Lecturing Diploma in professional cookery, Stock take, ordering of goods, planning lessons, conducting theory lectures, conducting cooking practical classes and live cooking demo’s, involved in Sales and marketing, follow hygiene practices and OHS file, marking of assignments and test, student counselling.

Smooth running of all food departments which includes, butchery, retail food deli, restaurant, Staff control, menu development, food costing, Hygiene, recipe development, recipe file development, Purchasing/orders, budget control, customer services, staff training as well as training and control of students from various hospitality colleges, Stock takes, gaap systems. micros and arch system, Store visit within the group to check on quality, opening of a restaurant, assisting in development in standard operating files.