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herbert ramosa
Executive Sous Chef
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I am very passionate about training, cooking, and working with people and I see this as an opportunity for me to grow stronger within the industry and help uplift the standard of hospitality in our country. As a vibrant and hard working individual who has gained a lot of experience from different kitchens and cuisines, coupled with chef Trainer job I will use that experience to help train upcoming staff members to become better professionals in their chosen career so they can be an asserts to this company. I have been involved with training new staff members in the food section whilst working for Squires Loft whenever we opened new restaurants back in 2005.
I believe a healthy, nutritious and productive kitchen of any hotel, restaurant and a company like this needs to start with hygiene and with my hygiene standard tactics that I have learned overseas through USPH, I will use it to uplift and maintain the highest standard of at all times .I will also have individual meetings with all the staff personnel and find out how well they understand the company operations so I can lead them into a better manageable way. Will also support and mentor all my staff through training in order to develop them more and so together we can take the company to the highest standard possible.
Covering letter
I am very passionate about training, cooking, and working with people and I see this as an opportunity for me to grow stronger within the industry and help uplift the standard of hospitality in our country. As a vibrant and hard working individual who has gained a lot of experience from different kitchens and cuisines, coupled with chef Trainer job I will use that experience to help train upcoming staff members to become better professionals in their chosen career so they can be an asserts to this company. I have been involved with training new staff members in the food section whilst working for Squires Loft whenever we opened new restaurants back in 2005.
I believe a healthy, nutritious and productive kitchen of any hotel, restaurant and a company like this needs to start with hygiene and with my hygiene standard tactics that I have learned overseas through USPH, I will use it to uplift and maintain the highest standard of at all times .I will also have individual meetings with all the staff personnel and find out how well they understand the company operations so I can lead them into a better manageable way. Will also support and mentor all my staff through training in order to develop them more and so together we can take the company to the highest standard possible.
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