Research and development mainly in the dairy industry, focus on yoghurt, ice-cream, desserts, cultured creams, soft cheeses and the like. Less frequent product applications include sauces and meat applications. My daily work mainly involves recipe development, pilot plant trials, calculations on recipes, reworks, customer problem solving or support and innovation research and new product ideas. The work involves many technical details and thorough knowledge on ingredients as well as processing. Legislation is also key in the development of products for the South African market as well as various other markets.

All labelling and legislation requirementsAll product development from brief to commercialization Sensory analysisNutritional analysisResearching trends etcPackaging and raw materials sourcingCostingsKitchen trialsFactory trialsMarketing involvementDevelopment of soft serve as well as final product in tubsDevelopment of frozen yoghurt, ice-cream, smoothies, blizzards and milkshakesSourcing of new toppings for Marcel's shopsWorking with Woolworths on development projectsTravel testsNougat frozen yoghurt won a Qualite award 2014My vanilla ice-cream won a SA Dairy Champs award 2014I received the Managing Director's award for best new comer in 2013

Involved in all new packaging changes, trials, specifications and developments. Product development of sauces. Material evaluations, kitchen trials, factory trials, transport tests. Compilation of various reports.

Taught English as a second language in South Korea

Compiled substantiation reports, procedures, policies and the like for R146 legislation.Completed label templates, product specifications and artworks for all Sasko Grain products.Implemented a document management system and a record keeping system.Compiled recipes for back of pack.Worked on allergen management.Compiled sensory and bench marking procedures.

Responsible for checking in guests, planning outings, checking the rooms, setting up and helping with breakfast.

Made sandwiches and various drinks as well as served the customers.

Worked as an omelette chef, pizza chef and carving chef in the buffet style restaurants as well as assisted the sous chef on the pass.