Anthony B. Soriano

Mobile: (510) 452-7279 • Home: (510) 532-5069

soriano_anthony@yahoo.com • anthonysculptures.com

Objective

s To secure a challenging and professional career in the food service and culinary industry.

Qualification Highlights

s Dedicated cook and pastry chef with over twelve years combined experience.

s Noted for creative flair in generating and presenting ideas, and is able to inspire others to work at their highest levels.

s Has a contagious passion for culinary arts.

s Experienced in kitchen management, menu preparation, inventory, and personnel management.

s Able to work in a fast-paced environment.

s Trained in all phases of food handling and sanitation procedures.

s Excellent presentation and customer service skills.

Experience

s Executive Chef

Ÿ Monarch Place

Ÿ 4500 Gilbert Street, Oakland, CA 94611

Ÿ November 2008 – Present

Ÿ Oversaw food service operations: training, administering operations of dining halls, banquet facility and catering, restaurant productions, organization of inventory costs and controls, menu planning, analysis and costing, and record keeping.

Ÿ Assisted with daily food preparation.

Ÿ Specialized in ice sculpture, fruit and vegetable carvings, and extraordinary showpieces.

s Dietary Supervisor Cook

Ÿ Lakeside Park

Ÿ 468 Perkins Street, Oakland, CA

Ÿ August 2004 – October 2008

Ÿ Responsible for all dietary needs.

s Supervisor

Ÿ Claremont Resort & Spa Hotel

Ÿ 41 Tunnel Road, Berkeley, CA 94705

Ÿ March 2004 – October 2008

Ÿ Responsible for all finishing works.

Ÿ Organized and sanitized the entire food preparation area.

Ÿ Responsible for banquets and catering.

s Pastry Chef

Ÿ Flamingo Hilton

Ÿ Las Vegas, NV 89109

Ÿ August 1999 – January 2004

Ÿ Oversaw food service operations: training, administering operations of dining halls, banquet facility and catering, restaurant productions, organization of inventory costs and controls, menu planning, analysis and costing, and record keeping.

Ÿ Assisted with daily food preparation.

Ÿ Specialized in ice sculpture, fruit and vegetable carvings, and extraordinary showpieces.

s Lead Cook

Ÿ Sodexho Marriot

Ÿ 6500 Paseo Padre Parkway, Fremont, CA 94555

Ÿ September 1998 – July 1999

Ÿ Prepared daily dishes.

Ÿ Supervised and evaluated staff working within the pantry.

Ÿ Provided guests with the highest quality of service.

s Chef de-Partie

Ÿ Ladbrokes Casino San Pablo

Ÿ 13255 San Pablo Avenue, San Pablo, CA 94806

Ÿ January 1997 – March 1998

Ÿ Responsible for all preparation needed for the line, sanitation, and cleanliness.

Ÿ Supervised night kitchen crew.

Ÿ Oversaw all kitchen activities.

Ÿ Created finishing touches for extraordinary presentations.

s Garde Manger Chef

Ÿ Sheraton Gulf Hotel

Ÿ Doha Qatar, Saudi Arabia

Ÿ January 1994 – December 1995

Ÿ Responsible for all operations in garde manger room, including confirming that all produce was fresh, and that all food was properly labeled and dated.

Ÿ Performed showpieces in special parties.

Ÿ Created decorations such as ice sculptures, fruit and vegetable carvings, and chocolate and sugar sculptures.

s Sous Chef

Ÿ Holiday Inn Malaysia

Ÿ Kuching Sarawak, Malaysia

Ÿ November 1992 – December 1993

Ÿ Worked with the executive chef, and aided in supervising the main kitchen.

Ÿ Oversaw food service operations, including assuring that all productions were completed in order, and that all products were labeled and dated.

Ÿ Provided guests with excellent presentation and customer service skills.

Achievements

s National Food Manager Certification

s Food Safety Management Training Course

s Culinary Institute of America

s Safety Inspector 2002 – 2003 Flaming Las Vegas

s Management Harassment Class

s World Pastry Forum 2002 Rio Hotel Las Vegas

s HACCP Certified

Special Skills

s Knowledge in craft of culinary sculptures.

s Experience in using several materials such as ice, fruit, vegetables, chocolate, and sugar.

s Experienced in the creation of wedding cakes.