Singapore
I'm always on the lookout for opportunities to collaborate on projects in sustainability and tech, with a special interest in food systems sustainability. I have worked in F&B, government, NGOs, and tech. I've seen the scale of waste - plastic, water, food and energy - in the developed world while being familiar with the complex issues faced in the developing world and the technology required to address them. The pace at which technology has improved and adapted to help meet the SDGs is both heartening and incredibly exciting to me.
Knowledge Areas: food waste management, sustainable food systems, food production, sustainable hospitality practices, food sustainability standards and certification
The Dessert Mafia (TDM) was a micro-patisserie producing desserts and demystifying pastry for the home cook I consulted start-ups commercialising food products, advising on product development, operational requirements, market segmentation and food safety compliance. I also collaborated with Native Bar (#4 in Asia, #13 in the World’s Best Bars) on sustainable practices, using offcuts from their infusions to create confectionery pairings for their cocktails. Besides this, I conducted private classes, designed dessert menus for events and restaurants, and baked custom orders. Knowledge areas: food production, product development, supply chain management, sustainable products, occupational health and safety Key skills: business development, client management, business strategy, process management, finance management, procurement, marketing, relationship building
Stovve is a small but rapidly growing commercial food services provider, initially specialising in Peranakan pastries, and as of 2014 branching out into regional cuisine. I was initially hired as a Development Chef, but was quickly transferred into a role as a Business Development Manager as the company required urgent temporary support in that area. In this role I supervised the sales and marketing team, on-boarding new customers worth a projected $600K/year. I project-managed the high-value customer acquisitions, coordinating all legal, logistical and operational details, from product development to final delivery. In the process I identified areas for growth potential and proposed several changes to internal management and client acquisition policies to meet business sustainability goals. I initiated the addition of more nutritious and healthier staple ingredient options to the supply chain, with the aim of receiving certification from the Health Promotion Board and expanding marketing channels. I also collaborated with the kitchen teams to reduce food waste by improving inventory management and ordering procedures. Separately, I independently kick-started the revamp of the marketing materials for the main product line to modernise it. Knowledge areas: food manufacturing, supply chain management, occupational health and safety, compliance Key skills: project management, relationship building, business development, client management, business strategy, process management