The letter, part by part
Kofi Greene (Sous Chef, Modern British Bistro) is applying to be a Head Chef at The Kirkgate Larder. Here is what each paragraph does.
- The hook
- The proof
- The fit
- The close
Dear Mr Ashworth,
Your autumn menu, built around Yorkshire game, forced rhubarb from the Triangle and cheese from small Dales producers, is the kind of cooking that made me want to become a chef. I would be proud to lead that kitchen, and I am applying for the Head Chef position at The Kirkgate Larder with real enthusiasm for your seasonal, local approach.
For three years I have been Sous Chef at Calder House, a 70-cover bistro in Leeds city centre. I run the kitchen on the head chef’s days off and manage a brigade of six. By reworking our ordering and introducing daily waste logs, I reduced food cost from 33 to 28 per cent within a year. I also designed four seasonal menus, and our five-star food hygiene rating has been maintained throughout.
Leading a kitchen means more than cooking well. I write rotas, manage supplier relationships, cost every dish before it reaches the menu, and keep allergen records fully up to date in line with Natasha’s Law. I hold a Level 3 Food Safety certificate and enjoy training junior chefs, two of whom I have helped progress to chef de partie.
I would be delighted to cook a trial shift or talk you through a sample winter menu I have costed with your style in mind. I can give one month’s notice to my current employer and am flexible about the start date. Thank you for considering my application, and I hope to hear from you soon.
Yours sincerely,
Kofi Greene
Skills to mention
Employers hiring a chef often look for these. Name the ones you really have, with an example.
Phrases you can borrow
Change the details to your own, then copy them into your letter.
I cost every dish carefully, so the menu works for the business as well as the guests.
I run a calm, organised kitchen where everyone knows their section and their standards.
I build menus around what local suppliers have at their best each week.
I take allergen safety seriously and make sure every chef on the pass understands it.
Tips for a chef cover letter
- Mention your food cost percentage or waste reduction, since owners care about kitchen profitability.
- Refer to the restaurant's menu or style to show you understand and respect its food.
- Include food safety qualifications, hygiene ratings and allergen management experience.
- Show leadership through examples of training or developing junior chefs.
- Offer a trial shift or tasting; it is common practice and demonstrates confidence.
Mistakes to avoid
- Describing your cooking style at length but saying nothing about costs, waste or team leadership.
- Forgetting to mention food safety qualifications and hygiene standards.
- Sending the same letter to every restaurant without referring to its menu or concept.