Helping my Family Business

• Feb 2012 - Present

Casino Cage Cashier/ Assistant Pastry

• Jul 2013 - May 2014

*As a Cage Cashier my duties are counting of chips and paper currency quicklyand accurately. *As a Cage Cashier I should obtain the approval for credit card transactions; charges individual accounts for chips issued and maintains credit card log. *Greet guests and provides Casino Information regarding cashiering services available to the guests. *As an Asst. Pastry on-board I was assigned in a VIP restaurant wherein I'm in charge of producing a wide variety of delights such as: cakes, ice cream, pie and citrus salad and more. Show less

Room Attendant

• Feb 2011 - Sep 2011

• Preparing rooms for guest arrival and responding to special guest requests, such as delivering newspapers or cleaning a spill. • Replenishing guest amenities and supplies. • Reporting lost and found articles, maintenance problems, or special room problems (e.g. pets in the room) to a supervisor. • Providing information to guests about local attractions/services. • Providing information to guests about hotel services, facilities and other amenities. • Preparing rooms for guest arrival and responding to special guest requests, such as delivering newspapers or cleaning a spill. • Replenishing guest amenities and supplies. • Reporting lost and found articles, maintenance problems, or special room problems (e.g. pets in the room) to a supervisor. • Providing information to guests about local attractions/services. • Providing information to guests about hotel services, facilities and other amenities.

Casino Cage Cashier

• Apr 2010 - Aug 2010

• Maintain and take full responsibility of cash float and ensures accurate daily report of all money received. • Issuing chip fills/ credits from the chip bank. • Jackpot payouts and Hopper fills for slot. • Exchanging chips, traveler’s cheques to cash for customer. • Using DRS and CMTS • Addressing clients concerns and inquiries. • Rolling, buy-in and cash out recording. • Follows operational policies and procedures and ensures cleanliness of the cage. • Maintain and take full responsibility of cash float and ensures accurate daily report of all money received. • Issuing chip fills/ credits from the chip bank. • Jackpot payouts and Hopper fills for slot. • Exchanging chips, traveler’s cheques to cash for customer. • Using DRS and CMTS • Addressing clients concerns and inquiries. • Rolling, buy-in and cash out recording. • Follows operational policies and procedures and ensures cleanliness of the cage.

Food Attendant

• Jun 2009 - Feb 2010

*As a Food Attendant my duties are take orders and serve food and beverage to guests at tables in dining establishment. Serve meals to guests according to established rules of etiquette, working in formal settinh: Presenting menu to guest, suggesting lunch/dinner courses, appropriate drinks and answering questions regarding food preparation. *Observes diners respond to any additional requests and to determine when a meal has been completed. *May carve meats, bone fish and prepare desserts at guests table. -Best Employee for 4 consecutive months Show less

Food and Beverage Department

• Apr 2008 - Sep 2008

FOOD AND BEVERAGE DEPARTMENT (Bartender, Food server, Beverage runner, Host/ Receptionist, Order Taker) INTERNSHIP PROGRAM April 1, 2008- September 30, 2008 • Responsible for taking monthly liquor inventory, assist with monthly food inventory. • Responsible for providing excellent customer experience to each customer by maintaining high quality of product, friendly store environment and people service. • Responsible for preparing and serving coffee products and other beverages according to the company’s procedures and recipes. • To serve the customer in an efficient, timely and polite manner. • Maintain the standard of quality on serving food and products. • Maintains an attentive and pro-active approach towards customers and asserting satisfaction with product already served. • Recommends and suggests items when guest ask for assistance in selecting item. • Knowledge about all the property’s amenities and promotional programs. Show less

Kitchen Staff

• Feb 2008 - Mar 2008

INTERNSHIP PROGRAM: CULINARY DEPARTMENT (Assigned in Chinese Cuisine in Spiral Restaurant and Pastry Kitchen) February14, 2008- March 22, 2008 (365hours) • Ensures maintenance and enhancement of facilities and kitchen areas. • Responsible for preparing hotel food products according to the company’s procedures and recipes. • Responsible for preparing mis en place. • Responsible to keep the place neat and clean. • Responsible in helping food plating and decorating. • Responsible to wear proper chef’s uniform with clean apron, hairnet and clog shoes. • Responsible to wear clean gloves so that no bacteria will be get into the food. Show less