At NZ Bakels I manage new product development from idea generation to product launch for both Bakels and private labels. This role works closely with sales, technical, procurement and of course the customer.I have worked on and developed items for both the NZ and overseas markets to meet the clients and desired countries guidelines and requirements.My focus has been in all areas of development: Breads, buns, sauces, pies, pastries, icings, cakes, biscuits, pastes and essences… Show more At NZ Bakels I manage new product development from idea generation to product launch for both Bakels and private labels. This role works closely with sales, technical, procurement and of course the customer.I have worked on and developed items for both the NZ and overseas markets to meet the clients and desired countries guidelines and requirements.My focus has been in all areas of development: Breads, buns, sauces, pies, pastries, icings, cakes, biscuits, pastes and essences. Key Skills: problem solving, trend analysis, ingredient procurement, communication and conflict resolution, managing staff to meet deadlines, allergen awareness, cost reduction, reformulation for export and alternative supplier reviews, competitor bench marking and evaluations, product production reviews and streamling - to achieve constant improvements. Nutrition and spec development, Lean Product development and a proven background in achieving targets Show less

I have not had two days the same since I have started as a new product developer generally my job consists of;• New food product development, formulation, sampling, testing, shelf life, packaging, design, product costing, consumer testing.• Ingredient sourcing and reformulation of existing product recipes.• Waste stream utilization; testing, sampling, alternative use assessment and investigation of new process and/or technologies.• Process technology… Show more I have not had two days the same since I have started as a new product developer generally my job consists of;• New food product development, formulation, sampling, testing, shelf life, packaging, design, product costing, consumer testing.• Ingredient sourcing and reformulation of existing product recipes.• Waste stream utilization; testing, sampling, alternative use assessment and investigation of new process and/or technologies.• Process technology understanding and improvements for increased production, both in manufacture of products and packaging.• Co-ordination with marketing in trend information and market requirements.• Project management of 3rd year students Otago University, Crest or school projects.• The set up and management of product testers and consumer feedback groups. Show less

This role required me to be flexible and interact directly with potential customers as I promoted new products from various leading New Zealand and internation food companies. Drawing on my cooking experience I was called upon to assist in training new staff and operate a busy promotion stall for Silver Fern Farms at NZ Food Show.This role was fitted in around University study.

I worked long hours as a Pastry Chef at the Casino.While employed at the Christchurch Casino I assisted in running the Pastry section. I was also involved in the preparation and production of high class petit fours, small designer cookies and slices for the internationally aware high rollers. We designed and created new desserts which required artistic flair and serious “wow” factor. I was entrusted in the training and up skilling of other staff. Left to return to University on good terms… Show more I worked long hours as a Pastry Chef at the Casino.While employed at the Christchurch Casino I assisted in running the Pastry section. I was also involved in the preparation and production of high class petit fours, small designer cookies and slices for the internationally aware high rollers. We designed and created new desserts which required artistic flair and serious “wow” factor. I was entrusted in the training and up skilling of other staff. Left to return to University on good terms to follow my dreams Show less

At Pandoro I created traditional and contemporary cakes and pastry products as part of our commitment to being a one-stop shop solution to temporary increased demand. This position introduced me to "plant style bulk production" and managing both heavy production workloads and a diverse mix of cultures working together for a successful outcome and satisfied customers. I left this role once contract expired, toured New Zealand working and experiencing NZ gaining life experience and stepping out… Show more At Pandoro I created traditional and contemporary cakes and pastry products as part of our commitment to being a one-stop shop solution to temporary increased demand. This position introduced me to "plant style bulk production" and managing both heavy production workloads and a diverse mix of cultures working together for a successful outcome and satisfied customers. I left this role once contract expired, toured New Zealand working and experiencing NZ gaining life experience and stepping out of my comfort zone. Show less

Employed as a pastry chef producing dominantly French style Patisserie products mainly danish, gateaux, torte, biscuits and freshly baked breads. Join the team as in many cases the only New Zealander amongst European trained chefs. While in this role I also upskilled and completed Trade Cert. in Craft Baking Level 4 to add to the University Qualification is patisserie and professional cookery.