Carrie Doyle

Carrie Doyle has a diverse work experience. Carrie started their career in 2011 at The Shingle In, where they held various roles including Kitchen Manager, Café Cook, Supervisor, Server, and Dishwasher until September 2016. From 2017 to 2018, they worked as a Cook at Entice Food and Wine. In 2019, they served as a Cook at Cafe Nurcha. In 2020, they joined Australian Wetlands QLD Pty Ltd as a Field Staff, specializing in bush regeneration and working on a range of projects. Carrie'sresponsibilities included identifying plant species, weed management, planting native flora, and maintaining park aesthetics. Carrie worked there until December 2020. In 2021, they joined UQ Sport as a Customer Service Officer. Most recently, they started working at NPSEQ in July 2022, focusing on Natural Areas Restoration.

Carrie Doyle has a diverse education history. Carrie obtained their Master's degree in Conservation Biology from The University of Queensland, where they studied from 2021 to 2022. Prior to that, they completed their Bachelor of Animal Ecology at the University of the Sunshine Coast from 2014 to 2017. In 2013, they attended the Sunshine Coast Institute of TAFE and obtained a Certificate III in Conservation and Land Management.

In addition to their formal education, Carrie has acquired several certifications. Carrie holds a Volunteer Firefighter certification from Rural Fire Service Queensland (RFSQ), obtained in August 2020. Carrie also has completed Chainsaw Level 1 training through Queensland Fire and Emergency Services in 2019. Furthermore, they have obtained various certifications such as Agricultural Chemicals Distribution Control license, Blue Card, Certificate II in Horticulture (AHC20416), Standard First Aid, CPR and AED, and White Card (CPCCWHS1001) from different institutions.

It is important to note that specific months and years of completion are not provided for some of their certifications.