David Weinstein Email and Phone Number

• Working on ready-meal products for a range of supermarkets including Tesco, Waitrose, Sainsbury’s and Aldi. Product ranges include snacking, Indian, Asian, free from, lunch, finest meals, Christmas, and seasonal (e.g. Halloween and Valentine’s Day). • Working on innovative briefs for NPD and EPD products, supporting across all stages of the critical path (including ideation, sourcing new raw materials, managing recipes on recipe professor/ Point 74, factory trials, product submissions and presenting to customers). Responsible for reaching target costs and developing the proposition within short deadlines. Since July 2020 I have been given several briefs to carry out independently.• EPD products have included cost or nutritional reduction, working closely with technologists and development controllers to achieve the target RSP/ MSP. • Making up product samples to an agreed quality for customer submissions or photography requests. • Presenting products, including setting up tastings and supporting with hospitality for high profile meetings. • Managing the kitchen assistants, working together to maintain the organization and cleanliness of the development kitchen. • Developing a specialist understanding of the factory processes and the equipment used across all London sites.

• Cooking modern European cuisine, focusing on seasonal and local ingredients.• Using a range of cookery skills, preparing food to a high standard, including sauce making, fish filleting, pasta making and condiments.• Participating in the weekly creation of new menu items according to seasonality.

• Modern Japanese cuisine.• Working the tempura section, frying a range of vegetables and proteins.• Multitasking under pressure.

• Working in the teppanyaki section, I was responsible for producing a versatile selection of precisely presented small bites for our tasting menu.

• Japanese Izakaya restaurant. • Working the Robata section (grilling and BBQ). • Preparing rib eye, sirloin, wagyu, yakitori, scallops and a range of sauces and garnishes.

• Pan Asian restaurant. • Writing a new brunch menu of over 10 healthy and attractive dishes that could be prepared at a fast pace.• Managing the HACCP, dish costings, ordering and training of new staff.• Setting up the kitchen for optimal workflow and designing the plating of the new dinner menu.

• Working with Japanese ingredients, producing sushi, ramen and tempura.