• Delivered new product launches to market. Defining all technical specifications, quality standards, and product quality attributes for new products. • Delivered launches which involved complete range re-vamps of up to 112 products at a time, three to four times a year.• Improved bakery processes and waste removal to improve scrapless pastry cutting, saving £180,000 a year. • Instigated new innovative ways of improving products such as shelf life extensions, Aw monitoring and waste reduction, as well as production improvements. • Initiated new process improvements, such as injecting middles into sponges, saving on labour, waste and improving efficiency by 15%.• Developed recipe improvements to reduce sodium levels in baked goods, resulting in a 20% reduction to meet legislation• Managed the scale up of kitchen recipes, HACCP systems and Food Safety management, and managed attended pre-production trials.• Project managed new products into the bakery, following critical paths and co-ordinating and implementing the production processes resulting in on time launches.• Problem solving through TQM techniques of assessing, identifying, finding solutions, implementing and monitoring change. Resulting in on line teams improving efficiencies and reducing waste. Facilitated and developed direct reports, resulting in them progressing into future management roles.• Responsible for NPD food safety, using technical experience and knowledge to develop products, and make them perform in the production environment.• Implemented and integrated quality management systems into manufacturing sites resulting in BS5750 accreditation on two sites.• Implemented changes in site operation, benefiting the site profitability through continuous improvement activities making savings of £200,000+. • Developed systems for control of Rheological properties of sauces, viscosity at different temperatures, and spread tests.

The principle duties of this role were:-• To effect changes in site operation, benefiting the site profitability through continuous improvement activities. I made savings of £200,000+. • To recognise and improve areas of site operation that were failing to meet the site’s expectations of profit and image. I introduced, through group involvement the remedial actions and improvements necessary to achieve the site’s goals. • I successfully introduced team working and changes in working practices. Through people involvement, site wastage was reduced and efficiencies were increased.• As part of my M.B.A. dissertation I researched the implementation process for the introduction of self managed work teams, with in a Food manufacturing site.• Introduction of B.S. 5750 systems.• Training of basic food hygiene.• Development of raw material quality and supplier involvement.• Improved product quality through micro analysis and hygiene improvement.• Used sensory analysis systems to improve product quality.• Responsible for six staff across two shifts.• Food Safety and HACCP systems.

• Responsible for 7 people across two shifts• Introduction of ISO 9001 systems. Internal auditing• Development of raw material quality and supplier involvement.• Improved product quality through micro analysis and hygiene improvement.• Responsible for seven staff across two shifts.• Food Safety and HACCP systems.