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Vernal Browne RESUME & Cover Letter

January 16, 2014

To whom it may concern


Dear Sir/ Madam :

Enclosed please find my resume for your review. I am applying for the Chef, Sous Chef or Chef de Partie position.

I am a graduate of The Barbados Hotel School with a Certificate in Cooking. I know that I would be a great fit for your kitchen and would be able to contribute immediately.

I am very interested in becoming a part of your team. Your facility would gain an individual who is dependable, motivated, personable, knowledgeable and easy going. My many experiences ensure that I am an individual who knows how to accomplish tasks and work within team dynamics such as yours.

In my prior job, I worked as a Buffet Chef @ Captain’s Buffet, which required that I complete tasks on schedule and work in a customer and fast paced environment.

I would appreciate the opportunity to discuss my credentials with you at a mutually convenient time. If you have any questions or would like more information about my qualifications, please feel free to call me or email me at Thank you for your consideration.

Respectfully yours,
Vernal Browne

P.S: I sincerely look forward to working with your prestigious organization and thank you for taking the time to review my application. As said previously, feel free to meet with me anytime at your convenience.

Enclosure: Resume BELOW:

Vernal Browne
Silver Hill, Christ Church, Barbados
Cell: 246.245.5286

To serve as a line cook within a high pressure culinary environment. Seeking to use my skills in preparing large volumes of food quickly and efficiently. Utilizing the same culinary skills as an experienced Chef de Partie and Sous Chef.
Having worked at some of the leading Hotel and Restaurants in Barbados and under some very challenging conditions. I feel that I’m qualified for any position you may offer in your kitchen.

Work History
Various Hotel and Restaurants, Barbados
Worked for the better half of 32 years

2008 – 2011
Poseidon Shipping Company, Miami
Buffet Chef at Captain’s Buffet
Worked in a high volume environment which required great focus and discipline. Inventory Skills, portion sizing and well tuned palette all came into play. Sous Chef technique and Contemporary Sauce Work also proved an asset. Served on board the following ships:

– The Sun Viking
– The Nordic Prince
– Sound of Norway

Barbados Hotel School, Barbados
Certificate in Cooking
In order to gain a Diploma, the following principle had to be adhered to:

– Customer Courtesy
– Informative Customer Service
– Operating in an open Kitchen format
– Staffing needs and adjusting schedules in accordance with demand patterns
– Paying close attention to clean & safe work environment at all times
– Adhering to all safety a sanitation Laws by the various authorities
– Proper food handling methods
– The importance of maintaining proper food temperatures
– Prep work for certain foods items such as sauces, salads & soups
– Help in the preparation of menu items

Andrew Boyce
Jesus Christ of Latter – Day Saints, Black Rock Branch

Paul Doyle
Monopoly Media Marketing , St. Michael, Barbados
Phone: 246.424.0206

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