Skills
Cooking, baking, pastry, provisioning, menu planning, guest contact, training, excell, Ms word, first aid, fire fighting,
About
Doug Adams
323a New Cross Road, London, SE14
+44 7767 021 801
douglasadams605@gmail.com
Sunday, February 9, 2025
Dear Hiring Manager,
I am writing to express my interest in the chef position at Le Reservoir.
With over 20 years of experience as a chef in high-end restaurants, hotels, superyachts, chalets, and safari lodges, I am confident in my ability to create exquisite and memorable dishes for discerning clients.
Currently, I have just finished as a chef at the Hilton Trafalgar St. James in London, where I continue to hone my culinary skills by delivering exceptional dining experiences to a diverse clientele. The dynamic environment at the Hilton has equipped me with the ability to adapt quickly to different settings and cater to the unique preferences of guests.
One aspect of my career that sets me apart is my experience in remote destinations. I have worked on board yachts, cooked in the African wilderness on safari, and even prepared meals high up in the frozen Alps. These experiences have taught me how to create incredible dishes with limited resources, ensuring that every guest's palate is fully satisfied even in challenging environments. Working previously in St Mawes and 5 years other Mediterranean onboard yachts has given me an incredible opportunity to work with pristine fresh seafood from scratch.
I have always been passionate about exploring new culinary frontiers.
The prospect of pushing my skills to their limits and utilizing the pristine natural surroundings as inspiration for my dishes is incredibly appealing.
I have attached my CV for your consideration, which provides further details about my professional background and achievements. I would greatly appreciate the chance to discuss my suitability for the chef position.
Thank you for considering my application. I look forward to the possibility of joining your team and creating unforgettable dining experiences.
Kind regards,
Doug Adams
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