Head Chef ShortList

COVER LETTER

C/O POST 52 KIPKAREN RIVER

POST CODE 50241

31^st JANUARY 2019.

SILVER RAYHR

PERSONNEL DEPARTMENT

P.O BOX 44248-00100 NAIROBI KENYA

Email: info@silverrayhr.com

Sir/Madam,

I am writing to apply for the post of Head Chef or its equivalent advertised through website.  I enclose here-with my CV.I am a cordon bleu chef with a valid passport book and up-dated security clearance and a valid driver’s license besides my Professional credentials. I am Computer literate with excellent English verbal communication skills, conversational French, adequate spoken Arabic and ability to interact effectively with guests and employees. My goal is to work with a company that I can continue to grow with both as a person as well as a professional. My dedication to any dining experience is consistency and thorough customer service. I bring the ability to follow established practices by proper training and development of team members.

My background includes haute cuisine and wide military food service experience working in potentially dangerous locations including combat or war zones, high volume experience in cooking, baking and pastry vegetarian, vegan, raw, International, nou-velle and cordon bleu cuisine with culinary traditions of the Americas, Asia and Europe including most allergens. I do daily research to make my food more comforting or exciting. I have worked through the culinary hierarchy starting as commis chef and eventually being promoted through the ranks of chef de-partie, pastry chef and, head chef. I know what it is like to work every position in the kitchen and bring that skill and expertise to my management style.

In my career, I have had the pleasure of experiencing diverse levels of food service such as business dining, high-end Hotels, wellness retreat, spas, independent living, education market and military dining facilities. All these have taught me good management with strong culinary and leadership skills working in a diverse environment. I am no stranger to long hours working in high-pressure environment, instructing, training and supervising employees. Able to multi-task, follow policies and continually exceed goals. The desire to help accomplish sustainability and wellness to an organization is paramount.

The following is a brief summary of my qualification: Cordon chef with 18 years culinary experience, National Vocational Qualifications (NVQ) Level 3 in Catering, Diploma Award from Culinary School. Worked in high-end Hotels, resorts, spas and military dining facilities. Menu development  and pricing experience, national ServSafe certified, up to date on HACCP and sanitation for regulatory compliance, up to date on TB MED 530 and FDA food code program regulations-standards for food protection, inventory management and high volume purchasing ability, P & L and  fee financial management experience. Working knowledge of food, labor systems and cost controls, training and mentoring experience for technical and behavioral skills, knowledge of food nutrition, proper food storage and inventory, Safety skills for correct handling and safe storage of cutlery set, time management, Up-scale and high volume catering for on and off premise events, general knowledge of cash operations and retail sales, led by example through systems, goals and knowledge, organized and detail oriented for a fast paced environment, a passion for excellence in customer service and culinary expertise.

As a chef, my essential kitchen tips are; be organized and precise, cook with a timer and taste everything. I am confident that my professional training and experience is an absolute summation of credentials for Head Chef. I am available for interview and look forward to hearing from you.

Yours faithfully,

Yussuf  Rop Sittoni

Enc.CV