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Nathan Clarke Location
Sydney, NSW, AU
Nathan Clarke Work
Group Head of Innovations and Continuous Improvement @ (January 2024 - Present)
Head of New Product Development @ (June 2016 - January 2024)
Head Product Developer and Executive Chef @ (September 2015 - June 2016)
Senior Product Developer @ (March 2015 - September 2015)
Food Technologist - Cereals and Extrusion @ Green's General Foods (September 2013 - March 2015)
Development Chef @ (February 2013 - April 2013)
Process Control Technician @ Schweppes (September 2012 - December 2012)
Cost Innovation Project Leader @ (January 2012 - July 2012)
Research and Technology Intern @ (February 2011 - January 2012)
Head Chef @ Cactus Blue (July 2006 - January 2010)
Sous Chef @ Fonzirelli Italian Restaurant (September 2003 - May 2006)
Apprentice Chef @ One Ocean Seafood Restaurant (January 2001 - August 2003)
Cook @ Jimenez Mexican Restaurant and Cantina (April 1998 - December 2000)
Nathan Clarke Education
University of Newcastle
Bachelor of Food Science & Human Nutrition (Food Science, Human Nutrition)
2008-2012
Nathan Clarke Skills
Continuous Improvement
Cooking
Culinary Skills
Customer Insight
Dairy
FMCG
Food
Food Industry
Food Manufacturing
Food Processing
Food Science
Food Technology
GMP
HACCP
Hospitality
Ingredients
Management
Manufacturing
Menu Development
Product Development
Quality Assurance
Quality Control
Quality System
Sensory Evaluation
Nathan Clarke Summary
Nathan Clarke, based in Sydney, NSW, AU, is currently a Group Head of Innovations and Continuous Improvement at The Cordina Group. Nathan Clarke brings experience from previous roles at The Cordina Group and Green's General Foods. Nathan Clarke holds a 2008 - 2012 Bachelor of Food Science & Human Nutrition in Food Science, Human Nutrition @ University of Newcastle. With a robust skill set that includes Continuous Improvement, Cooking, Culinary Skills, Customer Insight, Dairy and more. Nathan Clarke has 1 emails on RocketReach.
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