Oversaw the design and conversion of an industrial unit into a large-scale commercial kitchen compliant with 853/2004 regulations. Developed solutions to ensure chilled goods are safely and legally delivered to domestic consumers throughout Ireland in a non-refrigerated supply chain.Design, implementation and verification of the Company’s HACCP system, associated food safety management records, QMS, Supplier Approval Process and all product labels ensuring they fully comply with legislation.Developed a series of complex spreadsheets that allow full order collation from all routes to market (online retail, retail stores and business to business) and ensure that all meals are made to the same exacting standards with all orders fulfilled timely and precisely. In turn the raw produce requirements of each production run are calculated ensuring minimal stock holding and wastage.Chair all audits by Environmental Health, keeping a close working relationship with the HSE.Undertook a full review of profit margins for all products, agreeing recipe amendments with the Head Chef where appropriate, altering retail prices where justifiable or delisting the product from sale as a last resort.Documented comprehensive, yet easy to follow instructions for all systems and processes under my control to ensure my duties can be effectively covered in my absence.Design of product labels ensuring compliance with all labelling legislation including allergens, ingredients, QID, health declarations and nutritional info.Developed a series of spreadsheets that allow NPD of products to hit specific calorific values or macronutrient values. The nutritional info can then be exported from the final database for use on the product label.Sourcing and procurement of all packaging in line with lean manufacturing principles.Attended Bord Bia’s Food Academy in association with SuperValu, learning the essentials of getting a product from conception to supermarket.

Internal audits of the business’ four main sites and meat cutting plant to ensure consistent implementation of production protocols and quality standards for both incoming and outgoing goods.Maintaining close working relationships with Environmental Health, Trading Standards, The Soil Association and the Food Standards Agency to ensure they can provide regular guidance and support across the network and not just an annual audit.Upkeep of operational standards and the pest control contract for 28 distribution hubs nationally. Chair weekly telephone meetings of the Procurement Managers to ensure a centralised buying strategy is maintained across the company’s four main sites. Managed successful accreditation of the Marks & Spencer Field to Fork Audit.Working closely with the New Product Development Manager to ensure that all food safety risks are considered when launching new products or seeking new suppliers.Ensuring compliance with all labelling legislation with all new packaging designs and reviews.Managing the group’s pesticide residue and microbiological testing programme and liaising with suppliers, customers and relevant authorities as results require.Ensuring all produce is transported and stored from source to customer under optimum conditions.Developed solutions to ensure chilled goods are safely and legally delivered to consumers in a non-refrigerated supply chain.Work closely with IT developing the stock inventory, intake and QA procedures for the ERP system and scripting of planning tools and resource material for BOM planning.

Design and implementation of all Quality Systems including a HACCP policy in line with statutory requirements and organic standards for the entire business.Conducted, designed and implemented Risk Assessments and Safe Systems of Work for all Goods-In, Quality Control and Recycling Operations.Conducting Quality Standards Seminars with Line Packing Staff.

Project managing the schedule and budget of the Council’s computer replacement program.Dealing with and advising members of the public, both face to face and on the telephone.

Responsible for planning and scheduling all operations and overseeing staff.Ensuring staff allocation to my site optimised productivity and was within budget. Stock rotation of a live product with limited “shelf life”.Reporting comments on quality back to the Seedling Production Manager.

Full technical responsibility for the production of 72 600 Kg of mushrooms per week to the major multiples, including Marks & Spencer, Tesco, Morrisons, ASDA and Sainsburys.Worked closely with both the Farm Manager and Assistant Manager Harvesting to ensure crop was grown and harvested to strict quality specifications and crop volumes and timings would fulfil sales. Directly responsible for a technical team of 10 people including three Trainee Managers.Record keeping of growing regimes and pesticide usage in accordance with legislation, supermarket traceability requirements and accreditation by quality certification bodies.

Undertook a full review of the quality control systems in line with the EFSIS standard for a sister company.Obtained Higher Standard of the EFFSIS certification for the first time in the company's history following a failed audit under the previous Quality Systems Manager, allowing continued supply to ASDA, their sole customer.

Responsible for producing 1000 tonnes of raw mushroom compost per week. Initiated, developed and integrated a HACCP policy for the entire composting process, controlling product quality and food safety issues.Created a database eliminating the “paper chase” in monitoring compost quality and a spreadsheet to manage the supply of raw materials.