1. Budda
Dev
Bej
(Dev)
1135
W
8th
Avenue
-‐
Apt
2
-‐
Anchorage,
AK
99501
-‐
804-‐467-‐1546
votredev@gmail.com
-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐EXECUTIVE
CHEF/EXECUTIVE
SOUS
CHEF-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐
A
self-‐motivated
progressive
culinary
professional
with
8
years
of
experience
in
world-‐class
establishments
of
the
Columbia
Sussex
Group
of
Hotels.
Seeking
for
a
position
of
an
Executive
chef
/Executive
Sous
Chef,
for
a
high-‐class
establishment
where
my
experience
and
skills
will
be
utilized.
-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐PROFESSIONAL
EXPERIENCE-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐
HILTON
ANCHORAGE,
AK
January
2014
–
till
date
Executive
Sous
Chef/Acting
executive
Chef
Managing
all
the
kitchen
and
food
operations
for
a
restaurant,
banquets,
bar,
room
service
and
service
lounge
for
a
600-‐room,
the
biggest
and
the
busiest
capacity
Hotel
in
Alaska,
that
generates
over
$3M
food
revenue
annually.
Work
Highlights
• Overseeing
and
leading
banquets
for
up
to
500
people
with
various
multiple
banquets
on
a
regular
basis.
• Negotiating
with
vendors
on
pricing
and
quality
of
supplies.
• Maintaining
the
food
cost
of
27-‐29%
and
labor
cost
fewer
than
10-‐14%
as
per
company
targets.
• Forecasting
weekly,
monthly
and
yearly
sales.
• Recruiting,
and
training
required
staff
for
kitchen
and
stewarding.
• Keeping
in
compliance
with
company
standards
pertaining
to
safety,
core
standards,
and
value
along
with
maintaining
documentation
for
the
required.
• Working
within
the
guidelines
of
labor
law
and
the
hotel
union.
• Keeping
kitchen
ready
for
all
kind
of
inspections
from
health
department,
corporate,
and
various
other
health
and
work
safety
audit.
Other
responsibilities
• Ordering,
inventory,
costing,
banquet
production
and
a
la
carte.
MARRIOTT
NORTH
INDIANAPOLIS,
IN
August
2012
–
January
2014
Executive
Sous
Chef
Supervising
kitchen
operations
for
a
busy
business
hotel
of
Indianapolis,
with
over
$4M
in
food
sales.
CROWNE
PLAZA
RICHMOND
WEST,
VA
Feb
2009
–
July
2012
Executive
Sous
Chef
Started
as
an
intern
and
was
promoted
to
the
position
of
a
Sous
Chef
within
three
months
of
work,
and
as
an
Executive
Sous
Chef
the
next
year.
A
350-‐room
full
service
hotel
with
busy
business
hours.
2. Page
2
of
2
Budda
Dev
Bej
(Dev)
Work
Highlights
• Supervision
of
entire
kitchen
operations
under
the
direction
of
executive
chef.
• Responsible
for
maintaining
all
company
documentation
forms
and
files.
• Helping
chef
for
hiring,
training,
and
termination
of
kitchen
employees.
• Responsible
for
following
all
the
laws
applicable
for
the
industry.
• Responsible
for
creating
promotional
menu
with
pricing.
• Menu
costing
and
Menu
engineering.
• Co-‐coordinating
with
banquet
sales
on
seasonal
ingredients
and
products
to
be
pushed.
• Periodic
tracking
and
documenting
kitchen
staff
performances
and
training
them
accordingly
• Handling
duty
roster.
• Kitchen
inventory
and
reports
for
both
weekly
and
monthly
basis.
• Purchase,
Product
price
research,
communicating
with
vendors.
• Performed
various
other
duties
as
assigned.
HOTEL
AUBERGE
DE
PERE
BISE,
Talloires,
France
October
2007
-‐
December
2008
Commie
Cuisine
Work
Highlights
• Responsible
for
creating
daily
dessert
special.
• Responsible
for
daily
inventory
of
the
bakery.
• Helping
the
CDP
and
the
Sous
chef
with
day-‐to-‐day
work.
• Cooking
to
the
orders.
• Listing
out
ingredients
to
be
ordered.
-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐EDUCATION
AND
CERTIFICATIONS-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐-‐
★★ Earned
dual
degree
while
working
full
time
at
the
hotel
AUBERGE
DE
PERE
BISE,
France
★★
Masters
in
Hotel
Management
Vatel
Institut,
Nimes,
France
October
2007
–
October
2008
Master
in
Tourism
Economics
and
Management
Vatel
Institut,
Nimes,
France
October
2007
–
October
2008
Bachelors
in
Hotel
management
Acharya
Institute,
Bangalore,
India
August
2002
–
August
2006
★★★★ Certifications
★★★★
• Trained
in
“First
Aid”
and
“Fire
Fighting”
• Certified
by
“Serve
Safe”
★★ References:
On
request
