Terry Uys

I've managed day-to-day operations at Foggy Valley Farm, coordinating staff, logistics, feed schedules, stock usage and animal health requirements while working independently between site visits.

At Foggy Valley Butchery, I built production workflows for food safety, stock rotation, order accuracy and waste reduction. I also helped shift the business from a food stall model to online meat sales and regular delivery points during Covid.

As owner and operator of a seasonal game meat butchery and Cocina Mexicoma Food Trailer, I've handled client enquiries, processing, invoicing, deliveries, sourcing, costing, margins, staffing and service for high-pressure events serving up to 350 customers.

Earlier, I led operations, training and development at The Ultimate Spec for industrial and mining-sector clients, creating training materials, manuals, production systems and risk documentation. I bring practical ownership, clear communication and hands-on process improvement across teams, suppliers, clients and deadlines.