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

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

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.

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.

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