XIANGYU QIAO

qq1145338814@gmail.com | C: (778) 683-0716 | 6088 willingdon ave, Burnaby, BC V5H 4V1

January 29, 2021

Li's China Grill

Unit4 3377, Kingsway, Vancouver, BC V6R 5K6

Re: Job Posting

Dear Mr. Jason

I am responding to your online advertisement for a Line Cook at Li's China Grill. I possess the skills and experience to make a positive impact on your restaurant's kitchen operations. I know how to prep ingredients, cook all of them to their required specifications, and then assemble the meals while following your head chef's instructions.

I used word as a Sous Chef at Chef Tony Dim Sum. My duties include cooking, supervised all kitchen food preparation while operating in a demanding, high-volume environment, prepared mise en place every day to promote efficent preparation of signature dishes and assessed inventory levels every week and placed orders to replenish goods before supplies depleted. I worked with our Head Chef to refine our food prep and cooking procedures. This allowed us to reduce the overall time to cook each meal by 15%.

As a dedicated restaurant professional, I respect the chain of command in the kitchen. I adhere to the executive chef's instructions and ensure other kitchen staff members do the same. This environment has allowed me to continuously improve my ability to multitask, and I will bring the same dedication to time management and cleanliness to your restaurant.

Please review my attached resume to learn more about me and my qualifications. I thank you in advance for considering me for a Line Cook at Li's China Grill. I look forward to connecting with you soon for an interview.

Sincerely,

Signature_____________

Xiangyu Qiao

XIANGYU QIAO

qq1145338814@gmail.com | C: (778) 683-0716 | 6088 willingdon ave, Burnaby, BC V5H 4V1

Summary

Recent Asian Culinary Arts Graduate trained in Vancouver Community College with a background in casual dining and catering environments. I have a certain sense of responsibility for their work, be strict with themselves and be hygienic. Ability to get along well with colleagues and strong communication skills. Like to discover new varieties of dishes, to do color and flavor with all the aspects in place; to control costs have a certain ability to make the range of dishes within the scope of not overspending, do a good job, received praise from customers colleagues, praised by the boss. Able to work with others, experienced in canteen management and meal management, conscientious and meticulous, hardworking and patient.

Job Objective

Line Cook Prep Cook

Skills

Dish preparation

Problem-solving

Positive and professional

Compliance

Equipment usage

Time management

Cleaning and sanitizing methods

Grilling and deep-frying skills

Kitchen equipment and tools

Food-service

Experience

Chef Tony Dim Sum

Sous Chef

05/2019 - 05/2019

Supervised all kitchen food preparation while operating in a demanding, high-volume environment

Prepared mise en place every day to promote efficent preparation of signature dishes

Assessed inventory levels every week and placed orders to replenish goods before supplies depleted.

Chang 'An

Slice duck chef

06/2020 - 06/2020

Prepared mise en place every day to promote efficent preparation of roast duck

Slice duck in front of the customer.

Education and Training

Vancouver Community College

Asian Culinary Arts Program (Graduated by 06/2019)

Food safe Level 1 (Valid until: January 26,2024)

Vancouver Community College | Vancouver, BC

Culinary Arts Professional Cook Level 1 (Pass)

Culinary Arts Professional Cook Level 2 (Pass, Graduated by 03/2021)

Block Catering:

References:

▪ Jason, Chef, Li's China Grill, (236) 886- 1175.

▪ Chloe, Manager, Chef Tony Dim Sum, (778) 883- 9919.

▪ Valerie, manger, Chang 'An, (778) 989- 6960.

Professional Online Presence:

▪ Linkedln: linkedin.com/in/翔宇-乔-25b847205

▪ Pinterest: https://www.pinterest.ca/qq1145338814/

▪ About.me: https://about.me/xiangyu/

Reflection:

▪ How has your understanding of cookery progressed from basic to advanced skills?

First, all of the chefs in VCC are not stingy at all, they teach us everything they know and answer our questions accurately and patiently.

Second, all of the students in VCC have a chance to practice. Cooking is a skill that can not be successful without practice and training. We did a lot of practice and that is a perfect experience in our future chef career.

Third, all of the chefs have their own cooking style, different chef have their different type of garnish, plating, and timeline. So, after graduating from VCC, we should have our own cooking style, that's also a really important part for become a chef.

Finally, I love cooking, and I enjoyed our cooking class, which make me pay attention to every class not only have a good grade but also learned everything that chef taught.

▪ How has your learning prepared you for employment in the Culinary Industry?

Vancouver community college is a perfect school for people who wants to be a chef, they have a complete and effective system that can make a person know nothing about cooking become a Chef. All blocks are useful and give u as much knowledge as they can.

In block 1, we learned the knife skill, what is everything in the kitchen called. Safety and sanitation and mise un place. In block 2, we learned about soup stock sauce and salad. In block 3, this is the first time we served customers, we learned how to cook omelets, sandwiches, wraps, and make our own style smoothies. In block 4, we learned basic baking skills, yeast bread, quick bread pie and cookie. We also have a chance to make bread that is created by ourselves. In block 5, I still remember how cold in the classroom, this block we learned butchery, we upgrade our knife skill and learned how to cut the fish, pork, beef and poultry. We also learned what the different parts’ name of a whole Cow. Block 6 is Cook-Chill Production Kitchen, this month I learned time management, teamwork, lots of cooking methods, how to hold food for 24 hours and our personal values. After that, we learned how to create a menu, food costing, short-order cafe, how to serve customers, catering, nutrition and a lot of things that I did not mention but kept in my brain.

All of this experience makes me have confidence and success when I work in the kitchen outside.

▪ What are your career plans and how will you apply your training in the future?

I will start looking for a kitchen job that can offer me PR and continue learning from Chefs outside school, and maybe in the future I will have my own restaurant and become one of the best chefs in the world.