Executive Chef Sous

To whom it may concern,

I am writing on */**/**20 to recommend Paul Saldana for the position of Sous Chef / Kitchen Manager.

I have known Paul for the better part of 10 years and have nothing but positive things to say. Paul began working for me at The Common Table in Dallas, Texas. During his time there moved through the kitchen ranks rapidly, from the dish pit, to prep cook, to line cook and on to Executive Sous Chef, with his abilities as a fast learner, attention to detail and respect from his fellow employees as a leader.

When I became partner and Executive Chef in a new concept called Utopia Food and Fitness, Paul was the first person I hired to help me build my new team. Paul spent the last 5 plus years as our Sous Chef where his responsibilities included but were not limited to – purchasing, inventory control, quality control, kitchen sanitation, recipe development and hiring and training of staff. Paul has always excelled at any task put before him and has been a model employee as well.

There is no doubt that with his skills to handle a busy high pressure restaurant environment to the day to day production of up to 12,000 meals per week, with a menu that changes twice per week, here at Utopia’s corporate kitchen, would make him an excellent addition to any operation. Over the 37 years in the service industry I have not met anyone that I could recommend as highly as I do Paul.

Please do not hesitate to contact me @ **********@*****.*** or @ 214-***-**** if you have any questions I can help you with concerning Paul.

Regards,

Mike Smith

Executive Chef Utopia Food and Fitness

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