Leading The Journey Matters strategy across people, planet and product. Responsible for delivering the mission of the Belazu Foundation, to work with communities and throughout our supply chain to promote education, healthy eating and to inspire future generations. Belazu was born to inspire & serve chefs in every kitchen. This includes school kitchens!

Focusing on waste and food waste reduction, employee and community engagement.Leading projects with The Belazu Foundation to champion food education, food policy and better nutrition for school children. Working with charity partners including Chefs in Schools, School Food Matters, Breadwinners, The Iffley Academy and the Zakoura Foundation.

A volunteer-led platform. We dig into how businesses are innovating to be more sustainable. Our goal? To inspire you to take actionable steps to reduce your brand's environmental impact, and to showcase how the brands you love are doing that already.Reach out if you would like to get involved.

Leading and implementing the new strategic direction of ALB and responsible for the P&L and KPIs.New business development and account management to drive sales in grocery, wholesale, foodservice and independents.Managing new product development to meet brand values and commercial strategy. Innovation, managing artwork delivery and product launches.

Taste of Kent Awards: New Product of the Year 2022 Winner for The Rescue Range Broccoli & Stilton Soup.Recipes that rescue and upcycle surplus ingredients that arise directly from within the business.

- Nominated and voted as a Finalist for the Sustainability Rising Star Award at The Speciality & Fine Food Fair 2021.- Launched The Rescue Range (three flavours) from concept into 66 retailers across the SE - a range of soup utilising upcycled surplus ingredients from within the business, to reduce food waste.- Defined and launched Curd & Cure's Core Values to build the company culture and enhance employee engagement. - Assisted within the Buying Department and the Finance Department, including supplier purchasing and purchase ledger (6 months).

The Times Final Year Student SurveySurveyed final year students at The University of Leeds, to understand the career expectations and aspirations for employer insight.

Silver service plate waiter for the duration of the Wimbledon Championships fortnight at the AELTC. Worked in the British Tennis Member’s LTA Suite (2017 and 2018), followed by the Wingfield Restaurant on centre court (2019).- Leadership role undertaken in second year to assist in the training of new team members.- Awarded ‘FMC Wimbledon Champion’ 2018 by managers.

Assistant intern for Edge Analytics on a local plan data collection project on Thames Water. - Accuracy and attention to detail when extracting data from council spreadsheets and inputting into company database.

Led campus tours for groups of prospective students and parents.

Chalet Host for a twenty-five guest Ski Total chalet.- Level 2 Food Safety and Hygiene certificate (HACCP) (2015 – 2018). - Ranked 6th Ski Total Chalet (2015/16) based on Guest Feedback across all resorts.