The Hain Daniels Group is one of the UK's leading food companies, based across 12 locations within chilled, frozen and ambient food and drink categories. I completed my university placement with the Hain Daniels Group, working as a Student Product Developer for the New Covent Garden Soup Company. My role involved new and exciting product development of own label and private labels, supplier and trend research, sample production, stock orders, recipe and ingredient management on nutrition software, assistance in technical testing, benchmarking and project meetings.

A large UK pub franchise serving fresh food and drinks, in a country setting. My role involved sole responsibility for overseeing assigned sections, ensuring a professional and positive experience amongst staff and customers, safe and efficient opening and closing down tasks, taking customer orders and payments, bar work and food service.

Summer employment in between university studies. State-of-the- art, award winning ice cream production facility producing over 10,000 litres of ice cream per day and supplying over 1000 retail and food service outlets throughout the North West. My job role involved working amongst a small team on a production line to package Cheshire Farm ice cream, ensuring the safety and quality control of each product. Other jobs included manufacture of fruit sorbets, product labelling, food packaging and weight, temperature and metal detection checks.

The Ice Cream Farm Park is a family friendly tourist attraction located in the heart of the Cheshire countryside which includes the 'Worlds Largest Ice Cream Shop', children's play park and several other food service facilities. My job role included the responsibility of cooking and customer service in the park cafe, completion of daily health and safety checks, ability to manage a team, ensuring the completion of all open and close down tasks, customer orders, payments and up sell of food and beverages.

Specialist luxury ski chalet and hotel operators located across several well known ski resorts in France, Austria and Switzerland. As a Chalet Cook/Host I had sole responsibility of cooking and serving breakfast, afternoon tea and four course evening meals for up to 6 guests per week. My role also included maintaining a high standards of cleanliness throughout the chalet on a daily basis, responsibility of cooking for guests with allergens and specific dietary needs, health and safety records, interaction with guests and resort team members.

A fast growing 'on the go' gourmet food and beverage franchise. My role involved working under pressure to organise the production and delivery of fresh food supplies to 12 UK railway food service units. The role included working on a production line amongst other team members, managing team members in the kitchen environment to ensure quality and safety of products and packaging, stock check records, stock orders, communication with suppliers, formation of invoices, staffing management, new and existing product development, hygiene, safety and fire marshal duties.