Chef in Manhattan, New York

To Whom it May Concern, ​My background includes eleven years of experience in celebrated Manhattan establishments. I am a graduate from the Art Institutes of New York City, and have committed to memory every tip and trick I've learned beyond the techniques one should acquire in the kitchen. Beyond that, I am as meticulous and dedicated to presentation with my own work. I am a team-builder, and will work elbow to elbow with that team. Most of all, I know what it is to be personally accountable with management and customers alike, through my experience as a personal chef and my previous Sous Chef positions, in open kitchens. I have adhered to large-volume and establishments procedures, or perfected recipes, operations, plating, portioning, and inventory at pre-opening restaurants as well. I am an eclectic, using familiar flavor pairings and favoring combinations in uncommon and new ways, and I’m grateful to have had a diverse experience with new cuisine. ​ I appreciate your consideration, and come to you as a malleable leader who can make the most of whatever avenues are open to him. I specialized in French training, experienced in haute cuisine and regional Italian food, and have a lifetime of growing up with authentic Korean food. I took on a positions as executive sous chef, where I met challenges including, but not limited to working stations in the morning, receiving and ordering a massive inventory for a 300 cover a day restaurant, making staff meal up to two times a day, and all the prep work that required patience, skill, and finesse. I left for the opportunity to work at Jean-Georges's Abc Kitchen and Abc Cocina, learning both restaurants' procedures as a Production Sous Chef for two units that would seat 350 a night, each. I would love to bring the value of my experience to your table. Best Regards, Chef Robert Ro