Rowan Connolly
Senior Sous Chef | Kitchen Operations & Contemporary Irish Cuisine
Glenasmole Table
Dear Hiring Team,
I am writing to express my enthusiastic interest in the Sous Chef position at Glenasmole Table. Having developed my craft across contemporary Dublin dining rooms, I bring a disciplined operational approach that balances refined culinary execution with steady brigade leadership. Your focus on thoughtful, provenance-driven Irish dining aligns closely with my background in kitchen management, kitchen safety standards, and daily service execution.
In my current position as Senior Sous Chef at The Copper Thistle Brasserie, I direct daily kitchen operations and service execution for a 110-cover contemporary Irish dining room, keeping plate presentation consistent and ticket times under 16 minutes. Working alongside our Head Chef, I collaborate on seasonal à la carte offerings that integrate local Leinster farm produce to secure a 27% average food cost margin. In addition, I lead a brigade of 10 chefs de partie and commis through practical station training and maintain end-to-end HACCP protocols to ensure rigorous standards across every shift.
During my prior tenure as Sous Chef at Barrow & Bramble Dining Room, I managed meat and sauce stations during busy services with 140 daily covers while standardising prep sheets and portion controls across 4 kitchen stations, successfully lowering weekly ingredient wastage by 12%. Combined with my FSAI Level 3 HACCP certification and experience covering Head Chef responsibilities during seasonal leave, I understand how to maintain kitchen rhythm, cold-chain compliance, and station accountability under pressure.
I welcome the opportunity to discuss how my culinary experience, brigade supervision, and dedication to margin control can support Glenasmole Table. Thank you for your time and consideration.
Yours sincerely,
Rowan Connolly