Kitchen Manager
Current• Ensuring that efficient and hygienic procedures of manufacturing and processing of sauce condiments.• Manage 40 members off staff providing shift rotas, holiday cover, disciplinary procedures, ensuring safe manufacturing processes and procedures are followed at all times with efficiency.• Health and Safety risk assessments, documenting near misses and reporting all findings. • Improved efficiencies from 300 tonne to 500 tonne per week.• Maximise productivity from all lines to minimise downtime and all losses.• Prepare weekly and monthly reports for senior levels of management.• Ensure all PPE and safe working practices are adhered to.• Preparing high quality standard documentation, internal and external reports.• Meeting customers high standards and specifications,• Working closely with supervisors and team leaders providing support throughout the manufacturing process.• Introducing procedures for new recipes and product launches. • Commissioned steam injection and increased production. • Dedicated to securing both current and future contracts within the manufacturing process, providing data internal and external audits. • Helped company achieve (A) on BRC audit.• Qualified First aider.• Reach truck licence held for over 10 years.• C.O.S.H.H certified.• N.V.Q food and drinks manufacturing.• Food hygiene certified.• Risk assessment trained.• Health and safety officer.• QA trained.
