Alex Moreau
Caterer & Event Food Service Coordinator
Sèvre & Bocage Réceptions
Dear Hiring Team,
I am writing to express my interest in the Caterer position at Sèvre & Bocage Réceptions. With extensive professional experience coordinating large-scale food service, mobile kitchen operations, and banquet brigades across western France, I welcome the opportunity to contribute my culinary execution and event logistics skills to your upcoming corporate and private reception schedules.
In my current role as Head Catering Coordinator at Saveurs Fluviales Événements, I direct on-site food assembly, warm staging, and beverage service for corporate seminars and galas hosting between 50 and 350 seated guests. This responsibility includes supervising a temporary banquet team of 8 cooks and 12 front-of-house staff while ensuring rigorous adherence to HACCP food safety norms and strict plating timelines. Furthermore, I manage cold-chain logistics, mobile refrigeration units, and inventory transfers between our central preparation laboratory and remote venues.
Previously, as Catering Chef de Partie at L'Atelier Traiteur des Ducs, I prepared and staged cocktail buffets, cold platters, and hot passed hors d'oeuvres for gatherings of up to 500 guests. Through rigorous portion standardization and inventory monitoring, I reduced raw material waste by 14% across high-volume weekend operations. In addition, I routinely coordinated with venue managers to inspect site utilities, install satellite mobile kitchens, and sequence multi-course service.
I look forward to discussing how my background in mobile event kitchen management, regional menu formulation, and banquet coordination aligns with the standards of Sèvre & Bocage Réceptions. Thank you for your time and consideration.
Sincerely,
Alex Moreau