- 2034 Summer Place Dr.Ÿ Xxxxxx, XXXXXX xxxxxx ( (xxx-xxx-xxxx * abc@xyz.com

Dear Hiring Manager,

        In response to a job vacancy posting for the position of ________________, I am pleased to tender my application to become part of your team. Attached is my resum for your review and consideration.

What I offer is my baccalaureate degree in Culinary Arts and more than 3 years providing high-performance menu production, kitchen operations, inventory management, and customer service in the food service, retail, and hospitality industries. I am currently with Grand Lux Galleria in Houston, XXXXXX as a Line Cook following a tenure at Davis Street at Hermann Park in a similar capacity. Prior to this, I was with BJ s Brewhouse Restaurant in Sugarland, XXXXXX as a Line Cook after serving Fiesta Food Mart in Houston and Austin, XXXXXX as a Prepared Food Assistant. For more details, please take a moment to go through my resum .

In leveraging my operations management in culinary arts, I also bring to the table my personal strengths that include a passion for going beyond expectations through sustainable people-centric and results driven leadership excellence. Along the way, I have also proven my interpersonal communication skills that help build relationships with customers, stakeholders, and industry professionals so vital in generating repeat business, promoting a customer-oriented reputation in the markets served, and fostering a seamless collaborative work experience with colleagues in attaining shared commitments.

I am confident that my education, experience, and personal strengths offer the right mix of qualifications with which I can help achieve your objectives as part of your culinary team. Should you need further clarification, or would prefer to schedule an interview, please do not hesitate to reach me through my phone or email address indicated in the heading. Thank you for considering me, and I look forward to hearing from you soon.

Sincerely,

JUSTIN JOHNSON

Attachment: Resum

- 2034 Summer Place Dr.Ÿ Xxxxxx, XXXXXX xxxxxx ( (xxx-xxx-xxxx * abc@xyz.com

Culinary Operations Management ▪ Chef/Sous Chef

Qualifications Profile

    Self-assured, dynamic, and results-driven culinary arts professional with more than 3 years providing high-performance menu production, kitchen operations, inventory management, and customer service in the food service, retail, and hospitality industries.

-    Strong dedication to process efficiencies in realizing menu plans, enabling the business to delight customers while ensuring compliance with all relevant state and federal regulation of food production.

-    Detail-oriented and methodical with innovative thinking to address and resolve work issues involving culinary production, professional relationship, ethics, and customer concerns even under stress.

    Well-organized with multitasking and prioritization skills that optimize resources to achieve outstanding results.

    Effective interpersonal communication skills that transform diversity into a unified force advantage in achieving objectives and shared commitments

Key Expertise

Business Operations

    Menu Planning & Execution

    Culinary Production & Presentation

    Operating Budget Management

    Customer Service Management

    Process/Workflow Improvement

    Relationship Management (Customers, Public, & Suppliers)

    Productivity Improvement

    Inter-Office Coordination

    Production Planning & Control

    Inventory Management

Administration

    Staff Supervision & Training

    Policies & Regulatory Compliance (i.e. US-FDA, Sanitation, etc.)

    Service Quality Administration

Professional Experience

    Prepare a variety of culinary items in broilers, ovens, grills, fryers and other kitchen equipment according to menu specifications, ensuring compliance with food and service quality standards in terms of portion sizes, cooking methods, and kitchen rules, policies and procedures.

    Oversee inventory of raw ingredients, ensuring consistent availability at line stations to assure a smooth service.

    Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment.

    Assist in food preparation assignments during off-peak periods as needed.

    Prepared various dishes in accordance with menu specifications (e.g. chopping vegetables, butchering meat, or preparing sauces), stocking stations with all necessary inventory for ingredients and kitchen supplies, and collaborating with the executive or sous chef and kitchen staff in processing culinary items in accordance with service quality standards.

    Ensured that menu orders were served within specified times and in the proper presentation, complying with nutrition, sanitation, and safety standards and regulations.

    Managed inventory control and cycle counts, loading and unloading parcels onto and from delivery trucks, and moving kitchen supplies and materials to their proper storage areas.

    Worked and trained under Executive Chefs, processing various cuisines in accordance with supervisors' instructions, following approved procedures, and complying with safety, sanitation, and service quality standards.

    Assisted with the maintenance and organization of kitchen stations, restocking inventories to maintain availability.

Education & Credentials

    LE CORDON BLEU COLLEGE OF CULINARY ARTS (2015)

A.A.S. in Culinary Arts, 4.0 GPA for the February 2014 Term Recognition

Recipient of the 2013 - 2014 BLEU Scholarship

Professional Training & Certifications

    Xxxxxx Alcoholic Beverage Commission (TABC)

    NEHA Food Handlers Certificate

    Externship, Chef Shadow, The Westin Hotel Austin, XXXXXX