• Organising and facilitating kids cooking classes in groups of 10-16 kids.• Educate kids on the importance of including a variety of fruits and vegetables in their diet.• Assist in shopping, and food preparation for kids cooking classes.• Liaise with other Foost employees, volunteers, shopping centres and school event organisers, kids and their parents to help assist with the events and gather feedback on the events conducted.

• Independently assessed and managed patients with a range of medical conditions including oncology, haematology, colorectal surgeries, general surgeries, cardiothoracic, renal, head and neck surgery, trauma patients, also managed enteral feeds in an acute setting and diabetic outpatients.• Planned nutritional interventions using evidence based nutrition guidelines to assist in formulating patient centered management goals.• Independently provided dietary education/counselling to patients and their families.• Participated in multidisciplinary meetings and ward rounds.

• Assessed meal serve sizes served at UAW G Residential Care facility and compared them to Nutrition Standards for Menu Items in Victorian Residential Aged Care Facility.• Examined main meal wastage among UAW G residents and determined the reasons for wastage through observation and food satisfaction surveys.• A detailed written report along with recommendations for future improvements were submitted to UAW G management.• Key findings from the study were presented to UAG W dietitians and management team at the end of the placement project.

• Assisted with WAG (Women after Gestational Diabetes) program - A five-week community based diabetes prevention program targeted towards new mothers with a history of gestational diabetes.• Presented interactive session on healthy cooking methods and planning healthy meals to WAG participants.• Conducted literature review on previous online community based programs targeted towards diabetes prevention.• Successfully developed online resources (website, e-newsletters & Facebook page) for WAG program participants in liaison with external and internal stakeholders.• Developed and conducted qualitative surveys among WAG program participants to access the effectiveness of the WAG program.

• Responded to and resolved customers’ phone and correspondence inquiries promptly and efficiently within the Key Performance indicator and service requirements of the department.• Accurately and efficiently managed customer records as a result of these inquiries.• Managing and organizing necessary product information according to the standards of the department.• Provided superior customer service to a broad range of customers including high-tier/ high-importance customers.• Took responsibility for customer contact outcomes and in rectifying complex situations involving emergencies, substantial complaints and customer dissatisfaction.• Assisted team leader and team members with escalated calls, emails, complex cases and issues in order to reach resolution. • Received compliments and excellent feedback from customers.• Embraced the opportunities to work as a backfill team leader on various occasions.

• Planned diets and provided dietary counselling for both in and out patients with different health conditions such as diabetes, cardiovascular conditions, oncology, severe burns, pregnancy and renal patients on dialysis based on their medical and nutritional needs. • Independently planned and monitored enteral feeds for critical care patients.• Monitored patients´ progress to provide on-going nutritional care.• Liaise with other health professionals such as doctors, interns, nurses and pharmacists.• Monitored maintenance, hygiene and cleanliness of the hospital cafeteria.