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Cover letter example

Cook cover letter example

A head chef reading your letter wants to know three things: what stations you can hold, how you behave during a rush and whether their cuisine interests you.

Be specific, keep it brief and offer a trial shift. Chefs often decide after seeing you work for a few hours.

Cover letter example

Replace the parts in brackets with your own details.

Subject: Application for Cook / Chef de Partie position, [Restaurant name]

Dear Chef [Name],

Your menu changes with what the market brings in, and that is the way I like to cook, so I am applying for the cook position at [Restaurant name].

After my CAP Cuisine at [School], I worked for [x] years at [Brasserie] in [City], a restaurant serving around [x] covers per service. I started as commis and became chef de partie on the hot station, where I run meat and fish cooking and sauces on my own. I also prepare my mise en place according to the chef's sheets and order products for my station.

Last year I contributed several dishes to the autumn menu, including a braised beef cheek with root vegetables that stayed on the menu all season. I am rigorous with hygiene and keep temperature records up to date, and I trained two commis on cuts and organisation.

I can come in for a trial on one of your busy evenings, with my own knives and whites.

Kind regards,[First Name Last Name][Phone] | [Email]

What to highlight

  • Your qualification and the kitchens you have worked in
  • Stations held and level of autonomy
  • Volume and pace of services
  • Interest in the restaurant's cuisine
  • Availability and willingness to do a trial

Mistakes to avoid

  • Not stating the stations you can hold.
  • Claiming to be chef de partie when you were commis.
  • Ignoring the restaurant's style of cuisine.
  • Writing too long a letter for a busy chef.

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Frequently asked questions

Is a trial shift common in French kitchens?

Yes, it is very common. The chef observes your organisation, cuts, speed and attitude. Bring your own knives and uniform if asked, arrive early and ask about the station you will be on. A short assessment is normal, but long unpaid trials should be avoided.

Can I apply with a foreign culinary diploma?

Yes. Explain what your training covered and where you worked. French chefs mainly judge practical skills, so a trial shift and references from previous kitchens count more than the diploma title. Knowing French culinary vocabulary is a real advantage.

Should I mention my availability for weekends?

Yes. Restaurants work weekends and evenings, and many kitchens close one or two days a week instead. Saying you accept these hours, and whether you are open to split shifts, removes a common concern for the chef.

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