Experience

Faircape Health
• South Africa
• Hospitals and Health Care
• 1 - 100 Employee
• Sous Chef

  • Dec 2022 - Present


Pickle and Smoke

• Operational manager and Head chef

  • Jul 2012 - Mar 2020

  The main focus was to manage the production of the meat and bakery products, developing new products, testing recipes and ensure consistent quality output. The meat production included the production of Charcuterie products. The role also focused on constructing and planning menus, controlling and directing food preparation processes and the training of staff in these various elements. Managing the inventory and maintaining the necessary hygiene protocol were also a key elements to the role. The main focus was to manage the production of the meat and bakery products, developing new products, testing recipes and ensure consistent quality output. The meat production included the production of Charcuterie products. The role also focused on constructing and planning menus, controlling and directing food preparation processes and the training of staff in these various elements. Managing the inventory and maintaining the necessary hygiene protocol were also a key elements to the role.



Potbelly Pantry

• Sales and Operational Manager

  • Jul 2009 - Apr 2012

  This position was largely sales focused and entailed increasing and growing the sales volumes for the wholesale side of the business dealing with a variety of retail outlets focusing on the key accounts. Investigate new opportunities and if necessary take charge of developing new product offerings. Maintain and build customer relations. On the operational side I was responsible for managing and coordinating the butchery and the kitchen operations and ensuring consistent quality in the production of the food products. Training staff with regards to the various elements of production, hygiene standards, health and safety issues and product development was also key to the position. Show less



Jenna Viva

• United States
• Medical Practices

• Consulting Chef

  • Sep 2008 - Jun 2009

  The role was to assist the business owner in setting up the restaurant side of this business. The position entailed the planning and develop a business strategy and business protocol for the restaurant. Assist in the physical layout of the kitchen, while coordinating the various contractors and suppliers and develop the menu and kitchen set up. The final element was to train the staff and to develop the necessary protocols for them to be able to effectively mange the kitchen The role was to assist the business owner in setting up the restaurant side of this business. The position entailed the planning and develop a business strategy and business protocol for the restaurant. Assist in the physical layout of the kitchen, while coordinating the various contractors and suppliers and develop the menu and kitchen set up. The final element was to train the staff and to develop the necessary protocols for them to be able to effectively mange the kitchen