Hi Rbrad,
Might be a bit of longshot, seeing your original post is dated 2013.
I am an Australian Chef and I am writing to you to apply for any Chef positions you have in China.
I have had a lot of experience working in China in the capacity of a management level Chef. I am currently located in Australia, though I am looking very hard for my next position back in the PRC. I speak Mandarin to an intermediate level and I am very keen to get my next contract back in China ASAP.
I am currently located in far north queensland Australia working at the Pullman Hotel. though before that I was living & working in Ao Nang Beach, Krabi, in the capacity of Executive Chef in a Thai/European seaside restaurant. We do anywhere up to 800+ A la carte covers per busy night & around 400+ per slow night. I ran a brigade of around 20 chefs & cooks. I also have a lot of experience with dealing with well presented Thai food, seafood & modern European food, desserts & buffet.
I am creative, enthusiastic, hard working Chef with a passion for food and lots of experience working in very busy restaurants around the world. From a young age I have always known that being in a kitchen, preparing amazing food for others, is where I want to be.
I have worked in a number of Australian restaurants before moving to China, where I have worked and help set up restaurants. I was employed for over two years as the head chef at a busy western fusion restaurant where I implemented a new menu that really bought in a lot of new patrons to the establishment. I am very efficient and it was there that I developed a much more productive system of food prep and execution of all dishes with non-English speaking staff, which was commended by the owner.
As I mentioned before I speak Mandarin Chinese to an intermediate level. I have an advanced level of speaking Mandarin based around a commercial kitchen and it is in this environment that I thrive and push to go the next level to get all the required work done on a timely manner. I am very experienced working in Asia dealing with Asian based customers & staff alike in the most courteous manner.
I also gained experience in managing, staff rosters, pricing and ordering for a large establishment. Which help me move onto becoming a Sous Chef 1 for the Venetian/Sands company in Macau, China. Where I continued to gain more experience in a 5 star luxury hotel and its operating kitchens. Enabling me to add my own personal touch & creativity to the menus and running of its large kitchens and restaurants.
I was working as the stand in Chef de Cuisine running the Grand Orbit buffet and a la carte restaurant located at the new Sands Cotai Central 6000 room 5 star hotel complex in Macau. Which would serve up to 500+ people each meal service time. I would also run the buffet service periods by myself.
Over the years as a Chef, I have had professional experience in a range of restaurants and have culinary training and knowledge in a number of cuisines including Thai, Italian, Middle Eastern, Asian, modern Australian, Steakhouse, pub grub & seafood. I am extremely skilled at putting my own stamp on traditional dishes, creating new combinations and experimenting with new flavours while being careful not to compromise the freshness and originality of the food I prepare.
I am great at following orders and working as part of a team, I am even better at stepping up to the plate to delegate and take charge and motivate the team to get the job done to highest of standards. I am level headed under pressure and always keep my cool. I have a lot of experience dealing with customers and making sure their dining experience is one of the highest quality. now ready to take the next step in my career to another exciting position within a commercial kitchen.
I believe my exceptional culinary expertise, positive outlook and absolute passion for this industry would make me the perfect Chef for any of your kitchens.
Please let me know your email so I can forward you my documents for you to view.
I can send further documents, food pics & references on request.
I look forward to hearing from you and discussing my suitability for the position with you further.
Warmest regards,
Kingsley Phillips
phillipskingsley@hotmail.com