I have worked in a wide variety of hospitality environments for over 20 years and accumulated a vast amount of knowledge, from working in Fine Dining Restaurants, Franchise based Restaurants, Nightclubs, Hotels, and Resorts. My journey started in the Kitchen of acclaimed Peter Veldsmans Emily's in the V&A Waterfront where i worked as a Chef de Partie. Over time i found my way from the kitchen to the Operational side of hospitality and since 2011 Procurement & Cost Control of which 12years was with the world's biggest hotel operator, Marriott Hotels. In this time, I've also had the privilege to be part of 2 mayor Hotel refurbishments and one rebranding project. I bring with me a wealth of knowledge to assist businesses in becoming as profitable as possible, by analyzing weak points in their costing structures, supplier selections, and operational processes. I consider myself as someone with a strong work ethic and the ability to build long lasting client relationships. I'm experienced in Strategic sourcing, Negotiations, Project Management, Operations Management, Human Resource Management, Sales, Budget Development, Forecasting & Cost control. I'm Dynamic & results orientated, enjoy large scale projects, and working in high pressured, deadline orientated time frames.