Business Development Manager

• Apr 2023 - Present

Business Development Manager

• Jan 2023 - Feb 2023

Business Development Manager

• Jul 2021 - Feb 2022

Pastry Chef

• Jan 2021 - Jul 2021

Team Member

• Oct 2019 - Jan 2021

Business Consultant

• Nov 2019 - Dec 2019

 Demonstrated critical thinking skills using Design Thinking, Group Think and Brainstorming as a tool in developing Cultural Inclusion Action Plan  Formulated solution on a real-world problem which required client and group collaboration, project planning and report-writing  Developed multicultural communication skills by working and presenting in a group of diverse individuals  Reinforced listening and writing skills in jotting down key takeaways during client meetings and group… Show more  Demonstrated critical thinking skills using Design Thinking, Group Think and Brainstorming as a tool in developing Cultural Inclusion Action Plan  Formulated solution on a real-world problem which required client and group collaboration, project planning and report-writing  Developed multicultural communication skills by working and presenting in a group of diverse individuals  Reinforced listening and writing skills in jotting down key takeaways during client meetings and group discussion  Curated content and published LinkedIn social media post at Freelancing HUB Program page  Displayed digital literacy through the use of digital soft wares such as Teams, Google Forms and Canva to design a Welcome Poster for the Club  Applied Agile Mindset to increase productivity and provide best output to the client

Student Mentor

• Jun 2019 - Oct 2019

Area Manager

• Jun 2016 - Dec 2018

 Achieved: Excellent Manager of year  Spearheaded 3 stores in 2 years after 1 month of training in Osaka, Japan under Japanese principals  Promoted from Pastry Chef to Brand Manager/ Area Manager after 1 year of running administrations and operations  Orchestrated and opened 3 Pablo stores in 2 years with gross sales of AUD 400,000 for first 6 months, beating its target budget of $200,000  Accurately projected quarterly orders of both food and non-food items to local and… Show more  Achieved: Excellent Manager of year  Spearheaded 3 stores in 2 years after 1 month of training in Osaka, Japan under Japanese principals  Promoted from Pastry Chef to Brand Manager/ Area Manager after 1 year of running administrations and operations  Orchestrated and opened 3 Pablo stores in 2 years with gross sales of AUD 400,000 for first 6 months, beating its target budget of $200,000  Accurately projected quarterly orders of both food and non-food items to local and foreign suppliers as part of brand planning and budget management  Curated and organized timetable of new product launches from raw ingredient purchase, product specification and store roll out  Increased KPI’s such as revenue, labor cost, foot traffic, achieving monthly sales target  Reported P&L analysis and business review from raw sales data to VP of Business Development on a monthly basis  Executed action plans, increasing competitive advantage based on data analysis performed with store Managers and Japanese principals  Delivered Pablo Store Opening Campaigns such as BUY 1 Take 1 during opening day, Pablo’s Christmas hamper set and Bench fashion shows X Pablo Catering  Brainstormed innovative product development ideas with store heads and analysed campaign results, which brought corrective action to future campaigns  Addressed and managed customer issues in a timely manner by directly contacting the involved stakeholder Show less  Achieved: Excellent Manager of year  Spearheaded 3 stores in 2 years after 1 month of training in Osaka, Japan under Japanese principals  Promoted from Pastry Chef to Brand Manager/ Area Manager after 1 year of running administrations and operations  Orchestrated and opened 3 Pablo stores in 2 years with gross sales of AUD 400,000 for first 6 months, beating its target budget of $200,000  Accurately projected quarterly orders of both food and non-food items to local and… Show more  Achieved: Excellent Manager of year  Spearheaded 3 stores in 2 years after 1 month of training in Osaka, Japan under Japanese principals  Promoted from Pastry Chef to Brand Manager/ Area Manager after 1 year of running administrations and operations  Orchestrated and opened 3 Pablo stores in 2 years with gross sales of AUD 400,000 for first 6 months, beating its target budget of $200,000  Accurately projected quarterly orders of both food and non-food items to local and foreign suppliers as part of brand planning and budget management  Curated and organized timetable of new product launches from raw ingredient purchase, product specification and store roll out  Increased KPI’s such as revenue, labor cost, foot traffic, achieving monthly sales target  Reported P&L analysis and business review from raw sales data to VP of Business Development on a monthly basis  Executed action plans, increasing competitive advantage based on data analysis performed with store Managers and Japanese principals  Delivered Pablo Store Opening Campaigns such as BUY 1 Take 1 during opening day, Pablo’s Christmas hamper set and Bench fashion shows X Pablo Catering  Brainstormed innovative product development ideas with store heads and analysed campaign results, which brought corrective action to future campaigns  Addressed and managed customer issues in a timely manner by directly contacting the involved stakeholder Show less

Pastry Chef

• Oct 2013 - Jul 2016

 Chaired pastry kitchen department and ensures quality production of quality outputs focusing on customer retention  Liaised with local and international suppliers and assisted Purchasing Department to furnish purchase orders  Revamped inventory process and drafted a new system of ordering local and imported materials to speed up transfer of products  Reduced company’s labor cost from 15 kitchen staff to 8 staff per outlet  Cultivated and trained a strong team to handle pastry… Show more  Chaired pastry kitchen department and ensures quality production of quality outputs focusing on customer retention  Liaised with local and international suppliers and assisted Purchasing Department to furnish purchase orders  Revamped inventory process and drafted a new system of ordering local and imported materials to speed up transfer of products  Reduced company’s labor cost from 15 kitchen staff to 8 staff per outlet  Cultivated and trained a strong team to handle pastry operations Show less  Chaired pastry kitchen department and ensures quality production of quality outputs focusing on customer retention  Liaised with local and international suppliers and assisted Purchasing Department to furnish purchase orders  Revamped inventory process and drafted a new system of ordering local and imported materials to speed up transfer of products  Reduced company’s labor cost from 15 kitchen staff to 8 staff per outlet  Cultivated and trained a strong team to handle pastry… Show more  Chaired pastry kitchen department and ensures quality production of quality outputs focusing on customer retention  Liaised with local and international suppliers and assisted Purchasing Department to furnish purchase orders  Revamped inventory process and drafted a new system of ordering local and imported materials to speed up transfer of products  Reduced company’s labor cost from 15 kitchen staff to 8 staff per outlet  Cultivated and trained a strong team to handle pastry operations Show less

Pastry Chef

• Oct 2012 - Jun 2013

Manages supply of pastry desserts for Malcolm's restaurant Manages supply of pastry desserts for Malcolm's restaurant

Consultant

• Jun 2012 - Jun 2013