Scott Tomkinson Email & Phone Number

Bolton, United Kingdom

• Teaching new drivers the relevant skills to becoming safe and proficient drivers.• Increasing pupils confidence with learning a new skill.• Encouraging students to use their new found skills independantly.• Working in accordance to the highway code and passing on this knowledge• Regular standards checks to ensure my teaching standards are in accordance with the DVSA.• Ability to work independently.

• Involved in all apsects of running my own bakery.• Managed staff and apprentices, rotas, pay, and training. • Stock management, including ordering ingredients.• Liaising with, and visiting new and existing customers, in relation to their needs and requirements.• Product development and quality assessing.• Completing all relevant paperwork.• Working in line with all relevant Health and Safety and Food Safety Regulations.• Working long hours to ensure all orders were ready and were delivered in a timely manner.• Meeting with reps and suppliers.

December 2010 – February 2013• Working as Technical development manager on the Hovis retailer brands team, mainly focusing on the Marks and Spencer’s account along with working on other retailer’s accounts.• Receiving product briefs, recipe construction and developing concept samples in the test bakery.• Organizing and running plant trials on NPD and EPD projects including booking time on plant.• Working with suppliers to bring new raw materials in to the business, for NPD work or cost saving exercises.• Booking in samples for Microbiological, nutritional and Mould free shelf life testing.• Trouble shooting, if sites are having issues with making a product, attending the site and finding the cause of the problem.• Working with production sites to improve plant and product quality.• Setting up plants to handle and run new products, by conducting trials.• Running pre production trials in the presence of the customer, answering there questions and addressing any concerns which they might have.• Meeting with the customers NPD technologists and buyers to discuss the next stages of development and also any future development that they may require.• Developing recipes to a set cost and cost engineering any recipes that do not meet the brief.• Launching successful NPD projects.

The Lord Rank Centre High Wycombe

September 2009- December 2010• Baking and reporting back on new flours and customer complaints.• Conducting scheduled bench marking exercise on Rank Hovis generic grades and specialist grades such as Elephant atta.• Producing samples for technical sales managers to show to there customers.• Blending seed and cereal blends for Holgran business, for internal and external customers.• Stressed and none stressed high ratio cake baking on complaint flours and baking of trial milling samples, wrighting reports and sending to relevant people.• Helping Out with demonstrations to customers and colleagues in the test bakery providing them with hands on baking experience. • Assisting with demonstrations for the Hovis and Granary students’ competition at the collages. • Helping at the annual student’s baker’s conference with stewarding roles and administrative responsibilities.• NABIM Module 5 Flour (passed)

Fradley Park, Lichfield

January 2008- September 2009• Test baking of new and improved recipes. • Production of samples for customer and internal examination. • Internal customer liaisons and reporting back findings to the relevant contacts. • Assisting with projects and following them through on to plant trials. • Making up of samples for customers. • Recording of enquiries on to data base.• Dispatching samples by post and courier. • Testing of breads on texture analysis machine for crumb firmness, slice strength and resilience. • Matching customers existing products and creating new equivalent Holgran mixes. • Developing new products to meet individual customer requirements and supplying trial mixes.

Leeds, United Kingdom

• Mixing, shaping, forming and proving of dough’s• Baking of dough’s and confectionary • Working to production schedule• Stock rotation of frozen bakery produce.• Stock replenishment of flour and shop floor items

Leeds, United Kingdom

• Mixing, shaping, forming and proving of dough’s• Baking of dough’s and confectionary • Full set of keys for shop and bakery so that I could opening up the bakery on a morning• Working to production schedule• Maintaining machinery• Checking deliveries• Weekly stock take

Btec National In Food Science And Manufacturing Technology, Bakery

• BTEC National Food Manufacture • NVQ Level 3 Bakery • NVQ Level 2 Bakery (Flour Confectionery Production • ABC Level 2 Pastry Cook.

Education record

• GCSE Design & Technology - Food Technology B • GCSE Applied Business Double Award - CC • GCSE Science Double Award - CC • GCSE English.