The Triscan Systems brand has been synonymous with fuel management technology for over thirty years. Our expertise and technology has provided many local, national and international organisations, with total control over one of the most valuable resources in any business; fuel. Fuel represents one of the highest costs of running a fleet – in some sectors it accounts for over 40% of the operating cost of a vehicle. As prices continue to fluctuate and green issues climb ever higher on the agenda, it is becoming increasingly important to be able to manage fuel usage. The difficulty lies not only in collating information but also in having the confidence of its accuracy and the ability to interpret it easily. As Key Account Manager, I work with our existing and prospective customers such as the Royal Mail Group, First Group and DPD Group. It is my role to understand their operational requirements, define/tailor a solution, assist with solution implementation and finally to work with the customer in order to ensure the realisation of all potential benefits.

Whilst in the role of Project Manager I was responsible for the management of large, multiple site projects involving the supply and installation of fuel management hardware, software and vehicle based technologies for organisations such as ASDA Wal-Mart, J Sainsbury's Plc, Greater Manchester Police and North Lanarkshire Council. Following the principles outlined within the PRINCE2® management methodology, the role involved working with the customer and their Account Manager to design a solution, create a professional proposal, Project Brief and Project Plan; before managing the Projects implementation to budget and on time.

Employed as the Second Chef my role involved assisting with the management of the catering team, the placement of orders, stock management and employee training.

Responsible for the recruitment and management of up to 25 employees. The role required the continual delivery of high standards whilst working within a high pressured environment. Other duties included stock management, menu development and employee training.

I commenced employment with the Orchid Group as a retail service advisor, before moving into the catering team where I progressed to the position of Sous-Chef.