Peter Raymond Email & Phone Number

* Lead, manage and training of production team. * Championing a culture of safety and hygiene by overseeing HACCP compliance and cleaning standards.* Implementing and monitoring quality control measures to uphold excellence.* Streamlining production processes, identifying and implementing improvements for enhanced efficiency.* Partner with founder to ensure production aligns with business goals facilitating seamless cross-departmental communication.* Quality champion for the business to ensure consistency in production.* Resource optimisation, streamlining of process and effective waste mitigation principles * Record keeping for production activities, equipment servicing, and maintenance.* NPD and EPD on current LP’s products to improve food safety, consistency and quality.

Sydney, Nsw, Au

- Lead and manage all pastry product development at Beak and Johnstone in consultation with technologists, production, finance, procurement and quality assurance. - Product development for key customers 711, Woolworths, Qantas and Simmone Logue.- Practical pastry development and production including dough, lamination, baking and vacuum cooling. - Knowledge and application of key baking principles to consistently improve bakery products.- Recipe formulation and costing in line with commercial brief whilst liaising with other departments on labor, packaging, procurement and QA.- Understanding of new vacuum cooling technology to enhance and improve pastry products including development of bake curves, bake profiles.

Sydney, Nsw, Au

- Weekly new product development under commercial brief from customers including Woolworths, Coles, Harris Farm, Metcash, Guzmen y Gomez, Qantas, ALH and 711.- Practical expertise across a diverse range of food categories including soups, sauces, slow cooked (sous vide) and pastry. - Seamless product handover to technologists including assistance during pre production trials on scale up, quality validation and organoleptic comparisons against bench samples. - Recipe formulation and costing in line with commercial brief whilst liaising with other departments on labor, packaging, procurement and QA.- Quarterly innovation sessions with key customers showcasing current food trends, new products and front end manufacturing capabilities.- Keeping abreast of current and emerging food trends influencing consumers commercial decisions and applying to new recipe formulations. - Presentation of products to customers including an in depth overview of product relative to brief, taste/flavour profiles, identification of potential risks and alternative solutions, further refinement of product based on feedback for 2nd and 3rd submissions. - Effective communication and leadership to a broad number of individuals from differing cultural backgrounds.

Matraville, New South Wales, Au

- Planning of weekly changing specials and favourites menu in consultation with the CEO taking into consideration packaging, customer requests, seasonality, prices, innovation and balance.- Recipe and menu development in consultation with the CEO, Head Chef, Operations Manager and Recipe Tester.- Review and approval of customer facing products including allergen, website and label information.- Chair weekly food team meetings with CEO, kitchen leadership team and operations manager to discuss sales figures, complaints, current/upcoming menus and any relevant production issues.- Weekly tasting and feedback sessions with CEO on new and current dishes in suite.- Troubleshooting quality issues and liaising with other team leaders to identify root cause and provide appropriate solutions to customer service.- Purchasing of all perishable items for the Dinner Ladies for the purpose of food production whilst consulting with the Operations Managers fortnightly sales forecasting.- Food cost control in line with targeted budget.- Relationship management with suppliers including communication and negotiation to ensure consistency of supply, quality, price and agreed specification.- Driving new processes, documentation and technology to streamline procurement, recipe management, and operations for the Dinner Ladies.- Recruitment, training and management of all internal staff in the food department and other associated departments when required.- Membership of the leadership team working collaboratively with other managers.

Matraville, New South Wales, Au

- Implementation of COVID 19 procedures, documentation and training for all employees tailored specifically to the Dinner Ladies ensuring compliance with NSW Government regulations and legislation.- Liaising with Operations Manager and Head Chef on current processes and procedures, providing guidance on improvements to manage operational efficiency and production during extreme growth period.- Weekly leadership meetings with business owners and Operations Manager to drive and improve overall direction of the food business.

Mascot, Nsw, Au

- Management of 120 customers including major hospitality groups Merivale, Fink Group, Rockpool Dining Group, Mary's and Bentley with annual revenue of more than $8.9 million dollars.- Working with Chief Commercial Officer and CEO on opportunities for growth by targeting and building relationships with key stakeholders and prospective clients.- Working with head of procurement to source and secure protein to fit within the customers cost of goods, quality standards and specifications.- Hosting facility tours, educational presentations and cooking demonstrations to offer value add services to customers.- Exceptional communication skills to engage with a broad range of customers all with varying needs, requirements and care levels.- Extensive experience in all aspects of the Vic's Meat business including picking, packing, production, butchery, logistics, customer service and sales.- Excellent knowledge of Australian agriculture and current trends within the meat and hospitality industry.- Social media and content development for the Vic's Meat business showcasing ingredients, farmers, restaurants and high profile chefs.- High level of administrative skill and experience with computer programs including Microsoft Office suite, Pronto, Phocas.

- Extensive knowledge of wood fired cooking including different styles and techniques.- Run and maintain a kitchen section including larder, grill, meat, fish, pastry and calling the pass.- Menu development in consultation with the head chef utilising seasonal ingredients.- Development of business processes and frameworks to improve workplace efficiency including recipe management, prep lists, workflows, costing sheets and logistics.- Effective troubleshooting and problem solving in a fast paced high stress environment.- Leadership, management and teamwork abilities by assisting others when required, offering advice and encouragement.- Key contributor to Lennox Hastie's cookbook "Finding Fire" (2019 Chef of the Year – Firedoor) . Contributions include recipe development organisation, testing and associated food production to meet high quality standards.- Cooking at various high profile events - Gourmet Escape, Hamilton Island Race week, Oz Harvest, Fireside, private functions for celebrities and high net worth individuals.

- High volume functions and productions of various starters and mains (up to 300 guests daily) which includes canapés, a la carte and degustation.- Exposure to various techniques including curing, smoking, sous vide and char grill.- Strictly maintaining a safe, clean and hygenic workplace.- Always adhearing to FIFO, labelling and storing items correctly.

- Basic preparation of produce and taking direction from chefs for all mis en place requirements for service- Customer service including greeting customers, explaining produce and history of the restaurant.

Bruce, Act, Au

My primary responsibilities are to liaise with sporting organisations and determine whether their fundraising projects and/or initiatives qualify them to take advantage of the Australian Sports Foundations tax-deductible status. With every project I ensure that each client is given individual attention to assist them with procedures for registration, through to the finalisation process following the project’s completion. My areas of expertise include:- Assessing and evaluating relevant organisational information for registration of sporting clubs, schools, state sporting organisations, national sporting organisations and other non profit organisations;- Offering strategic advice on developing and implementing sporting projects with a realistic scope, cost, timeframe and purpose;- Provision of best practice advice and assistance to external stakeholders in the availability, assessment and finalisation of project funding capabilities, fund raising strategies and grants management;- Implementation of project management skills to effectively assist registering organisations with their sport related initiatives, to identify, analyse and evaluate information;- Maintaining effective relationships with clients to ensure consistent and quality business outcomes are achieved.

After completing my personal training certification with the Australian Institute of Fitness I decided to open my own personal training business titled Accomplish Health and Fitness. I operated the business from my residence and an Anytime Fitness located in Dickson and I gained experience in the following areas:- Fitness program development and periodisation to maximise customer results.- Realistic and achievable goal setting for all clients ensuring ongoing fitness sustainability. - Diverse and multiple training experiences for all members including corporate bootcamps, small groups, partners and one on one.- Production of various marketing materials including EDM, text message, social media and instructional videos.- Educational workshops in partnerships with local businesses centred on improving health, fitness and well being of members.- Partnering with other services such as nutritionists, physiotherapists, beauty therapist and supplement companies for value ad experiences and discounts for customers.- Strong customer referral and incentive program to increase client base and personal profile.- Management of all financials aspects of the business including invoicing, cash flow management, bills and expenses, income projections, sales forecasts, payroll.

Food Safety Programme Certification

Negotiation Foundation Workshop

Certificate Iii In Commercial Cookery, Hospitality (Commercial Cookery)

Certificate In Fundraising Essentials

Certificate Iv In Government (Project Management), Project Management

Prince2 Foundation Certification, Project Management

Certificate Iii In Fitness, Specialising In Gym Instructor

Certificate Iv In Fitness, Specialising In Personal Training

High School