Experience

Low Entropy Foundation

• Canada
• Non-profit Organizations
• 1 - 100 Employee

• WordPress Web Developer Volunteer

  • Mar 2022 - Present



Dr. Sun Yat-Sen Classical Chinese Garden

• Canada
• Non-profit Organizations
• 1 - 100 Employee

• Customer Service Sales Assistant

  • May 2018 - Aug 2019

  ● Organized merchandise so it was tidy, well displayed, and easy to access, which enabled customers to quickly make selections.● Monitored inventory in POS system prior to large events to ensure sufficient stock on hand for anticipated increased sales due to special events.● Received deliveries from suppliers and updated inventory system in POS to track stock and have quick access to this information.

• Volunteer Staff

  • Jan 2018 - May 2018

  ● Helped gift shop customers and provided advice and product knowledge to facilitate purchases.● Assisted with special events and festivals at Garden, welcoming visitors and helping with multiple tasks to ensure events ran smoothly and on time.



Grupo La Florida Mexico

• Food & Beverages
• 100 - 200 Employee

• Quality Assurance and Safety Analyst

  • Mar 2016 - Jan 2017

  ● Performed physical and chemical analysis on finished products such as margarines, dry mixes, flavours, and raw materials (fruits, yeast, etc.) to ensure quality. ● Interpreted and entered results from analysis into database to track findings and share with Quality Assurance Team, who would then make business decisions based on results. ● Performed physical and chemical analysis on finished products such as margarines, dry mixes, flavours, and raw materials (fruits, yeast, etc.) to ensure quality. ● Interpreted and entered results from analysis into database to track findings and share with Quality Assurance Team, who would then make business decisions based on results.



Universidad Nacional Autónoma de México

• Higher Education
• 700 & Above Employee

• Rheology and Texture Laboratory Student

  • 2015 - 2015

  ● Used texture-meter to perform analysis of physical and textural properties of fava beans to determine effects on product when frying this raw material. ● Using Taguchi model, determined influence of soaking temperature, soaking time, frying temperature, and frying time on physical and textural properties and oil absorption of fried fava beans. ● Used texture-meter to perform analysis of physical and textural properties of fava beans to determine effects on product when frying this raw material. ● Using Taguchi model, determined influence of soaking temperature, soaking time, frying temperature, and frying time on physical and textural properties and oil absorption of fried fava beans.