about zandile

Using consumer research and science to analyse relevant food trends and product innovation gaps in FMGC Bakery Science and the application of its principles across large scale retail production, taking sensory quality and shelf life into consideration

• An in-depth knowledge of- and passion for food- responsible for the application of industry and customer knowledge to develop a customer lead product strategy for the categories in order to grow market share and profitable sales.
• Inclusive of;
• Project Management of innovation process to apply strategic goals as set by the Foods business and within departmental guardrails, effective management skills to deliver projects to critical time path.
• Analysing customer trend and behavioural insights into scientifically backed product development
• Building lasting supplier relationships, with intercontinental networking with international brand partners
•  Advanced Sensory Science and Sensory evaluation training- building a superior palate to ensure consistent best in class product (organoleptic and quality)
• Development - ongoing development for own personal skills within the context of growing industry and career drive

Category responsibility within the Ambient Cakes department, specifically the Tea Time category

Responsibility as a project manager of the Cross-business Christmas Planning Committee

• Prepared, Bakery & Frozen's Team: Task Team member, spearheaded a cultural reset to ensure the communication barriers between team members within different job roles, leadership roles and teams were repaired, through team building exercises and conceptualised team events.
• Creating an open environment through trust building and acknowledgement, such as the initiation of monthly team awards to encourage team morale.
• Mentoring sessions with high school student within workplace, and career advisement
• Ensuring successful product launch onto the retail shelves of the Woolworths Cakes Department, from ideation to post-implementation analysis
• Leading product packaging artwork and design, considered to visual merchandising principles
  Member of the FOOD's Cross-business Christmas Planning Committee, that ensures development for Christmas across various teams
• Organising the presentation, implementation and product reviews to the Foods Leadership Team
• I conduct market landscape research and identify industry gaps for innovation within the FMCG
• Aligning business strategic objectives through development, to drive commercial viability and consumer sustainability
• Cross business collaboration within the Woolworths Foods Business and strategic role players within the food industry
• Recipe Developer and host for TASTETube, Woolworths Taste online platform

• Foods Merchandising Program Trainee for New Product Development, within the Ambient Cakes team in Bakery
  New Product Development range launch, from concept to implementation, with assessment training.
• Effective Communication Training
• Personal Effectiveness Skills Training
• Prepared, Bakery & Frozen's Team: Task Team member, working to bridge the communication barriers between team members within different job roles, leadership roles and teams, through team building exercises and conceptualised team events.
• Creating an open environment through trust building and acknowledgement, such as the initiation of monthly team awards to encourage team morale.
• Recipe Developer and host for TASTETube, Woolworths Taste online platform

Working alongside the departmental product developers in the Bakery Cakes and Breads department, as I built industry acumen post-graduation, while working on my Master's degree in Food Management.

Key responsibilities included:

• setting up and driving quality control sessions
• managing the product quality benchmark research and completion
• weekly engagements with relevant stakeholders in the product innovation cycle
• running baking trials in store bakeries for quality parameter testing

I learnt a lot from my team from an end-to-end development process, with the opportunity to form part of a design and packaging reposition within the Bakery department

Technical/ Lecturer Assistant in the Consumer and Food Science Department

Research focus:

• Consumer behaviour
• Cultural food identity
• Cultural Sociology
• Indigenous food habits and practices
• Sustainable food systems, with the focus of nose-to-tail consumption

Research topics:
1."Exploring the possibility of valorising mogodu amongst an aspiring urban consumer base: A case study of mogodu vendor preparers in Sedibeng District, SA."
M Consumer Science: Food Management

2. Urban consumer acceptance of innovative food products using African green leafy vegetables
MConsumer Science: Food Management

I worked alongside award-winning Chef Lesego Semenya as a Sous Chef and second-in-command.

Responsibilities included:

• setting up for the culinary cookery classes,
• co-hosting and providing additional assistance
• co-hosting and assisting in logistics and added support during Decorex Joburg 2019
• fast and efficient service during culinary experience dinners
• helping with menu curation and development
• assistant for VW TCrossCity launch demonstration. Sous chef for Levi’s Haus of Strauss launch
• Sous Chef for Kaya FM Afropolitan magazine dinner at the Bosch Showroom