Jerry Chin

• Manage key direct and channel accounts with annual pipeline of $1.5 million per account.

• Plan, lead, and execute partner support events, which include product knowledge training, application demonstration, regional branch training, shows and events, and joint customer visits and calls.

• Provide technical support to partner and distributor sales teams for engineering and design driven projects.

• Revitalized 3Y's channel sales strategies and developed new methods to increase sales pipeline by over 215% in the first year.

• Developed a new cold selling procedure for Cylance/Blackberry cyber security software to Enterprise and SMB accounts in the New York Metropolitan Area. Increased quarterly pipeline revenue targets by an average of 150%.
• Created opportunities with strategic accounts, drove pipe-line revenue of $2.2 million.
• Cold called ~60 prospects a day, created engaging cold email marketing campaigns, lead demonstrations.

• Implemented an outbound client outreach program that increased B2B sales by 350%.

• Managed and developed relationships with clients established through sales channels.

• Lead translation and localization for operations, marketing, accounting, logistics, legal, and human resources.

• Customer support and relations for all accounts inbound and outbound to Europe and the Americas.

• Itinerary planning, document translation, and interpretation.

• Interpretation for agency officials, foreign dignitaries, and press.

• English-Chinese translation, editing and review for official government documents.

• Operated the English language information support hotline for the public.

• Served as interpreter for a former prime minister during his visit to Taiwan, and subsequent meeting with the Mayor of Kaohsiung.

• Grand opening team member of the Pasadena location
• Helped develop and implement new training guidelines for a fine-dining restaurant with 100+ covers
• Managed private dining events with 50+ guests, valued over $10,000

• Management of kitchen under head chef for a class of 35
• Student evaluation and grading
• Trained and mentored students of the Collins’ College Manager-in-Training Program
• Developed and implemented a new kitchen inventory system that focused on the FIFO concept
• Restructured the kitchen inventory to maximize efficiency and minimize spoilage

• Lead kitchen manager in a student operated full-service fine dining restaurant, managing a team of 35+
• Part of a team that developed a training and management program for all areas of the restaurant and bar
• Utilized MICROS point-of-sales system for restaurant data analysis, forecasts, and cost control