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Cover Letter For Sous Chef Position

Sous Chef Cover Letter

Sous Chefs are second in command in a kitchen and follow the instructions of a head chef. This job requires both culinary and managerial skills – Sous Chefs need to make sure dishes are prepared in an efficient manner and satisfy customers’ expectations. Essential responsibilities of a Sous Chef include: creating menus, managing kitchen staff, identifying training needs, directing food preparation when the head chef is not available, creating plate designs, and adhering to food hygiene standards.

A well-written cover letter sample for Sous Chef should emphasize the following skills and experiences:

  • Culinary skills
  • Kitchen management expertise
  • Creativity and innovation
  • Problem-solving orientation
  • Teamwork
  • Leadership
  • Stamina and physical fitness
  • Attention to safety
  • Computer literacy
  • Research skills

Those interested in a Sous Chef position can check required qualifications in the cover letter example displayed below.

For help with your resume, check out our extensive Sous Chef Resume Samples.

Dear Ms. Jackson:

Upon discovering your posting for a Sous Chef, I hastened to submit my resume for your review. As an experienced and detail-oriented professional with six years of experience supporting executive chefs with a full range of kitchen and food prep tasks, I am prepared to significantly contribute to Palladino Beach Grill’s goals.

My experience includes overseeing general kitchen activities, staff supervision, and supply management to streamline kitchen operations and realize optimal dining experiences for restaurant patrons. From scheduling and motivating staff and facilitating catering events to spearheading staff training initiatives and ensuring financial control and accountability, I excel at leveraging my thorough knowledge of food preparation and restaurant kitchen practices to provide an exceptional level of customer service.

Highlights of my experience include…

  • Assisting the executive chef at H&W Fine Dining for the past six years as a Sous Chef; preparing a broad array of meals for 125-seat facility and optimizing food taste and quality to drive a 170% increase in entrée sales.
  • Playing a key part in the creation of new menu items with a focus on local, in-season, and organic ingredients within budgetary guidelines.
  • Possessing solid time management and organizational skills, along with superior talents in staff training, development, and leadership.
  • Earning a diploma in Culinary Arts from the Pittsburgh Culinary Institute.

My skills as a sous chef have been finely honed, and I am confident my additional strengths will readily translate to your environment. The chance to offer more insight into my qualifications would be most welcome. Thank you for your consideration; I look forward to speaking with you soon.


William. D. Adair

Jai Pembert
476 Darcy Lane
              Cob Coast QLD 4444
T: 0455 555 555
E: jai@email.com



Kaitlin Forster
Restaurant Manager
Waves Restaurant
Cape Bay Road
Cape Bay QLD 4555
T: (07) 22 222 222
E: kait@email.com

Dear Kaitlin

Re: Sous chef position, Waves restaurant

I am writing to apply for the position of sous chef at Waves restaurant, advertised in Chef magazine on the 12th October 2009.

I am a creative, enthusiastic, hardworking chef with a passion for food and lots of experience working in busy restaurants around the world. At the age of 16 I travelled to France and since then I have always known that being in a kitchen, preparing amazing food for others, is where I want to be.

After completing my apprenticeship in 2003, I worked in a number of Australian restaurants before moving to England, where I was employed for over two years as sous chef at a busy French restaurant. I am very efficient and it was here that I developed a much more productive system of food prep, which was commended by the chef de cuisine. I also gained experience in managing, staff rosters, pricing and ordering for a large establishment.

Over the years as a chef I have had professional experience in a range of restaurants and have culinary training and knowledge in a number of cuisines including French, modern Australian and seafood. I am extremely skilled at putting my own stamp on traditional dishes, creating new combinations and experimenting with new flavours while being careful not to compromise the freshness and originality of the food I prepare.

I am great at following orders and working as part of a team, but can also step up to the plate (no pun intended) to delegate and take charge when required. I believe my exceptional culinary expertise, positive outlook and absolute passion for this industry would make me the perfect sous chef for Waves restaurant.

I look forward to hearing from you and discussing my suitability for the position with you further.

Yours sincerely

[sign here]

Jai Pembert 

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