Experience Sous Chef
Resume:
Chef Chad J. Roy
North Adams, MA 01247
**********@*****.***
December 25, 2013
To Restaurant
Dear Restaurant,
Today, I take this opportunity in writing this application letter to apply for the position of Sous chef at your Restaurant, advertised on your website earlier this week.
I am hardworking, enthusiastic, and creative chef with a true passion for food and vast experience of working in the restaurants across the globe. At the age of 17, I had worked with great chefs and since then I have understood that being in the kitchen, preparing delicious food for others, is something that I wish to do for the rest of my life.
After I completed my apprenticeship in 2004, I have had experience to work with numerous American restaurants before I moved to Massachusetts, where I have worked for more than one year as a sous chef at one of the Italian Restaurants. I am highly efficient and it was this place where I learned to be productive for food prep, which was later commended by the chef de cuisine. I have had experience in pricing, ordering, managing, and handling staff roasters for large establishments.
Over the past years as a chef I have gained professional experience in variety of restaurants and have got culinary knowledge and training in different cuisines including seafood, modern American, French food. I am highly skilled in putting my own stamp on creating new combinations of dishes, traditional dishes, and experimenting with some of the new flavors while considering that I cannot compromise with originality and freshness of the food that I make.
I am good at following orders and can work individually or in a team, but I can step up and take charge and delegate work whenever required. I am sure that my exceptional culinary skills, absolute passion, and positive outlook for this industry will make me the ideal sous chef for your Restaurant.
I look forward to hear from you and discuss my availability for this position with you further.
Sincerely,
Chef Chad J. Roy
Enclosure: Resume
Résumé:
Chef Chad J. Roy
One Pebble Street, Apt. C
North Adams, MA 01247
**********@*****.***
OBJECTIVE: To secure a full time position in the culinary field, where I can maximize by experience, my
education and expertise.
EDUCATION:
CIA-Culinary Boot Camp Certificate, Hyde Park, NY 2008
Mt. Greylock High School-Diploma 2001
EXPERIENCE:
Frescos Restaurant, Pittsfield, MA
Sous chef Jan 2013- Present
• Responsible for all aspects of line production, preparation, and execution
•Inventory replenishment, ordering and organization of the kitchen
•Create specials for restaurant
David Burkes TowneHouse, New York City, NY
Chef de Partie November 2012 - Jan 2013
•Responsible for all aspects of line production, preparation, and execution
•Inventory replenishment, ordering and organization of the kitchen
•Create specials for restaurant
Kemble Inn, Lenox, MA
Executive Sous Chef June – October (seasonal)
•Prepared and cooked food to order (approximately 100 – 300 covers per night)
•Executed plate presentation
•Supervised kitchen staff
•Controlled cost of food production and ordered needed food and kitchen supplies
•Planned daily specials
Spice Dragon, Pittsfield, MA
Sous Chef December 2011 to May 2012
•Worked as a team-player to complete orders(approximately 100 – 300 covers per night)
•Learned recipes for many different Chinese and ethnic dishes
•Grilled and sautéed many dishes and plated them
•Cleaned and stocked kitchen area
EXPERIENCE:
(Continued)
Michael’s Restaurant, Williamstown, MA
Sous Chef January 2005 to December 2011
•Prepared and cooked food to order (approximately 100 – 300 covers per night)
•Supervision of kitchen staff
•Controlled cost of food production and ordered needed food and kitchen supplies
•Organized and cleaned kitchen areas
Old Forge Restaurant, Lanesborough, MA
Sous chef January 2003 to January 2005
•Prepared and cooked food to order (approximately 100 – 300 covers per night)
•Worked as part of a team to complete orders
•Organized and cleaned kitchen areas
Chef Hat, Williamstown, MA
Sous chef January 2001 to January 2003
•Prepared and cooked food to order (approximately 100 – 200 covers per night)
•Worked as part of a team to complete orders
•Organized and cleaned kitchen areas
Sample Menu:
APPETIZERS:
Grilled Asparagus Salad
Sunny side Egg, Farm Fresh Greens & Truffle Oil
Salmon Tartar
Capers, Jalapeños, Lemon Infused Olive Oil, Basil Oil & Hand Cut Chips
Local Fresh Mixed Greens in a Red Wine Shallot Vinaigrette
Grape Tomatoes, Red onions, Smoked Bacon, Blue Cheese
Bowl of Spring
Asparagus, fiddlehead ferns, fava beans, oyster mushrooms, egg
ENTREES:
Roasted Red Pepper Alfredo
Fresh mushrooms, rainbow Swiss chard, served with house made pasta
Pan Seared Halibut
Fresh corn, fresh peas, smoked bacon, burr blanc sauce, crispy leeks
8oz New York Strip Steak
Wild mushroom risotto, grilled asparagus, red wine shallot reduction sauce
Pan Seared Diver Scallops
Carrot cumin puree, carrot parsley salad
Amish Chicken Breast
Fresh Summer Vegetables, preserved lemon, chicken jus
DESERTS:
Chocolate Mousse with Crème Anglaise
Candied pistachios & shortbread cookie
Grand Marnier Soufflé
Candied Orange Rind
Mix Berry Cobbler
Bourbon whipped cream
Contact this candidate