From Live bay to finished product. I am currently focused on Continuous improvement.I am currently based in the abattoir and operate as 2IC to the department supervisor and as head of department for the afternoon shift.My focus while in this department has been;Productivity.Quality.Animal Welfare.Training.Team building.Continuous improvement.Hygiene.Logistics.Environmental.For me Animal Welfare and its impact on the end quality of product has been… Show more From Live bay to finished product. I am currently focused on Continuous improvement.I am currently based in the abattoir and operate as 2IC to the department supervisor and as head of department for the afternoon shift.My focus while in this department has been;Productivity.Quality.Animal Welfare.Training.Team building.Continuous improvement.Hygiene.Logistics.Environmental.For me Animal Welfare and its impact on the end quality of product has been of great interest, I have been in a position to directly interface quality concerns to the growers, educating them in the on farm acts which are detrimental to quality of end product. I have undertaken unannounced audits on growers and catchers, which can make for a lively affair, especially when the farmer does not want you on the property.Working in an abattoir is very similar to working on a minesite or a trawler, very male dominated with as a general rule, few if any female line workers. When I first started in this department the morale was very left of centre, bordering on sexual intimidation additionally any line staff who stepped up were often undermined. I have been able to realine the the culture to a more restrained environment, without curtailing the enjoyment of working in this department. Show less

Fresh Frontier commenced trading approximately 18 months ago, my brief on commencement of employment was to investigate all areas of the company and make recommendations as to changes to procedures and implement said recommendations to ensure the ability of the company to continue to grow to its full potential.

Maintain QA manual, HACCP Process Flow Charts & Plans, Work Instructions, Forms, Support Programs, Validation & Verification Records to demonstrate continuous improvement and on-going compliance with standards, legislation & customer requirementsParticipate in all QA related auditsConduct internal GMP audit process, food safety inspections.Creation of product specifications to for all Healthy Fresh Range and Customer Lines.Creation of Label data for Healthy Fresh and Customer… Show more Maintain QA manual, HACCP Process Flow Charts & Plans, Work Instructions, Forms, Support Programs, Validation & Verification Records to demonstrate continuous improvement and on-going compliance with standards, legislation & customer requirementsParticipate in all QA related auditsConduct internal GMP audit process, food safety inspections.Creation of product specifications to for all Healthy Fresh Range and Customer Lines.Creation of Label data for Healthy Fresh and Customer Labels, maintenance of Label information Data Base and Templates.QA / Technical liaison for Customers, including BP, Caltex, Mrs Macs, Pourshins, Gloria Jeans, Jetstar, Virgin, Compass, G4S, PCEC, UWA, Ramsey Health.Liaise with suppliers in regard End Product requirements, product specifications, micro testing Participate in assessment of the company’s products, ensuring those products meet required health and safety food standardsParticipate in new product development; production trials of new products, product improvements and new processesEnsure all statutory and regulatory regulations are met (Food Act, Health Act, FSANZ and Trade Practices legislation etc)Performing-process inspections at all stages of production.Preparing laboratory solutions and samplesShelf-life assessment and organoleptic assessment.Raw Material monitoring and testingControl of nonconforming product – hold, rework, reassess, rejectMonitoring of incoming productsMaintenance of the Cleaning Schedule, amendments to requirements, monitoring staff compliance. Show less

Food Manufacturer (Ready to Eat/ convenience bakery lines) WAQA/HACCP Control and implementation, Directly responsible for the maintenance of the HACCP system and also for the implementation of new procedures.General Management, oversee all areas of the day to day running of Fresh star, including but not limited to Production, transport and Administration.Staff Training, conduct all staff training and if required source specialist training.Procurement, all aspects of procurement… Show more Food Manufacturer (Ready to Eat/ convenience bakery lines) WAQA/HACCP Control and implementation, Directly responsible for the maintenance of the HACCP system and also for the implementation of new procedures.General Management, oversee all areas of the day to day running of Fresh star, including but not limited to Production, transport and Administration.Staff Training, conduct all staff training and if required source specialist training.Procurement, all aspects of procurement including liaise with suppliers re. Product, cost, supply, logistics. Research and Development, directly responsible for the creation of new products from development, sourcing of base ingredients, creation of specifications, packaging, costing etc.Customer Liaison, first and final point of contact for customer complaints and resolution, etc.Additionally when required assist general admin staff in all area’s including MYOB, Excel, Word. Implement new procedures in general admin areas where it is perceived that changes need to be made to increase productivity, reduce mistakes which may have a direct effect on production. Show less

Production Manager.Oversee transition from outdated procedures to new production system and implement HACCP (hands on).Short Term Contract

General Management, QA/HACCP, Staff Training, Procurement & Stock Control, Research and Development, Supplier Liaison.

Self Taught, I started working in food at 14 for my Sister in a food van at the Grey hound tracks. Ask me how many tonnes of Jellied eels or potted shrimp I have sold in my life. I progressed into modeling with England's number 1 Agency Ellite and was pretty hopeless, I loved my food too much. So back to my first love. I started as a pot wash attendant and by the time I moved to Australia I had become a self taught Chef. It was not until I moved into management with Compass that I… Show more Self Taught, I started working in food at 14 for my Sister in a food van at the Grey hound tracks. Ask me how many tonnes of Jellied eels or potted shrimp I have sold in my life. I progressed into modeling with England's number 1 Agency Ellite and was pretty hopeless, I loved my food too much. So back to my first love. I started as a pot wash attendant and by the time I moved to Australia I had become a self taught Chef. It was not until I moved into management with Compass that I actually got my Recognition of Prior learning Cooks ticket and became fully qualified as a Chef, by which time I had stopped cooking. Hence when you ask me what my position is, the reply will often be "Chief bottle washer" and I will say it with Pride. Show less