Limpopo, South Africa
International Head of Culinary Operations: An accomplished and forward-thinking executive with extensive experience leading operations teams across diverse global markets. A proven track record of success in managing large-scale catering contracts, designing innovative menus, and delivering exceptional culinary experiences. With a background spanning Africa, the UK, Europe, and the Middle East, I bring a wealth of knowledge and expertise in various food industries and environments.
Leading an exceptional team hospitality leaders from ops managers, marketing managers and chefs over multiple brands. The chef in me will always be there striving for culinary excellence.
Focus: Working as Executive Chef for AMWAJ (National Qatar State Catering Company) working on major client contracts, prestigious national/international events and managing large-scale food production / catering operations. Involves creating menus to exceptional standards. LARGE-SCALE FOOD OPERATIONS MANAGEMENT - Leading operations for 175,000 meals per day across 69 different food production kitchens - Contracts - Corporates, VIPs/Ministries, subcontracts, hospitals, industrial, offshore and retail - Building strong client relationships to design, plan and deliver on all contract requirements - Defined quality systems, central production facilities, service delivery and staff training needs - Mobilised contracts, planned food production/kitchen work flows and health / safety systems - Planned all menus, ingredients and nutritional needs aligned to annual budgets/cost controls - Led product, menu/recipe creation and nutritional needs (i.e. therapeutic diets for hospitals) - Managed budgets - broke down total production costs (staff, equipment, ingredients, facilities) PRESTIGIOUS / MEGA EVENTS - Event planning – all menus, concepts, costs, processes, staffing, equipment and production - Led technical bids, plus service teams (up to 700) and production teams (up to 250 people) 2011 WORLD PETROLEUM CONFERENCE - 4,500 VIP/Executives/Dignitaries (fine dining) 2011 INTERNATIONAL ARAB GAMES - 456,000 meals; 20 days; athletes, VIPs, dignitaries 2010 & 2011 QATAR MARINE FESTIVALS - 10 food stalls with over 10,000 patrons daily QUALITY STANDARDS & COMPLIANCE - Led staff training programmes via on-the-job training and various skills workshops - Led quality standards - Company policies, procedures and annual surveillance audits - Member, Corporate HACCP and Food Safety Management System Internal Auditors team - ISO, HACCP & critical supplier audits; ISO 22000:2008 & OSHAS 18001:2005 Certified - Managed ERP system (Recipe Management Module) and chef recruitment/selection