Anthony I. Pineda
7900 Eddie Dr. Plano, TX 75025 ? 214-843-6898 ? email@example.com
More than twenty five years of cooking and kitchen management experience. Exemplify leadership qualities and
professionalism, backed by a consistent, verifiable record of achievement. I have always achieved the highest associate and
guest satisfaction while surpassing budget profits through good procurement.
Delaware North Sport Service at Globe Life Field (Arlington, TX, USA)
November 2019 – April 2020
Its tenure as the exclusive food and beverage provider at Globe Life Park, Delaware North has worked with the
Rangers to create one of the most distinctive and recognized dining experiences in all of baseball.
Farm Stand Market and Café (Celina, TX, USA) July 2019 – November 2019
The Farm Stand Market and Café is the owner-operator of the Farm stand Market & Café. I am responsible for
Control and direct the food preparation process and any other relative activities, Construct menus with new or
existing culinary creations ensuring the variety and quality of the servings.
Nosso (Allen, TX, USA) Feb 2017 – July 2019
Sushi Head Chef
The Nosso is a family restaurant serving the freshest sushi, hibachi and hot and cold Japanese food. I am
responsible for running the sushi bar as a head chef with the sale of 35,000 to 40,000 a week.
Yummi Sush (Dallas, TX, USA) July 2012 – Jan 2017
Corporate Executive Chef
The Yummi sushi is all over at Texas with nine stores at Central Market. Generate a food only with the revenue of
8.9 million per annum. I was responsible for the running of all stores as a corporate executive chef.
Big Tree Sushi and Grill (Frisco, TX, USA) Nov 2011 – Mar 2012
Chef / Manager
This Big Tree Sushi and Grill offers 78 room capacity serving sushi and ala carte menus, four cooks and six servers.
Generate a food and beverage revenue of 575,000 per annum. I was responsible for the running the restaurant as a
chef and manager.
Blue Sushi Sake and Grill (Forth Worth, TX, USA) Sep 2010 – Nov 2011
Blue Sushi Sake and Grill offers sushi and variety of sake, has capacity room of 185 people. Revenue per year of 1.2
million dollars same as in Omaha Nebraska Restaurant. Support and work under the head chef of the restaurant.
Take over the kitchen in case of the head chef is absent.
Dallas Country Club (Dallas, TX, USA) July 2007– June 2010
Garde Manger Chef / Sous Chef
An exclusive private country club resort located in prestigious Highland Park that offer six restaurant and banquet
operation that generate up to 12 million dollars and produced over 320.000 meals annually. I consolidate the six
restaurant and banquet in productivity.
Excalibur Hotel and Casino (Las Vegas, NV, USA) Aug 2006 – July 2007
Specialty Room Chef
It was the fifth-largest hotel (by total number of rooms) in Las Vegas, and the seventh-largest hotel worldwide. It is
owned and operated by MGM Resorts International.
Responsibilities were to enhance and manage the Excalibur Buffet, Sherwood Forest, Sir Galahads, the Steakhouse
at Camelot, E.D.R. and Banquet, and each room has an average of 9 Cooks per shift to supervise to make sure
everything is perfect before serving to the guest.
Pacific Island Club (Guam, USA) July 1998 – July 2006
Japanese Restaurant Head Chef
An 800 room resort with twelve restaurants and banquets that produced over 1.1 million meals annually. The
traditional Japanese Restaurant is one of my rooms with 15 cooks in three shifts to supervised, and also responsible
of food cost and labor cost.
Westin Resort (Guam, USA) July 1996 – July 1998
Issin Japanese Restaurant Executive Chef
This restaurant is privately operated, Has 150 room capacity serving traditional Japanese cuisine such as Teppan yaki
, Shabu-shabu, Sukiyaki cooked it in your table, Tenpura and variety of sushi and sashimi, that produced 1.1 million
Silver Medal American Culinary Federation, INC. B.E.K Show Forth Worth, TX (2008)
United Through Diversity Champion MGM MIRAGE, Las Vegas, NV (2007)
First Place Pacific Hotel and Restaurant exposition Hilton Guam USA (2002)
First Place 1st Annual Ready Set Cook chef Competition Micronesia Mall Dededo Guam USA (2001)
Certificate of Completion in Advanced HACCP (2013) / Texas Certified food handler (2012)
Omaha Nebraska Restaurant (2010) / certified food safety manager (2009) / Seminar Diversity Workshop (2007)
Nevada Hotel & Lodging Association Serve Safe (2006) / Seminar Principle of Diversity (2006)
Anti-Harassment Training Pacific Island Club Guam (annually) / Basic Korean Class P.I.C. Guam (2005)
Train the Trainer, P.I.C Guam (2005) / Basic training in Microsoft office- Word and Excel (2005)
Basic awareness/ portable Fire Extinguishers Training GHRA, Guam (2005) / Introduction to blood borne pathogen,GHRA Guam (2005)
Time Management Pacific Island Club, Guam (2004) / Leadership 1 & 2, P.I.C., Guam (2004)
Management Sanitation training and Health Certification, Guam (2003) Intermediate Japanese Class P.I.C., Guam (2000)
Basic Japanese Class P.I.C., Guam / Cross Training in Japan, Tokyo Hilton (1984-1985)
Tagalog, Japanese, Basic Korean / International Cuisine Experience / Fine dining Cuisine / Garde manger
Saleh Nasser (Sous Chef, Delaware North) : 469-733-3019 / firstname.lastname@example.org
Paul Padua (Corporate Pastry Chef, Delaware North) : 702-806-6514 / 612-513-9276
Andrew Edwards (Executive Chef, Wyndham Grand Orlando Resort Bonnet Creek) : 972-400-7291 / email@example.com
Ronilo Guillermo (Executive Chef, Westin Hotel Las Vegas) : 702-408-5857 / firstname.lastname@example.org