Cherlyn Chua

- Quickly learnt the ropes of running the place, making sure to keep up with the pace

- Used knowledge that I've acquired over the years to suggest improvements on menu planning and backend cataloging

- Assisted in making sure outlet(s) were kept clean and tidy, maintaining a good look for customers

- Revamped layout of bar and storage space to make sure it was easy for everyone to work

- Made sure to learn menu items properly so as to suggest best possible recommendations to customers, especially if there are dietary restrictions

- Maintained good levels of customer service and made them feel welcomed

- Had good relations with co-workers, allowing ease of learning from one another and helping each other out during crunch times

- Helped to solve technical issues regarding POS system and reservation platforms

- Learnt the basics and took over planning of events, replying to customers' queries through messages and emails

- Was brought in as CDP but was quickly promoted and given responsibilities to help and handle operational duties

- Job scope included stock ordering, scheduling and teaching new staff

- Kept cost to ~30% and lower

- Maintained quality of food being served

- Checking stock levels to make sure everything is on par

- Maintained energy and enthusiasm in fast-paced environment

- Liaised with chefs at main Garibaldi kitchen to ensure freshness of stocks

- Learnt from Boss Roberto on proper ways of preparing authentic Italian pastas and sauces

- Was in charge of an outlet kitchen

- Handled day to day operations and maintaining quality

- Trying out new food ideas and cooking methods

- Liaising with suppliers regarding ordering and inventory of stock

- Making sure overall cost is healthy

- Ensuring welfare of staff to best of abilities

• - Was a part timer but was negotiating terms of employment as a fulltime management when Covid-19 happened
• - Maintained cleanliness and orderliness of the outlet
• - Created and maintained good relationships with colleagues and customers

- Helped to start up company/outlet

- Kept good relations with customers and built up a base

- Helped to create menus & recipes for bar and kitchen

- Ensured quality of items served

- Learnt ins & outs of setting up small business and marketing

- Learnt how to set up POS system and maintenance of backend database

- Picked up kitchen(hot and cold side) and barista skills

- Built up contacts with suppliers and maintained friendly relations

- Made sure overall environment was welcoming to both staff and customers

- Started as part timer at Fremantle @ Clarke Quay before moving on to full timer at Barossa @ Holland Village and Esplanade

- Promoted to Supervisor and transferred to Japanese division where i helped to run operations at various outlets

- Assisted Area Operations Manager in setting up SOPs for various matters, including bar, housekeeping across all outlets

- Learnt about spreadsheets to track sales, inventory and daily reports