As a Chef I have always been passionate about food quality and client satisfaction and as my career developed, I became more interested in further developing my own awareness of food safety and health and hygiene standards as a critical part of the dining experience. This has become one of my key areas of focus through not only staff awareness but also training and ongoing development in this field. To this I have completed HACCP Level 5, an NQF Level 4 Assessors Course, allowing me to not only train staff but also declare them competent to work in any food related environment and the ISO 22000 FSSC Internal Auditors Training Food Safety Management Course which included the ability to control and eliminate food safety risks, continually improving the processes needed to provide safe food, building customer confidence as well as ensuring food safety. Further key areas of strength include stock control, stock rotation, stock ordering, supplier negotiation, keeping track of food stock holding and stock costs, managing food costs and wastage.