KEY RESPONSIBILITIES:- Provide expertise to Senior Leaders regarding new product development activities, including supporting the delivering of a safe, hygienic and seamless site operation- Assist in driving the development and implementation of new processes within the business, ensuring connectivity with HACCP guidelines, customer’s expectations, and organisational standards- Monitor the manufacturing process in order to identify inefficiencies and verify compliance with SOPs, HACCP Program and recipes- Examine the quality of consumable products, while undertaking Quality Control activities to mitigate risks through the HACCP System and Guidelines- Investigate, resolve, and record customer complaints, ensuring themes are identified in order to drive change - Manage the entire process of obtaining accreditation, including refining processes and enforcing compliance- Drive best work practices by establishing a range of guidelines, standards, allergen control, safety operating procedures, and supporting WHS programs- Conduct periodic inspections on equipment and manufacturing process in order to verify quality and compliance with applicable specifications (i.e., SOPs, HACCP Program, Recipes)- Examine the quality of consumable products, while undertaking Quality Control activities to mitigate risks through the HACCP System and Guidelines- Drive the development and implementation of processes, quality systems, and internal controls to enable managers to identify product deficiencies and resolve issues with a quicker turnaround - Prepare, document and present deficiencies to management, while providing recommendations- Facilitate training with a focus on maintaining the required standards and improving productivity- Manage the entire auditing process including collaboratively working with external auditors- Manage the entire process of obtaining accreditation, including refining processes and enforcing compliance

KEY RESPONSIBILITIES:- Facilitate continual research to ensure product development pipeline is maintained- Lead the entire project cycle from development to execution of a range of innovative new products- Raw material sourcing, undertake Allergy and Safety Screening, including monitoring the use of additives and guiding Senior Leaders regarding HACCP plan and Site Allergen Matrix - Day to day management of the shelf life testing, product specifications and development process, including driving PIF Creation and management- Design, execute and refine processes to accurately manufacture the product while driving best safe work practices- Actively participate and positively contribute regarding cost optimization and continuous-improvement projects- Plan, organise and facilitate testing, product, and process trials as well as industrialising the trial production- Collaboratively work with internal stakeholders to ensure project milestones are met while assisting in strategically designing and commercializing the product- Provide support in leading, empowering and managing a cross-functional team including facilitating training and monitoring performance against both internal and external KPIs- Assume the position of a Thermal Process Specialist managing all activities in relations to Quality, Production, Validation, Verification, FDA Compliance and Food SafetyKEY ACHIEVEMENTS:- Successfully launched a reduced sugar-sweetened condensed milk product- Successfully launched shelf stable 14% cooking cream product- Developed and executed a new thermal process for the implementation of a range of dysphasia beverages- Increased the number of cooking cream batches from 8 to 10 per day- Identified why one product had sensory issues on a particular retort and managed the entire solution process- Provided release rational for one retort that lost its chart trending- Strategised the validation activity to include USA FDA Gap Audit

KEY RESPONSIBILITIES:- Drive the activities in relation to researching, planning, developing and delivering innovative products to enhance the customer experience while aligning with relevant strategic initiatives, standards, and guidelines - Lead, empower, mentor and manage a Junior Technologist, with a focus on supporting the Senior Food Technologist position and providing support to other relevant positions KEY ACHIEVEMENTS:- Secured new products into Australian Supermarkets, by addressing emerging consumer trends and requirements- Developed a locally made product to match internal product which allowed a Global Business to supply back up plans- Reviewed the acidic acid addition to numerous tomato and BBQ sauce SKU in order to have more consistent to the pH levels resulting in reducing the taste variation- Through the management of processing recipes including artwork, internal and Food Standard Codes were compiled with >99% of the time

KEY RESPONSIBILITIES:- Collaboratively work with Agronomists and tomato growers in order to conduct processing trials and ensure compliance with client specifications and production guidelines - Drive the activities in relation to researching, planning, developing and delivering innovative products to enhance the customer experience while aligning with relevant strategic initiatives, standards, and guidelines - Deliver a seamless operation by managing end to end projects, while leading the Junior technologist and team to support activities and achieve objectivesKEY ACHIEVEMENTS:- Developed a number of new pasta sauces for Supermarkets- Worked closely with large pizza franchise for a new ‘This Green Curry’ topping- Ran trials to introduce a new ‘dice tomato' variety for the premium pasta sauce range as part of a cost-saving project- Drove a project with operators and engineers, to find a solution that allowed head space pasteurization to occur for the 2ltr barrier products

KEY RESPONSIBILITIES:- Manage recipe systems by upgrading and transitioning existing systems to a more efficient and effective system- Monitor production performance while identifying opportunities to reduce costs including influencing leaders to execute Cost Reduction Projects and Rationalisation of current products and raw materialsKEY ACHIEVEMENTS:- Developed new variants for the Sweet Chili pork ribs- Created new soup SKUs for FMCG doy packed ready to heat soup range- Significantly reduced syneresis of whole cooked meat primals by initiating quality improvement projects

KEY RESPONSIBILITIES:- Drive innovation through the development of consumable products within the Food Service and Commercial capacity- Assume the role of an Internal ISO 9002 Auditor, assessing and verifying compliance in order to obtain and maintain accreditationKEY ACHIEVEMENTS:- Developed new beef filo parcels- Significantly improved taste and texture of existing terrine product range

- Sous-Chef | B.B’s Bar & Grill, Sydney- Sous-Chef | Cargill, Dunedin NZ- Head Chef | Chatswood Nursing Home, Sydney- Board Room Chef | Spotless Catering – Coca-Cola Amatil Head Office, Sydney- Contract Directors Chef | Regent Staff Suppliers / Ernst & London / ABI Head Office, London- Chef de Partie | The “Garrick Club”, London - Breakfast Chef | Pacific Park Motor Inn, Dunedin, NZ - Butcher | Holiday Inn Hotel (Menzies), Sydney - 2nd Chef | “Pasquales” Restaurant, Sydney - Demi Chef, Supervisor | Sebel Town House, Sydney - Commis Chef | Sheraton Hotel & Towers, Brisbane