Currently a teaching assistant for the Management Accounting for Bedrijfskunde course.Previously worked in the International Trade and Competition, Sustainable Management Accounting, Economics for International Business, Financial Accounting, Introduction to International Business, and Global Supply Chain Management courses.- Led tutorial sessions covering theoretical and technical content for groups of 14-60 students, using structured feedback forms to adjust pacing, resulting in improved student outcomes and high positive evaluations from supervisors and students.- Collaborated with a team of 3 to design, administer, and grade an MS Excel Assignment for cohorts of 200-500+ students, gathering broad feedback from students to balance rigor with ensuring core Excel competencies.- Supported the development, review, and administration of exams and assignments, offering technical assistance in Brightspace and MS Excel for course administration.

Board Member of the QUEST student association. - Recruited, selected, and liaised with student members for 13 advisory committees across undergraduate and graduate levels within the faculty, overseeing a stipend budget exceeding €8,000 annually.- Advised program management and the Educational Quality department on committee management, helping to formalise roles and improve committee effectiveness as part of the faculty’s new Quality Management System.- Collaborated with the board to organise 2 themed social events, each engaging 40+ student members to foster connections and teamwork across the advisory committees.

- Proposed curriculum updates to course coordinators and the program director, focusing on improving grading consistency and teaching quality.- Deliberated and decided on proposed curriculum changes, ensuring the necessity and impact of changes.- Analysed student feedback and course-related statistics to formulate curriculum improvements that resulted in increased course evaluations across following years.

Writing condensed summaries of course content advertised and sold to cohorts of 500+ students.

Responsible for proofreading and approving summary drafts to ensure that they align adequately with the current course material.

Part-time cook.- Managed hot-kitchen cooking during lunch and dinner service, ensuring consistency and quality across a menu of 10+ dishes.- Coordinated food preparation and handled produce deliveries and stock to maintain service operations.- Handled customer service, clean-up, and additional maintenance and administrative duties.

At OHK, I was able to efficiently refine the skills which I had developed in the food industry. From the beginning, I took on a notable degree of responsibility. For instance, during the off-peak winter season, I took on the additional responsibility of kitchen porter. This taught me valuable time management skills and developed my rapid decision-making abilities. I quickly learned how to prioritise tasks in order to ensure a smooth service. The additional workload allowed me to perfect my work ethic - an essential skill for anyone in the food industry.Regularly approaching my superiors to discuss performance allowed me to constantly improve and refine my skills. My responsibilities at OHK included:- Prepared and baked pastries, breads, cakes, and various components for service, ensuring quality andpresentation.- Provided front-of-house support by serving food, taking orders, and managing customer interactions.- Assumed full cook responsibilities in the head chef’s absence, managing dishes and components during service and performing kitchen porter duties during off-season.

Working at Malay Kitchen was not only my first experience working in a kitchen but also my first formal job. I learned valuable time management, urgency, self-management, communication, and customer service skills, all while taking on more responsibility in the kitchen. I progressed from a kitchen porter to being responsible for customer orders and then to the role of fry cook in a matter of weeks. All the while, I gladly took the opportunity to develop my passion for food by learning traditional Asian culinary techniques and recipes from the chefs.

I gained the opportunity to experience the initial stages of brand development and the establishment of the first brick-and-mortar presence when my parents opened their first store in 2019. I worked closely with them, conducting research on and interacting with various service, system, and material providers to ensure the smooth launch of the store. I gained experience in customer service and sales, as well as inventory and order management and prioritisation.This opportunity allowed me to gain insightful experience in all aspects of retail and manufacturing management, acting as the initial inspiration which led to my pursuit of formal business education.