Developing innovative recipes in line with dietary requirements for medical conditions. Creation of nutritionally balanced, medically safe recipes for customers of Mevelia food, Vitaflo. Delivering patient & healthcare professional training courses, face-to-face, online and at national events. Group presentations in Mevalia UK events - educating consumers, families & professionals from within the field of low protein patient care.

Formal education & assessment of students in foundation studies. Planning teaching, including lectures, seminars/tutorials and learning materials. Meeting students individually to discuss progress - tailoring support for optimal development. Checking and assessing students' work on a continual basis. Pursuing research for new innovative best practice in teaching and course material. Carrying out administration, such as attending faculty meetings and writing reports.

Formal tuition and assessment of students studying for NVQ levels 2&3 in Hospitality. Maintaining high volume case load of NVQ students providing guidance & coaching upon optimal student pathway. Personalised support of optimal/chosen pathway with continuous assessment & analysis of capabilities, performance and development, from sign up phase to sign off completion.

Lead responsibility for operations, achieving excellence in customer, regulatory and dietary performance. Managing a team of up to 10 staff, creating a positive, supportive and dynamic environment & culture. Offering solutions to a myriad of challenges, motivating staff to go the extra mile, exceed expectations (customer & corporate). Led on team training, development and innovation - creating one of the first medically inclusive environments for dietary requirements. Staff rotas, labour costings, recruitment and stock management. Lead on negotiation with suppliers, audit & regulatory requirements (health & food hygiene law) under Food Standards Agency. Full responsibility for menu planning and innovation.