Aspiring to Be Involved in NPD and Gain More Knowledge to Aid in Development of New Trends

Ryan Seradoy

Email:

Mobile: +447846986393

Aspiring to be involved in NPD and gain more knowledge to aid in development of new trends and products. Is one who uses knowledge and experience to achieve tasks, applies a hard work ethic and is able to work productively under instruction and under pressure as part of a team or on own initiative unsupervised. Understands classic flavours and has an active interest in exploring new and different flavours combinations.

Education:

Sept 2011- May 2014 The National Bakery School, London Southbank University – BSc Baking Technology Management (Bachelors of Science). 1st Class Honours

3rd Year modules Applied Bakery Science, Science and Technology of bread fermentation, Business, Environmental management & Quality Management Best Practice, Project. (Dissertation)

Sept 2011-May 2013 The National Bakery School, London Southbank University – FDSc, Baking Technology Management. GRADE: DISTINCTION

Dec 2011 CIEH Health and Safety in the Workplace- Level 3

Jan 2011 CIEH Food Safety in Catering - Level 3

Sept 2010 Barking and Dagenham College – C&G NVQ Level 2 in Food Processing

-July 2011 and cookery (Patisserie and Confectionery) and Customer Service.

Skills Profile:

·  Able to maintain health and safety and food safety in the work place at level 3.

·  Knowledge of sourdough, Sponge/ferment and dough processes.

·  Able to temper chocolate, create artisan dipped, moulded and filled chocolate pieces.

·  Experience of working with Royal Icing, marzipan and sugarpaste.

Work Experience:

Feb 3rd 14 – Apr 20th 14 PAUL, Maison de Qualité fondée en 1889 (Le Atelier de PAUL) – Baker –

Responsible for the baking and processing of existing and baking of newly developed products.

Oct 21st 13 – Dec 14 Harrods – New Product Development (Pastry Department)

Responsible for the test baking of newly developed products.

Aug 6th – Oct 11th 12 PAUL, Maison de Qualité fondée en 1889 (Le Atelier de PAUL) – Pastry – Preparing, assembling, piping and finishing tartelletes, gateaux and choux pastries.

June 6th – Aug 6th 12 PAUL, Maison de Qualité fondée en 1889 (Le Atelier de PAUL) –Team Member – Mixing, handing up and shaping dough. Pre-finishing and baking.

Aug 8th – 30th Dec 11 The Markham Inn, Chelsea – Head Pastry Chef –Helped open the Markham Inn and worked under head chef Mark Blatchford, worked to a seasonal menu and with commis developed new and existing desserts.

Oct 2010 – Jan 2011 Fleet River Bakery, Holborn - Pastry chef and assistant – Working under the pastry and head chefs, assisting other chefs and at times alone unsupervised and on own initiative.