Driving continuous, and measurable improvement, into every facet of what we do as a center of the plate protein supplier.

I currently work as a corporate accounts coordinator at Albion and in doing this role I have been able to challenge my role in key account development. I work directly with our cost control, purchasing and processing teams to ensure a consistently delivered product to our partners and key accounts. In my role I am responsible for cost analysis to ensure our internal targets are being met, as well as presenting any findings and solutions to our sales and executive team. I also aid in… Show more I currently work as a corporate accounts coordinator at Albion and in doing this role I have been able to challenge my role in key account development. I work directly with our cost control, purchasing and processing teams to ensure a consistently delivered product to our partners and key accounts. In my role I am responsible for cost analysis to ensure our internal targets are being met, as well as presenting any findings and solutions to our sales and executive team. I also aid in presentations and am support for our accounts. My logistics background also help in the planning and implementation of new products and programs being delivered across Canada and into the US. Show less

After my backpacking journey and 2 years at Mylora it was time for me to explore something brand new. I took an opportunity to explore the oil and gas industry in Grande Prairie, Alberta. I worked for 1 winter during the peak season for FABCOR. This was a general labour position as I was green to the industry however in the short period of time I was given the freedom to manage my own duties in the yard. This work was 7 days a week 10 hrs a day during the peak. I also worked as a welder… Show more After my backpacking journey and 2 years at Mylora it was time for me to explore something brand new. I took an opportunity to explore the oil and gas industry in Grande Prairie, Alberta. I worked for 1 winter during the peak season for FABCOR. This was a general labour position as I was green to the industry however in the short period of time I was given the freedom to manage my own duties in the yard. This work was 7 days a week 10 hrs a day during the peak. I also worked as a welder assistant working to build new pipelines and risers to well heads. General math and mechanical skills allowed me to assist in part collection and assembly. Show less

I just finished travelling to Australia and Thailand for 11 months when I started working a 2 year contract with Mylora Golf Course in Richmond BC. My goal when I started was to recreate a new menu for both the restaurant and for the tournament parties. I was able to give a fresh new look to the menu and add new local and seasonal flavours that appealed to many regular clubs and patrons. I also hired all front and back of house staff and trained select leaders to assist in training the team.… Show more I just finished travelling to Australia and Thailand for 11 months when I started working a 2 year contract with Mylora Golf Course in Richmond BC. My goal when I started was to recreate a new menu for both the restaurant and for the tournament parties. I was able to give a fresh new look to the menu and add new local and seasonal flavours that appealed to many regular clubs and patrons. I also hired all front and back of house staff and trained select leaders to assist in training the team. During this time I was able to target areas of concern and turn into opportunities. Show less

Prior to the Boathouse I was a Sous Chef at Milestones @ YVR International. I then made the move to elevate my cooking skills and was hired at the Richmond Boathouse location as a general line cook. Seafood was still relatively new for me so this was an excellent experience. I worked through the entire line at Richmond and then moved to the New Westminster Boathouse to mentor under the same Chef that hired me in Richmond. New West provided a larger and more dynamic kitchen as they also… Show more Prior to the Boathouse I was a Sous Chef at Milestones @ YVR International. I then made the move to elevate my cooking skills and was hired at the Richmond Boathouse location as a general line cook. Seafood was still relatively new for me so this was an excellent experience. I worked through the entire line at Richmond and then moved to the New Westminster Boathouse to mentor under the same Chef that hired me in Richmond. New West provided a larger and more dynamic kitchen as they also added banquet and hotel room service to the plate. I focused on learning new roles and was given an opportunity to move from line cook to Sous Chef. I was soon granted an opportunity to become the Head Chef at the Richmond location. This is also when I started my professional training and later certified as a Red Seal Chef. As the Head Chef in Richmond my duties included the hiring and training of all kitchen personal. New menu implementation / development and food cost managment. Show less