william ragonneau

Dear,

I am writing to express my interest in the Exécutif chef position at your hotel. After reviewing your job posting, I am confident that my background and experience make me an ideal candidate for this role.

As a seasoned executive chef and F&B and hospitality consultant, I bring a wealth of knowledge and experience to the table. My experience includes overseeing events for up to 750 guests, including weddings, corporate events, and special events. My skills in menu development, operational strategy, strategic vision, interpersonal relations, and hospitality management, combined with my experience as a general manager, make me well equipped to take on the challenges of this position.

In my most recent role as Executive Chef at Saveur Consulting Sdn Bhd, I successfully managed and executed events for companies such as ESTEE LAUDER, BYD, GHMumm, MARTELL, HSBC, to name a few. I have a proven track record of creating and executing innovative menus, managing operations, and building successful teams.

My multicultural experience, my ability to listen, and my passion for sharing my knowledge are all fundamental to the success in our profession.

Throughout my career, I have had the opportunity to work with a diverse range of individuals from different cultural backgrounds. This exposure has not only broadened my perspective but has also given me the adaptability to work effectively with people from all walks of life.

One of the skills that I have developed over the years is the ability to listen attentively to the needs and concerns of others. I believe that in order to lead a team effectively, it is essential to understand their perspectives and address their issues in a timely manner. This quality has helped me to build strong relationships with my colleagues and has played a crucial role in the success of my past endeavors.

In addition to my experience and listening skills, I have a passion for sharing my knowledge and passing on my skills to others. I believe that by mentoring and supporting my team, I can help them reach their full potential and drive the success of the organization. Whether it be through training sessions, one-on-one discussions, or other forms of professional development, I am committed to providing my team with the tools and resources they need to excel.

I am excited about the opportunity to bring my expertise and passion for hospitality to your hotel. I believe that my experience, skills, and dedication to excellence make me the right candidate for this role. I would love the opportunity to discuss my qualifications in more detail and am available for an interview at your convenience.

Thank you for your time and consideration.

Experience :

Executive Chef & F&B Consultant

Saveur Consulting Sdn Bhd Jan. 2019 - Present Executive Chef
Organized and executed numerous dining events ranging from smaller private dining to large corporate events of up to 750 guests per day. Some recent corporate event catering included

Estee Lauder (M) Sdn Bhd, 180 pax in Jan 2023 BYD Launch event, 1300 pax in Dec 2022
GH Mumm, 90 pax in November 2022
Martell, 90 pax in August 2022

And MORTLACH for MOET HENNESSY DIAGEO, HSBC, STANDARD CHARTERED, L'OREAL, CAMPARI, LOOK & CORIMA and more

We also offer wedding planning and catering services for guests up to 300 pax.

Skills: Executive chef · Event organization · Event management · Corporate events · Event production · Special events · Private events · Event · Menu Development · Operational strategy · Strategic vision · Interpersonal relations · Multinational · Hospitality · Hospitality Management . Staff Training . P&L Management

F&B and Hospitality Consultant

Coxho Pte Ltd

Jan. 2018 - Jan. 2019 · 1 year 1 month

Singapore

Skills: Menu Development · Operational strategy · Strategic vision · Interpersonal relations · Multinational · Hospitality · Management of Hospitality

CEO

Coxho Travel Vietnam
Jan. 2016 - Dec. 2018 · 2 years
Da Nang, Vietnam
Skills: Operational strategy · Strategic vision · Interpersonal relations · Multinational · Management of hospitality

General Manager & Executive Chef

Chez Marcel, Hoi An Vietnam (1st French Restaurant on Tripadvisor in Hoi An), French Restaurant 160 pax Jan. 2014 - Dec. 2015 · 2 years

Executive chef · Event organization · Event management · Corporate events · Event production · Special events · Private events · Event · Menu Development · Operational strategy · Strategic vision · Interpersonal relations · Multinational · Hospitality · Hospitality Management

General Manager Restaurant/Club (700 pax)

Le Cargo · Full-time
Jan. 2012 - July 2013 · Nantes, Pays de la Loire, France
GM F&B (Restaurant - Bar - Club) capacity 700 pax
Skills: Marketing · Menu Development · Recruitment · Interpersonal relations

Alain Ducasse Culinary School