Ting-Yin Liu

• Maintain cleanliness and organization of guest rooms, ensuring optimal presentation
• Cleaned and sanitized guest rooms according to established standards.
• Restocked supplies and amenities to enhance guest experience.

• Provided excellent customer service by anticipating guest needs and responding quickly to requests.
• Assisted with menu recommendations based on customer preferences.
• Trained new staff, enhancing team performance and service quality.

I worked at a fine-dining seafood restaurant. It offers a unique culinary experience by combining refined French cooking techniques with bold Thai flavors. I focused on upselling, customer comfort, and communication with the kitchen team.

• During my time there, our team was passionately committed to excellence as we pursued the goal of earning a Michelin star.
• During a special event, I maintained good communication with the team and comforted the customers.
• And I focused on upselling too, recommending the non-alcoholic beverage or extra dessert.

Started the shop from a construction site, managed stock, analyzed the market, and built customer relationships.

• Trained new employees on customer service techniques and beverage preparation.
• Supervised daily operations and ensured staff compliance with service standards.
• While I work in the shop, I make notes, remember the customers' preferences, and send them a message when I get something that suits them.

Unlike traditional Asian teppanyaki, Chef Aaron's team at KAME KONA brings a distinctly American-Hawaiian flair, combining live fire cooking shows with interactive performances, including ukulele-playing waitstaff who sing and celebrate special occasions with guests. I worked at KAME KONA for two years, beginning as a waitress and growing into the role of restaurant manager.

During my time there...

• I managed the wine stock, oversaw guest relations, and helped shape the customer experience strategy.
• I established a flexible weekend policy that increased guest flow.
• And I focused on building strong relationships with regular customers, encouraging them to choose Kame Kona as their go-to venue for events and VIP gatherings.

I worked in a fine-dining restaurant, serviced private rooms, and built customer relationships. At that time, I worked with French Chef Gildas Perin, French Sommelier Arthur Briand, and had a short collaboration with Chef Nobu at the Orchid restaurant. They further opened my eyes with their extraordinary definition of food, which is a mix of East Asian and Western standards.

• While I worked there, I was able to service the private room and get the chance to build a few customer relationships to have my regulars.

This is my first job working in a hotel system (Mandarin Oriental Hotel Group). I worked on the TAJIMAYA Teppanyaki team, which was led by Chef Miyazawa. I witnessed the incorporation of Japanese techniques with local Taiwanese produce, and I understood the importance of seasonality in cuisine.

• During my work here, I understand how hotels and restaurants combine their businesses, and how strong the loyalty of customers is to a hotel brand.

The first full-time job in Australia. I was able to handle morning shifts, which included boiled tea, taking orders, and making desserts and bakes.

• While I was working here, I assisted the manager in taking a few big group orders.

Dozo Izakaya is a big restaurant that provides a taiko drum performance every weekend. It's a Japanese and modern fusion cuisine, and it is located in the center of Taipei. It's attractive to a lot of foreign customers. This place I had been forced to get the courage to use a different language to communicate with customers.

• Not only in Chinese, but also in English and Japanese, to take orders, make recommendations, answer questions, and share additional information with restaurant patrons.
• I learned how to do service management for customers.

Cooked and deshelled seafood, served to VIP customers, and focused on customer allergies and dining habits. And that restaurant is designed with a full range of private rooms, which is another reason we had a lot of politicians and celebrities as our regulars.

• I have the ability to take orders, serve, and assist patrons in cooking seafood and congee at the dining establishment for VIP customers in private rooms.
• I followed and focused on the details about our regular allergies and dining habits, and I made a note to share it with the whole team.

Brewed tea, took orders, and delivered drinks.

During my time working at 50LAN, I was trained and could work well in a team.

• Kitchen staff: brewed tea.
• Front staff take orders and note customers' special requests.
• Deliver drinks to the requested time and location.

While I worked in a Japanese restaurant called HUTONG Yakiniku. I learned how to recognize different levels and parts of meat, and I served and assisted patrons in cooking at the dining establishment. At the same time, through the team members' sports, I started to become a person who could upsell and manage the dining time for customers. I do roll over, take a few different positions.

• Table service: Take orders, serve, and assist patrons in grilling meats and seafood at the dining establishment.
• Host: Answer customer calls, and accept the reservation.
• BARTENDER: Basic cocktail service, including sake, beer, and wine.
• CASHIER: Operating the cash register and handling cash transactions with customers.
• Provider: Charcoal fire is provided to all shops, and make sure the service team has enough charcoal.
• KITCHEN STAFF: Adjust the seasoning of appetizers, soup, salads, desserts, and seafood.

In the 'all-you-can-eat' hot pot restaurant, I managed table preparation and cleaning, served meat and vegetables, and ensured buffet tables were stocked.

• While I was working here, I learned how to manage the working time and make the place tidy and organized, to assist customers in getting what they need more easily.