Chris Newberry

I was one of two designers in the whole company that designed store equipment, mainly focusing on replenishment solutions. This equipment aids replenishment, helping colleagues carry out tasks in their daily routines and improves the customers shopping experience. I worked closely with project managers and store colleagues to ensure the designs met the requirements. When the design was finalised, I regularly met with suppliers to develop prototypes for proof of concept, which was handed over to the project manager to go to trial in a store. If they were successful, the design would be rolled out nationwide. I was the first person in Tesco to design and create an SLS model for display at a presentation in front of the MD for Tesco UK. I have organised and ran innovation days, where colleagues from stores and head office are invited to come up with innovative solutions to complex problems through creativity. I was also part of the social team in the support office, helping organise social events that encourage team spirit.

I was responsible for preparing the heat treatment process, which enabled the removal of microscopic impurities within metals. I had to ensure that all products were placed correctly within the furnaces so they did not deform. I had to constantly monitor the time, temperature and pressure within the furnaces, whilst also carrying out regular safety checks of the risk-critical processes. I monitored the quality of the treated products, making alterations wherever necessary. I took on management responsibilities within the department, which included dealing with customers and supervision of staff. Along with the manager, I was the only other member of staff entrusted with ensuring that the entire process was properly monitored and recorded for future reference and audit purposes.

I would frequently be asked to attend the Hotel at short notice to fill in for sick or absent staff. My commitment and loyalty were well recognised by Hotel managers.

Bar Staff 2007-2012: Serving customers, training new staff members in general bar duties, maintaining the cellars and stock control. In the summer of 2008 I was appointed temporary bar manager despite only being a temporary employee myself.

Kitchen Porter 2007-2008: General kitchen duties and maintenance of health and safety standards, including food hygiene.

Temporary Night Porter July 2009-September 2009: Ensuring the security of the Hotel and setting up for conferences/events during the week.