Breona Mcconnell

Talented cook with 8+ years of experience. a culinary expert with creativity, deep passion for food, i work well as a leader and capable of working in a high- pressured enviroment, natural and creative when creating new recipes and dishes.

Willing to relocate to: Hanover, MD - Baltimore, MD - Annapolis, MD

Catering Sous Chef - National Aquarium - Baltimore, MD

(2025-10)

• Planned and executed catering menus for various events.
• Ensured menus met client specifications and dietary restrictions.
• Supervised kitchen staff and managed food preparation.
• Collaborated with clients to understand their vision.
• Suggested menu options and innovative ideas.
• Catered events from small gatherings to large corporate functions.
• Consistently received positive client feedback.
• Developed seasonal menu items that increased customer satisfaction.
• Managed food cost and inventory to reduce waste.
• Maximized profitability by X%.
• Proficient in various cooking techniques and cuisines.
• Experienced in food safety regulations (e.g., HACCP, ServSafe).
• Strong leadership and team management skills.
• Coordinated with vendors for high-quality ingredients.
• Monitored food presentation and quality.

Executive Banquet Chef - Belvedere and co Events - Baltimore, MD

(2023-10 - 2025-11)

• Oversee kitchen staff of 40+ plus
• personalized menus
• schedule making
• managing inventory
• Events 200+

Event Chef - Topgolf - Baltimore, MD

(2022-10 - 2023-10)

• Assist with with daily preparation for special events and parties
• cooking and presenting large amounts of guests with delicious food.
• Cooking and combining ingredients ; maintaining a clean kitchen.
• Execute event "BEO"

Line Cook and Prep Cook - The Prime Rib at Maryland live Casino - Hanover, MD

(2018-03 - 2021-05)

• Handle large amounts of food preparation in a consistent manner.
• I Prepare ingredients, which includes washing, peeling, cutting, and slicing fruits and vegetables as well as marinating meats.
• Preparing soups, salads, sauces, meats and more.
• Lead and direct staff members with day to day task, assist if necessary to ensure that all task are completed.
• I'm in charge of keeping track of inventory and making sure that we as cooks have everything that we need for daily service.
• Assist with portion and waste control.
• Perform other duties if necessary.
• Sauté /fry cook
• Lead line Expediter
• Help in creating special menus.
• In charge of putting orders away and organizing the walk-ins and dry storage.

Cook lll, Banquet cook - Sagamore Pendry, Rec pier chop house - Baltimore, MD

(2016-03 - 2017-11)

I work Garde Manager "pantry" • i manage the cold side "Salad making" • trained in all cooking methods • Medium volume of cooking making sauces, roasting etc. As a banquet cook I participate in cooking and prepping for upcoming events. Very high volume, and fast paced.

Culinary Trainee - FoodWorks, Maryland Food Bank - Baltimore, MD

(2015-07 - 2016-02)

• Knife Skills, boning fish, poultry, pork, knife cuts; mincing, julienne, dice, etc.
• High Volume Cooking for up to 1500 people daily, to include stock making, soup making, sauces, stews, roasts etc.
• National Restaurants Association of America Certified Servsafe Food Manager.
• Adequately trained in the entire flow of the kitchen to include receiving, storing, preparing, cooking, cooling, Reduced Oxygen Packaging, running the dish room, etc.
• Trained in the proper execution of all cooking methods, grilling, sautéing, roasting, steaming, poaching, braising, etc.
• Knowledgeable in the proper use of, cleaning, breaking down and putting back together large and small commercial equipment such as, robo coupe, buffalo chopper, slicer, beurre mixer, Hobart mixers, tilt skillets, combi-ovens, etc.
• Fully trained in and responsible for filling out all HACCP forms daily to include, cooking, cooling, holding, receiving amongst others.
• Complete understanding of sanitation standards, safe food handling to include all temperature requirements for cooking, reheating and holding, FIFO.
• Proficient in understanding and executing recipes with a great understanding of ingredients.
• Excellent time Management skills.

High school or equivalent - Lansdowne Senior High (2016-01)