Kuching, Sarawak, Malaysia
A dedicated, organized, and detail-oriented student from the University Tun Hussein Onn Malaysia Johor, pursuing a Bachelor's degree in Food Service Technology (Hons) with a remarkable first-class achievement of a 3.76 CGPA. Engaged in the 3u1i program at McDonald's, actively honing skills in leadership, problem-solving, and teamwork. Proficient in essential food service technology principles encompassing system procedures, processes, methodologies, design, food quality, food costing, and budgeting data analytics. Demonstrates reliability as a team player with a robust work ethic, excelling in demanding situations, and harboring a fervent enthusiasm for continuous learning.
My one-year internship was at the McDonald's in Batu Kawa, Kuching, Sarawak. I am a Management Apprentice for the McDonald's 3u1i Programme throughout my internship. Furthermore, I learned the six stations which is Production, Drive-thru, Counter Service, Mc Cafe, Lobby, and McDelivery at McDonalds. Following that, I participated in all of the McDonald's leadership courses, including Customer Experience Management, Advanced Shift Leadership, Crew Leader, and Crew Trainer.
For a duration of seven months, I worked full-time at Violette Bakery Cafe in Kuching, Sarawak. My responsibilities included packaging freshly baked goods like cookies, pastries, and muffins for retail, as well as supporting in periodic inventory checks, store rearrangements, renovations, special merchandising campaigns, and events. I actively participated in maintaining cleanliness to prevent infections, bacterial transmission, and cross-contamination among products. Furthermore, I contributed to the preparation of various items on the Western menu.
For a duration of five months, I undertook an internship at the esteemed Grand Dormani Hotel in Kuching, Sarawak. During this period, my responsibilities included preparing meals for the staff and supporting the executive chef and sous chef in kitchen operations. Furthermore, I provided assistance in both the Chinese and Western culinary sections.
During my part-time role at Young Heart in Sarawak, I assisted in coordinating special promotions and events in collaboration with the internal sales team and external vendors. My responsibilities included distributing samples, gathering feedback for management, and engaging potential customers in conversations to establish rapport and identify sales opportunities. Additionally, I provided tailored recommendations to customers based on gathered information and my expertise on available products, resulting in achieving the highest sales commission.