Zabrina Glen

2660 Aquitaine Ave IG chef_zag (647) 203-2986

Mississauga, ON L5N 3K4 Glen97za@gmail,com

Rogues Restaurant - Fine Dining Restaurant

1900 Dundas St W,

Mississauga, ON L5K 1P9

Dear Chef Terry Bevan,

I wanted to reach out to you with my interest in joining Rouges Restaurant as a Prep
cook.

I cook because I have a passion for creating and composing delicious dishes to feed not
only the stomach but the soul. I exile at following recipes and preparing various Mise en
place. One of my passions is Butchery, and the preparation marinades, and the different
styles of smoke house cookery. I have experience in fast paced environment at my last
job as a line cook, I worked the Sautee station.

The posted position indicated that you needed a prep cook. I have practical prep
experience from my time learning culinary management at Humber college, and my time
as a line cook which taught me the importance of organizing not only your workspace
but your time management, to be able to make the most of all ingredients and to not
produce more waste than necessary.

Your restaurant has been a pillar to your community during covid with your
contributions of soup to charity, despite the cost to yourself. A company that sees the
importance of elevating not only your cuisine but also your community.

I would feel privileged to acquire a position at your restaurant. I would like the
opportunity to show my greatest strengths and passion for food. I look forward to
hearing from you.

Sincerely,

Zabrina Glen
 Zabrina Glen
2660 Aquitaine Ave IG chef_zag (647) 203-2986
Mississauga, ON L5N 3K4 Glen97za@gmail,com

Summery
Highly motivated employee/ student with desire to take on new challenges. Strong
worth ethic, adaptability, and exceptional interpersonal skills. Adept at working
effectively unsupervised and quickly mastering new skills.

Experience
2nd Cook |Boccone Trattoria Volce - Mississauga, ON|03/2023 - Current
• Wrapped, dated, and labeled food items in storage for safety and freshness.
• Operated grills, fryers, and broilers to cook items to quality guidelines.
• Retained consistent quality and high accuracy when preparing identical dishes
every day.
• Coordinated orders to expedite food from kitchen according to cook time and
delivery time.
• Interacted with waitstaff regarding special orders for customers with food
allergies and gluten intolerance.
Line Cook |Famoso Italian Pizzeria - Mississauga|04/2022 - 04/2023
• Prepared dishes in fast-paced environment working with teammates to maintain
high customer satisfaction rate.
• Restocked food items throughout shift to prepare necessary ingredients for
cooking and timely service.
Education and training
Humber College | Etobicoke, ON | Expected in 04/2024
Culinary: Management
• Completed coursework in Large Quantity Cooking, Nutrition and Baking and
Pastry arts.
• 92% GPA
• Dean's List Honoree Fall 2022
Philip Pocock Secondary School | Mississauga, ON | 06/2015
Diploma
Certification
• Certified Food Safe Handling, Safe Check® Advanced Food Safety - 2022
References
Tevon Aiken| Brand partner | Boccone Trattoria Volce
(647) 450-1998 Tevon.Aiken@gmail.com
Andrew Feliciano | General manager | Famoso Italian Pizzeria
(647) 558-3489 A.Feliciano89@gmail.com
 Zabrina Glen
2660 Aquitaine Ave IG chef_zag (647) 203-2986
Mississauga, ON L5N 3K4 Glen97za@gmail,com

Rogues Restaurant - Fine Dining Restaurant

1900 Dundas St W,

Mississauga, ON L5K 1P9

Dear Chef Terry Bevan,

Thank you for the chance to interview with you for the position of Prep cook.

The tour of your restaurant was a wonderful example of how a fine dining restaurant
should be. Your store RUS was very interesting and your focus on meat processing and
dry aging in house was a great example of growing your business can also have the
benefit of supporting your business.

Once again thank you for the interview, if I can be so bold would you consider inviting
me for a working interview? If you need more of an example of how I would be a great
fit for the position of prep cook I would be happy to provide one in person. I look
forward to hearing from you once again.

Sincerely,

Zabrina Glen