Daniel Hill Email & Phone Number

Las Vegas, Nevada, United States

Santa Clarita, California, United States

• Researched and developed items to be incorporated in menu keeping up with Cruise customer expectations. • Familiarity with ingredients in regard to quality, handling, characteristics and storage. • Skilled at handling food items and related ingredients and menu development.• Wide knowledge of multiple cuisines, culinary, food, nutrition and foodservice management. • Specialized in regional American Cuisine and World Cuisine. • Good understanding of conventional and contemporary culinary trends. • Ability to converse effectively with all team members. • Ability to research and analyze trends prevailing in food industry. • Strong organizational and time management skills. Financial Analysis of new products and costing of new recipes.

Greater Seattle Area

Seasonal Chef of 118 ft research vessel operating in Alaska and Hawaii. Planned and executed 3 High end meals daily for up to 28 scientists and crew members. Planned and ordered food for 6 month cruise with additional purchasing under way. Managed assistant cook. Modernized ordering system for the boat. Dealt directly with suppliers in the Alaskan wilderness.

Cut Off Louisiana

Maintenance of kitchen on a Lift boat in the oil fields of the gulf of Mexico. Purchased food and paper and chemical products. Menu development and execution of menu plans. Fed up to 52 persons 3 times daily.

Melbourne Florida

Designed kitchen and menu. Opened restaurant. Trained staff and sous chef to execute food. Purchased food and kitchen products and managed receiving, rotating and stocking. Scheduled, supervised and trained a staff of 5 employees in a professional kitchen. Created pricing, portion and inventory control standards. Maintained a 30% food cost.

Annapolis Md

Opened and operated high end Gastropub Sports bar with $1.25 million in sales annually. Supervised 15 employees, purchased food, food cost analysis, maintained inventory, developed menus. Maintained a specials driven menu that was changed seasonally. Handled advertising, marketing and web presence for the business.

Silver Spring Md

Reimagined menu to reflect the foods of the cultures involved in the golden age of piracy. Recruited and hired a Chef de cuisine to run day to day operations. Created new pricing, portion and inventory control standards reducing food cost to 32%. Hired ,scheduled and trained a staff of 5 employees for a professional kitchen. Wrote and executed properly costed and portioned menu resulting in a 20% increase in food sales. Set up purchasing through multiple vendors.

Opened and operated new american Bistro. Wrote menu, ordered food, implemented all systems, maintained inventory. Highly successful in making a name for bistro in a short time.

Annapolis Md

Initiated expansion and refinement of Café and Catering menus resulting in 8-10% revenue growth from 1996 - 2000 and 2002 through 2007. Spearheaded project for new recipe and menu development and the physical expansion of the Café leading to record sales topping $1.5 million in 2006. Purchased food and kitchen products and managed receiving, rotating and stocking. Created new pricing, portion and inventory control standards reducing food cost to 29%. Scheduled, supervised and trained a staff of 25 employees in a professional kitchen. Eliminated over-time expenditures, managed payroll percentages and processed payroll. Lead off site catering operations.

Ellicott City Md

Created new pricing, portion and inventory control standards reducing food cost to 32%. Purchased food and kitchen products and managed receiving, rotating and stocking. Scheduled, supervised and trained a staff of 11 employees in a professional kitchen.

Annapolis Md

Created new menu items, pricing, portion and inventory control standards reducing food cost to 32%. Purchased food and kitchen products and managed receiving, rotating and stocking. Scheduled, supervised and trained a staff of 25 employees in multiple locations. Worked with Kitchen managers to insure consistency between multiple units