Currently leading the Health & Wellness pipeline in plant-based, meat and hybrid products bringing sustainable & innovative solution forward to consumers. Project managing H&W projects across four manufacturing sites.

Project Manager - Currently driving the pipeline of new product innovation and new product development in relation to the six Taste of the Future NPD platforms within NPD team and across the wider business including customer centric briefs & internal opportunities briefs through to launch.

This role involved planning and monitoring trials on the air dried fermented and cooked meats such as meatballs, meat crumbles & cooked minces produced on a continuous cooking line. site in Dawn Farm Foods, organising materials, personal and attending trials. Implementing continuous improvement in recipe formulations and working with the meat block optimisation team to deliver internal cost savings for the company.

Managing the Continuous improvement, introduction of NECTAR stage system and Lean manufacturing area in the Science and Innovation department. Producing KPI sheets & statistics for measuring department performance. Engaging in problem solving projects either as a team member or a project leader, carrying out fish bone analysis and PDCA process.

Multifunctional role, NPD innovation in convenience retails concepts, preparing samples for customer presentations and costings. Taking product concepts from kitchen bench trials into the factory, setting up SOP's and formulations for the production of items. Business is focused on direct retail sales for prepack fish in MAP trays and skin packaging. The development of new concepts for fresh fish counter with convenient products for customer home cookery. Also involved in the quality assurance of the products in the factory, inspection of incoming ingredients, preparing paperwork for audits both retailers and third party such as BRC.

Primarily involved in setting up the NPD strategy of the company and creating a culture that wants to innovate and create.Setting up pilot test kitchen and reformulating existing products and packs. While also forwarding new food products.Also updating quality and food management systems to BRC level, conducting internal audits and any other checks as required by the standard.

Sales and marketing to production and quality management of ambient snack products consisting of seeds and chocolate.

Large Conference and Banqueting facilities circa 1000 guests per meal per event mainly educational conferences but other large corporations. My work was mainly in the production bake shop. This involved mise en place of the desserts and cakes. Production of WOW plates for VIP clients. Specialist in production of celebration cakes and production of service items for the main restaurant, banquets and room service.

An international internship program undertaken as part of my degree program at DIT. Work experience included working in banquets for 3 - 20 people, production of the room service menu. Production of mise en place for pastry dishes for terrace restaurant and breakfast items. All work carried out speaking french

A summer placement and after finishing my professional cookery certificate I worked in the central kitchen producing the dishes for the banqueting services from 10 people upto 300 people. Also involved in main restaurant service of starters, main course and desserts.