Summary
Overview
Work History
Education
Skills
Certification
Languages
Affiliations
Languages
Accomplishments
References
Timeline
Generic

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, 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
De'drick Connor