I ate at Harbour Table on my birthday last year, and your hake with brown shrimp butter is still the dish I describe to other chefs. I would be proud to help run that kitchen as your Sous Chef.

I have cooked professionally for ten years, starting as a commis in Milan and spending the last four as Sous Chef at a 90-cover seafood restaurant in Dublin city centre. In that role I:

• run the pass on the head chef’s days off, serving up to 220 covers on a Saturday
• reduced food cost from 34% to 29% by working directly with day-boat suppliers and using whole fish across the menu
• trained eight junior chefs, three of whom are now chefs de partie
• kept a 5-star food hygiene rating through three unannounced inspections

I write seasonal specials every week and enjoy building menus around what the boats bring in that morning. I run a calm, organised kitchen – I think the best service happens when everyone knows the plan and nobody needs to shout. I am also comfortable with ordering, rotas and allergen records, so the head chef can spend more time on the food.

I hold HACCP Level 3 and would be happy to cook a trial shift whenever suits you. Thank you for considering my application.