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Product Development TechnologistApr 2009 - Sep 2011 (2 years)
-Developing new chilled ready meals; customer brief led and blue sky project managed to completion whilst adhering to the new product launch critical path for a fast paced Asda account -Cost engineering of existing recipes and processes -Completing costings on new products and sourcing new raw materials including packaging -Presenting new products and ideas to customers -Generating specifications and presentation packs -Attending photography shoots and assist in artwork sign off'
Taste Panel CoordinatorJun 2008 - Apr 2009 (10 months)
-Competitor analysis and review of the marketplace -Presenting and reporting to customers of any relevant innovations and emerging food trends -Weekly taste panels on current products -The design and implementation of procedures for in-house and customer specific taste panels. -Organising and assisting with the internal day to day taste panels of NPD products -Market research
Food TechnologistJun 2004 - Aug 2004 (2 months)
-Coordinating NPD plans -Contacting suppliers and sourcing new ingredients and packaging -Using Hamilton and Grant to formulate recipes, costs and nutritionals -Wrapping, coding and labelling samples and sending out sample requests -Working with the NPD team in the test kitchen, weighing, cooking and wrapping,
Food Science and Nutrition BSc Hons2001 - 2004 (3 years)
Asda (walmart) Aspect online food specification (2010)Asda
Successful completion of the Aspect training course: This details entering new product specifications onto a new product management system from concept to shelf. Attention to detail is critical in entering all details of the specification.
Coop online food specification course (2010)Coop
Successful completion of the Coop food specification training course: This details entering new product specifications onto a new product management system from concept to shelf. Attention to detail is critical in entering all details of the specification.
Business Improvement Techniques NVQ 2 (2009)Peter Rowley
Applying Continuous Improvement Techniques Teamworking (Improvement Team Roles and Responsibilities) 5S of Workplace Organisation and Visual Management Systems
The Science of Gastronomy (2013)Hong Kong University of Science and Technology
Scientific principles underpinning cooking, cuisine preparation and the enjoyment of food. Various topics with a strong basis in biology, chemistry and physics applications are taught. These include the consumption of cooked food, physiological and evolutionary control of the senses, geographic and cultural influences and the rationale behind cuisine preparation. Issues like coupling of senses to improve sense stimulation, altering flavor by chemical means, and modification of the coloration to improve the appearance of dishes.
TEFLCertificate (2013)Star TEFL
140 hour TEFL course (Teaching English as a foreign language) with grade A certification.
Quality Systems internal audit training (2008)Guthrie and Craig
Theoretical and practical training to effectively audit and monitor a companies quality system. Training and experience include: How to plan audit programmes Prepare checklists from procedures Undertake audits competently Prepare audits reports and present findings to management Awareness of the quality system requirements
Intermediate food hygiene ( Awarded with Merit) (2010)University of Teesside
Training to supervisory or management position within the Food Industry. covering the following areas: Food microbiology Food safety hazards Food poisoning and food-borne disease Personal hygiene Cleaning and disinfection Waste control Pests as a hazard in food Food premises and food equipment Food storage and temperature control Food packaging, labeling and traceability Food preservation Food safety management Food hygiene legislation
US English Level 198%
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