Head of production for Walkers shortbread Ltd

Abattoir, Lairage and Boning Manager

Factory production manager of multi unit factory with the No1 Smoked Salmon processor in the World. Filleting, Smoking,Processing And Distributing Premium award winning Smoked Salmon all around the world. Managing the day to day running of a filleting, curing, smoking and processing factory with over 100 members of staff on site. Liaising closely with the sales and purchasing team to ensure all orders are fulfilled fully and on time.

Production manager for one of the largest food production companies in the UK. Specialising in breaded and coated products for some of the UK's top food retailers. Working alongside the factory manager with over 400 factory workers on site. Producing over 90 ton of finished product a day. My key roles in this position are:liaise with the technical, buying and sales team to ensure that all key specifications of products are met.Ensure all training for allergens and food safety are all up to date for all the staff on site. Over see the chilled distribution of the products on a daily basis from taking the orders in the morning to arranging the despatch of the final order.

First line manager for the North easts largest supplier of fish to leading retailers like Marks and Spencer, Sainsburys, Asda and Morrisons. As First line manager I am mainly charge of the packing area for all white fish packing circa 20000 cases a day on 3 different lines with 60 members of staff a shift. Ensuring all yields, stock rotation, wastage and food safety procedures are followed and adhered to whilst working closely with the technical team.

My role in this job is to run a staff canteen with a building that has 400 staff a day in the premises as well asfeeding a Nursery of 75 children a day as well as doing many Hospitality bookings ranging from Sandwich lunches for 6-150 and 4 course sit down meals in outside marquees for 20-1000 people as well as running a canteen. I had to ensure all the usual Health and Safety and Food Safety Requirements were met through an internal and external auditor as well as the EHO and HSE. All ordering and processing of invoices through Caternet, weekly stock take, timesheets, wages, HR issues, managing a team of 6 cleaners including a supervisor. At this position I had a GP% of 41% to achieve which I manage to do most months through careful budgeting and forecasting.

I currently help out here on an as and when required basis averaging 10 hours per week. I cook a fine dining ala carte menu using local fresh produce from fresh lobsters and mussels to fresh wild boar and in house smoked duck and chicken. I adhere to all there food safety legislation and can do anything up to 100 covers whilst also catering for a function suite which holds another 100 covers. I am regularly left to run the kitchen in the absence of the Head Chef as well.

I currently help out here on an as and when required basis averaging 10 hours per week. I cook a fine dining ala carte menu using local fresh produce from fresh lobsters and mussels to fresh wild boar and in house smoked duck and chicken. I adhere to all there food safety legislation and can do anything up to 100 covers whilst also catering for a function suite which holds another 100 covers. I am regularly left to run the kitchen in the absence of the Head Chef as well.

My responsibilities at Dobbies are to run a 350 seated restaurant out of a multi use outlet that takes in £1.75 Million pounds of sales a year. I work to strict margins with both wages and food cost and these were measured on a weekly basis. The job role varies as I dealt with Health and Safety, Food Safety Management, Disciplinary and Grievances, Monthly stock takes, Rotas/Holiday planning and Risk Assessments. I also run the whole establishment in absence of the General manager dealing with 25 staff a day including a separate bakery department. Whilst doing this role I have also helped with the opening of new stores including Liverpool where I helped with the training of all the chefs, whilst also supporting Carlisle opening.

As a Head Chef/ Kitchen manager my role included the day to day running of a kitchen that serves four outlets. I manage Rota’s/Holiday Planning, Stock Taking, Risk assessments, HACCP Records, Disciplinary, Grievances, Managing Budgets, Plan and operate a business plan, Chair Business Review Meetings, Attend and Chair Management meetings for whole division, Manage accounts for a £2 million pound catering outlet, Deliver industry recognized training(NVQ level2), Compile Costing and Spec Sheets. Deliver menu development and presentations. Compile menus, various functions. Healthy Living Award, Quarterly food development seminars.