Dan Mccormack Email & Phone Number

Kingston Upon Hull, Gb

Kingston Upon Hull, England, United Kingdom

Poole, England, United Kingdom

Great Witchingham, England, United Kingdom

Hull, England, United Kingdom

Sutton Fields, Hull

My role involves the following duties:-• Translate consumer and market insight into best in class food concepts that deliver against divisional objectives • To work with category marketing to shape & influence development briefs for new product concepts, bring them to life, & present to the customer as required• Drive concept development projects in collaboration with marketing, sales, operations & product development • To document & communicate recipes & factory processes used in concept development to allow concept product costs to be built, & effective handover of the concept refinement & the product launch phase to site NPD teams • Develop relationships with customer teams to influence projects & decision making• Develop & present concepts for internal & external meetings• To travel to a variety of locations, restaurants, conferences/events, & research workshops to experience established & developing food trends first hand • To support Head of Innovation on key projects

Hull, United Kingdom

• Working effectively within the development Kitchen to formulate new recipes and improvements to existing recipes. • To assist in communicating recipes and methods for product launches.• Ensuring 100% compliance to all relevant Health and Safety, Food Hygiene and Environmental legislation in the Development kitchen and associated locations.• Liaising closely with external and internal customers / contacts to ensure consistency in the development of new products and improvement of existing products.• To maintain confidentiality of recipes in the product development stage as well as existing products.• The ability to demonstrate a natural flair and a passion for food with knowledge of a variety of cuisines. Experience of practical cooking demonstrations• Excellent interpersonal skills and confident manner when dealing with our Customers, Managers and visitors.• Excellent personal and working hygiene standards • Strong planning and organisational skills and a flexible approach to work and working hours in order to meet the needs of the business and the team.• Very good IT knowledge

Hull, United Kingdom

In my role during my time at the Holiday Inn Hull Marina Hotel I worked with 6 chefs and 2 porters delivering the company standard menu's and retaining the 5* hygiene rating for the hotel. The hotel has 100 bed rooms, 4 meeting rooms, conference and banqueting facilities for up to 120 people, a restaurant, bar, Spirit Heath and Leisure Club which includes a swimming pool. As the Head Chef, I am responsible for the smooth running of the hotel kitchen whilst ensuring that the kitchen adheres to its budget. In my role as the Head Chef I am required to be responsible for the management and motivation of staff, ensuring that staff are adequately trained and developed in line with Hotel policy, and actively guiding and directing the kitchen brigade to ensure consistency of brand standards at a high level of performance and presentation. As the Head Chef I am also responsible for the preparation of high quality of cuisine that adheres to the standards expected by the Hotel including being involved and responsible for the continued development of the Hotels menu - by suggesting and creating new dishes to enhance the Hotels reputation. I constantly manage areas of stock and required to ensure minimum wastage is produced. I also ensure that the Kitchen adheres to all aspects of the Health and Safety Regulations along with Hygiene Regulations. I have previous supervisory experience from my role as a Chef de Partie & Sous Chef, a good working knowledge of HACCP & very good relationship with Environmental Health, a background gained in a branded environment, including leadership and kitchen Management skills. I have also obtained my Advanced Food Hygiene Certificate giving me a very good insight into food safety.

Hull, United Kingdom

As a Sous Chef I was responsible for preparing and serving a range of menu items that met customers' expectations, whilst supervising junior members of the Kitchen Brigade and deputising in the absence of the Head Chef. I always ensured brand standards were at the highest level at all times. As the Sous Chef I was able to demonstrate that I could multi task effectively, I was able to organise myself and direct other members of the team. In my role as a Chef De Partie I had previous experience of working in a kitchen in a hotel environment. I also obtained my intermediate Food Hygiene Qualification.

Ba Hons Business Studies, Business

Activities and Societies: Mountain Biking

Gnvq Advanced Business Studies, Business Studies

Activities and Societies: Mountain Biking

Gcse'S, General Education