shemede fred

Am a passionate, confident, and creative chef who can skilfully plan menus, prepare outstanding food, manage budgets, and lead a team of people to deliver quality of service to your

The Head of Human Resources,
Grox Restaurant,
Victoria Island

5th December,2022

I write to apply for the post of a head chef at your restaurant.

I started my career at the Red Restaurant in 2012 where I worked as a Chef De Partie.I functioned in the capacity of prepping, food production and preparation and service. It was the beginning of my kitchen experience and leadership role. 
Moreover, in 2014 I moved to RSVP Restaurant where I worked as a Head Chef. I took a role of kitchen manager where I oversee activities such as Food Safety and Hygiene, Kitchen Hygiene, Food Production management, and Service Supervision.

However, in 2018,I moved to the sister company, Slow-Cooked Restaurant where I headed the new company. I was able to transfer all the skills and experience learnt to grow the fledging kitchen to a standard one that house over 30 kitchen assistants.

So, I have been able to work actively in managing a kitchen in terms of food safety and hygiene, food production, service coordinating, staff management and above all training others

I will like to further explain my motivation for the position of a Head Chef during a personal meeting.

Thanks for your consideration. I look forward to hearing from you.

Yours sincerely,
Shemede Fred.

The Head of Human Resources,
Grox Restaurant,
Victoria Island

5th December,2022

I write to apply for the post of a head chef at your restaurant.

I started my career at the Red Restaurant in 2012 where I worked as a Chef De Partie.I functioned in the capacity of prepping, food production and preparation and service. It was the beginning of my kitchen experience and leadership role. 
Moreover, in 2014 I moved to RSVP Restaurant where I worked as a Head Chef. I took a role of kitchen manager where I oversee activities such as Food Safety and Hygiene, Kitchen Hygiene, Food Production management, and Service Supervision.

However, in 2018,I moved to the sister company, Slow-Cooked Restaurant where I headed the new company. I was able to transfer all the skills and experience learnt to grow the fledging kitchen to a standard one that house over 30 kitchen assistants.

So, I have been able to work actively in managing a kitchen in terms of food safety and hygiene, food production, service coordinating, staff management and above all training others

I will like to further explain my motivation for the position of a Head Chef during a personal meeting.

Thanks for your consideration. I look forward to hearing from you.

Yours sincerely,
Shemede Fred.