KEY SKILLS AND SUMMARY:
Time served journeyman “Q”guild Master butcher and trained fishmonger
Fresh food manager
Training apprentice Butchers in following countries:-
Argentina, Cayman Islands, Spain, Gibraltar, Bermuda ,Tanzania & United Kingdom.
Education & Skills
Auchterarder High School Tayside, Scotland United Kingdom.
Training- St Omer Barracks Catering College Aldershot
J McGregor Family Butchers Apprenticeship
Qualified time served butcher
Qualified Fishmonger
Experienced fresh food manager
Training and Development of staff
• Sourcing local suppliers for the Butchery, Deli and Fresh Produce
• Training and identifying potential quality problems and implementing a plan to resolve any issues
• Being aware and ensuring – workers follow exceptional standards and company hygiene procedures.
• Hygiene training; ensuring correct working environment to a high standard comparable with European legislation
• Working with Chefs such as Steve Clayton making gourmet sausage and meat.
• Game, fish and Produce sourced from fresh morning markets in Spain Buying and importing on a daily basis
• Developed a HACCAP programme, implemented, and verified the operation of the food safety programme within their business.
• Oversee Meat, Fish, Bakery Dairy, Fresh Produce and Deli departments in largest supermarket in Gibraltar.
• Responsible for staffing, Quality Control, company legislation, day to day running of all departments and managers
Neil Logan Watson Newmarket Suffolk “Powters Celebrated sausage”
WORK EXPERIENCE
Dec 2012 – Present Haig’s Food hall Aberdeen
Butchery Manager for a high class food hall in Aberdeen city centre. Main responsibilities include day to day management, legislation, and promoting Quality & Excellence above all.
A new project city centre farm shop selling premium products.
Aug ‘12 – Dec 2012 Simply Fresh Dar Salam, Tanzania
Setting up a supermarket for 6000 mostly ex pats at a gas extraction mine in Tanzania. Involved in planning floor space for different product types. Sourcing local suppliers for the Butchery, Deli and Fresh Produce. Training management and workers to running effective Butchery, Deli and Fresh Produce sections. Including best practise and quality control for receiving goods from suppliers.
Nov 2011 – 2012 The Mull Slaughter Hse & Cutting Plant Isle of Mull
Butchery Manager/Buyer/Controller
Communicating with producers and producing packed & labelled for resale as they require
In charge of and responsible for all the work undertaken in the cutting room.
Being aware and ensuring – workers follow exceptional standards and company hygiene procedures.
The communications to the Directors, Vets, Slaughter Man & Clients, maximize the efficiency of the community run facility.
Promoting & marketing the unique qualities of the facility for the local produce to external customers.
2009 –Nov 2011 The House of Bruar Perth, Scotland
The prestigious House Of Bruar, (Harrods of the north). Dealing with local organic meat including venison and game, traditional Scottish produce, pies, and 14 varieties of sausages on a daily basis. All meat for sale arrives on the bone from the Blair Atholl Estate. It is then dry hung and aged for a minimum of 28 days before being boned and prepared by ‘Q’ guild certified butchers. There are only 140 in UK. I am very proud to be associated with and work in an environment where excellence is standard.
2008 – 2009 Raffe (meat suppliers) Buenos Aires, Argentina
Training Argentine butchers in Scottish and European cutting, sausage production and profit, waste management and quality. Hygiene training; ensuring correct working environment to a high standard comparable with European legislation. Contract ended 28th Feb 2009.
2003 – 2007 The Sausage Factory Gibraltar
Role: Owner/Director
The Sausage Factory a full meat and poultry counter within supermarket franchise. The primary customer was the largest supermarket on the island; Safeway overseas ltd. I also produced for hotels and restaurants including “The Thyme“. Working with Chefs such as Steve Clayton making gourmet sausage and meat. Game, fish and Produce sourced from fresh morning markets in Spain Buying and importing on a daily basis.
Was offered training position in Buenos Aires .Argentina.
(6 month contract) Hamilton Butchers Cayman Islands
Training Butchers & Deli Staff
Developed a HACAP programme, implemented, and verified the operation of the food safety programme within their business. This included a very large fresh fish counter with customer focused training. Gained experience in training staff to meet the requirements of the Fish Safety Control Plan returned to Gibraltar and opened THE SAUSAGE FACTORY.
1989-2003 Safeway overseas ltd Gibraltar Gibraltar
Role: Assistant Manager (Fresh Foods)
Asked to stay on after my 3 year contract ended to oversee, Meat, Fish, Bakery Dairy, Fresh Produce and Deli departments in largest supermarket in Gibraltar. Responsible for staffing, Quality Control, company legislation, day to day running of all departments and managers. Assistant store manager within the management team involved with key holding, cash office security and general store manager duties.
1985 – 1989 Meat and livestock commission Gibraltar
A 3 Year contract training Gibraltarian youth cadets with the first delivery of fresh meat to the colony from F.M.C in Perth.
1982 – 1985 Army Catering Corp (ACC) Ministry of Defense
Junior leader 3 year Catering. Qualifying to teach butchery
Also winning Hotel Olympia Meat Preparation Award 2 years running.
Was offered position in Gibraltar.
1980 – 1982 J McGregor Family butcher Auchterarder, Scotland
The best introduction to the meat industry. Traditional method Scottish Butchery including Haggis, Black pudding, Pies and other Scottish traditional products.
KEY RESPONSIBILITIES & SKILLS
• Ensure all managers in their section have personal objectives and KPIs which cascade down the department deliverables, regularly reviews performance and provide annual performance rating for their direct reports
• Dealing with suppliers effectively. Knowledge of how to quality check Meat, Fish and Fresh Produce
• Role model the ethics and values of the business, demonstrate cultural sensitivity, and maintained high personal visibility in their own and other departments
• Plan and support talent management and succession planning within the departments and ensures all senior managers have a career plan
• Motivate employees and monitor employee satisfaction within their departments and plans and execution of plans to improve.
• Ensure optimum structure for departments and positions are properly staffed and maintain high retention rates
• Achieve budgeted sales by ensuring availability, quality and service levels
• Control costs within predefined levels buying locally where viable
• Achieve availability targets by ensuring that ordering procedures are followed and targets are achieved
• Maintain operating standards by putting all areas under his control to the agreed standards
• Optimize people productivity by manpower planning and implementation to achieve target and maximum productivity
• Maintain food safety and hygiene by implementing, monitoring, and conducting training to achieve all targets
• Serve customer by monitoring training and results achieved
• Controls costs within predefined levels
• Ensure ordering procedures are followed and targets are achieved
• Maintain all areas under his control to the agreed standards
• Implement, monitor and ensure training takes place to achieve all targets
• Implements plans Scheduling Work and Activities
Organizing, Planning, and Prioritizing Work
Making Decisions and Solving Problems
Judging the Qualities of items, services, or people
Training and Teaching Others
