Executive Chef

VIBS (Vibhooti Bhushan)

Phone: 862-***-****, E-mail- *******@*****.***

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.

SKILLS:

Proven culinary and management experiences with over 16 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.

Founder member of www.ifood.tv largest food video community.

Strong computer skills include Excel, PowerPoint, Outlook, MS-Word, Labor management, ADP, Kronos.

EDUCATION: Bachelor Degree in Culinary Arts from IHM (INDIA) 2003

EMPLOYEMENT HISTORY:

Executive Chef- Bombay Velvet (Fine dining restaurant) Nov 2019 to Mar 2020

Create menus and dishes prepared for lunch and dinner services, serving for guests to prepare special menus for events.

Consistently kept a clean and safe environment by adhering to all federal, state, and local sanitation and safety requirements.

Follow the restaurant's policies, procedures, and codes about kitchen safety and safe food handling, along with guidelines for menu creation.

Executive Chef- SODEXO (The Virginian Retirement Community) June 2019 to Oct 2019

Enhancing the quality of life for our residents through the person, food and beverage.

Responsibly manages and supervises all Culinary Services staff including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring, and corrective action consistent with company policy.

Working with Executive Director and frontline staff to achieve and maintain departmental customer satisfaction levels.

Executive Chef/Lounge Director– Compass Group June 2016 to May 2019 (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.

Maintain all P&L and maintain an excellent relationship with the account as it pertains to the budget, Employees, guests, and customers 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 food handling.

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

Management of day-to-day operations, use of skills to lead, influence and encourage the team, this includes restaurants, banquets, room service, bars, concierge lounges.

Assigned, coordinated and supervised the duties and performances of the cooks.

Run check on all food products in the kitchen to assure standards are being met.

Compared daily labor to forecast and made scheduled labor adjustments if necessary.

Supervised food purchasing and directed training in food production areas.

Training & Achievements:

Best GSS (Guest Satisfaction Survey) by being in Top 3% within United States & Canada.

Service Excellence Training (Marriott International), TIPS (Training for intervention procedures).

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

Performed all duties as directed by the chef for the day of running the hotel.

Responsible for food quality and food handling procedures including HACCP documentation.

Lead Cook – Oberoi Group of Hotels, 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.

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