MARIA LILIA LIEZLE PILAPIL
Dubai,United Arab Emirates
Summary
Accomplished culinary professional with a strong focus on quality assurance and customer orientation. Demonstrates expertise in pastry preparation, and recipe adjustment, ensuring exceptional food preparation standards. Proven ability to manage stock efficiently and train staff effectively, while maintaining calm under pressure. Adept at multitasking with a keen awareness of budget constraints, aiming to enhance operational efficiency and presentation excellence in a dynamic culinary environment.
Overview
17
17
years of professional experience
1
1
Certification
Work history
Head Pastry Chef
DoubleTree by Hilton Jumeirah Beach
, Dubai United Arab Emirates
2025.12 - Current
- Streamlined baking processes to increase efficiency.
- Worked under pressure to meet high-volume orders during peak times.
- Coordinated with management on portion control to limit wastage.
- Introduced new patisserie items, expanding the restaurant's offering.
- Managed inventory, ensuring availability of necessary ingredients.
- Trained junior chefs, imparting knowledge and improving skillsets.
- Experimented with flavours resulting in delicious pastries and baked goods.
- Assured consistent taste by adhering strictly to recipes.
- Maintained equipment, reducing breakdowns and interruptions during service time.
- Implemented high standards of hygiene in the bakery section.
- Collaborated with kitchen staff for seamless operations.
- Monitored food cost whilst maintaining highest standard of pastries.
- Demonstrated expertise in various baking techniques, enhancing product quality.
- Worked closely with suppliers for timely delivery of products.
- Improved menu options by creating unique and innovative pastry designs.
Head Pastry Chef & R&D Chef
Noble Bakery & HY Bakery
Dubai
2022.12 - 2026.04
- Led the pastry department, overseeing daily production of high-quality desserts, breads, and specialty baked goods.
- Developed and implemented innovative pastry and bakery items in line with seasonal trends and customer preferences.
- Managed R&D for new products including testing, recipe development, and standardization across multiple locations.
- Ensured consistency and quality control in product presentation, flavor profiles, and ingredient sourcing.
- Trained and supervised pastry staff ensuring high standards of technique, hygiene, and efficiency.
- Managed inventory, ensuring the availability of necessary ingredients.
- Implemented high standards of hygiene in the bakery section.
- Trained junior chefs, imparting knowledge and improving skillsets.
- Conducted regular tasting panels, customer feedback sessions, and competitive analysis to improve product offerings.
Head Pastry Chef/Hot Line In Charge
Said Dal 1923
Dubai
2020.07 - 2022.10
- Opened Mirdiff City Center Branch September 20, 2024
- Opened Mall of the Emirates Branch August 30, 2022
- Improved menu options by creating new and innovative pastry designs.
- Collaborated with kitchen staff for seamless operations.
- Enhanced customer satisfaction with attention to detail in plating and presentation.
- Streamlined baking processes to increase efficiency.
Pastry Sous Chef
Said Dal 1923
Dubai
2020.07 - 2021.09
- Maintained high standards of food preparation by following recipes accurately.
- Delegated tasks to junior chefs for efficient kitchen operations.
- Ensured quality control with strict adherence to hygiene regulations.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
- Assisted head chef in menu development, resulting in innovative dining experiences.
Demi Chef de Partie
Five Palm Jumeirah Hotel
Dubai
2019.01 - 2020.04
- Assisted in the preparation of meals by following precise culinary techniques.
- Ensured high quality dish presentation for improved customer satisfaction.
- Improved kitchen efficiency by maintaining clean and organized workspaces.
- Collaborated with senior chefs to create innovative seasonal menus.
Demi Chef De Partie
Saadiyat Rotana Resort and Villas
Abu Dhabi
2018.05 - 2018.12
- Pre-opening Team
Commis 1 Pastry
Sheraton Grand Hotel Dubai
Dubai
2016.10 - 2018.04
- Commis 2 in Cold Kitchen
Commis 2 in Cold Kitchen
Le Meridien Al Aqah Beach Resort
Fujairah
2012.07 - 2016.06
Days Hotel Batangas
Batangas City
2010.03 - 2012.06
Dusit Thani Hotel
Makati City
2009.06 - 2009.09
Education
Commis 1 in Pastry and Hotline Commis3 Trainee - Fundamentals in Pastry
Arts International School for Culinary Arts and Hospitality Management (ISCAHM)
Diploma in Culinary Arts -
Lyceum of the Philippines
Philippines Certificate in Culinary Arts - undefined
University Batangas
Associate in Health and Science Education - Nursing aid
Lyceum of the Philippines University
Skills
- Presentation Excellence
- Multitasking Efficiency
- Budget Awareness
- Budget Consciousness
- Pastry Preparation
- Chocolate Modelling
- Advance Communication
- Recipe Adjustment
- Calm Under Pressure
- Food Preparation
- Stock Management
- Staff Training
- Quality Assurance
- Customer Orientation
- Recipe adjustment
Certification
- Fundamentals in Pastry
- Arts International School for Culinary Arts and Hospitality Management (ISCAHM)
- Jan 2010 - Dec 2010
LANGUAGE
English
Intermediate
References
References available upon request.
INTERNSHIP
- Commis 1 in Pastry and Hotline
- Arts International School for Culinary Arts and Hospitality Management (ISCAHM)
- Jan 2010 - Dec 2010
Timeline
Head Pastry Chef
DoubleTree by Hilton Jumeirah Beach
2025.12 - Current
Head Pastry Chef & R&D Chef
Noble Bakery & HY Bakery
2022.12 - 2026.04
Head Pastry Chef/Hot Line In Charge
Said Dal 1923
2020.07 - 2022.10
Pastry Sous Chef
Said Dal 1923
2020.07 - 2021.09
Demi Chef de Partie
Five Palm Jumeirah Hotel
2019.01 - 2020.04
Demi Chef De Partie
Saadiyat Rotana Resort and Villas
2018.05 - 2018.12
Commis 1 Pastry
Sheraton Grand Hotel Dubai
2016.10 - 2018.04
Commis 2 in Cold Kitchen
Le Meridien Al Aqah Beach Resort
2012.07 - 2016.06
Days Hotel Batangas
2010.03 - 2012.06
Dusit Thani Hotel
2009.06 - 2009.09
Certificate in Culinary Arts - undefined
University Batangas
Associate in Health and Science Education - Nursing aid
Lyceum of the Philippines University
Commis 1 in Pastry and Hotline Commis3 Trainee - Fundamentals in Pastry
Arts International School for Culinary Arts and Hospitality Management (ISCAHM)
Diploma in Culinary Arts -
Lyceum of the Philippines