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Cover letter example

Sous chef cover letter example

A head chef reading your letter wants to know three things: where you have cooked, whether you can hold the pass, and whether you understand their cuisine.

Keep it short, name the restaurant and the chef if relevant, and refer to a dish or a menu choice that shows you have looked at what they do.

Cover letter example

Replace the parts in brackets with your own details.

Subject: Application for the Second de cuisine position at [Restaurant]

Chef,

I am writing to apply for the sous-chef position at [Restaurant]. I currently work as chef de partie at [Current Restaurant] in [City], a [x]-cover restaurant serving seasonal French cuisine, where I have been replacing the sous-chef on the pass two services a week for the past year.

I trained on the sauce and fish stations before taking charge of the hot section. Running the pass has taught me to read the board in advance, to move a commis to the grill before it gets blocked and to send back a plate without slowing the service down. I also write the prep lists for the next day and check the mise en place of each section before lunch.

I ate at [Restaurant] last [season], and the way [dish] puts the vegetable at the centre of the plate is what makes me want to join your kitchen. I would like to learn from that approach while taking on the organisation that frees you to focus on creation.

On the management side, I order from our fish and vegetable suppliers, keep the temperature and traceability records required by our food safety plan and supervise two apprentices preparing their CAP. I am used to split shifts and weekend work.

I would be happy to come for a trial service at your convenience.

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

What to highlight

  • The kitchens you have worked in and the style of cuisine
  • Your experience running the pass or replacing the chef
  • Team management: training commis and apprentices
  • Hygiene, ordering and food cost responsibilities
  • Your availability and acceptance of split shifts

Mistakes to avoid

  • A generic letter that never mentions the restaurant's cuisine.
  • Overstating responsibilities: the chef will call your previous chef.
  • Writing a long letter; kitchens favour short, direct messages.
  • Forgetting to offer a trial service, which is standard practice.

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Frequently asked questions

What is a trial service and should I expect one?

Yes, a trial (essai or service à l'essai) is very common in French kitchens. You work one or two services alongside the team so the chef can see how you cook, organise and communicate. Offering it in your letter shows you are confident and know the codes.

Should I write to the chef or to HR?

In independent restaurants, address the chef directly. In hotel groups or large catering companies, the application goes through HR, but the chef usually decides. Name both if you know them.

Can I apply in English?

Only if the ad is in English or the kitchen is clearly international. Most French kitchens work in French and expect a letter in French. A short, correct French letter is better than a long English one.

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