Dylan Hui
Lim Ming
Kajang,10
Summary
Proven ability in workflow management and customer service, honed at Taiwan Tea House Sungai Long, where I elevated team productivity through effective communication. Skilled in English, Chinese, and Bahasa Melayu, I excel in client relationship building and complaint handling, ensuring high-quality customer support and adapting swiftly to demand changes. Willing to learn more new skills and get improve mistakes made along the way.
Overview
2
2
years of professional experience
6
6
years of post-secondary education
Work History
Part-time Drink Servicer
Mixue Sungai Long
09.2024 - Current
- I learn how to work well during rush hours and communicate with my coworkers at the accurate rate without confusions.
- I also learn on how to adapt on people's food demand changes.
- Monitored and maintained organized work space, confirming efficient operations.
- Followed safety protocols while working, avoiding accidents and injuries.
Part Time Food Servicer
Taiwan Tea House Sungai Long
Bandar, Selangor
10.2022 - 01.2023
- It was the first time working at a food industry, which was fun and knowledgeable on how does the food service shops make preparations and provide quality control on their products and services.
- Increased team productivity with effective communication and collaboration strategies.
- Managed a high volume of customer inquiries.
- Delivered outstanding customer support by providing prompt, courteous assistance during all interactions with clients.
Education
Bachelor of Financial Mathematics - Financial Mathematics
UTAR Sungai Long Campus
Jalan Sungai Long, Bandar Sungai Long 05.2019 - Current
Skills
Complaint handling
Client relationship building
Workflow management
Customer service
Hardworking
Teamwork
English
Chinese
Bahasa Melayu
Excel
Word
PPT
Timeline
Part-time Drink Servicer
Mixue Sungai Long
09.2024 - Current
Part Time Food Servicer
Taiwan Tea House Sungai Long
10.2022 - 01.2023
Bachelor of Financial Mathematics - Financial Mathematics
UTAR Sungai Long Campus
05.2019 - Current
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