A minorities youth-led initiative working for education of reproductive health & rights and HIV awareness among young key populations of Pakistan

Lead Capacity Building Working Group: (January 2022 – Present)
Working as lead capacity building working working group and member of steering committee. Responsible for organizing, coordinating and conducti g capacity building trainings for PACT.
Lead Advocacy Working Group: (March 2021 – December 2021)
Worked as lead advocacy working group with responsibilities to run advocacy campaigns and manage all advocacy related work of The PACT which is a UNAIDS supported global network of young organizations and groups working for HIV and key populations. 

Alternate Board Member CD to The Global Fund: (1st January 2021 – Present)
Elected to Alternate Board Member position in Communities Delegation to Board of The Global Fund. Representing global communities of people affected by diseases and their issues at global policy making level.
Member CD to The Global Fund: (December 2020 – December 2021)
Served as member to the Communities Delegation to Board of The Global Fund representing young people living with HIV and MSM communities of the region. 

Served as trainer in Punjab Food Authority training school with responsibilities of conducting, arraigning, scheduling the training for food halers on daily basis. Also record keeping and improving the training course on day-to-day basis according to demand of food handlers and companies.

A youth led Community Based Organization working for advocacy of SRHR particularly HIV prevention for MSM community. 

Outreach of transgender TB patients for their sample collection, lab testing, referral, data recording and treatement referal.  

One of the largest confectionaries and baked products producing FMCG industry of Pakistan. Consisting of 8+ production units and hundreds of employees with brand names including Giggly, Gibs, Kims, Soney and Donal.
1. Dealing Punjab Food Authority team and conducting their visit in unit.

2. Communicating and conveying food authority matters to higher authorities and recommending corrective measures or improvements.

3. Implementing and maintaining food production environment according to requirements and rules of Punjab Food Authority regularly.

4. Obtaining and maintaining raw material traceability record including Halal certificates, Food grade certificates, Certificates of analysis (COA), Material safety data sheets, Certificates of origin, Laboratory analysis reports, Certificates of GMP, HACCP and food safety system.

5. Creating, maintaining and improving record including Personal hygiene system, Premises hygiene system, Workers training, Workers medical certificates, Pest management system, Waste management system, Reverse osmosis, Food grade certificates for food contact surfaces and packaging material, Final product certificate of analysis, Cleaning in place/ Cleaning out of place, Temperature control, in line product quality, Recall policy and record, Food stock rotation system FIFO/FEFO, Material safety data sheets of chemical and reagents being used, Rejected raw materials, HACCP flow lines.

Services providing international organization working in more than 90 countries.
Research Associate
Worked as research associate in UNCIEF funded project entitled “Qualitative monitoring services in Pakistan for improving adolescent life in South Asia”

The largest sweets and bakers of Rahim Yar khan
Food safety and quality assurance assistant
Making, improving and maintaining documents required for HACCP, Pest Management System, Cleaning In-Place, Temperature controls.
Making of HACCP flow lines for more than 20 food items.
Recording and reporting, temperature of cold stores and finished product stock on data sheets

Activist by Rutgers WPF Pakistan under project of ASK Youth Alliance working for advocacy of SRHR in Pakistan.

Mango Pulp Packaging, fruit and vegetable processing Industry
Food safety and quality assurance lab
Food Safety and Quality Test: Conducting physiological, chemical and microbiological test of cold stored fruit and vegetable pulp samples on daily bases for 6 weeks.
Solving Problems: Completed assignments on understanding problems at critical points and their corrective actions for pulp-based fruit and vegetable products.