Experience

Savyll Beverage Company
• United Kingdom
• Food and Beverage Services
• 1 - 100 Employee
• Operations Manager & Social Media Manager

  • Jul 2021 - Present


Mörk Chocolate UK

• Food and Beverage Services
• 1 - 100 Employee

• Wholesale and Operations Manager

  • Jan 2018 - Jul 2021

  • Manage all wholesale accounts (B2B, B2C) in Europe • Process invoices, POs, and payments using Xero and GoCardless • Purchase and forecast all ingredients and packaging supply for the region • Create and manage marketing content for social media platforms and print materials • E-Commerce manager, including updating web shop using WordPress • Coordinate transportation logistics for all orders • Promote products and the company at specialty trade shows in the UK, EU, and the US • Oversee all inventory processes and KPIs to ensure smooth flow of products • Key customer service point person for the region Show less



Galeta London Ltd.

• Logistics Coordinator / New Product Development

  • Apr 2016 - Jan 2018

  • Developed new range of Vegan and Gluten Free items for wholesale product range • Manage supply and delivery logistics with suppliers and FMCG clients • Lead new product development from initial design to final approval and production • Use SAGE 50 Accounts to enter sales, orders and invoices • Maintain packaging inventories, including monitoring stock levels and ordering • Work with sales team to analyse sales and target key customers • Oversee all large pallet customers by placing orders, and scheduling distribution Show less



Ottolenghi & NOPI

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Lead Pastry Chef

  • Feb 2015 - Apr 2016

  • Member of the opening team for the Spitalfields location • Liased with management team to adjust production to suit sales and food trends • Created procedures to introduce the use of new equipment and recipes to staff • Tracked inventory and work with suppliers to ensure that purchasing levels were correct • Supervised and trained staff of 3 pastry chefs • Member of the opening team for the Spitalfields location • Liased with management team to adjust production to suit sales and food trends • Created procedures to introduce the use of new equipment and recipes to staff • Tracked inventory and work with suppliers to ensure that purchasing levels were correct • Supervised and trained staff of 3 pastry chefs


Self Employed
• Real Estate
• 1 - 100 Employee
• Pastry Chef - Contract Catering

  • Apr 2014 - Feb 2015


Illinois Institute of Art

• United States
• Technology, Information and Internet

• Adjunct Faculty - Baking and Pastry

  • Jan 2013 - Mar 2014

  • Taught classes of 25+ students in basic, advanced and specialised Pastry skills • Developed teaching materials and syllabus • Provided demonstrations of pastry techniques • Taught classes of 25+ students in basic, advanced and specialised Pastry skills • Developed teaching materials and syllabus • Provided demonstrations of pastry techniques



Alonti Corporate Catering

• General Manager

  • May 2012 - Dec 2012

  • Oversaw all site purchases of food, dry good items and packaging • Controlled food cost budget, responsible for full P/L • Managed web site based orders • Supervised the onsite staff of 7 full time worker • Oversaw all site purchases of food, dry good items and packaging • Controlled food cost budget, responsible for full P/L • Managed web site based orders • Supervised the onsite staff of 7 full time worker



Macrina Bakery

• United States
• Food and Beverage Services
• 1 - 100 Employee

• General Manager

  • Mar 2010 - Mar 2012

  • Consistently increased retail sales by 20% for stores with sales of more than $1M • Successfully initiated and oversaw the purchase of new equipment to increase productivity • Administered human resource activities such as hiring, training, and supervision a retail staff of 10 • Organised employee schedules, job allocation, and payroll while managing the bakery’s budget • Handled inventory management including ordering ingredients and receiving and deliveries • Consistently increased retail sales by 20% for stores with sales of more than $1M • Successfully initiated and oversaw the purchase of new equipment to increase productivity • Administered human resource activities such as hiring, training, and supervision a retail staff of 10 • Organised employee schedules, job allocation, and payroll while managing the bakery’s budget • Handled inventory management including ordering ingredients and receiving and deliveries



Barking Frog, Willows Lodge

• Pastry Chef

  • 2009 - 2010

  • Played a significant role in the successful introduction of gluten-free items to hotel menus • Created all desserts for the restaurant, banquets, and room service menus • Played a significant role in the successful introduction of gluten-free items to hotel menus • Created all desserts for the restaurant, banquets, and room service menus



Langham Hotel

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Pastry Chef

  • Jan 2008 - Apr 2009

  • Produced a 125-item menu for the hotel’s annual Chocolate Bar with 300+ daily covers • Created dessert menus for two restaurants and all banquets and room service amenities • Instrumental in the opening and menu development of a new bar / restaurant concept, BOND • Directed the hiring, scheduling, and training of 5 pastry staff and interns • Produced a 125-item menu for the hotel’s annual Chocolate Bar with 300+ daily covers • Created dessert menus for two restaurants and all banquets and room service amenities • Instrumental in the opening and menu development of a new bar / restaurant concept, BOND • Directed the hiring, scheduling, and training of 5 pastry staff and interns



Four Seasons Hotel

• United Kingdom
• Hospitality
• 200 - 300 Employee

• Chef de Partie - Pastry

  • Jan 2006 - Dec 2007

  • Proficiently handled the preparation and serving of food to banquets for 300+ people • Supervised a staff of 6 pastry cooks and ensured that all work was done properly • Maintained and updated recipe database and handbooks • Chocolate work, sugar work, and plated desserts • Proficiently handled the preparation and serving of food to banquets for 300+ people • Supervised a staff of 6 pastry cooks and ensured that all work was done properly • Maintained and updated recipe database and handbooks • Chocolate work, sugar work, and plated desserts



Illinois Institute of Technology

• United States
• Higher Education
• 700 & Above Employee

• Assistant Director for Event Services

  • Nov 2002 - May 2005

  • Managed event logistics for more than 5000 people between multiple buildings. • Was a member of the opening team to develop and implement procedures and costs for the McCormick Tribune Campus Center • Established an online booking system for internal and external clients • Directed a staff of 50 student workers • Managed event logistics for more than 5000 people between multiple buildings. • Was a member of the opening team to develop and implement procedures and costs for the McCormick Tribune Campus Center • Established an online booking system for internal and external clients • Directed a staff of 50 student workers



Jet Programme

• Canada
• Government Administration
• 1 - 100 Employee

• Assistant Language Teacher

  • Aug 1999 - Aug 2001

  Working with the local Board of Education co-taught English language classes in Japanese kindergartens, elementary schools and junior high schools within Shimane prefecture Working with the local Board of Education co-taught English language classes in Japanese kindergartens, elementary schools and junior high schools within Shimane prefecture