Experience

GPN Vaccines
• Australia
• Biotechnology Research
• 1 - 100 Employee
• Research Assistant

  • Feb 2023 - Present


Seppeltsfield Rd Distillers

• Australia
• Food and Beverage Services
• 1 - 100 Employee

• Tasting Room Supervisor

  • May 2021 - Feb 2023

  Advancing to a tasting room supervisor has allowed me to develop my leadership and team management skills when understanding the capabilities of up to 10 different staff to guarantee working collaboratively and productively on shifts. I have needed to manage booking allocations, banking procedures and levels of stock so the tasting room can operate successfully. Organising bookings often required quick thinking under pressure to accommodate patrons, particularly at peak times. Being a supervisor also requires training as a COVID Marshal and Responsible Person, both of which I am accredited for, as well as upholding Occupational Health & Safety regulations and ensuring appropriate COVID guidelines and cleaning procedures are being adhered to. Training new employees in the products and processes of the tasting room and distillery is an important part of this role so that customers can receive an informative experience and be assisted with any questions about the business. Show less

• Tasting Room Attendant

  • Jun 2018 - May 2021

  As a tasting room attendant I was required to be educated in all gin making processes, product knowledge and cocktail creations to ensure each customer was given an informative experience with the various gins on offer. This role required efficient and effective communication skills with staff and customers, especially during peak busy periods where multitasking and adapting quickly to situations was a necessity. I spent time in the gin distillery with head distiller and owner Nicole Durdin learning about specific botanicals and assisting in gin production which only increased my understanding about the chemistry surrounding gin. Show less



University of Adelaide

• Australia
• Higher Education
• 700 & Above Employee

• Laboratory Placement

  • Sep 2021 - Oct 2021

  A two week placement with Dr Simon Barry's group at the Women's and Children's Hospital, supervised by Dr Cheryl Brown where I investigated the importance of the gene JAZF1 for generating induced T regulatory cells. During this time I completed techniques including; CRISPR/Cas 9 knockouts, DNA isolation and sequencing, cell counts and culturing of T regulatory cells, suppression assay, T regulatory cell inductions and RT-PCR analysis. A two week placement with Dr Simon Barry's group at the Women's and Children's Hospital, supervised by Dr Cheryl Brown where I investigated the importance of the gene JAZF1 for generating induced T regulatory cells. During this time I completed techniques including; CRISPR/Cas 9 knockouts, DNA isolation and sequencing, cell counts and culturing of T regulatory cells, suppression assay, T regulatory cell inductions and RT-PCR analysis.



University of Adelaide - Faculty of Sciences

• Higher Education
• 1 - 100 Employee

• Summer Research Student

  • Dec 2020 - Feb 2021

  During my time as a Summer Research Scholarship Student I had 6 weeks experience in the Malaria laboratory at the University of Adelaide, run by Dr Danny Wilson. I collaborated on many projects, most of which included PCR amplification of Plasmodium falciparum genes to construct transfection plasmids. I engaged with a variety of PhD students and post-doctoral staff when interpreting results of Sanger sequencing, performing Saponin lysis of red blood cells and observing fibroblast cell culture procedures. This was an amazing opportunity to increase my laboratory skills surrounding restriction enzyme digests, gel electrophoresis and transforming competent cells whilst learning alongside a passionate laboratory team. Show less



Penfolds

• Australia
• Beverage Manufacturing
• 100 - 200 Employee

• Laboratory Technician

  • Jan 2018 - Apr 2020

  Experience in the grape intake laboratory provided me the opportunity to work with people from diverse backgrounds, learning about vintage processes such as sampling grape juice for pH, baume and acid. My time in the main laboratory allowed me to to master skills of sample preparation, collection and analysis where I conducted a variety of tests in fermenting and finished wines using various techniques/machinery. Throughout this time I learnt to multi-task when large volumes of samples needed processing and improved my time management skills by organising time to collect samples between different rotations of testing. Aside from improving laboratory techniques, I developed my laboratory management practices when asked to formulate standard operating procedures and risk assessments for new machinery I became familiar with, which allowed me to complete troubleshooting when required. Time spent in the barrel hall and tank farm of the winery gave me a new appreciation of the hard work which is required in these roles and required resilience and determination to complete jobs to a high standard, learning new procedures quickly. Show less