Priya Raman
Queenstown · 027 555 0114 · priya.raman@email.com
Ben Hartley, Head Chef
The Tussock Room, Arrowtown
Re: Junior Sous Chef
Kia ora Ben,
I'd like to apply for the Junior Sous Chef role at The Tussock Room. I'm a chef de partie with seven years in busy à la carte kitchens and hotel events, and at Rimu Lodge I run the grill section for up to 180 covers on a busy night.
A sous chef keeps the kitchen running when the head chef is stretched, and much of that is already part of my job. I keep our food safety records under the Food Control Plan ready for every verification, train new commis chefs on prep, plating and hygiene, and help cost and test new dishes for seasonal menu changes. Before Rimu Lodge I spent three years at Harbourside Hotel in Nelson, preparing food for functions of up to 250 guests and running stock rotation and deliveries on the morning shift.
I'm looking for a kitchen where I can have more say in the menu, and your seasonal approach is the kind of cooking I want to do more of.
I'm based in Queenstown and available nights and weekends. I'd be happy to come in for a trial shift whenever suits you.
Ngā mihi,
Priya Raman