• Butchery and fish development for Pick ‘n Pay private label• Product development from concept to shelf, including new product development, line extensions, reformulation, supplier changes, packaging changes, salt reduction• Product approval• Factory trials• Specification documentation• Testing of products microbial and nutritional• Briefing of packaging information (ingredient declaration as per R146, nutritional information, product descriptors, packaging die lines and printing processes)• Supplier visits (including abattoirs)• Product quality evaluation• Salt reduction as per R214• Kosher salt reduction as per R214• Coordinating and participating in category reviews

• Product development from concept to shelf, including new product development, line extensions, reformulation, supplier changes, packaging changes, salt reduction• Product approval• Factory trials• Specification documentation• Testing of products microbial and nutritional• Briefing of packaging information (ingredient declaration as per R146, nutritional information, product descriptors, packaging die lines and printing processes)• Sodium reduction on grocery lines as per legislation, including imported products• Supplier visits• Product quality evaluation• Change over to Butchery category private label development November 2013 lap over with grocery development• Coordinating and participating in category reviews

Private consultant for Ill Giardinio, 44 Stanley, Johannesburg - Italian CuisineDuties included:o Overseeing daily tasks of all Kitchen staff memberso Assisting the team with mice en placeo Executing serviceo Menu PlanningOther responsibilities include:• Catering for Private functions such as Christenings, Art Gallery openings etc.• Home Catering: Home cooked dishes packaged and delivered door to door• Catering for specified health meals• Baking and distribution of homemade rusks

• Private Chef, Cooking healthy balanced meals for the family of five• Planning of weekly themed dinners. Focused on a different country each week. This included pairing dishes with wines, flowers, colours, music and fun facts specific to the particular Country• Stocking of food and beverages for the residence and attending to any additional needs of the family• Private catered functions and business functions for up to 80pax. For eg. a “Potjiekos dinner” at the family’s home at the Vaal River. I catered for and organised an African themed event with Bon fires and potjiekos in the Boma area.• Cooking intimate family meals for eg. Valentine’s Dinner in the bush, Wine-cellar dinners, 21st birthday celebrations• Catering for birthday breakfasts, lunches and dinners

• Overseeing daily tasks of all Kitchen staff members• Assisting the team with mice en place• Executing service• Menu Planning

• Fine dining French Cuisine• Starter cold section• Mice en place on all starters