Valerie Pang

Role Overview: Lead the Foodservice Sales Team (5 direct reports) driving brand expansion in Malaysia. Manage a RM 1.1M monthly revenue stream, accounting for 76.4% of total company turnover. Key Achievements: ● Market Entry & RTM Strategy: Architected the foundational 4-region sub-distributor model (North/South Malaysia). Defined the commercial framework and strategic product selection for nationwide expansion. ● Commercial Infrastructure: Single-handedly designed the Official Product Catalogue and Price List. Developed the Sales Enablement Kit and Product Master List to standardize national operations and technical sales pitches. ● Digital Transformation: Deployed the company’s first CRM & Sales SOPs, resulting in a 16% increase in active customer base (388 to 451 accounts) within my first 8 months. ● Trade Marketing (FHM 2025): Acted as Lead for Phoon Huat’s Malaysian debut at Food & Hotel Malaysia. Managed pricing and marketing plans, capturing 300+ leads and converting 20 high-value accounts (including Redman Lactic Butter launch). ● Strategic Leadership: Instituted weekly data-driven coaching and solution-based selling modules to pivot the team from product-pushing to consultative value-selling.

Portfolio Growth: Scaled sales accounts by 600x through aggressive market penetration and strategic account development. Key Accounts: Directly managed premium partnerships with Malaysia's top coffee chains: ZUS Coffee, Kopi Kenangan, and Richiamo Coffee. Monthly Portfolio: Consistently managed a personal sales turnover of RM 1.3M.

Established leadership of service teams in the planning, management, and hosting of corporate and private VVIP events; responsible for the overall management and training of personnel to ensure delivery of service that is of world-renowned standards; responsible for the budgeting (upwards of RM50,000/month) and coordination of supplies procurement

Led a team of 15 personnel in providing world-class service in the planning, organizing, and hosting of foreign dignitaries and international sports events; developed an in-house training manual for service personnel

Primary personnel-in-charge of establishing client relations to generate sales leads, coordinating procurement and delivery of orders during the annual Mid-Autumn Festival, generating sales of more than SGD$500,000 per year

During this period, I was exposed to various supervisory task and cashiering. I was taught to get hold of the Micros System and all the required tracking documents. Other than that, I was training as a captain and assist in many supervisory tasks; for example, handling guest complains, ensuring cleanliness of all working station, ensuring a smooth service flow during the busy period.

Responsible for the organizing of the hotel’s monthly promotional events; performed copy-writing tasks for the hotel’s press release articles, in-house newspaper, and personalized letters to guests

Part Time Kitchen Helper in the Pastry Kitchen.

Trainee in the below departments: - Commissary Kitchen - Chef's Office - Pastry Kitchen - Western Banquet Kitchen

Part Time Waitress in this Italian Restaurant.