Chef de Partie Cover Letter Sample

Updated: May 20, 2022

In order to become an ideal candidate for the chef de partie role, you have to have a diploma or certification in the culinary discipline, along with some hands-on experience in the culinary field.

Besides that, you should be able to cost the menu and assist with the preparation and display of quality foods.

The ability to work well under pressure, attention to detail, and time management skills are some other prerequisites for this position.

When writing a cover letter for the chef de partie resume, the attributes mentioned above should be reflected in your letter.

Remember, a cover letter of chef de partie can sometimes be even more important than a resume.

It will persuade the recruiter to read your resume and you in an interview.

A Chef de Partie cover letter should always accompany a resume and must always be tailored to the requirements of the employer.

Here is a great cover letter example:

Chef de Partie Cover Letter Example

Jean Smith
(000) 524-9656
[email protected]

May 20, 2022

Ms. Sara Moore
Human Resources Director
Starwood Hotel
24 New South Ave
Aspen, CO 81611

Re: Chef de Partie (Job ID 545)

Dear Ms. Moore:

Please accept this letter and enclosed resume as an application for the Chef de Partie position at Starwood Hotel. With my two years of experience as a line cook, in-depth understanding of kitchen operations, and excellent communication skills, I can work perfectly in this role and exceed your expectations.

As noted in the attached resume, I am well versed in performing and supervising a wide range of kitchen operations. My cooking skills include the preparation of sauces, stocks, soups, frying, and broiling. As a culinary supervisor at my previous job, I trained and supervised culinary staff to prepare, cook, and display food in accordance with the service standards.

Most prominently, I have a working knowledge of legal requirements regarding health and safety, kitchen cleanliness, proper fire procedures, safe usage of chemicals, and HACCP. My areas of expertise include:

  1. Preparing and cooking food according to recipes, quality standards, presentation standards, and food preparation checklist.
  2. Regulating the temperature of ovens, grills, and roasters.
  3. Ensuring proper portion, arrangement, and food garnish.
  4. Monitoring the quality and quantity of the prepared food.

As a quick and passionate chef de partie, I would welcome an opportunity to meet with you to discuss how my qualifications perfectly match your requirements.

Thank you for your time and consideration. I look forward to hearing from you.


Jean Smith
(000) 524-9656


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