Frank lILLO

With over 29 years of experience in the food service industry, I've maintained my food handler's certificate along with my Serv Safe Management certification. While my main area of expertise is BOH, I am well-acquainted with the inner workings of the entire restaurant and welcome new challenges.

Sous Chef at Kyle G's Prime Seafood and Steaks (2025-10 – 2026-06) CDC at Kyle G's Stuart Fish Grill (2025-06 – 2025-10) Oyster Bar Prep at Kyle G's Prime Seafood and Steaks (2025-05 – 2025-06) Executive Chef at Circa69 (2024-04 – 2025-05) Kitchen Manager at Circa69 (2023-04 – 2024-04) Head Chef at Duffy's (2022-04 – 2023-02) Assistant Chef at Duffy's (2020-03 – 2022-03) Team Captain at Duffy's (2019-12 – 2020-02) Line Cook at Duffy's (2019-09 – 2019-12) Assistant Chef at Duffy's (2020-03 – 2022-03) Assist Head Chef with managing line checks, food orders and other orders. As well as making schedules and doing Inventory and managing employees.

Survey

Technician 2 at Arcadis (2018-07 – 2019-12) • Locate property lines and corners, collect data of utilities and pipes in ground, stake location of points to be put in and built.

Kitchen

Manager at Tony Roma's (2016-10 – 2018-05) Assistant Manager / Lead Cook / Certified Trainer at Tony Roma's (2011-05 – 2016-10) • Assisted in the Grand Opening of this location; certified to assist in the opening of other locations.

• Opening/closing restaurant which includes but is not limited to wring production, conducting daily/weekly inventory, ordering product, scheduling and managing/leading employees.
• Effectively and efficiently opened and set-up the line, completed equipment and food prep for the day, and solely running the kitchen through lunch • Successfully maintained the restaurant's quality and cleanliness standards and prepared a wide range of menu items according to presentation specifications Lead Cook / Certified Trainer at TGI Fridays (2006-04 – 2011-07) • Certified to work every station of the line: sauté, grill, fry, plate, nacho, prep • As the Lead in the kitchen, I was responsible for accepting/inspecting deliveries and training each new cook Cook at TGI Fridays (2004-10 – 2006-04) • Main area of focus was sauté • Additional areas of experience: grill, fry, plate nacho, prep, food runner/expo Assistant Kitchen Manager / Lead Cook at Gators Dockside (2003 – 2007) • Handled all areas of the kitchen: accepting/inspecting deliveries, manned all stations and trained new cooks • Bar-back and expo