CEC CHEF REFERENCE LETTER

[SIMONHSU]

HELLO,ALL
I would like to share my REFERENCE LETTER. What do you think,guys? Please share and comment.
To Whom It May Concern:

RE: Reference Letter For XXXX
This is to confirm that XXXX has been employed XXXX Restaurant since June 10, 2013 as a Chef (NOC 6321). During the period of the employment, his responsibilities include the following:
• Prepare and cook complete meals or individual dishes and foods, pastries, sauces, soups, salads, vegetables and meats, poultry and fish dishes
• Prepare and cook special meals
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption
• Arrange for equipment purchases and repairs
• Instruct and train other kitchen staff in preparation, cooking, garnishing, and presentation of food and dishes.
• Carve and trim meats such as beef, lamb, pork
• Maintain inventory and records of food, supplies and equipment
• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practice
• Determine size of food portions, estimate food requirements and costs, and monitor and order supplies.
As a chef, XXXX works on a full time basis of an average of forty hours per week and his current annual salary is $40,300. His paid rate is $19.37 per hour. （ACTUALLY, FROM JUNE 10,2013-FEB,2014, I GOT PAY $16,FROM FEB,2014-NOW $19.37)

 

[mawin]

duty should be fine

 

[jes_ON]

I am sorry to say, your duties align better with the NOC for Cook than for Chef, and as you know, Cooks are not currently being accepted under the CEC program. Unless you have some kind of education, training or certification that distinguishes you as a chef, you may have difficulty . . .

 

[SIMONHSU]

I am sorry to say, your duties align better with the NOC for Cook than for Chef, and as you know, Cooks are not currently being accepted under the CEC program. Unless you have some kind of education, training or certification that distinguishes you as a chef, you may have difficulty . . .

I GRADUATED FROM CULINARY MANAGEMENT (2 YEARS) AT ALGONQUIN COLLEGE.
I'M GOING TO APPLY RED SEAL CHEF(COOK) CERTIFICATION.

 

[mawin]

your reference is fine but you should add some create menu, create recipe and control food costing into your reference. It will be stronger.
No worries to other comments.. if you have any hesitate with your document before sending your application I can review for you .

 

[jes_ON]

I GRADUATED FROM CULINARY MANAGEMENT (2 YEARS) AT ALGONQUIN COLLEGE.
I'M GOING TO APPLY RED SEAL CHEF(COOK) CERTIFICATION.

That's very good, that will help. I would just review the duties under the NOC 6321, and see if you can add any (like what mawin suggests, regarding menu creation).

 

[Hichaman]

this is Cook job description and cook are not eligible for CEC, to be a Chef you need more 2 years diploma, you need 4 years +.

 

[juju211221]

this is Cook job description and cook are not eligible for CEC, to be a Chef you need more 2 years diploma, you need 4 years +.

This is totally wrong ... this is what it says :

Completion of secondary school is usually required. ( cnp 6241 )

you don't need any college or university diploma to be a chef. Experiences and certification of cook / chef is really more important than your school diploma ... + It depends too if you're a executive first chef, a sous-chef or a specialist chef ... ( you will have to shaw differents experiences if you're a first executive chef in four seasons or a sushi chef in one japanese restaurant ... )

And, the most important difference that you have between chef and cook is that chef is simply managing cooks ...
Include in your certificate that you're responsible for the management of cooks in your restaurant ..., giving orders to them, and everything is gonna be okay