DELI LITES is an award winning sandwich and food to go producer in UK and Ireland. We are the exclusive supplier into a global coffee chain for over 13 years; supplying fresh sandwiches, hot eats and full bakery offering. We pride ourselves in our chef led innovation which keeps us ahead of our competitors. We started supplying our first store in July 1999, and now currently supply over 2000 customers daily. We have grown an Irish owned global forecourt food to go business by 30% through passion, innovation and exceptional service in food and packaging. Our vision is to be the best Premium Irish Sandwich Company in the World.I am Responsible for the smooth running of the NPD department from concept to launch. Responsible for innovation and ensuring that Deli*Lites is ahead of trends in the Food to Go market and also Past Tense Treats for our quality artisan bakery goods. To successfully implement products into the factory that are high in quality and meet production needs for efficiency standards. To be the gate keeper of product quality and integrity and ensure what has been developed is delivered flawlessly to the customer and consumer.

Responsible for the NPD for a concession of 21 (soon to be 35+) butchery counters through out Asda Stores in Northern Ireland, Scotland, England and Wales, primarily focusing on the pre-pack/ready to cook range of products.Design new product lines to satisfy consumer demand while keeping the McGees ethos of good value for money and high quality.To be involved in the design and promotion of new ranges/lines to ensure successful uplift in storesTo be the gatekeeper of product quality in factory productionTo sit on the Senior Management team and steer the business in a profitable, sustainable and practical manor.To source improved materials at best price to deliver product quantity and qualityTo train and develop production staff to successfully produce quality productsTo benchmark the industry and assess our product performanceTo promote the brand at all timesTo seek new packaging to keep the brand fresh and innovative

•To oversee a site producing 2.5 million frozen ready meals per week from a food perspective.•Implementation of a food culture across the site to heighten the awareness of food to all operatives and also enhance the food knowledge of the senior and middle management. •To be the link on site between the factory and the development team (who are based in UK) and to oversee scale up of ingredients and ensure that the integrity and quality of the sauces are being maintained and being kept consistent. •To continue and close out work on a 100% yield project on sauces which helped greatly in achieving quality and consistency across all sauces.To carry out sensory analysis with all site members to give them the tools to identify any irregularities and increase our right first time philosophy.•To be a factory representative and go to person for the retail customers that we deal with and to give them reassurance that their products and brand are in safe hands. •To increase the authenticity of our cooking methods and win business through being best in class in delivering quality and consistency.•To successfully integrate products from two factories that we took over and amalgamate them into our existing business without any issue.•To improve and enhance factory visits to give our customers an overall experience of our factory and dedication to food.•To work in a Lean environment and take into account where we can be better in our ways of working while still maintaining our quality.•To make the factory aesthetically foodie and informative.To sit on the Senior Leadership team and make a strategy for a sustainable and profitable business.• To be involved in all product launches on site.• To verify and pass new ingredients to site • To assess ingredients at incoming inspection• To make decisions on borderline products and ascertain root cause to any issues.• To carry out 8 Step problem solving to reach root cause and prevent of re-occurrence.

created new products and product concepts for food service and retail industriesimproved on product quality, processes and packagingenhanced sales with presentations and food conceptsI was heavily involved in the PR and Marketing for the company and successfully ran an all Irealnd competition for chefs with full coverage of the event on Nationwide Television.During this time I achieved 8 awards between the BFFF and Great Taste Awards for products which I had developed.Helped Create a functioning allotment project with all of the local national schools giving them access to growing their own fruit, vegetables and flowers and selling them through the Silver Hill Farm Shop in the village which I also opened during my time in this role.

Exclusive fine dining restaurant and hotel set in 1000 acre estate. Played host to the Paul Mc Cartney/Heather Mills Wedding.During this time I was also head chef in the Hunting Lodge when it was re-aquired by the Leslie family. Here I was responsible for re-developing the food offering and heightening food quality from the previous owners before moving back to the fine dining restaurant in the Castle itself.Prior to my departure from Castle Leslie Estate we achieved The Best Country House Restaurant In Ulster for the Restaurant in Castle Leslie.

Part time lecturer. Lecturing in NVQ levels 2,3,4, also ADICA Kitchen and Larder

an extremely busy gastro pub specialising in home cooked local food and seafood. all produce made on site.During my time here I was solely in charge of pastry production with varied menus catering from high quality bar food to fine dining in the restaurant.

Managing the NPD TeamInnovationProjects