Dear Hiring Manager, My name is Sergey Neverny, and I would like to express my interest in joining the culinary team at Hilton Saigon as a Sous Chef or line cook. With over seven years of professional experience in restaurants, cafés and hospitality projects, I have developed strong skills in kitchen operations, team leadership, menu development and maintaining high standards of food quality and guest satisfaction. Throughout my career, I have supervised kitchen teams, trained junior cooks, participated in menu creation and worked in fast-paced environments where consistency and teamwork were essential. What attracts me most to Marriott is its global reputation for excellence in hospitality, commitment to professional development and dedication to delivering exceptional guest experiences. I believe these values closely match my own approach to working in the kitchen. I am currently preparing for an international relocation and am highly motivated to build my career within a professional international team. I am eager to learn from experienced chefs, contribute my skills and continue growing in a multicultural environment. Please find my CV attached for your consideration. I would be grateful for the opportunity to discuss how my experience and enthusiasm could contribute to your culinary team. Thank you very much for your time and consideration. I look forward to hearing from you. Dedicated and ambitious Sous Chef with 7 years of progressive culinary experience in restaurants, cafés, boutique hospitality projects, luxury glamping resorts and catering operations. Experienced in kitchen leadership, menu development, recipe standardization, breakfast concepts, banquet service, inventory management and team supervision. Strong practical background in Modern European, Italian, Georgian and Pan-Asian cuisine, including Grill & Josper cooking. Successfully supervised teams of up to 12 employees, trained 20+ cooks, developed 15+ original menu items and launched café and breakfast menus. Seeking an international opportunity to contribute to a professional kitchen while continuing to develop as a future Head Chef. KEY ACHIEVEMENTS • 7 years of professional culinary experience • Developed and launched café and breakfast menus • Created 15+ original menu items including a signature Syrniki recipe • Managed teams of up to 12 employees • Trained 20+ kitchen staff • Served up to 150 guests daily • Banquet service for up to 50 guests • Experienced with HACCP and iiko Restaurant Management System