Connell Lilly Jr.
Baltimore
Summary
I am a culinarian and Army veteran who has been in the food service industry for over 30 years I am responsible and detail-oriented. I am a team player who is capable of taking charge if needed. I am clean and Serv-Safe certified. I am classically trained in culinary arts and possess a strong set of knife skills.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Banquet Chef
CFG Bank Arena
05.2022 - Current
- I grill, roast, bake, and perform other cooking techniques to produce high-volume meals.
- I practice safe work habits to avoid injury to myself or other employees.
- I learn menu items produced by assigned stations to achieve proper quantities.
- I analyze banquet event orders and plan and coordinate functions with catering staff to meet or exceed customer expectations.
- I chop vegetables, butcher meat and prepare sauces in advance to serve guests promptly and efficiently.
- I order food and supplies used to prepare meals for [Number] people.
- I recognize quality standards in vegetables, fish, dairy and meat products and select and use freshest ingredients to prepare menu items.
- I date and rotate food containers, safely store perishables and maintain sanitary work environment to maximize food safety.
Kitchen Supervisor
Delta Marriott- Downtown Baltimore
04.2021 - 03.2022
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Controlled food costs and managed inventory.
- Monitored food preparation, production, and plating for quality control.
- Promoted a positive work environment by fostering open communication and resolving conflicts in a timely manner.
- Reduced food waste through effective inventory management and menu planning.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Monitored daily food production levels to maintain appropriate stock levels while avoiding overproduction or shortages.
- Implemented standardized portion control practices for consistency across all dishes served at the establishment.
- Enhanced food quality by adopting innovative cooking techniques and equipment.
- Ensured consistent quality of dishes by overseeing recipe execution and conducting regular taste tests.
Garde Manger Chef
Hilton- Inner Harbor
01.2020 - 03.2021
- Assumed responsibility for creating visually appealing hors d''oeuvres displays during banquets or private events, enhancing overall event presentation.
- Maintained a clean and organized workstation at all times, adhering to strict sanitation protocols for safe food handling practices.
- Monitored quality of raw and cooked food products to uphold health code standards.
- Mastered various knife skills for precise cuts and meticulous attention to detail in all aspects of Garde Manger tasks.
- Successfully maintained consistent quality across all Garde Manger dishes, ensuring adherence to established recipes and preparation techniques.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Utilized culinary techniques to create visually appealing dishes.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Banquet Chef
Four Seasons Hotel
02.2019 - 12.2019
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Ordered food and supplies used to prepare meals for [Number] people.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Achieved success in meeting tight deadlines for multiple simultaneous events through effective time management skills.
- Implemented creative presentation techniques that elevated the visual appeal of each dish served at banquets or special occasions.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
Assistant Store Manager
Dollar General
05.2017 - 11.2018
- Managed cash registers efficiently, ensuring accurate transactions, balancing drawers daily, and minimizing discrepancies.
- Managed opening and closing procedures and recommended changes to enhance efficiency of daily activities.
- Enhanced store appearance for increased sales by maintaining cleanliness and implementing strategic merchandise displays.
- Rotated merchandise and displays to feature new products and promotions.
- Supervised and evaluated staff to help improve skills, achieve daily objectives, and attain advancement.
- Developed a loyal customer base through personalized interactions, increasing repeat business in-store visits.
- Streamlined inventory management with regular audits, accurate ordering, and efficient stock organization.
- Reconciled daily sales transactions to balance and log day-to-day revenue.
- Implemented loss prevention tactics to deter thefts while maintaining a welcoming environment for all customers.
Education
Associate of Arts - Culinary Arts
Stratford University
Baltimore, MD10.2019
Skills
- Sanitation Procedures
- Food presentation
- Kitchen Management
- Quality Control
- Menu development
- Time Management
- Attention to Detail
- Fine-dining expertise
- Food Handler Certification
- Professional Demeanor
Affiliations
- American Culinary Federation
Certification
Food Handler's Certification
Timeline
Banquet Chef
CFG Bank Arena
05.2022 - Current
Kitchen Supervisor
Delta Marriott- Downtown Baltimore
04.2021 - 03.2022
Garde Manger Chef
Hilton- Inner Harbor
01.2020 - 03.2021
Banquet Chef
Four Seasons Hotel
02.2019 - 12.2019
Assistant Store Manager
Dollar General
05.2017 - 11.2018
Associate of Arts - Culinary Arts
Stratford University
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