David Hulbert Email & Phone Number

Norfolk, England, United Kingdom

Ely Cambridgeshire

• Responsible for the management and development of a new team covering technical, process development and hygiene functions across two sites, reporting directly to the Managing Director of the Added Value Division..
• Successfully managed, coached and developed a new technical team, improving their understanding of the required standards through effective training
• Sites are fully accredited to Tesco TFMS, M&S Bronze status and BRC Grade A

Huddersfield, United Kingdom

• Responsible for the complete running of the site with 220 staff, fully accountable for Health & Safety, Food Safety, Operations, Customer Service and meeting the company’s budgetary goals.
• Trained and developed a home grown management team, introducing OEE measurements and a weekly KPI dashboard

• Responsible for the management of the Tesco and Coop technical accounts, as well as completing a range of special projects including hygiene controls, a reduction in listeria isolations and the development of robust.
• Led the hygiene improvement team in both salad and fresh fruit operations to improve standards

Tamworth, Staffordshire, United Kingdom

• Responsible for the complete running of the site with 350 staff, fully accountable for Health & Safety, Food Safety, Operations, Customer Service and meeting the company’s budgetary goals.
• Strengthened customer confidence by delivering operational KPI’s and improving overall site performance

Responsible for ensuring efficient operations and leading a technical team, supplying imported spices and Chana dal which are processed and blended into ready meals to major retailers such as M&S.

Part of the senior management team responsible for ensuring the company complies with all current legislation and report on emerging issues for the future. Managed and coached 8 direct reports covering site technical performance, veterinary controls, supply assurance, specification and development. Products included processed, raw added value and cooked.

• Responsible for a continuous improvement project to reduce labour costs, improve yields, reduce waste and improve the overall quality of the sandwich products supplied to Sainsbury’s, Asda and Costa.
• Successfully improved labour costs from £20k a week negative against budget to £3000 positive variance within a few months, with quality consistently scoring top marks at the monthly quality assessments held at.
• Led initiatives to improve team culture, creating support services such as technical, engineering, preparation, purchasing & planning and the agency staff provider, with all departments focused on the same objectives

• Responsible for developing and mentoring a full technical team across 3 sites to improve the understanding of the need for technical compliance, including the use of Southampton colours, ethical trading standards from.
• Worked closed with technologists for major retailers and suppliers, particular in south east Asia to ensure a better understanding of emerging food safety issues
• Undertook sustainability projects with M&S

Responsible for the integration and synergy of all the aspects of the technical function including raw material intake controls, quality systems, process development and regulatory advice and support across four sites. Managed 3 direct reports and 9 indirect reports, working closely with the Directors and Heads of Department on regulatory issues which had.

• Responsible for developing the technical team, improving relationships with customer technologists as part of the senior team. Responsibilities evolved to also manage the NPD team and deal with general quality issues.
• Consistently ensured NPD launches were implemented smoothly
• Significantly reduced costs across the quality, hygiene and development teams by encouraging ownership and therefore accountability

Responsible for ensuring the company retained its Grade A BRC status, whilst managing and developing the technical team during the expansion of the factory in preparation of the transfer of the pork pie business from the Trowbridge site.

Responsible for the development of the technical team in the absence of a Technical Director, preparing the site for BRC accreditation. Managed the hygiene department and coordinated retailer visits, reporting into the Operations Director. Products included butchery, sausage, bacon, pork retail packing, beef & lamb retail packing and raw added value.

• Responsible for reviewing the company’s HACCP to ensure that all the CCP’s had been fully verified.
• Led the verification process, developing multi-disciplined teams who were retrained in the principles of HACCP. Amended procedures accordingly and trained all relevant personnel

Various

Interim and permanent roles including Production, Technical and Quality Management for major retailers across several product areas, focusing on fresh and frozen products across the Cooked and Ready to Eat sectors.