Created a location analysis tool based on current organisation requirements utilise it to gain insightful data on location for decision making.Analyse and selected 3 expansion location in expansion project in 2023 and ongoing survey & negotiation for locations for 2024 expansion project.Successfully opened 4 outlets in 2023, working more on location acquisition process and partially assisting in fit out stage.Completed setting up Inventory & Ordering Management system, effectively migrating 10 years of practices in excel to a system in 3 months, reducing time spent on inventory related task (1 week task > 1 hour task).Training on ground staffs on utilisation on Inventory & Ordering system as well as preparing guidebook to create transferable knowledge about the system.Guiding and mentoring next project manager for inventory migration for secondary migration to a latest version of Inventory & Ordering system.Conducting market survey and analysis to devise pricing strategy, balancing product cost and profit margin for the organisation.Setting price for B2B segment product and worked with R&D to ensure accurate costing calculation for our organisation products, identifying cost savings and key products to push.Drive new revenue channel for organisation through short term campaigns and long term collaborations (Revenue Valley, Loob Holdings)Increasing alternative revenue (B2B & B2C segment) by 15.6% year-on-year.Collaborate with other business and provide menu consultation and menu creation including SOP & recipe creation and cost management for collaboration.Manage and coordinate marketing strategy to boost collaboration and drive mutual benefiting collaborations.Lay down the B2B segment foundation works for the company by creating several tools (NDA agreements, Credit Application Forms, Licensing Agreements, Sales Kit, Customer Account Management Database).

- Enrolled on average 30 students per cycle across all level of tertiary education.- Lead a team of 4 individuals, managing around 150 - 200 school accounts for marketing and outreach purposes.- Plan and prepare promotional activity with schools, targeting future prospects, both on-site and live digital activities.- Plan and execute national level event (SPM Workshop online) to collect data for future prospects and marketing purposes.- Engage with relevant faculties, NGOs and government bodies to plan and execute programmes and activities to promote our organisation in collaboration with our external partners (NUTP, MOE, MOHE)- In charge of inventory management of organisation promotional materials and merchandise.- Assisted marketing team in developing storyboard and promotional videos as marketing content.

- Enrolled on average 15 students per cycle across all level of tertiary education.- Manage 35-42 school accounts for marketing and outreach purposes individually- Plan and prepare promotional activity with schools, targeting future prospects through campaign, seminars, workshop and competitions.- Played key role in State Level Campaign on multiple times, ranging from 1 school to 20 schools (30 to 2500 participants).- Event Lead (planning and execution) for cooking competition in collaboration with Eng Sheng Sdn. Bhd. - Support sister campus at outstation event all across Peninsular Malaysia (Workshop, Roadshow, Seminars).- In charge of inventory management of organisation promotional material and merchandise and created a system (Excel programming) and SOP to track inventory movement to curb pilfering. - Gave sales and account management training to new hires.

- Involved in restaurant planning and design, and monitor construction and fit out.- Created HR Policy handbook and conducted interview for staffs. Prepared hired staff offer letters and managed their HR Files.- Prepare, manage and pay all staff’s salary on timely basis.- Obtained Barista and beverage training and trained other staffs for beverage making.- R&D new beverage menu and seasonal menu, with cost saving and operational efficiency as focus.- R&D and lead production chef for dessert menu (Cakes, Pies, Cookies).- Manage and negotiate with suppliers to ensure continuity of business with sufficient inventory at profitable cost.- Decide and plan pricing strategy for restaurant menu items.- Prepare and manage restaurant Account Balance sheet and submit report to owner.- Handle payment to supplier and all banking task.- Handles store upkeep either through self repairs or engaging in external contractors to maintain the store’s condition.- Plan and organise events in restaurant to drive revenue (Open Mic Session, Bohemian Bazaar).

- Undertake journey to be Assistant Store Manager under myBurgerLab 1 year Management Trainee programme. Completed the Management Trainee programme in 4 months, 8 months ahead of schedule.- In charge of being shift leader, managing 8 to 14 restaurant crews in a single shift, as well as handling customer inquiries and requests that are beyond ground crew capability to solve.- Scheduling manager for outlet, placing staffs at appropriate stations while focusing on operational efficiency and growth opportunity for all staffs.- Work with HQ management on testing for new product launches and provide feedback on operational feasibility.- Upkeep of store and inventory to ensure business continuity.

At myBurgerLab Seapark in Petaling Jaya, Selangor, I began my journey as a Management Trainee, focusing on learning the ins and outs of outlet management. Beginning with station operations, I gradually mastered each aspect of store management. My responsibilities expanded to include scheduling, ordering supplies, and coordinating with internal and external suppliers. Additionally, I gained insights into people management, focusing on talent nurturing and skill development to foster a supportive work environment.

During my time as a Sushi Chef Trainee at Nobu KL in Kuala Lumpur, I completed my final internship with a focus on the sushi bar section of the kitchen. I handled various tasks including ingredient preparation, ensuring hygiene standards, and following company recipes diligently. Plating sushi dishes and assisting with mise-en-place duties were part of my responsibilities. I also learned about fish types and their origins, sushi rice preparation, and sauce-making based on provided recipes. Throughout my internship, I embraced the organization's hygiene standards and absorbed valuable insights into Japanese work culture ethics.

As a Waiter at the Grand Palace Hotel in Miri, I delivered exceptional service at the Chinese restaurant, serving dim sum during the day and traditional Chinese family-style dinners at night. Responsibilities included daily restaurant setup and clean-up, ensuring high standards of service, cleanliness, and professionalism befitting a 4-star hotel. Additionally, I provided table-side service for selected dishes during wedding events and company dinners, enhancing the dining experience for guests.

As a General Worker at the Sarawak Union People's Party in Miri, I played a pivotal role in the democratic process by inputting eligible voter data into a cloud system and actively engaging voters to participate in the 12th general election of Malaysia. Additionally, I provided crucial support to our competing politician's campaign, organizing outreach events, community initiatives, public speeches, distributing aid to the needy, and promoting our candidate to the public. I also managed campaign inventory efficiently to ensure smooth operations throughout the election period.

As a General Worker at HC Duraclean Sdn. Bhd. stationed in Miri Airport, I ensured the pristine condition of the facility. Mornings were dedicated to window cleaning and restroom maintenance, followed by organizing baggage trolleys for passenger use midday. My focus on cleanliness and presentation contributed to a welcoming airport environment for daily travellers.