De'drick Connor
Rockcville,MD
Summary
Innovative chef with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients.
D.Connor
Overview
14
14
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Hersha Hospitality Management LP/ Mariott Hotel
Crystal City, VA
01.2024 - Current
- Daily development of production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Trained new employees in food safety and sanitation regulations.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
Food and Beverage Director
Hilton Garden Inn Hotel
Bethesda, MD
08.2023 - 11.2023
- Leading F&B team by attracting, recruiting, training and appraising talented personnel
- Identify customers' needs and respond proactively to all of their concerns
- By implementing innovative strategies and maintaining high standards, I play a pivotal role in driving the success of our F&B department and enhancing overall guest satisfaction.
Jr. Sous Chef
Norbeck Country Club
Rockville, MD
02.2017 - 09.2022
- Lead line chef, preparation of food for Banquets, weddings, member parties, private dining
- For Sunday brunch and breakfast station, making omelets, crepes and artisan sandwiches
- Design exceptional menus, purchase goods and continuously make necessary improvements.
Line Chef
Charlie Trotter's
Chicago, IL
08.2010 - 01.2014
- One of my favorite chefs ever,the opportunity to work with Chef Trotter, showed a great bit about food and food preparation
- Details are everything.
- Prepared ingredients for cooking, including portioning, chopping, and storing food before use.
- Ensured proper food storage procedures were followed to maintain quality standards.
Education
Culinary Arts
Le Academie De Cuisine
Rockville, MDSkills
- Kitchen Management
- Kitchen Staff Management
- Sanitation Standards
- Recipe creation
- Menu development
- Vendor Relationship Management
Certification
- Food Manager Certification
- CPR Certification, 11/01/23, 11/01/26
Languages
English - Fluent
Affiliations
- i am a fitness junkie, if i am not in the kitchen or with my family, you can always catch me at the monkey bars , at the gym or in the woods reconnecting and appreciating nature. stay active!
Languages
patois
Native/ Bilingual
Spanish
Elementary
English
Full Professional
Accomplishments
- I was once featured in the Gazette news paper for my Hidden Crab Cake dish.
- moved up from line chef to to sous chef.
References
References available upon request.
Timeline
Executive Sous Chef
Hersha Hospitality Management LP/ Mariott Hotel
01.2024 - Current
Food and Beverage Director
Hilton Garden Inn Hotel
08.2023 - 11.2023
Jr. Sous Chef
Norbeck Country Club
02.2017 - 09.2022
Line Chef
Charlie Trotter's
08.2010 - 01.2014
Culinary Arts
Le Academie De Cuisine
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