Retha Prince Email & Phone Number

Cape Town Area, South Africa

Cape Town Area, South Africa

▪ Building the Procurement Department and team from scratch ▪ Establishing and managing all supply chain and procurement processes, procedures and systems▪ Sourcing and building a supplier network and creating and managing Service Level Agreements▪ Developing and reviewing recipes▪ Calculating all costings and ensuring budget targets are met▪ Conducting market research and analysing supplier data - adjusting the purchasing strategy accordingly to optimise the service value chain▪ Ensuring BEE procurement compliance

Head Office, Kenilworth

▪ Managing Deli Cold, Deli Prepared, Sushi, Kitchen Café, Restaurant and Convenience, and Cheese divisions of Franchise stores in the Western Cape and Namibia▪ Training and advising Franchisees to ensure effective management of these divisions and turnover growth ▪ Building and developing supplier relationships and leading negotiations to increase profitability of the Franchise stores▪ Planning and conceptualising new dishes and recipes and providing product management support▪ Monitoring store performance and developing incentives to improve performance▪ Designing kitchen layout and product range for an in-franchise Kitchen Café and Restaurant for three stores▪ Assisting in the coordination of the annual Franchise Fresh Expo and obtaining buy-in from suppliers▪ Creating and implementing an efficient costing system▪ Initiating a monthly tasting panel to facilitate product range improvement

Tygervalley

▪ Managing a complement of 50 staff members of 10 departments within the Fresh Foods division ▪ Overseeing food preparation, customer service, merchandising, stock control, health and safety, cleaning, staff performance and disciplinary procedures▪ Planning and managing workflows, rosters and shifts to ensure optimum staff coverage▪ Ordering stock and monitoring orders▪ Managing budgets and dealing with financial administration▪ Maintaining and analysing hygiene and food temperature records▪ Recipe and product development

Seapoint, Gardens And Plattekloof

▪ Managing processes for the Deli Division, and a complement of approximately 20 staff▪ Overseeing stock control and ordering stock▪ Ensuring compliance to health and food safety regulations and procedures▪ Managing the Deli budget with Profit & Loss accountability

V&A Waterfront

▪ Menu planning and overseeing and supervising food production, together with the Executive Chef▪ Managing food quality and compliance to food safety regulations and best practice▪ Creating daily production sheets

Paarden Eiland

▪ All menu planning and creation of set menus and platters for corporate and private events▪ Managing the kitchen and quality checking all food leaving the kitchen ▪ Sourcing suppliers, negotiating pricing and ordering food and kitchen supplies▪ Managing the catering and kitchen staff at all higher-end functions, and normal day to day activities

Parkside Hotel, Milton Keynes, England

▪ Menu planning for the à la carte menu (changing every season) and table d’hôte (changing every two weeks)▪ Preparing food for all sections and managing / running the cold (starters and sweets, vegetable and meat) section

Robertson

▪ Planning a set menu focusing on traditional South African Cuisine, as well as preparing all the food▪ Working at the wine cellar doing all the bookings, deposits and accounts of the Guest Farm and the cellar▪ Sommelier - responsible for wine tastings and food and wine parings, as well as marketing of the wine

Newlands

▪ Working in all sections; assisting with food preparation and menu planning for the restaurant, patio buffet and functions

Greenpoint, Cape Town

▪ Making Belgian desserts and cakes for the restaurant, functions and orders; and assisting in compiling new menus

▪ In charge of the cold section and making all desserts and starters for the guest house, as well as cakes for the coffee shop▪ Performing front of house and sommelier duties▪ Working back office performing bookkeeping / accounting functions

Purchasing And Supply Chain Management Programme

Diploma, Culinary Arts/Chef Training

High School, 12