Jason Soriano
Hilo,HI
Summary
Accomplished Sous Chef with over 20 years of experience in kitchen management and menu development. Expertise in staff training, inventory control, and food safety compliance. Proven ability to enhance menu offerings and optimize food preparation workflows. Committed to delivering exceptional customer service and maintaining high standards of quality and safety.
Overview
31
31
years of professional experience
Work History
Sous Chef
Hilo Hawaiian Hotel
Hilo, Hawaii
04.2004 - 06.2026
- Prepared diverse menu items for guests at a premier Hawaiian hotel.
- Supervised kitchen staff to ensure efficient workflow and high standards.
- Trained new kitchen staff on food safety and preparation techniques.
- Coordinated with front-of-house staff to ensure smooth service delivery.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Contributed to the successful execution of catered events from start to finish.
Cook1/Chef de Cuisine
ncl america
Honolulu, Hawaii
01.1995 - 08.2004
- Prepared diverse dishes following standardized recipes and presentation guidelines.
- Collaborated with team members to ensure timely meal preparation during peak hours.
- Followed food safety protocols to ensure high standards of hygiene and sanitation.
- Used standardized recipes and other instructions to prepare food.
- Maintained cleanliness and organization of kitchen work areas and equipment.
- Followed established procedures and requirements for safe food handling, storage and service.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Wrapped, dated and labeled food items in storage for safety and freshness.
Education
GED -
Castle High
Kaneohe, HI05-1991
Skills
- Menu development
- Food preparation supervision
- Food safety
- Safe food handling
- Allergen awareness
- Sanitation procedures
- Kitchen management
- Inventory control
- Ordering and requisitions
- Vendor management
- Vendor relations
- Staff training
- Employee scheduling
- Supervising food prep
- Knife skills
- Food preparation
- Customer service
- Positive and professional
- Ordering and requisitions
Timeline
Sous Chef
Hilo Hawaiian Hotel
04.2004 - 06.2026
Cook1/Chef de Cuisine
ncl america
01.1995 - 08.2004
GED -
Castle High