Training customers to get the best use out of their Lincat, FriFri, Pitco, CIBO equipment. Development of new concepts.

Training people on Lincat, FriFri, Pitco, Cebo, equipment. Getting the best use out of the equipment they have invested in.

Paul will be part of Pidy’s latest plans for growth into the UK catering, retail and wholesale market. Paul will be joining with fresh approach to our foodservice customers. With a well established network of independent & national wholesalers around the Uk Paul’s role will be to extol the virtues of the extensive Pidy range; helping wholesalers understand the range and how it can help their customers overcome catering challenges, demonstrating the flexibility & versatile nature of the range to end users, ultimately driving the business through the wholesalers. His role will primarily be to educate & promote Pidy products to the customers which form the bedrock of our business. You will be hearing from him through “Tweets”, Youtube recipe demo’s, one to one consultations and exhibition activities. As part of his remit he will also be supporting the work we enjoy with our industrial partners; presenting options & developing recipes which will work in both the processed retail & foodservice sectors. The importance of understanding the flexibility of our extensive range of different pastry ingredients has implications which few may understand fully. Simply applying our knowledge of pastry to the developers in different process sectors will result in better collaboration opportunities, saving time & money in bringing new dishes to market. Paul has had 30 years experience of the food industry, many of these as a working chef. He has also spent time with the Yates’s Group plc Operations Manager and Charles Wells Ltd catering development manager and Gardner Merchant as Executive Head Chef.Paul will make a valuable contribution to the Pidy team, excising his skills & culinary advise in all sectors of the UK activities.

Area covering Milton Keynes, Northamptonshire and Peterborough. Responsible for maintainence of existing customer base, promoting Unilever product range, taking of transfer orders and establishing new customers. Relationship building to create long term customer commitment to brands. Working to company KPI's on calls, orders and competancies. As chef coach responsible for product demonstrations to regional team, wholesaler presentations and wholesaler telebusiness RARA days. Seconded to Culinary Services Chef Team for 2009, covering customer demonstrations and presentations, mainly to schools and LEA's.

Responsible for all Catering operations across Yates's Wine Lodge estate, 141 outlets.Build team of 14 area Chef Coaches.Train Area Chef Coaches to carry out relevant training.Instigate all best working practise to develop brand identity.Develop new menu launch training manual.Generate internal audit manual and trail.Improvement of sales, margins and working practices

Responsible for all food, menu and product development within the 'managed house' estate (Eagle Inns). Estate totaled 47 public housesEstablished a range of 'core' menus for use throughout the food operations within Eagle Inns, creating a consistent level of food service, within fine dining and value added environments.Created a supply chain network for above outlets, through development of nominated suppliersOutput of the above action resulted in a cost-saving of £250,000 pa on purchases madeIntroduced and established a new 'Best Practice' food safety manual and audit systemCreated and developed relationships with all key manufacturer and suppliers of Charles Wells Ltd - ensuring consistency of quality, service and price, throughout the estateAchieved ISO9002 accreditation through systems and procedures introducedResponsible for the recruitment of key catering personnel within the 'managed house' estateProject managed the re-openings of all major re-developed sites and newly-acquired housesInstigated the creation of a 'in-house' 'Chef's Circle' organisation and network, with the primary aim of bringing together people to share experiences and ideas within the

London through to Executive Chef at Gallaher UK, Weybridge, with The Catering Guild company