I have a background in economics and have worked in banking, real estate, and now hospitality. I started as a bank cashier, which taught me a lot about customer service, fast problem-solving, and attention to detail. Later, I became a senior administrative assistant in real estate, handling clients, organizing operations, and keeping things running smoothly.
For the past 4 years, I’ve been working as a sous chef in Canada, managing teams, controlling costs, and working in high-pressure environments. I’m looking to transition into a remote role where I can apply my experience in operations, organization, people management and problem solving.More...