Neal Fry

Experienced Butchery, Stock Control and Purchasing Manager with over 30 years' experience in food production, procurement, warehouse management, stock control, and distribution. Possessing extensive expertise in full carcass butchery, purchasing, supplier management, inventory control, logistics, and team leadership within fast-paced food manufacturing and wholesale environments.

Over the past 17 years with CMB Foods, I have progressed through several senior positions including Head Butcher, Buyer & Factory Manager, and currently Stock Control & Purchasing Manager. Throughout this time, I have played a key role in the company's growth, helping support its expansion from a business operating three delivery vehicles to a fleet of 26 vehicles supplying schools, hospitals, and customers across the South Coast.

Experienced in managing large-scale stock holdings, warehouse operations, production planning, supplier relationships, and purchasing activities while ensuring compliance with British quality assurance standards, food safety regulations, and customer requirements. Recognised as a hands-on manager with strong commercial awareness, excellent organisational skills, and a commitment to delivering high standards of service, efficiency, product quality, and operational performance.

Key Skills

• Full Carcass Butchery
• Purchasing & Procurement
• Stock Control & Inventory Management
• Warehouse & Distribution Management
• Supplier Negotiation & Relationship Management
• Food Production & Factory Operations
• Team Leadership & Staff Development
• Logistics & Fleet Coordination
• Budget Management & Cost Control
• Quality Assurance & Food Safety Compliance
• Demand Forecasting & Production Planning
• Customer Service & Account Management

• Ensured compliance with food safety regulations to maintain a safe environment.
• Cleaned and sanitised work areas, equipment and tools to meet food safety requirements.
• Served counter customers, selecting, preparing and pricing requested items.
• Weighed products to provide customers with exact requested quantities.
• Maintained excellent knife techniques to butcher and carve cuts appropriately.
• Skinned and trimmed animal carcasses for cut preparation.
• Transformed primal cuts into smaller cuts ready for retail.
• Took daily readings of display case temperatures and rotated stock for minimum spoilage risks.
• Managed all aspects of a successful retail butchery business.
• Controlled stock purchasing, staffing, merchandising, and customer service.
• Maintained profitability and operational standards.