Experience

Timbre Group Pte Ltd

• Waitress

  • Nov 2022 - Present

  Working at Timbre has allowed me to put my innovative skills to use. After a few days at work, I noticed that the floor staff had to walk large distances when guests had requests for sauces or additional napkins. I figured that by adding several items to the substations, it would be much more efficient for our staff, shortening the required walking distance. After bringing my idea and concerns up to the manager, changes were implemented. Although it was a very small difference, it helped by shortening the walking distances of our floor staff, and the time from when our customers make the request to the moment they obtain it. From this small change implemented, we saw visual improvements in terms of efficiency, especially during peak hours. Show less



The Ritz-Carlton Hotel Company, L.L.C.

• United States
• Hospitality
• 700 & Above Employee

• Conceirge

  • Sep 2022 - Oct 2022

  Nanyang Polytechnic provided us with the opportunity to work with Ritz-Carlton for 3 days during the Formula 1 Singapore Grand Prix! I am super grateful to have been placed in the role of concierge as it gave me a taste of work at the front-of-house in a hotel. I was able to put my skills to good use while enhancing my knowledge in this industry. Nanyang Polytechnic provided us with the opportunity to work with Ritz-Carlton for 3 days during the Formula 1 Singapore Grand Prix! I am super grateful to have been placed in the role of concierge as it gave me a taste of work at the front-of-house in a hotel. I was able to put my skills to good use while enhancing my knowledge in this industry.



Baker & Cook

• Singapore
• Food and Beverage Services
• 1 - 100 Employee

• Waitress

  • Dec 2021 - Oct 2022

  Baker & Cook was one of my first part-time jobs after my O-level education ended. The full-timers here taught me the necessary skills which I brought along use to this day. When I first started work on a Sunday, I was able to adapt with the sudden fast-paced environment during peak hours. The restaurant was faced with a huge rush of customers, and it seemed as though it was a neverending queue of people. I started to focus on my role, as a food runner, and sent the food in an orderly manner, ensuring that the right dishes were sent to the right table tags. When the orders were overflowing and I was in need of help, I sounded out to my managers and they came to help out as well. After all the food orders were sent out, i took the initiative to head over to the drinks counter to help out, looking over at the food counter every once in a while. After a few days at work, I was able to recognise the regular customers and started having casual conversations with them. Show less