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, MD
Skills
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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