VIBS (Vibhooti Bhushan)
**** ****** ****** ***, *** F, Centreville, VA-20120
Phone: 862-***-****, E-mail: email@example.com
OBJECTIVE: To obtain a challenging leadership position in culinary field. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement. I have created “Vision of Palate” a series of food tasting workshops to educate people in flavors and aromas using spices & herbs.
Proven culinary and management experiences with over 15 years culinary career span.
Ability to maximize kitchen production and staff performance.
Good interpersonal skills with the ability to work in a multicultural environment comprising of different nationalities.
Resourceful, detail-oriented, problem-solver excelling at multi-tasking.
Strong communication skills and ability to interact with associates at all levels.
Excellent organizational and time management skills, works well in fast-paced environments.
Regularly innovate and create recipes at www.ifood.tv largest food video community.
Strong computer skills include Excel, PowerPoint, Outlook, MS-Word, Labor management, ADP etc.
EDUCATION: Bachelor Degree in Hotel Management from IHM Guwahati 2003
Executive Chef/Lounge Director .– Compass Group North America June 2016 till Present (British Airways Lounge IAD Dulles)
• I was working as a dual role (Executive Chef/Lounge Director) since December 2017 till May 2018,
responsible for the success of food service operation in high-end.
• Oversees all P&L and budgeting as it pertains to the account, maintain excellent relationships with
employees, guests and clients as well as other departments within the operation.
• Developed and implemented guidelines for cost control and purchasing procedures. Established all
performance goals for department. Ensured that team followed health code rules during all steps of
• Ensured that team followed all standard recipes and provided direction of menu development.
Executive Sous-Chef - Fairfax Marriott at Fair Oaks Feb 2007 to Jun 2016
Manages day to day operation utilizing skills to lead, influence and encourage team. Includes Restaurant, Banquets, Room-service, Bar, Concierge lounge
Assigns schedules and supervises all production in all kitchen areas.
Assigns, coordinates and supervises the duties and performances of the cooks.
Runs check on all food products in the kitchen to assure standards are being met.
Assists in rating and handling personnel problems.
Approves time cards and edits them daily.
Compares daily labor to forecast and makes scheduled labor adjustments if necessary.
Supervises food purchasing and directs training in food production areas.
Training & Achievements
Have shown consistent positive growth in GSS (Guest Satisfaction Survey) by being in Top 3% within United States & Canada.
Quality of food and beverage – 27/336, Healthy food option 26/336, Experience with problem 31/336
Service Excellence Training (Marriott International)
TIPS (Training for intervention procedures)
Great Food Safe Food (Marriott International)
ServSafe Certification (Northern Virginia Food Manager license)
Received Best Asian young chef Award form ifood.tv.
J-1 Intern - Fairfax Marriott at Fair Oaks May 2006 to Jan 2007
Major role was a leading line cook.
Carried out all duties as directed by the chef for the day to day running of the hotel.
Responsible for food quality and food handling procedures including HACCP documentation
Lead Cook – Oberoi Group of Hotels (Trident Hilton, Udaipur) Nov 2003 to May 2006
Supervised and prepared creative delicious consistently. Prepared entrees for events of 300 guests including banquets, 5 outlets and team member cafeteria for 5 Star 350 room Hilton Deluxe Hotel