Eddie Harper-Pell

• Managing over 20 distributors while targeting end users with cold/warm calls in the HORECA division. Have grown the distributors I have over looked quarter on quarter.
• Secured significant accounts through end-user cold calls, resulting in conversions from competitors and generating immediate incremental growth.
• I am responsible for planning and executing small to large-sized trade shows. My role involves showcasing our products in their freshest state, utilizing my chef skills for this presentation, plus organising all the collateral and equipment needed.

· Secured significant accounts through end-user cold calls, resulting in conversions from competitors and generating immediate incremental growth.

· Transformed challenging distributor relationships into productive partnerships through proactive communication, trust-building, and consistent support.

· Demonstrated resilience and adaptability by successfully growing key territories in an understaffed state, maintaining momentum and delivering results despite limited resources

· Cultivated strong, trust-based relationships with internal teams and external customers, fostering collaboration and driving consistent business growth.

· I am responsible for planning and executing small to large-sized trade shows. My role involves showcasing our products in their freshest state, utilizing my chef skills for this presentation, plus organising all the collateral and equipment needed.

· Spearheaded regional growth for Birch & Waite in Western NSW, consistently outperforming targets in underperforming territories by:

Building strong relationships with local reps and distributors

• Conducting targeted end-user outreach based on data-driven insights.
• Collaborating with distributors to identify and pursue high-potential customers.
• Played a key role in business development activities, contributing to significant growth in client base over time.

• Manage majority of the high end hotels, casinos, hatted restaurants, bakeries and other food service accounts.
• Increased sales by 10% each quarter for the past two years.
• Built and maintained strong client relationships to drive business growth.
• Secured high-value accounts through consultative selling, effective customer solutions, and promoting compelling business opportunities.

• Analyzed sales and customer data to identify trends and opportunities for increased profitability.

• Met with customers to discuss and ascertain needs, tailor solutions and close deals.

• Identified new business opportunities through cold calling and networking.

• Set and achieved company defined sales goals.

• Help customers with knowledgeable, support, stock and purchasing.

• Cultivated strong relationships with key accounts to drive customer satisfaction and loyalty.
• Developed tailored solutions to meet client needs, enhancing product offerings and service delivery.

• Ran the chef division at 'Placed'. Big focus was reverse marketing to large hospitality groups, head hunting for unique roles and working closely with exclusive roles.
• Built the division from just me being the sole employee through to having 2 people working under me.
• Operated and maintained applicant tracking and candidate management systems.
• Conducted phone interviews to assess applicants relevant knowledge, skills, experience and aptitudes.
• Collaborated with internal teams to continuously improve recruitment processes and execute as efficiently as possible.
• Developed recruiting strategies to identify qualified candidates and build network.
• Conducted reference checks, background screening and other pre-employment checks to verify information on applicant's resume.
• Evaluated strengths and weaknesses of candidates through effective screening processes.
• Developed and implemented plans to improve recruitment process.
• Studied job descriptions and qualifications to determine applicant requirements and product availability.
• Initiated training for new team members to improve productivity and increase kitchen workflows.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Built strong relationships with internal and external candidates to ensure an excellent hiring experience.
• Keeping up trends and restaurant movements.
• Head hunting senior candidates for exclusive roles
• Placed advertisements, evaluated applicant credentials, conducted initial interviews and pre-screening assessments.
• Emphasized job benefits and perks to applicants to improve organization's attractiveness.
• Collaborated with hiring managers to understand job requirements and expectations.
• Coordinated schedules to arrange management interviews with applicants.

• One Hat Restaurant
• Was here to help Jeremy Strode with his two venues. He had no head chef at the time.
• Overlooking 5 levels of food offerings. (Restaurant, bar food and functions)
• Making sure 2 kitchens are running smoothly. At a 1 Hat level
• Dealing with food and labor costs and making sure there in check.
• Hired, managed, and trained kitchen staff.
• Arranged for kitchen equipment maintenance and repair when needed.
• Maintained well-organized mise en place to keep work consistent.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Planned promotional menu additions based on seasonal pricing

• Helped the opening of the venue.
• Acted as head chef when required to maintain continuity of service and quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Collaborated with staff members to create specials and menu dishes
• Coordinated with vendors to order supplies and maintain high quality standards.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Assisted with menu development and planning.
• Set up and broke down kitchen for service.
• Monitored food production to verify quality and consistency.
• Modified recipes to accommodate dietary restrictions and allergies.

• Awarded the first award in the Good Food guide category of Best wine bar with food.
• Created recipes and prepared dishes.
• Placed orders to restock items before supplies ran out.
• Maintained well-organized mise en place to keep work consistent.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Planned menus based on seasonal pricing and product availability.

• Came over here to help open the venue
• Working Main, Grill and Pass
• Ordering for sections
• Putting systems into place with the opening of the restaurant
• Led team by example in preparing items accurately and according to high-quality standards.
• Oversaw cleanliness of each station in kitchen.
• Planned and directed high-volume food preparation in fast-paced environment.

• One Hat Restaurant
• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.
• Monitored food and labor costs to verify budget targets were met.
• Modernized work processes to reduce guest wait times and boost daily output.
• Worked closely with front-of-house staff to facilitate customer service.
• Modified recipes to accommodate dietary restrictions and allergies.
• Monitored food production to verify quality and consistency.

• One hat restaurant
• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
• Planned and directed high-volume food preparation in fast-paced environment.

• One hat restaurant
• Just Jeremy and myself in the kitchen. Had to work and prep all sections.
• Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Set up food stations by following chef's orders.
• Prepared cooking ingredients for chef.
• Maintained well-organized mise en place to keep work consistent.
• Operated commercial cooking and baking equipment in support of head chef.

• One hat restaurant
• Prepared cooking ingredients for chef.
• Maintained well-organized mise en place to keep work consistent.
• Prepped daily menu items to quickly deliver upon request.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Rotated through all prep stations to learn different techniques.
• Signed for deliveries, checked items into inventory and stocked goods into proper locations.

• Two hat restaurant
• Set up food stations by following chef's orders.
• Prepared cooking ingredients for chef.
• Maintained well-organized mise en place to keep work consistent.
• Performed other tasks as assigned by sous chef or chef
• Prepped daily menu items to quickly deliver upon request.