Valentine have been established as the premium brand in commercial frying equipment since 1958. They are the go-to specialist for electric fryers from reliable table top equipment to computerised 3ph turbo fryers Valentine have something to suit every caterer's need.Cuisinequip are rapidly establishing themselves as a market leader in induction cooking and can offer a complete range of cooking, buffet and servery solutions. Premium brands include Bottene, Berner, Locher and Vito.

Southern Area SalesParry Group Parry designs and manufactures stainless steel equipment and furniture for commercial catering and clinical environments. With over 40 years’ experience, our operations are rooted in the best of British craftsmanship. We pride ourselves on our focus and flexibility, which enables us to eliminate problems and provide the perfect solution. Our specially designed centre in Draycott, Derbyshire includes an R&D team and a CAD… Show more Southern Area SalesParry Group Parry designs and manufactures stainless steel equipment and furniture for commercial catering and clinical environments. With over 40 years’ experience, our operations are rooted in the best of British craftsmanship. We pride ourselves on our focus and flexibility, which enables us to eliminate problems and provide the perfect solution. Our specially designed centre in Draycott, Derbyshire includes an R&D team and a CAD facility, as well as complete fabrication capabilities.From retrofits to new builds, our products are designed for daily use and built for purpose.As an ISO 9001 accredited company, our range of catalogue and bespoke solutions are safe, functional, and easy to install, use and maintain. We offer more than 600 products and 3,500 variants, which we can customise and tailor to meet any requirement. Show less

• Planning, supplying and project managing the installation of commercial kitchens• Responsible for increasing sales by identifying and attracting new clients to the company and growing existing clients• Oversaw the sales team• Supervised the engineering department, stores and dispatch• Job included computer aided kitchen design, sourcing and negotiating the purchase of new equipment and products, preparing contracts and quotations• Working with computerised stock control… Show more • Planning, supplying and project managing the installation of commercial kitchens• Responsible for increasing sales by identifying and attracting new clients to the company and growing existing clients• Oversaw the sales team• Supervised the engineering department, stores and dispatch• Job included computer aided kitchen design, sourcing and negotiating the purchase of new equipment and products, preparing contracts and quotations• Working with computerised stock control and budgeting systems• Liaising with chefs, managers, architects, builders and engineers to ensure efficient and timely completion of contracts• Travel to sell to clients in the other islands and to attend trade shows Show less

Part-time position:Catering management of wedding functions and other events as required

Part-time position:I was appointed to help steer the company through a series of operational and legal difficulties caused by the ill health of one of the directors

Part-time position:On-line shop selling chemical-free, ethically-produced toiletries. Awarded Good Shopping Guide’s Ethical Company badge (2003 - 2008).Named as one of twelve most ethical companies in the UK (2004, Ethical Companies Organisation)Awards recognised the ethical standards of the company, the products, the packaging and the employment of those who produce them. Almost all of the profits from this company were donated to various charities.

• Responsibility for looking after the requirements of existing customers • Increasing and maintaining sales in the “Cook Shop” showroom and wholesale business • Gained experience in sales techniques and computerised stock control systems

• Duties included promotion of the company to other businesses associated with tourism• Assisted the fleet controller in co-ordinating the rotation of the 800-strong fleet of vehicles• Overseeing Customer Services and liaising with corporate clients• Assisting general management of the business

• General hotel administration including the hotel bookings and accounts. Appointed Director for the sale of the hotel in 1988.• Licensee, F&B manager• Chef, responsible for menu planning, ordering and preparation of food, and kitchen hygiene• Supervision of staff and customer services

In charge of a contract catering kitchen providing 1,500 meals per day. Preparing healthy and nutritionally balanced meals for a factory canteen and executive dining suite.