CTW Consulting were contacted by a client who had a suspicion that the kitchen staff of a durban schools boarding establishment were involved in the theft of food from the boarding estabishment.
After consultation with the client it was decided that intelligence would need to be gathered in order to ascertain whether any theft was occurring and whom the transgressors were. It was decided to make use of an undercover agent to perform this task. An undercover agent was placed amongst the kitchen staff to monitor staff working in the kitchen.
Not long after the agent was placed amongst the kitchen staff, the agent was befriended by one of the chefs who asked him to assist in illegally removing food from the kitchen.
The undercover agent willingly offered to assist the chef and after numerous requests by the chef for the agent to assist him, the various methods used to remove the food were determined.
The agent also made use of a covert camera on several occasions to film the conversations between himself and the chef when requested to illegally remove food from the kitchen. The agent also covertly recorded various instances where the chef had illegally removed food from the kitchen.
After having gathered sufficient evidence it was decided to install covert cameras which would be placed in positions, relevant to cover points to identify where the acts of theft were occurring.
Video footage from the covert camera installation was gathered for several weeks and confirmed the information as supplied by the undercover agent. The footage was able to identify the chef illegally removing food from the kitchen as well as the items of food that were being removed.
Detailed reports were compiled, detailing the evidence and supplied to our client.
Our client made the decision not to proceed with laying criminal charges but proceeded with instituting disciplinary steps against the chef.
During the disciplinary hearing the chef initially pleaded not guilty on the advice of his Union Representative, however after all the evidence was provided to him and his Union Representative he changed his plea to guilty.
The chef was dismissed.
The investigation not only identified the transgressor but further identified areas of weakness within the control systems at the boarding establishment’s kitchen facility and allowed the client to implement more secure control systems.
After consultation with the client it was decided that intelligence would need to be gathered in order to ascertain whether any theft was occurring and whom the transgressors were. It was decided to make use of an undercover agent to perform this task. An undercover agent was placed amongst the kitchen staff to monitor staff working in the kitchen.
Not long after the agent was placed amongst the kitchen staff, the agent was befriended by one of the chefs who asked him to assist in illegally removing food from the kitchen.
The undercover agent willingly offered to assist the chef and after numerous requests by the chef for the agent to assist him, the various methods used to remove the food were determined.
The agent also made use of a covert camera on several occasions to film the conversations between himself and the chef when requested to illegally remove food from the kitchen. The agent also covertly recorded various instances where the chef had illegally removed food from the kitchen.
After having gathered sufficient evidence it was decided to install covert cameras which would be placed in positions, relevant to cover points to identify where the acts of theft were occurring.
Video footage from the covert camera installation was gathered for several weeks and confirmed the information as supplied by the undercover agent. The footage was able to identify the chef illegally removing food from the kitchen as well as the items of food that were being removed.
Detailed reports were compiled, detailing the evidence and supplied to our client.
Our client made the decision not to proceed with laying criminal charges but proceeded with instituting disciplinary steps against the chef.
During the disciplinary hearing the chef initially pleaded not guilty on the advice of his Union Representative, however after all the evidence was provided to him and his Union Representative he changed his plea to guilty.
The chef was dismissed.
The investigation not only identified the transgressor but further identified areas of weakness within the control systems at the boarding establishment’s kitchen facility and allowed the client to implement more secure control systems.