Aoj Zia Panhwar

Crafted a bold, story-driven social content strategy for modern masculinity, adventure, and self-reliance across Facebook and Instagram. Built a community by combining entertainment, education, and aspirational narratives, then supported funnel building and lead generation experiments.

Authored complete website copy and conversion-focused UX copy, balancing brand storytelling with clear, user-centered messaging. Established the studio’s tone of voice, approved written materials company-wide, and wrote product and launch copy for platforms including Capterra, Product Hunt, and G2.

Edited and formatted a memoir to preserve historical accuracy and authenticity, and ghostwrote thriller, action, romantic, and sci-fi manuscripts. Managed client social media and produced blogs, articles, and landing pages to support book marketing and reader engagement.

Ghostwrote senior eBooks, authoring short books on cryptocurrency and 300–400 page long-form self-help manuscripts. Produced blogs and articles on topics including resilience, recovery, relationships, religion, and spirituality with culturally sensitive outlines and manuscripts.

Supported daily operations at Tatsu Japanese Cuisine by preparing mise en place, slicing vegetables, portioning meats, and rolling sushi for the dinner buffet. Managed the Japanese live sushi station and supported the Chinese kitchen with high-volume dumpling production and dessert preparation.

Operated live cooking stations for breakfast, preparing eggs to order for amounts in the hundreds and catering to diverse guest preferences with speed and accuracy. Independently managed VIP lounge menu items, prepared condiments and sauces, and worked live grill stations while keeping buffet dishes replenished.

Built skills in mass-production baking in a high-volume pastry kitchen, producing 8–10 cake sponges daily while maintaining consistency and quality. Prepared cinnamon rolls and brownies from scratch, improving dough handling, baking, and presentation.

Completed a Bachelor of Culinary Arts & Foodservice Management (Hons.) at Taylor’s University from August 2017 to December 2020.

Completed A-Levels at The Avicenna School from September 2014 to June 2016.