Driving the compliance in all Food Safety and H&S requirements.Ensuring all areas of the depot are clean, tidy and organised at all times to minimum of BRC 6 A standard.Ensure all BRC and internal/external audits are passed.Full P&L responsibility & Cost Management.Full KPI responsibility and year on year performance targets.Sales and commercial drive, management responsibilities.Full control in buying/commercial awareness. Budget and management report understanding.Full involvement in all customer service, and strive to continuously improve customer experience.Stock management and control.Margin management and controlWork closely with the Transport management to ensure full compliance and all legal systems and controls are executed.HR management with support of the People Team.Control of expenses and capital outlay.Full site security including people, product, cash, and intellectual property control.Staff motivation and team building and management/ development/succession planning.Product quality Management.

Demonstrated outstanding customer service while completing up to 30 deliveries daily.Assisted colleges with picking wide range of products and preparinghome delivery orders.Inspected van at shift start, performing planned maintenance asrequired and immediately highlighting serious issues to team leadersand driver assessors.Adhered to UK Highway Code and safety regulations on roads.Greeted and interacted with customers to deliver personalisedexperience.Carry out driving assessments on new and existing partners toascertain their fit for purpose.Manage and maintain van fleet from routine maintenance toemergency service.

Directly responsible for growing £25m turnover through continuedlevels of outstanding service and KPIs .In charge of pricing and achieving desired profit percentage.Managed large groups and independents in hotel and restaurantbusinesses.Assisted head chefs and procurement managers to source the rightquality product at the right price.Analysed sales data to result in increased spend through betterproducts and pricing.Project managed integration of EDI systems. This gave ability to autoaccept orders, reduce manual inputting and as result more efficientprocess financially and operationally.Created and nurtured Key Accounts team and developed theirleadership skills to complete day to day tasks.Worked closely with all other departments to provide continuity andcommunication for all aspects of operations.Contributed to company direction and goal setting whilst workingclosely with other executive team members and managing director.

Managed team of 35 staff.Responsible for all health and safety within ware house.In charge of QC team and their day to day goods in processes and general housekeeping of £3m value of produce.Optimised stock replenishment procedure, resulting in cost and time efficiencies when picking orders.Introduced and implemented stock control policy and procedures.Worked in partnership with technical team to assure all trainingrequirements are met. Also to ensure that all ware housing aspects areto BRC standard and ready to be audited at any time.

Established policies, procedures and specs to assure quality produceonly is accepted in to the ware house.Picking out produce for some of the most exacting top chefs in thecountry.Performed booking goods in and rejecting if not up to standards thathave been set out in the specs.Set up booking in system to control the linear flow in to thewarehouse.

Managed Wellocks fresh prepared vegetable team.Assisted with deliveries and logistics.Looked after the day to day and match day requirements for largePremier League club increasing spend by 60%.Gained knowledge of all departments through work experience.

Established and ran own catering company based at prestigiousLancashire golf club.Achieved £180,000 turnover with 5% profit.Responsible for all catering requirements from breakfast to dinner.Provided event management for outside catering. Everything fromprivate dinners to weddings.Produced own brand food to sell at farmers markets.Responsible for all aspects of running a business

Assisted in the start up and creation of successful outside cateringcompany.Responsible for menu design.Organised production and assisted operation to deliver top class foodand service for any special occasion from private dinners to large scaleevents.

Relaunched Langtrey's Restaurant.Menu Planning and training with executive Chef based in Amsterdam.Turned a loss making F&B operation in to a profitable one. (£118,000loss to £20,000 Profit.Managed day to day team of 11 chefs and 3 porters.

In charge of all food responsibilities for a 4 star deluxe hotel in Londonopulent South Kensington.Achieved 3 Rosette Award for food.Implemented all health and hygiene policies and was first in thecompany to complete.Achieved advance food hygiene certificate

Joined as a chef de partie and worked way up to senior sous chef.Performed roles in all catering departments with in the hoteloperation.Fulfilled duty manger responsibilities once promoted to senior souschef

Cooking staff meals for the Siemens Group.Established employee request forms. Resulting in broadening thedining choice for staff.Implemented 'build your' own salad and sandwich bar.

Organisation of Chefs to various outlets across Sydney's centraldistrict.Also worked at 5 star Renaissance Hotel as chef de partie.

Focused on produce a high demand of food in a busy pub restaurant.Responsible for cost control and stock taking.Produced specials board to increase spend and reduce waste comingfrom the kitchen.