Summary
A motivated, proactive, and extroverted individual with various leadership and communication experiences desires a position at your college or university with exceptional social skills, hospitality, and adaptability.
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Education
Expected High School Diploma JUN 2017 - JUN 2021, ALAMEDA COMMUNITY LEARNING CENTER
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Experience
Pho Ma-Ha, San Leandro, CA
Full-Time Manager and Sous Chef Summer 2020-Present
Independent Powerlifter 2020-Present
Part-Time Waiter and Busboy, Summer 2017, 2018, & 2019
A motivated, proactive, and extroverted individual with various leadership and communication experiences desires a position at your college or university with exceptional social skills, hospitality, and adaptability.
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Education
Expected High School Diploma JUN 2017 - JUN 2021, ALAMEDA COMMUNITY LEARNING CENTER
- GPA (Weighted): 4.21
- GPA (Unweighted): 4.0
- Honors student
- Elementary Algebra
- Japan 1A
- Introduction to CIS
- Java Programming 1
- Introduction to Psychology
- Calculus 1
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Experience
Pho Ma-Ha, San Leandro, CA
Full-Time Manager and Sous Chef Summer 2020-Present
- Further developed hospitality skills by making a suitable dining environment during the COVID-19 Pandemic.
- Prepped and cooked meals while following new food safety standards to the highest degree.
- Further developed communication and translation skills with chefs and order taking, as well as with regards to food and supply shipments.
- Performed all tasks as Server, Busboy, Janitor, Barista, Cook
Independent Powerlifter 2020-Present
- Developed technique and strength in all muscle groups and primarily the squat, bench, and deadlift.
- Learned to efficiently diet and work out through learning individual anatomy.
- Developed coaching experience through friends and family.
Part-Time Waiter and Busboy, Summer 2017, 2018, & 2019
- Demonstrated hospitality skills by making suitable seating for guests
- Answered phones, welcomed customers, and recorded & translated orders in Vietnamese
- Developed better verbal and communication skills through order-taking and communicating with chefs