Daniel Friley

Tampa Florida 352-***-**** adycti@r.postjobfree.com

DISTINGUISHED PROFILE

Executive Chef with 20 years of experience in vast culinary design and production. Expertise with overseeing and managing the creative side of food and the business side of managing staff, menus, and budgets EXPERIENCE

TASK FORCE

Executive Chef/Food and Beverage

• Redesigned menu with innovative recipes which increased revenue by 25%.

• Reduce food cost from 32 to 23%.

• Manage the back of the house labor.

• Maintain/train staff to adhere to health department standards.

• Manage inventory duties.

• Initiate and maintain excellent vendor relationships.

• Manage daily kitchen operations and create a positive working environment. EXECUTIVE CHEF

• Redesigned menu with innovative recipes which increased revenue by 25%.

• Reduced food cost from 32% to 23%.

• Kept the prime cost under 60%.

• Manage the back of the house labor.

• Created a program compatible to the health department standards.

• Helped create a safety program that reduced the workman’s comp incidents.

• Manage monthly inventory duties.

• Interview, hire, train and supervise front- and back-of-house employees.

• Initiate and maintain excellent vendor relationships.

• Manage daily kitchen operations and created a positive working environment. Hilton Cincinnati

Neverland Plaza

Marriott Southfield

Michigan

06/2022 – Present

Hilton Hotels- Tampa, FL

01/2020 – 05/2022

Hotel Indy, a tribute

Portfolio Hotel

Renaissance Hotel

Waterford, OK

Naples Grande

Beach Resort

LARK CREEK GRILL/TASTE ON THE FLY San Francisco Airport, CA Executive Chef 07/2017 – 01/2020

• Redesigned menu with innovative recipes which increased revenue by 30%

• Reduced food cost from 27% to 23%

• Kept the prime cost under 60%

• Manage the back of the house labor to under 10%

• Created a program compatible to the health department standards

• Helped create a safety program that reduced the workman’s comp incidents

• Manage monthly inventory duties

• Interview, hire, train and supervise front- and back-of-house employees

• Initiate and maintain excellent vendor relationships

• Manage daily kitchen operations and created a positive working environment YANKEE PIER/TASTE ON THE FLY

Executive Chef

• Controlled the restaurant food costs and reduced it from 23% to 21%

• Turned a negative cash flow to a positive one

• Streamlined the inventory to define products that bring a positive return

• Interviewed, hired, trained, and supervised front- and back-of-house employees

• Created a schedule for the restaurant that control the labor and helped prime cost

• Initiated and maintained excellent vendor relationships

• Created an invoice tracking system that insured prompt payment and quality control San Francisco Airport, CA

06/2016 – 07/2017

• Managed daily kitchen operations and created standards that exceeded safety and health regulations; identified and provided solutions for any problem areas

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CHOP HOUSE BAR AND GRILLE

Restaurant Consultant

• Planned, prepared, and executed the restaurant’s grand opening

• Designed layout of back house and front house

• Created menu and tested recipes

• Hired, trained, and managed all culinary and wait staff

• Created standard operating procedures

THE TURN IN RIVER OAKS COUNTRY CLUB

Chef

• Assisted in opening of restaurant

• Created menu and implemented recipes

Seguin, TX

11/2015 – 05/2016

Houston, TX

11/2014 – 11/2015

• Responsible for plate presentation, ensuring the highest quality of cuisine is presented to our guests REMOTE LOGISTICS INTERNATIONAL

Corporate Chef

Houston, Texas

11/2011 – 09/2014

• Oversaw daily operations of three remote lodges including breakfast, lunch and dinner services in excess of 7 million in annual sales

• Developed on premise monthly lodge menus and off premise catering menus, including oilfield drilling platforms in Southwest Texas and Overseas

• Administered new staff members on HACCP safety and sanitation, inventory control and food costs

• Created standard operating procedures and forecasting tools for all outlets, including outlets in Qatar and Dubai

• Chef consultant and kitchen design for outside entity Park Plaza Hotel THE DAILY REVIEW CAFE

Executive Chef

Houston, Texas

03/2011 – 11/2011

• Elevated monthly wine dinner program by creating unique and inventive menus to complement the wines, resulting in increased repeat guests and greater customer satisfaction

• Redesigned and implemented new lunch and dinner menus for 150 seat restaurant, featuring local and seasonal ingredients, generating new business and increasing sales to 1.5 million annually

• Responsible for all food inventory, production and purchasing

• Introduced new control programs to improve labor and food costs

• Oversaw daily activities of chefs, cooks and stewards while monitoring quality and plate presentation THE LYCEUM

Chef de Cuisine

• Awarded Best Restaurant in Salem, Massachusetts in 2009, 2010 and 2011. Salem, Massachusetts

02/2009 – 03/2011

• Responsible for all aspects of operations for a 350-seat restaurant producing 3 million in sales annually

• Brought into reevaluate and refresh menu and operations

• Rewrote menus in conjunction with ownership to increase product quality and consistency and create a menu that was more well-rounded and universally appealing to guests

• Executed functions of 20 – 350 persons for both buffet and plated service THE FAT SNOOK

Executive Chef

Cocoa Beach, Florida

02/2005 – 01/2009

• Opened Pan-Asian style restaurant, including hiring, menu conception, implantation, scheduling, inventory, and sanitation management

• Established all operational procedures from service standards to recipes

• Planned, prepared, and executed daily special and prix fixe menus, theme dinners and catering events

• Supervised kitchen staff and ensured proper event set-up, food preparation, kitchen clean-up and closing PARADISO

Sous Chef

St. John, Virgin Islands

12/2003 – 01/2005

• Progressive dining experience combining Caribbean Flare, local ingredients, molecular gastronomy techniques and experimental flourishes

• Responsible for plate presentation, ensuring the highest quality of cuisine is presented to our guests

• Ordered and received product with a focus on quality and profitability Page 3

EDUCATION

NEW ENGLAND CULINARY INSTITUTE Montpelier, Vermont 08/1999 – 05/2000 Advanced placement for expedited Associates degree EXTERNSHIP AT BROADMOOR HOTEL Colorado Springs, Colorado 05/2000- 03/2001 Completed externship and promoted to Sous Chef at longest running Five-Star, Five-Diamond Resort in the US ACHIEVEMENTS AND REWARDS

James Beard Foundation Dinner - Broadmoor Hotel, Colorado Springs 1st Place Culinary Olympics - Best Entrée, US Virgin Islands Chaine des Rotisseurs Wine Dinner - Sylvestro’s, Cocoa Beach Voted Best Restaurant - Stone Terrace, US Virgin Islands Featured Recipes in Food and Wine & Gourmet Magazine - Stone Terrace, US Virgin Islands References Available Upon Request

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