Hi, I’m
Thato Madhlope
Category Management Specialist
Pretoria, Gauteng
Summary
A courteous, respectful, and goal-driven Culinary & FMCG Professional, with wide-ranging experience in advanced management skills, hospitality, retail operations, customer service& relations management, menu development, financial acumen, accounts management and food preparation.
An Initiative-taking and self-managing individual with a strong commitment to prepare exceptional cuisine, action innovative sales plans while keeping a safe, secure, and workable work ethic.
Resourceful Specialist offering expertise in problem-solving, data analysis and customer service. Adept at quickly learning new technologies and processes for driving success. Proven track record of successfully managing multiple projects and developing innovative solutions.
Well-versed in creating menus, producing convenience products, offering training in health, hygiene, and safety, all while harboring technological, financial & retail operations knowledge.
An individual that possesses the above with the unyielding determination in acquiring and perfecting his next adeptness and career shift;
Overview
11
years of professional experience
9
years of post-secondary education
13
Certifications
Work History
Spar South Africa, Engage Fresh; Encore ZAGauteng, Free State & North-West
Regional Category Management Specialist
01.2022 - Current
Job overview
- Identified category management financial knowledge and analytical data research to establish focus points in growing, different retail product categories
- Interpreted clients' needs and introduced services to fit specific requirements.
- Listened and responded to customer requests and forwarded necessary information to superiors.
- Successful consulting in the improvement and modifications in the processes of current and new food related products
- Developed Food Product Bundling Promotions in accordance with cyclical seasons, which included costings, marketing and further sales monitoring to draw comparisons of different financial years (Thus determining industry and consumer trends)
- Monitoring current and forthcoming FMCG product trends and developing strategies with the Marketing Team to stay ahead of the opposition
- Liaised with Distribution Centre Buyers by monitoring “Balance-on-Hand” reports to ensure order delivery accuracy across the entire Gauteng & North West Regions retail stores (Ensuring availability meets demand)
- Analyzed marketing data and trends to identify opportunities for improvement
- Attended training programs to deepen professional skillset and assisted in training fellow store associates on existing and new training programs.
Spar South Africa, South Rand DCGauteng & North-West
Regional HMR (Home Meal Replacement) Specialist
03.2020 - 12.2022
Job overview
- Developed service department operations checklist that highly assisted retail and general businesses in up-keeping health and hygiene standards, with added knowledge and technical support
- Liaised and advised with the "New Development" Project Management teams in regard to retail store floorplans, department designs and amenity prerequisites
- Achieved a high percentage of retailer profitability in service departments ratios, gross profits and staff skill development, as well as successfully advising business owners on inventory purchasing, department layout and maintenance of service department equipment (which includes but is not limited to, product ranging, merchandising design and concept development)
- Ensured up keep of store hygiene in accordance to updated regulatory standards while offering continuous skills developing training (In partnership with NSF Consulting: NSF/ANSI), to establishes minimum food contamination and adequate sanitation requirements for the materials, design, fabrication, construction and performance of food handling and processing equipment
- Successfully building strong relationships with key vendors and working with stores in implementing and developing recipes and recipe costings as well as production planning to maximise store and staff productivity
- Provided in depth consultation & further technical training for in-store service department (including but not limited to, group food production training, stock & order controls as well as stock take procedures)
- Identified and implemented tailored service packages to different market segments and monitoring multiple methods that will increase retailer’s customer awareness and foot count by way of positively effecting sales (Which includes but is not limited to, in-store promotions, activations and market/trade show days!)
- Applied knowledge of macronutrients and micronutrients to prepare healthy meals.
First National Bank (FNB)Randburg
Sous Chef
01.2018 - 02.2020
Job overview
- Achieved and ensured optimum efficiency with regard to the kitchen brigade that also grew its passion for customer satisfaction
- Mentored kitchen staff to prepare each for demanding roles.
- Acted as head chef when required to maintain continuity of service and quality.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Ensured timeliness of the pick-up of orders, taught, and developed new recipes, and formulated an efficient process to complete mise-en-place, prior to and during food service
- Formulating innovative menus in accordance with different seasons and presenting quality food with respect to the excellent standard that the establishment upheld Collaborating with the head chef on staff collaboration rationing (scheduling, rotating staff for better all-round knowledge and training on menu items and expediting orders to maintain a steady flow of dishes, thus increasing sales Collaborating with the BMH Management to set item prices
- Monitoring inventory and purchasing supplies and food from approved vendors Promoting disciplined working habits for conducting quick and speedy cooking procedures in peak working hours i.e., during lunch and dinner time service Providing positive leadership to kitchen staff and chefs, not only with excitement but by challenging junior chefs’ experimentation
Food Lovers Market (Fruit & Veg City) South AfricaPretoria
Regional Hot Foods Department Specialist
01.2016 - 01.2018
Job overview
- Ensuring health code regulations, while offering continuous training & support Ensuring the overall food sector of the business, meets sales & financial objectives that will see us achieving budget in the current and next fiscal year
- Led effective team by mentoring, coaching and providing assistance to staff.
- Delivered key information on product features to help customers make educated purchasing decisions.
- Developed relationships with all major stakeholders through well-developed skills.
- Consulting with suppliers, clients and negotiating cost prices for new products in stores
- Monitoring inventory and purchasing supplies and food from company and regulatory approved vendors Plan, schedule & organize in store promotions to boost sales on new products
- Achieved an Advanced Management Practice diploma which I utilized in everyday business practices, which lead to my involvement in Marketing plans and processes that would later sent and implemented in all franchise retail stores
Signature Restaurant Sandton
Junior Sous Chef
01.2015 - 01.2016
Job overview
- Planned menu while ensuring timeliness of order placement, and kitchen inventories being sustained, cleaned and hygienically cared for
- Developed unique menu items and plating presentations.
- Oversaw cleanliness of each station in kitchen.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Monitored food and labor costs to verify budget targets were met.
- Assisting the Head Chef to create seasonal special dishes, recipes and monitoring sales
- Supervising all kitchen stations and leading a strong kitchen brigade Directed kitchen staff to keep a high standard of product preparation & exceptional quality food and checked performance of the junior staff in their respective assigned parts of the kitchen.
Leriba Hotel & LodgePretoria, Gauteng
Demi Chef De Partie - Chef De Partie
01.2013 - 01.2015
Job overview
- Constantly retained a high standard production while;
- Preparing exceptional quality food,
- Delegating tasks to the kitchen staff,
- Running the pass,
- Cleaning the stations,
- Leading a formidable team,
- Arranging buffet services and
- Reporting to The Sous Chef
- Ensuring food quality and excellent standards are maintained for all dishes created
- Assisting with determining food inventory needs, stocking and ordering
- Ensured timeliness of the pick-up of orders, learned new recipes, and completed mise-en-place prior to food service.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
Education
Sutherland High SchoolCenturion, Gauteng
National Senior Certificate / Grade 12 (Matric)
01.2007 - 12.2011
Prue Leith Chefs AcademyPretoria, Gauteng
Certificate in Food Preparation (NQF 5) from Culinary Arts
02.2012 - 12.2013
Henley Business SchoolRivonia, Gauteng
Advanced Certificate - Business Management (NQF 6) from Business Management
02.2017 - 01.2018
Open Learning GroupRoodepoort, South Africa
BBA from Logistics and Supply Chain Management
01.2022 - Current
Skills
FMCG Sales & Marketing
Accomplishments
- Junior Leadership Academy
- Successfully Completed Critical Business
- Personal and Professional Development Course (2010-2011)
- Cape Wine Academy
- Successfully Completed Preliminary Wine Course (PLC Academy Alumni) (2012)
- First Aid Priority – Department of Labor 412
Certification
Level 1 First Aid Course (Certificate Number: F/020/2012)
Affiliations
The South African Chefs Association (Junior Member)
Timeline
Open Learning Group
BBA from Logistics and Supply Chain Management
01.2022 - Current
Regional Category Management Specialist
Spar South Africa, Engage Fresh; Encore ZA
01.2022 - Current
Regional HMR (Home Meal Replacement) Specialist
Spar South Africa, South Rand DC
03.2020 - 12.2022
Sous Chef
First National Bank (FNB)
01.2018 - 02.2020
Henley Business School
Advanced Certificate - Business Management (NQF 6) from Business Management
02.2017 - 01.2018
Regional Hot Foods Department Specialist
Food Lovers Market (Fruit & Veg City) South Africa
01.2016 - 01.2018
Junior Sous Chef
Signature Restaurant
01.2015 - 01.2016
Demi Chef De Partie - Chef De Partie
Leriba Hotel & Lodge
01.2013 - 01.2015
Prue Leith Chefs Academy
Certificate in Food Preparation (NQF 5) from Culinary Arts
02.2012 - 12.2013
Sutherland High School
National Senior Certificate / Grade 12 (Matric)
01.2007 - 12.2011
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