Chef in Kelowna, British Columbia

Dear Sir, I am writing to you regarding being an interracial part of a culinary team and, being an asset to an organization. I transitioned into the cuisine after being in pâtisserie, sourdough artisan bread baking. I add value in all areas of cuisine, including soups, sauces, pâtisserie, high-end chocolate production as well as, and artisan sourdough baking.I know what it takes to be successful in the culinary sector, I make everything from scratch, and rose up through the ranks to Senior Chef de Partie, from an entry-level Cook from being a Pastry Chef, Chocolatier and, Artisanal Bread Baker three years ago. My professional experience has taken me to many parts of the world. I'm passionate about my craft, and I work hard to ensure that each and every dish I prepare is an unforgettable experience. At my current posting, I am responsible for all the mise en place, as well as working on the line when required. I use all excess food for feature dishes, making pasta, pizza dough, desserts, brazing and portioning of proteins, making sourdough bread, stocks, soups, sauces, gnocchi, salad dressings and, condiments, as well I make my own, unsalted butter, ricotta and, mascarpone cheeses. I have developed my own special style of neo classic cooking. I specialize in creating unique and exciting dishes that bring out the best flavours of the ingredients used. My organizational and, time management skills are impeccable, with attention to detail with a clean-as-you-go philosophy. I provide excellent products that look as good as they taste and are consistent every time. I understand the necessity to provide quality meals and, keep food and labour costs a tight rein on and show a strong profit margin by being able to utilize what is in the kitchen for feature meals. With proteins very costly, I’ve been using lower-cost tough cuts of proteins and transitioning them into opulent meals by marinating them with certain fruits, still wines as well as, other ingredients and, a new way of sous vide to enhance the flavour and tenderness of the protein. I am working on making my own charcuterie proteins and, doing something unique that no one else has done in the Okanagan, that the clientele will enjoy and, bring down the cost of the specialty charcuterie meats. Above all, I accommodate clientele requests with, positive experiences and, a proven track record of high customer engagement and retention.I provide a unique perspective on the needs of the position with the skills and knowledge that I have acquired. I am looking for a long-term business relationship that is a permanent year-round position, which I have done in the past. Currently, I am working towards my designation in gastronomy. I am in my third year out of a five-year training regiment, which is online classes and, in person once a year for exams with the international chef's society I belong to in my previous profession.