Mao-Hung Lin

• Made food according to standard recipes with requested changes for customer satisfaction.
• Followed recipes and chef instructions to prepare food correctly.
• Plated and presented food following chef requirements.

• Maintained cleanliness of working areas to create pleasant and inviting atmospheres for guests.
• Greeted customers promptly and took orders to keep flow of traffic moving.
• Prepared menu items accurately and efficiently according to established recipes and guidelines, ensuring consistent quality.
• Exceeded expectations in both speed and accuracy when assembling orders, reducing wait times for customers during busy periods.

• Maintained a thorough knowledge of retail products, enabling effective client consultations and support.
• Optimized retail spaces with effective product displays, improving customer flow and increasing sales.
• Collected carts left in parking areas and returned to retail stores.

• Cooperated with The Ministry of Labor (Taiwan) to host an Information Application Talent Training Course (Python)
• Cooperated with the school to host a Programming Integration Course Subsidy Plan (Biological Information)
• Provided coursework consultation for students taking courses.
• Oversaw students in classroom and common areas to monitor, enforce rules, and support the lead teacher.
• Checked assignments, proctored tests and provided grades according to university standards.

• Facilitated healthy lifestyle workshops focused on exercise, nutrition, and chronic disease prevention strategies.
• Implemented water sanitation projects to reduce waterborne illnesses and improve overall community health outcomes.

• Utilized strong communication abilities during presentations which led to increased understanding among colleagues regarding project goals and objectives.
• Explored new technologies and approaches to streamline processes.
• Streamlined data analysis by utilizing statistical software tools for better interpretation of research findings.
• Exhibited excellent problem-solving skills by identifying potential issues in experimental design and proposing appropriate solutions to maintain project integrity.
• Contributed to a positive team environment by collaborating with fellow interns on group projects and presentations.
• Completed research, compiled data, and assisted in timely reporting.

Using biological indicators to construct a physiological age prediction model.

Analyzed genes related to anthocyanin production during blackberry ripening.