Daniel Friley
Clearwater,FL
Summary
Executive Chef with 24 years of restaurant experience in vast culinary design and production. Expertise in overseeing and managing the creative side of food and business side of managing staff, menus and budgets.
Voted one of Tampa Top 10 Chefs in Tampa Magazine 2024
Overview
21
21
years of professional experience
Work History
Executive Chef
Hiatus Hotel
01.2023 - Current
- Assisted in opening of new Restaurant
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Assisted with menu development and planning.
Traveling Chef/ Task Force
Multiple Hotel
01.2020 - 01.2023
- Developed new recipes that consistently received positive feedback from clients and guests.
- Mentored junior chefs, improving their skills and knowledge in diverse cuisines and techniques.
- Streamlined meal preparation processes for increased efficiency and reduced food waste.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Executive Chef
Lark Creek Grill/Taste on the Fly
07.2017 - 01.2020
- Redesigned menu with innovative recipes which increased revenue by 30%
- Reduced food cost from 27%-23%
- Kept Prime cost under 60%
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Managed monthly inventory
Executive Chef
Yankee Pier/Taste on the Fly
06.2016 - 07.2017
- Controlled restaurant food cost and reduced it from 23%-21%
- Streamlined 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 controlled labor
Executive Chef
Chop House Hotel
11.2015 - 05.2016
- Planned , Prepared and executed the restaurants Grand opening
- Designed layout of Back of the house and front of the house
- Created menus and recipes
- Hired, trained, and managed all culinary and wait staff
- Created standard operating procedures
Corporate Chef
Remote Logistics
11.2011 - 09.2015
- Oversaw Daily operations of five remote lodges including , Breakfast , Lunch and Dinner services in and 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
- Administrated new staff members on HACCP safety and sanitation, inventory control, and food cost
Chef De Cuisine
The Lyceum
02.2009 - 03.2011
Executive Chef
The Fat Snook
02.2005 - 01.2009
Sous Chef
Paradiso
12.2003 - 01.2005
Education
Bachelor of Arts - Culinary
New England Culinary Institution
Montpelier, VT08.2001
Skills
- Food Safety
- Strong Work Ethic
- Cost Control
- Menu development
- ServSafe Certification
- Hiring, Training, and Development
Accomplishments
- James Beard Foundation Dinner -Broadmoor Hotel , CS
- 1st Place Culinary Olympics-Best Entree, Us Virgin Islands
- Chaine Des Rotisseurs Wine Dinner-Syvestros , FL
- Voted Best Restaurant -Stone Terrace, Us Virgin Islands
- Voted Top 10 Best Chef, Tampa Magazine , 2024 FL
Timeline
Executive Chef
Hiatus Hotel
01.2023 - Current
Traveling Chef/ Task Force
Multiple Hotel
01.2020 - 01.2023
Executive Chef
Lark Creek Grill/Taste on the Fly
07.2017 - 01.2020
Executive Chef
Yankee Pier/Taste on the Fly
06.2016 - 07.2017
Executive Chef
Chop House Hotel
11.2015 - 05.2016
Corporate Chef
Remote Logistics
11.2011 - 09.2015
Chef De Cuisine
The Lyceum
02.2009 - 03.2011
Executive Chef
The Fat Snook
02.2005 - 01.2009
Sous Chef
Paradiso
12.2003 - 01.2005
Bachelor of Arts - Culinary
New England Culinary Institution
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