• Running the kitchens and overseeing a kitchen brigade of 40 chefs for a 180-room hotel, including banqueting and fine dining• Designing new menus and menu engineering in line with new trends to ensure a pleasurable food experience for all guests• Achieving Marriott brand (ESS) and guest (GSS) objectives ensuring a memorable customer experience and customer retention• Managing all aspects of staff, including recruitment, induction, training, budgets, KPI’s and payroll to ensure the kitchen is managed effectively• Achieving the highest standards for Qpro Hygiene Audits and Marriott Global Food Safety Audits to ensure alignment with HACCP processes and best practice protocols• Sourcing suppliers, ordering and monitoring all operational costs to ensure the kitchen is managed within set budgets • Preparing recipes and dishes for photographic shoots for media exposure which includes promotional pamphlets, promotional dinners, online marketing and emails.

• Overseeing six kitchen outlets and a brigade of 63 chefs for a 480-room hotel in the absence of the Executive Chef• Designing new menus and menu engineering, in collaboration with the respective Chef de Cuisines, in line with new trends to ensure a pleasurable food experience for all guests• Achieving Marriott brand (ESS) and guest (GSS) objectives ensuring a memorable customer experience and customer retention• Managing all aspects of staff, including recruitment, induction, training, budgets, KPI’s and payroll to ensure the kitchen is managed effectively• Chairing the HACCP committee and achieving the highest standards for FCS Hygiene Audits, Marriott Global Food Safety and Clifton Audits to ensure alignment with HACCP processes and best practice protocols• Sourcing suppliers, ordering and monitoring all operational costs to ensure the kitchens are managed within set budgets • Preparing recipes and dishes for photographic shoots for media exposure which includes promotional pamphlets, promotional dinners, online marketing and emails.

• Running the fine dining restaurant and overseeing a kitchen brigade of 10 chefs.• Sourcing suppliers. • Designing and developing new menus, menu engineering and food costings. • Supervising staff and students, shift rosters.• Stock-take and control.

• Supervising staff, shift rosters. • Hygiene standards are enforced according to government regulation.• Knowledge of labour laws and regulations.• Prepared food dishes for photographic shoots for media exposure- Sawubona Magazine, The Argus and Cape Times, promotional pamphlets, Food and Home Magazine, Good Taste Magazine.• Provision for functions.• Designing new seasonal menu items and function menus. • Supervision of students from different institutes and adjudication of ICA students in the kitchen. • Supervising staff and students, shift rosters.Awarded in the time I worked the Chaine Des Rotisseuers Blaizon and Cape Gourmet Festival Contemporary Food 2001

(March 2000) Tony Jackman Award TOP 10 Restaurant in Cape Town