Martin Heard Email & Phone Number

Melbourne, Victoria, Australia

Melbourne, Victoria, Australia

Melbourne, Australia

• Develop and improve new and existing products• Research a diverse range of cuisines and food trends, as well as ingredient functionality, that can be incorporated into product development• Create and prepare bench-top formulations• Assist sales and marketing to deliver samples to customers within tight timelines• Conduct sensory evaluations for new and modified products • Improve existing products (sourcing raw materials, liaising with suppliers, sensory evaluations)• Perform analytical and investigative tasks relating to new product development• Supervise first production run of all new products• Collaborate with Quality department to establish HACCP and QA testing specifications for products• Manage internal new product trial process ensuring products are compatible with processing and packing lines• Cost products to fall within project budget parameters• Create labelling and product documentation in accordance to FSANZ regulations.• Review new label artwork from initial concept to pre-press approval• Cross function with internal sales and marketing teams.• Attend and represent the business on the international stage at food shows such as Gulfood 2017 in Dubai and Seoul Café show 2017

Melbourne, Australia

Responsible for overseeing the day to day operation of bistro and function service for up to 500 people. Managed a small team and assisted the Head Chef and Operations Manager with menu planning, standard operating procedures, HACCP, and implementing daily and weekly specials

Melbourne, Australia

Position required me to work closely in conjunction with the Head Chef, preparing the menu and food for the main dining room as well as functions for up to 300 people.Key Responsibilities:• General and specialised cooking;• Butchering;• Baking;• Pastry cooking requirements for the club;• Supervision and training of other cooks and kitchen employees in the absence of the Head Chef;• Ordering of Stock;• Stock control;• Portion control

Melbourne, Australia

Executive Chef: Mark HaynesPlaza BallroomForum TheatrePrincess TheatreRegent TheatreComedy TheatreFederici RestaurantVenue-particular experience:Plaza Ballroom, All Theatres• Maintaining a clean and safe kitchen;• Receiving of all fresh and frozen goods;• Preparation of Canapés;• Preparation of Larder items;• Preparation of Hot Kitchen items;• Planning Gluten Free, Vegetarian, and other dietary specific menu items;• Planning and assisting in the execution of numerous:• Gala dinners and wedding receptions for up to 600 people;• Cocktail Parties for up to 1500 people, most notably for Opening Nights of High Profile shows such as Priscilla, Wicked and the AFI Awards;• Breakfast seminars or luncheons;• Trade shows and conferences.• - Corporate Suites at the Princess and the Regent:• Indulgent private events for groups of 10-150 people, including conferences, dinners, cocktail receptions or evenings incorporating a theatre show.Federici Restaurant (at the Princess Theatre)• Working in all sections covering A la Carte Breakfast, Lunches, and Dinners;• Preparation and service of food to a high standard.• Maintaining a clean and safe working kitchen adhering to OHS standards;• Ordering and stock control minimising food wastage;• Planning of menu specials for Larder and Hot Kitchen;• Planning Gluten Free, Vegetarian and other dietary requirement menu items;• In charge of running the kitchen in the absence of senior staff and working alone for breakfasts/brunches on weekends

Bachelor Of Food And Nutrition Sciences, Food Science And Technology

Diploma Of Health Sciences, Health Science

Certificate Iii Of Commercial Cookery, Commercial Cookery