Solway Foods Corby 2013-Nov 2013

Interim Development Chef February

Pinguin Latosa Jan 2013

Food NPD Consultant/Chef

APETITO Sept 2012-Dec 2012

Interim Development Chef

THE SANDWICH FACTORY Feb 2012-July 2012

Interim Development Chef

GREENCORE Chilled Sauces & Soups Bristol April 2010-October 2011

Concept Development Manager

• Hands on recipe and range development.
• Day to day management of the test kitchen.
• Act as the main liaison with customers for all NPD related issues.
• Manage a small team of Development Chefs and a General Assistant.
• Responsible for all aspects of concept development, recipe development, product costing’s, recruitment, introducing new procedures and systems, staff training and corporate entertainment to Michelin Star standard.

CREATIVE CONCEPTS NPD (Food Development Consultancy) 2001-April 2014

NPD Consultant, Interim Development Chef & NPD Manager

Established in 2001 Creative Concepts is a Food Development Consultancy specializing in providing the Food Manufacturer, Retailer, and Ingredients Supplier with an innovative, confidential, high quality New Product Development Service and Interim Development Manager & Chef Resource. During the last five years Creative Concepts has worked with most of the UK retailers and helped a number of Food Manufacturers to deliver successful NPD projects, with a high proportion of recipe's being taken from concept through to launch. Creative Concepts has a client base which ranges from small privately owned food manufacturers through to 'blue chip' company's.

OSCAR MAYER LTD (Hygrade Group of Companies) 1994-2001

Development Manager

Employed 650 people. Producing a diverse range of Ready Meals encompasing the majority of cuisine types, initially for Waitrose, J Sainsburys and Catering Accounts, and latterly as a dedicated supplier to J Sainsbury only. Achieving lead supplier status in 1998. Whilst employed as Development Manager turn over increased from £36 million to £56 million with 2001 showing record profits.

• Managed all new product development from concept through to factory trial and finished product evaluation.
• Acted as the main liaison with customers for all NPD related issues, dealt with and organized factory visits, launches and public relations events.
• Instigated a new product evaluation procedure, which has been adopted by J Sainsbury and used as a benchmark for all of their suppliers.
• Designed and commissioned a new product evaluation facility which was used as a benchmark in the J Sainsburys, product evaluation corporate video.
• Wrote and successfully implemented ISO9001 procedures, achieving accreditation for New Product Development and Taste Panel Evaluation Department.
• Increased the product portfolio from 12 lines in 1994 to 102 lines in 2001 launching between 35-50 new products and upgrading the entire product range each year. Including initiatives such as Better Quality Same Price, Taste the Difference, Ready Steady Go and Be Good To Yourself.
• Developed five lines which received two Silver Q awards in 1996, two Silver Q awards and one Gold Q award in 1997 achieving overall winner in the Ready Meals category. In the industry recognized Quality Food and Drink Awards.
• Developed and launched the first Organic Chilled Ready Meals in the UK for J Sainsburys.
• Set up and implemented new quality standards and working procedures for the New Product Development and Taste Panel Evaluation Departments.
• Controlled a development budget of £87,000 (excluding salaries).
• Managed a team Development Chefs, General Assistants and Process Technologists.
• Responsible for corporate entertainment to Michelin Star standard, product costings, recruitment, staff training and strategic planning.

RIVERSIDE BAKERY (Northern Foods) 1988-1994

Development Chef

Employed approximately 600 people involved in the manufacture of hot pies, quiches / flans, recipe dishes and pastry based desserts for Marks and Spencers and J Sainsbury.

• Developed a wide range of products for both Marks and Spencers and J Sainsbury, helping to increase the J Sainsburys business from £5 million to £20 million.
• Responsible for the day to day contact with Marks and Spencers and J Sainsbury.
• Organized and instigated customer presentations and product reviews.
• Responsible for all corporate entertainment to Michelin Star standard, product costings and ingredient supplier interfacing.
• In Mid 1992 given sole NPD responsibility and contact for the Marks and Spencers Account.

CHESTER GROSVENOR HOTEL 1987-1988

Junior Sous Chef / Saucier (Arkle Restaurant 1 Michelin Star)

• Responsible for the smooth running of the sauce and meat sections of this renowned Michelin Starred restaurant. Preparing and cooking all stocks, sauces, and meats.
• Trained under the guidance of Master Chef Paul Reed.
• Contributed in menu writing, stock control, food ordering as part of a team of Several Sous Chefs.

MIDLAND HOTEL MANCHESTER (Holiday Inn Crown Plaza 5 star) 1986-87

Sous Chef (The French Restaurant)

• Responsible for the supervision and training of 6 chefs and 2 kitchen porters, menu writing, staff rotas, stock control, food ordering, and the day to day running of the kitchen.

HARROGATE INTERNATIONAL HOTEL 1985-1986

Chef De Partie / Junior Sous Chef (The Boulevard Restaurant)

• Responsible for the supervision and training of 3 chefs and 1 kitchen porter, menu writing, staff rotas, stock control, food ordering, and the day to day running of the kitchen.

VIKING HOTEL YORK 1984-1985

Commis Chef / Chef De Partie

• Valuable experience was gained on the larder, sauce, butchery, carvery and vegetable sections whilst a Commis Chef. Promoted to Chef De Partie and given responsibility for running a small buttery and room service restaurant.

Valuable experience was also gained whilst at college for 6 months at The Buckles Inn, Tadcaster and part time at Hob Green Hotel Markington Harrogate - both positions held were Commis Chef covering general kitchen duty's.