I ensure every kitchen I oversee operates at the highest standards of food safety, hygiene, and regulatory compliance. With extensive experience across hotels, restaurants, cruise ships, and banqueting venues, I make sure teams understand and consistently apply safe food handling practices.
I hold an ISO 22000:2018 Diploma in Food Hygiene and General Food Practices and HACCP Awareness certification from FoodBev SETA, with in-depth knowledge of HACCP principles to proactively manage food safety risks.
My approach covers all critical areas, including:
- Maintaining high hygiene standards and preventing cross-contamination
- Food storage and temperature control with accurate logs and compliance records
- Monitoring surface and core food temperatures to ensure safety
- Staff training programs for chefs and cleaning teams
- Conducting internal audits and implementing early risk detection systems
- Correct use of cleaning chemicals and sanitation equipment
By combining practical training, structured systems, and constant vigilance, I ensure kitchens deliver food that is safe, compliant, and of the highest quality.
