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Work experience

Herman Christensen & Sons

Dec 2014Present

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 2014Present

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.

Layang-Layang

Aug 2010Jul 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

20092010

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 2008Mar 2009

Cook

• 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.

Education

De Anza College

20132015

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

I.M.I Switzerland

20072008

B.A Culinary Arts

KDU College Penang Campus

20062007

Associate of Arts (A.A.) Culinary Arts

Penang Free School

20012005

General Education Diploma

Skills

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