chef (10/03/2011 –06/03/2015)

Polo Norte Restaurant at Kendall

Responsibilities:

• I made sure that the food had good quality before being served.

• I had to make sure that my work environment was clean.

Chef de line (02/15/2016 – 07/16/2016)

Piripi Restaurant

Responsibilities:

• Responsible for the station where the paellas, salads and desserts were made.

• I made sure that the food had good quality before being served.

Skills

• I’m skilled to prepare and elaborate any type of f

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