Work experience

Work experience

Herman Christensen & Sons

Dec 2014 - Present

Sales and Leasing Consultant

• Completes lease form or agreement and collects rental deposit.  • Thorough knowledge of lease terms, specifications and all community policies. • Knowledgeable of required telephone and sales techniques. • Maintain contact with all apartment locator services and local businesses to provide informational material. Update periodically. • Develop full knowledge of application information required, screening processes and policies regarding rentals. • Responsible to play an active role in the renewal process. • Responsible for proper maintenance of all resident and property files. ocessing of all required administrative forms, reports and related information. • Responsible for reporting unusual or extraordinary circumstances regarding the property or residents. • Courteous, efficient handling of resident requests and complaints. • Responsible for maintaining a professional appearance and attitude at all times.

Farmers Insurance

Sep 2014 - Present

Insurance Agent

• Develops base for long-term sources of clients by using referrals, occupational, and special-interest groups to compile lists of prospects. • Approaches potential clients by utilizing mailings and phone solicitation; making presentations to groups at company-sponsored gatherings; speaking publicly to community groups on the subject of financial well-being. • Determines clients' particular needs and financial situations by scheduling fact-finding appointments; determining extent of present coverage and investments; ascertaining long-term goals. • Develops a coordinated protection plan by calculating and quoting rates for immediate coverage action and long-term strategy implementation. • Obtains underwriting approval by completing application for coverage. • Completes coverage by delivering policy; planning future follow-up visits and evaluations of needs.   • Enhances insurance agency reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.


Aug 2010 - Jul 2014

Team Leader

• Effectively leads the restaurant during a shift to ensure that excellent restaurant operations are consistently achieved • Lead each shift by delegating duties, assigning specific tasks and ensuring team members are prepared for each day • Contributes to a team environment by recognizing and reinforcing individual and team accomplishments • Follow inventory control procedures and guidelines • Follow Layang-Layang operational policy and procedures, including those for cash handling and safety/security, to ensure the safety of all teams members and guests during each shift • Assist with labor management costs • Acts with integrity, honesty and knowledge that promotes the culture of Layang-Layang • Must proficient in each area of the restaurant in order to help where ever needed • Maintains a positive work environment for team members and guests during each shift • Ensure that team members prepare food items according to Layang-Layang's standards of quality, consistency and timeliness • Check food quality and food temperatures throughout the day to maintain company and HACCP rules and regulations

Sesame + Soy Fusion Fine Dining at G Hotel

2009 - 2010

Team Leader

• Maintaining standard procedures at all times, in an upscale environment • Oversee a small team of servers and bartenders • Responsible for marketing and promoting restaurant products • Provide guests service with a sense of class and exclusiveness • Managing inventory and event planning

Shangri-La's Rasa Sayang Resort & Spa

Mar 2008 - Mar 2009


• To work as directed on station of assignment under appropriate Chef de Partie. • Set up station properly and on time for each service period. • Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie. • Make sure quality and quantity meets our standard. • Notify Sous Chef or Chef de Partie of any problems or complaints as when they arise. • All food items for storage must be covered, dated and labelled according 70 point checklist. • Proper food rotation – first in – first out • After service switch off and clean oven tops and work areas as well as surfaces. • Will sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment.



De Anza College

2013 - 2015

Associate of Arts (A.A.) in Systems Programming

I.M.I Switzerland

2007 - 2008

B.A Culinary Arts

KDU College Penang Campus

2006 - 2007

Associate of Arts (A.A.) Culinary Arts

Penang Free School

2001 - 2005

General Education Diploma


Social Media
Facebook, LinkedIn, Twitter
Microsoft Office
Word, Excel. Powerpoint
Customer Service
Restaurant, Sales
Restaurant Management
POS Systems, Team Leading