Experience

COOK Trading Ltd

• United Kingdom
• Food and Beverage Manufacturing
• 100 - 200 Employee

• Development Manager

  • May 2020 - Present



Bakkavor

• United Kingdom
• Food and Beverage Manufacturing
• 700 & Above Employee

• Development Manager

  • Apr 2019 - Oct 2019

• Senior Development Technologist

  • Jul 2017 - Apr 2019

• Development Technologist

  • Sep 2015 - Jul 2017



Snowbird Foods

• NPD Technologist

  • May 2014 - Sep 2015

  Developing frozen and IQF sausages, meatballs and meat products for the manufacturing, food service, wholesale, export, airline and travel industries. Responsibilities & Achievements: • Successfully creating and developing recipes from concept to launch, linking the customer brief with the seasoning supplier to develop a flavour profile specifically for customer requirements.• Responsible for costing each product within requirements, creating provisional specifications, organising and completing factory trials with the production team, in addition to representing Snowbird Foods with the sales team and presenting products to existing and new customers • Gaining my level 2 award in Food Safety in Manufacturing and completing training in the Recipe Professor Nutritional Software to aid in maximising efficiency in developing new products from concept. • Successfully matching & stealing high volume key lines



Jempson's Supermarket

• Nutrition Consultant

  • Dec 2013 - Apr 2014

  In sole charge of setting up a new project to create nutritional labelling across store made products.Achieving this within a 4 month timescale.Key Responsibilities:- Sourcing software to input recipe information and calculate the theoretical nutritional values forvarious products, including cakes, sandwiches, breads and pizzas.- Liaising with employees of the Supermarket to gather recipes, product weights, ingredient supplierinformation.- Keeping up to date with BRC, HACCP and food quality standards, in addition to new labelling andallergen legislation.- Developing customer information nutrition and allergen charts for 6 coffee shops



Jempsons/Budgens

• Coffee Shop Assistant Manager and Supermarket Assistant

  • Jun 2009 - Dec 2013

  During University holidays (from 2009) and since leaving University in June 2012 – December 2013 : Assistant manager of the coffee shop, customer liaison, ordering responsibilities, cashier duties,understanding quality control, general duties. Achieving Level 2 Food Safety in Catering certificate.Completing Level 1 Barista training. During University holidays (from 2009) and since leaving University in June 2012 – December 2013 : Assistant manager of the coffee shop, customer liaison, ordering responsibilities, cashier duties,understanding quality control, general duties. Achieving Level 2 Food Safety in Catering certificate.Completing Level 1 Barista training.



Hamblys Herbal Dispensary

• Voluntary Experience

  • Jul 2012 - Sep 2013

  (Voluntary - Ongoing from August 2012) to shadow a medical herbalist and discuss patients with specific nutritional needs, giving my own input and advice. (Voluntary - Ongoing from August 2012) to shadow a medical herbalist and discuss patients with specific nutritional needs, giving my own input and advice.



Cels

• Voluntary Experience

  • May 2013 - Aug 2013

  Centres for Endoscopic and Laparoscopic Surgery (Cels) Somerfield Hospital, Maidstone. Observing patient consultations with 3 Consultants in Upper GI and Bariatric surgery. Learning and advising on the nutritional care with the Nutritional Therapist. Centres for Endoscopic and Laparoscopic Surgery (Cels) Somerfield Hospital, Maidstone. Observing patient consultations with 3 Consultants in Upper GI and Bariatric surgery. Learning and advising on the nutritional care with the Nutritional Therapist.



Marlborough House and Cranbrook Grammar School

• Kitchen/Nutrition Assistant

  • Jun 2011 - Jul 2011

  Placement – Marlborough House and Cranbrook Grammar School kitchens for 4 weeks. Assessing the nutritional requirements for children aged 3-18 to create a new lunch menu within budget, understanding and monitoring the schools food safety policies & supporting daily. Placement – Marlborough House and Cranbrook Grammar School kitchens for 4 weeks. Assessing the nutritional requirements for children aged 3-18 to create a new lunch menu within budget, understanding and monitoring the schools food safety policies & supporting daily.