Jim Liwanag

Dedicated culinary professional with extensive experience in kitchen operations, food preparation, and meat processing. TESDA NC II certified in Bread and Pastry, with formal training in baking techniques and pastry production. Skilled in butchery, sautéing, frying, and production management, with a strong understanding of food safety and quality standards.

Experienced in fast-paced restaurant and cruise line environments, with the ability to prepare a wide variety of dishes and maintain efficient kitchen workflow.

CDP at HARU'S KITCHEN (2024-07 – Present)

• Prepared and cooked dishes across multiple stations, including chopping, sauté, and fryer, in a fast-paced kitchen environment.
• Maintained high standards of food quality, consistency, and presentation during service.
• Demonstrated strong knife skills and efficient food preparation techniques.
• Ensured compliance with food safety, hygiene, and sanitation standards.
• Assisted in ingredient preparation and stock organization to maintain workflow efficiency.
• Contributed to a clean, organized, and well-maintained kitchen environment.

Cook / Chopper at THE BISTRO GROUP: MODERN SHANGHAI RESTAURANT (2023-12 – 2024-06)

• Line Cook / Chopper / Saute / Fryer

Production Manager at CHEF'S PALMS (2021-11 – 2022-11)

• Plan a production schedule for the job
• Identify suitable cuts of meat for various cooking methods
• Identify primal cuts of beef, pork and poultry
• Determine the material resources required
• Ensure that standard operating procedures are adhered to
• Monitor quality standards of products

Driver at UBER / GRAB PHILIPPINES (2017-02 – 2020-04)

• Always ready to accept booking requests in app
• Consistently an excellent driver and Five-star rating
• Trained in Highway Patrol Group Multiplier (HPG)

Butcher at PRINCESS CRUISE LINE (2013-04 – 2016-10)

• Cutting all kinds of meat like beef, pork, poultry and fish
• We can clean the area like US public health
• Also a Cook in Main Galley

Butcher at SAN ROQUE SUPER MARKET (2012-11 – 2013-03)

• Meat Carcass Cuts

Master Butcher at ALLADIN GOURMET INTERNATIONAL (2009-01 – 2012-02)

• In charge of the over-all flow of the whole production department
• A chef assistant, particularly in mixing spices and seasonings
• Capable of operating machineries like bowl cutter, sausage filler, and mixing bowl

Butcher at DUTCH WINDMILL (2007-08 – 2009-01)

Supervised end-to-end meat processing operations, performed butchery tasks including cutting, trimming, portioning, and preparing meat products. Monitored production output to meet volume targets while maintaining strict quality control standards. Maintained proper storage, handling, and labeling of raw and processed meat products. Conducted routine cleaning and basic maintenance of machinery to ensure operational efficiency and safety.

Computer Technician – ACCESS COMPUTER & TECHNICAL SCHOOL (1997)

– CALOOCAN HIGH SCHOOL (1993 – 1997)

– CALOOCAN ELEMENTARY SCHOOL (1987 – 1993)