Paul John M. Liu
Executive Chef
Quezon City
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
2025
2025
years of professional experience
6
6
years of post-secondary education
Work History
Executive Chef
APartment 1b
01.2024 - Current
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed and implemented waste reduction program, significantly lowering operational costs.
Executive Sous Chef
Apartment1B
11.2018 - 01.2024
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
Sous Chef
Kitchen 1B and Pablo Bistro
4 2014 - 11.2018
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
Research & Development for new items and menu
Kitchen 1B Commissary Apron & Toque
01.2014 - 04.2014
- Oversaw the execution of multiple R&D projects simultaneously while maintaining strict adherence to deadlines.
- Developed prototypes based on research findings, expediting the transition from ideation to production stages.
- Streamlined the R&D process for increased efficiency and reduced project completion time.
Promoted from Commis 2, to Commis 1, to Chef De Partie
Apartment 1B Bistro Fine Dining
09.2011 - 01.2014
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Sanitized all counters properly to prevent food-borne illness.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Commis 2
Kowloon House Restaurant
12.2010 - 08.2011
Commis 2
Karate Kid
06.2010 - 12.2010
Commis 2
The Congo Grille Bar and Restaurant
01.2010 - 06.2010
Commis Chef
Le Aubergine Fine Dining Restaurant
04.2008 - 01.2010
Education
Diploma - Culinary Arts and Hotel Management
International School For Culinary Arts And Hotel Management (ISCHAM)
01.2007 - 01.2008
Bachelor of Science - Information and Technology
Mapua Institute of Technology
01.2005 - 01.2007
Secondary Education - undefined
Mater Carmeli School
01.2002 - 01.2005
Skills
Microbiology
Hygiene
Sanitation
Kitchen Organization
Culinary Terminology
Basic Ingredients
Basic Stocks
Sauces
Cooking Methods
Cooking Techniques
Equipment Knowledge
Herbs Knowledge
Spices Knowledge
Mise en Place
Stocks Preparation
Sauces Preparation
Western Cuisine
Asian Cuisine
Computer Literacy
Recipes and menu planning
Menu Costing
Menu development
Recipe creation
Personal Information
Date of Birth: 05/22/89
References
Can provide if Needed
Skills
Microbiology, hygiene, and sanitation (HAACP), Kitchen Organization, Culinary Terminology, Basic Ingredients and Preparations, Basic Stocks and Sauces, Vegetables and Potato Processing, Cooking Methods and Techniques, Equipment and Utensil Knowledge, Recipe costing and Beverage, native, fluent, Word, Powerpoint, Excel, Adobe Photoshop, Illustrator
Timeline
Executive Chef
APartment 1b
01.2024 - Current
Executive Sous Chef
Apartment1B
11.2018 - 01.2024
Research & Development for new items and menu
Kitchen 1B Commissary Apron & Toque
01.2014 - 04.2014
Promoted from Commis 2, to Commis 1, to Chef De Partie
Apartment 1B Bistro Fine Dining
09.2011 - 01.2014
Commis 2
Kowloon House Restaurant
12.2010 - 08.2011
Commis 2
Karate Kid
06.2010 - 12.2010
Commis 2
The Congo Grille Bar and Restaurant
01.2010 - 06.2010
Commis Chef
Le Aubergine Fine Dining Restaurant
04.2008 - 01.2010
Diploma - Culinary Arts and Hotel Management
International School For Culinary Arts And Hotel Management (ISCHAM)
01.2007 - 01.2008
Bachelor of Science - Information and Technology
Mapua Institute of Technology
01.2005 - 01.2007
Secondary Education - undefined
Mater Carmeli School
01.2002 - 01.2005
Sous Chef
Kitchen 1B and Pablo Bistro
4 2014 - 11.2018
Similar Profiles
Emma DawkinsEmma Dawkins
Salon Assistant / junior at Robyn & Rozy Hair Studio, 1B Packman Lane,Salon Assistant / junior at Robyn & Rozy Hair Studio, 1B Packman Lane,
BRIEANNA FISHERBRIEANNA FISHER
CLINICAL NURSE at Perth Children's Hospital, Ward 1BCLINICAL NURSE at Perth Children's Hospital, Ward 1B
Danica DelucaDanica Deluca
Student Registered Nurse at St John Of God Hospital Ward 1BStudent Registered Nurse at St John Of God Hospital Ward 1B
ENRIQUE LUCIO BOQUIRONENRIQUE LUCIO BOQUIRON
HVAC Technician at Arabian Fal CompanyHVAC Technician at Arabian Fal Company
Ann Michelle KuAnn Michelle Ku
ACCOUNT DIRECTOR at GEISERMACLANG MARKETING COMMUNICATIONS INCACCOUNT DIRECTOR at GEISERMACLANG MARKETING COMMUNICATIONS INC