• Set up and lead the WHAT (WHAT is a health promotion campaign, raising funds to improve the quality of holiday and afterschool food provision for children living in poverty and low-income families).• Recipe development, recipe analysis, calculation of nutritional content for recipes.• Restaurant and workplace menu development.• Set up and update website, create online resources, write blogs and articles, facilitate the design of apps and podcasts.• Facilitate charity based fundraising events to ensure healthy sustainable food for everyone.• Host afternoon tea events and other initiatives such as cookery demonstrations to bring communities together and spread awareness to achieve health targets of the charity.

• Conducted pre-vaccination clinical assessments, obtained consent agreement, ensured patients receive post vaccination advice. • Addressed any queries or concerns regarding the vaccine and contraindications with patients. • Ensured vaccine preparation (drawing-up, ensuring correct storage) is done correctly and delivered vaccinations to all eligible patients in a safe and effective manner.

• Oversee Band 4, Band 5 HCP Vaccinators and SJA volunteers, plan and organise their break times, identify strengths and abilities of each staff, allocate staffs to their roles accordingly for the smooth running of the overall operation and to deliver the most effective and safest service.• Supervise and coordinate the vaccine preparation (drawing-up, ensuring correct storage and providing injections to the vaccination station). • Supervise vaccination delivery (oversee vaccine confirmation activity, ensure national guidelines are respected regarding PPE, clinical and non-clinical waste, sanitisation). • Supervise the configuration of vaccine station (correct vaccine, vaccine batch numbers recorded, staff member administrating vaccination, date of vaccination).

Recruited as the first professional Nutritionist at the University of Cambridge to manage the delivery of catering services at Downing College, including allergen management, recipes development, nutrition education etc. Responsibilities include:• Developing annual menu cycles for the College Buttery, to include recipe development, allergen management and calculating nutritional values.• Developing a recipe database to support menu cycles.• Providing advice and guidance to the catering team on nutrition related issues, latest research, guidelines and legislation.• Ensuring compliance with current allergy legislation. • Auditing of current menus to ensure listing of allergens and nutritional values. • Working closely with the kitchen sourcing manager on the procurement of high-quality ingredients.

(Mixture of Full and Part Time) • Managed ongoing projects, organised events, and conferences in business exhibition. • Acted as a first point of contact, prioritised emails, and phone calls, gathered documents to prepare for meetings and coordinating travel arrangements.• Supported directors with sale deals including meeting with international suppliers and clients translating, arranging meetings, compiling reports for sales deals. • Performed various office management duties (liaised between relevant stakeholders, trained and oversaw the performance of other staffs.)

• Co-authoring an academic book called ‘Enhancing Student-Centred Teaching in Higher Education'. This book is based on final year research project and it was published on 23rd January 2020. • Report writing and translating dissertation from my final year project into book format.• Liaising different co-authors, academics and publishers, allowing effective communication between them and ensuring the standard of final book chapter is met for publishing.

• Taking care of two wonderful children in UK and Gibraltar• Preparing food and orgainising activities for children • Taking children to doctor’s appointment, doing school runs and bedtime routines• Teaching healthy eating and personal hygiene knowledge to children using creative games

• Working among multi-disciplinary team of healthcare professionals such as senior dietitians, occupational therapists, physiotherapists etc to ensure the holistic care of patients.• Communicating with patients, carers and health care professionals to ensure nutritional requirements are assessed and addressed. • Undertaking basic clinical investigations following agreed protocols such as height, weight, calculating BMI score, body composition and waist circumference. • Recording patient's anthropometric measurements and other relevant details to support patients’ nutritional requirements. • Day-to-day work: Taking diet history, analysing food diaries/intake using nutrition analysis software, giving nutritional advicegiving nutritional advice and delivering nutritional treatment/support to patients etc.

• Dealing with customers’ questions about CSCS card application order and booking Health and Safety test via inbound calls, emails and web çhat. • Making outbound follow-up calls to answer further enquiries, chasing up outstanding documents and taking card payment, ensuring their application is completed.• Updating and using customer database, performing administrative tasks.

• Help ordering, preparing and dispensing medication to patients• Answering customer enquiries about certain medication face to face or by phone• Dispensing prescriptions and selling over-the-counter medicines