Stefanie Parley

I have been employed with PHSA for just over 14 years. I started as a collector at BCCH straight from my practicum and then was trained on multiple benches. I worked often in the NICU as well as referred in and send outs. I was trained in sweat testing (in patient and out patient), registration, scheduling, aliquoting and centrifuge work.

I then transferred to Surrey Memorial to be closer to home. I started in emergency mostly, and then worked my way into registration, appointment scheduling for patients, send out, aliquoting and centrifuge work and direct patient care.

• Scheduled patient appointments, optimizing clinic workflow and reducing wait times.
• Performed phlebotomy tasks efficiently while ensuring minimal discomfort for patients during blood collection procedures.
• Answered telephone calls to offer office information, answer questions, and direct calls to staff.
• Managed medical records by updating patient information according to privacy regulations.
• Collaborated with team members to streamline operations, enhancing overall clinic efficiency and service quality.
• Performed medical records management, including filing, organizing and scanning documents.
• Built strong relationships with patients through effective communication skills that foster trust in the clinic''s commitment to quality care.

I was employed by Murrayville Pub when I was 17 years old. I worked my way up from dishwasher to kitchen Manager and Catering director as well as Manager of the steakhouse that was owned by the same company (Manhattan's Steakhouse).

I oversaw a staff of up to 30 employees and was responsible for all hiring and firing, scheduling, vacation allotment, shift filling, inventory, menu planning, fresh sheets, and all other aspects of the restaurant management. Some of the other attributes I gained in this industry were;

• Oversaw compliance with health and safety regulations in food handling practices.
• Collaborated with vendors to source high-quality ingredients while maintaining budgetary constraints.
• Coordinated client meetings to assess needs and customize event catering solutions.
• Led strategic planning efforts to expand catering services within the community market.
• Successfully managed a diverse range of events including weddings, corporate functions, and special occasions, consistently exceeding client expectations.
• Met with clients to outline desired goals and prepared quotes for overall catering costs.
• Managed inventory control systems, optimizing stock levels and reducing waste.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.