Jake Harrison

After moving to exeter, I have been at TII Bradley as a temporary measure with an agency and am looking forward to what comes next.

• Maintained accurate stock records for easy tracking and retrieval of goods.
• 
  
• Packed orders accurately to prevent damages during transit.
• Kept warehouse clean, ensuring a safe working environment.
• Performed manual lifting tasks responsibly, minimising risk of injury on the job site.
• Unloaded deliveries, promptly sorting items into appropriate storage areas.

I started at Yeo Valley with gap in September, where I learnt the high standard of food manufacturing and attention to detail required in the industry. I quickly gained my contract and moved to their development department. We created and developed new products and presented them to the biggest supermarkets.

Unfortunately, I had to leave as I relocated to Exeter.

• Improved product quality for increased customer satisfaction by refining existing recipes.
• Drove consumer interest with unique flavour combinations and attractive presentation techniques.
• Improved safety standards through strict adherence to regulations.
• Achieved successful product launches with meticulous planning and testing phases.

• Accurately labelled and packaged items.
• Kept workspaces clean and organised with regular attention.
• Maintained clean workstation to comply with safety guidelines and protocols.
• Carried out picking and packing to production requirements, maintaining department dispatch speed.
• Quality checked components to ensure smooth, compliant manufacturing and assembly processes.

• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Organized front-of-house operations until the business downturn.

• Hygiene and Safety Compliance : Adhered to strict health and safety regulations, implementing best practices in food safety and sanitation. Conducted regular inspections to ensure kitchen equipment and workspaces met Royal Navy standards.
• Actively participated in risk assessment processes, identifying potential hazards within the kitchen environment. Implemented measures to mitigate risks, and enhance overall safety for all personnel.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Developed menus for continuous use, events and promotions for different seasons.

• Set up machines to perform specific tasks to high quality.
• Kept machinery well-maintained in line with safety regulations.
• Packaged orders with excellent presentation skills.
• Controlled factory equipment to exceed daily production targets.