Jim Fuller Email & Phone Number

Melbourne, Victoria

Relentlessly focused on making delicious meaty food, using mushrooms to do it.

Healesville

Victoria, Australia

A brief role in the businesses emerging exotic mushroom production. Unfortunately a downturn of the conventional mushroom market saw to the closing of this role.

Epping, Victoria, Australia

Mushroom Wholesale store in the Melbourne Market. My roll is broad including stock, staff, and sales management in a small team. I order stock daily from farms, assess each batch for quality and take electronic and fax orders and enter into our sales system. I then oversee a small team who picks, packs and delivers the orders within the wholesale market to each customer's requirements. I monitor stock levels and quality and adjust pricing daily to suit.

Mernda Victoria

I manage a small team of employees in a working aseptic spawn laboratory. Commercial mushroom cultures require a sterile substrate to allow healthy isolated growth into mature spawn which is used to seed the mushroom crop. We produce 18+Tons of grain spawn weekly for all of Costa Mushroom farms nationally, as well as customer spawn production. I maintain the quality and health of the spawn, using standardized practices and equipment. I organize and dispatch the product, maintain stock levels and stock flow records and account for all materials on site. I handle and document all work records, GxP, QA, OHS and manage all deviations in our department. I also enter all movements into SAP and do the invoicing too. I commonly get involved with the marketing team and in that scope I can be found:-Perform mushroom demonstrations: Cooking and educating at our clients stores and store openings and at community events -Taking the mushroom production to the classrooms of grade schoolers right through to University students with comprehensive theory and hands-on growing

Shepparton, Vic

We produced a few tons of exotic mushrooms for sale in domestic markets. Our product was absolutely amazing, and far superior to imported products. We were able to grow the mushrooms according to the specifications of the Australian marketers, and that took us a long way. We had hiccups around packaging, transport and with our approach to marketing the product. Unfortunately the business did not last more than a year.

Supervised a small team of employees in producing the culinary and nutraceutical spawn for our farm and our customers farms. Maintain the health and quality of the spawn, inspect at several stages and record observations. A great deal of my time in this position was in organizing the migration of many production records from various sources into a Microsoft Access database. I designed front end and back end of the original version of the database which included creating a new full time employment position of data entry. The database is a very important tool which to this day is still in use and has made many evolutions since its beta version in 2006.

San Antonio, Texas Area

I began work at Biga as a lunch, backup cook. Lunch service ended and I was able to continue working as a line cook in the evenings. I worked my way through the entire kitchen, steadily learning all the stations and becoming an integral part of the work force. From this position was promoted to a banquet chef position. I led a small team of chefs in the Banquet kitchen at Biga, catering for all of their many extravagant functions.

Bagrsci, Agriculture, Fungi

-Gave a guest lecture for DR. D. Tribe on fungi history, systematics and production in a food science course -Contributed fungal research.

Associates, Chemistry

Activities and Societies: 3 terms as President of the Chemistry Club Chemical Engineering major, also worked in the Chemistry Labs.