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Cover letter example

Head chef cover letter example

Restaurant owners and hotel F&B managers want to know what kind of kitchen you can run and whether you will protect their margin. Your letter should describe your cooking in concrete terms, the size of team and volume you have handled, and how you deal with costs and hygiene.

Keep it short: the real test will be the tasting.

Cover letter example

Replace the parts in brackets with your own details.

Subject: Application for the head chef position, [Restaurant name]

Dear [Hiring Manager's name],

I am applying for the head chef position at [Restaurant name]. I ate at your restaurant last spring and noticed how the menu follows the market: the asparagus dish changed between my two visits. That is the way I like to cook, and I would like to bring it to your kitchen.

For the past [x] years I have been sous-chef, then head chef, at [Previous restaurant] in [City], a bistro serving [x] covers at lunch and dinner. I write a seasonal menu with a weekly special, built on producers within the region. I cost every dish with a technical sheet and review food cost each month with the owner. When we added a terrace in summer, I reorganised the stations so the brigade could handle the extra tables without new hires.

I manage a team of [x], including two apprentices preparing their CAP Cuisine. I plan the rota around the split shift and rest days, and I keep the HACCP file and allergen chart up to date; our last two inspections went without remarks.

I would be happy to come in for a tasting and to discuss the menu you have in mind for the coming season. I am available from [date].

Kind regards,[First name Last name][Phone number]

What to highlight

  • Your cooking style and how it matches the restaurant's concept
  • The brigade size and covers per service you have managed
  • How you control food cost and work with suppliers
  • Your approach to training commis and apprentices
  • Hygiene and allergen compliance, stated plainly

Mistakes to avoid

  • Describing your love of food without a single dish or restaurant name.
  • Ignoring the owner's concept and proposing a completely different cuisine.
  • Leaving out management and costs, which are half of the job.
  • Sending the same letter to a hotel group and an independent bistro.

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Frequently asked questions

Should I send a sample menu with my application?

It can help, especially for an independent restaurant. Keep it to one page, seasonal, and in line with the restaurant's style and price level. Add estimated selling prices if you can; it shows you think like the owner. Do not send a full portfolio unless asked.

Is it acceptable to write the letter in English?

For international hotel groups or restaurants with an English-speaking owner, yes. For most French restaurants, write in French, even simply. Kitchen language in France is French, and the owner will want to be sure you can direct a brigade and talk to suppliers.

How do I apply to a restaurant that has not posted an ad?

Email the owner a short note with a sample menu, then follow up by phone on a quiet weekday, Monday or Tuesday when many restaurants are closed or calmer. Many head chef positions are filled through word of mouth or by a sous-chef promoted from inside, so a direct approach often works better than waiting for an ad.

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