Mark Allen Email and Phone Number

Managing the area of the UKs leading supplier in houmous, supplying 85%.Consisting of managing 45+ operatives each day. Working towards improving various KPIs, such as; OEE, Technical standards, H&S and labour. Whilst having numerous workstreams to improve the area by closely working with the team to upskill and bring in fresh initiative.Currently undertaking a level 3 diploma for team leader bolted on with ILM level 3.

Working at Elveden, part of Bakkavor London Meal, one of Bakkavor's most complicated sites. •Where I am a crucial member involved in a site wide project which is improving labour, waste, production efficiency which saved £2million/PA. Working closely with LIBRA consultants improving my knowledge on project management and data analysis.•Leading the commissioning and launch a business critical new product to site bringing in £250K worth of business.•Working on oven efficiency through… Show more Working at Elveden, part of Bakkavor London Meal, one of Bakkavor's most complicated sites. •Where I am a crucial member involved in a site wide project which is improving labour, waste, production efficiency which saved £2million/PA. Working closely with LIBRA consultants improving my knowledge on project management and data analysis.•Leading the commissioning and launch a business critical new product to site bringing in £250K worth of business.•Working on oven efficiency through various different cooking methods troubleshooting faults with other oven causing inefficiency in the cooks, directly saving £100K/PA. Show less

•During area managing saw a 10% efficiency increase. •Logically raising and troubleshooting Production and Technical issues and escalating accordingly. •Sharing my learning with opposite shifts to prevent reoccurrences .•Creating development plan to upskill my team.•Working closely with the all the cross-function teams, creating a good support working environment•Raising and resolving Health and Safety risk, completing routine health and safety audits.•Part of the HACCP team… Show more •During area managing saw a 10% efficiency increase. •Logically raising and troubleshooting Production and Technical issues and escalating accordingly. •Sharing my learning with opposite shifts to prevent reoccurrences .•Creating development plan to upskill my team.•Working closely with the all the cross-function teams, creating a good support working environment•Raising and resolving Health and Safety risk, completing routine health and safety audits.•Part of the HACCP team on site. Show less

Working Bakkavor Newark Desserts, Europe's largest cream cake factory, making it was a very fast paced environment. Where I achieved the following;• Installing and training out 3 production lines with conveyor oven cooking choux pastry, tarts and sponge• Working closely with site engineers and machines specialist on a tight deadline to get the machines running correctly and up to maximum capacity• Commissioned a £4million mixing machine. • Reduced waste variance by £16,000.… Show more Working Bakkavor Newark Desserts, Europe's largest cream cake factory, making it was a very fast paced environment. Where I achieved the following;• Installing and training out 3 production lines with conveyor oven cooking choux pastry, tarts and sponge• Working closely with site engineers and machines specialist on a tight deadline to get the machines running correctly and up to maximum capacity• Commissioned a £4million mixing machine. • Reduced waste variance by £16,000. • Improved the utensil monitoring system, which was rolled out across the site. Show less

Working in technical department for small/medium business gave me a wide scope of experience and responsibility. Such as the follow;• Heavily involved in BRC and customer audits• Incident and non conformance investigations, Non conformance trending.• involved in new product launches working with customers to create a detailed product specifications for customer use and raw material specifications for internal use.• Tracking and trending seasonal quality issues, whilst… Show more Working in technical department for small/medium business gave me a wide scope of experience and responsibility. Such as the follow;• Heavily involved in BRC and customer audits• Incident and non conformance investigations, Non conformance trending.• involved in new product launches working with customers to create a detailed product specifications for customer use and raw material specifications for internal use.• Tracking and trending seasonal quality issues, whilst communicating with customers regarding out preventative actions• Organising Microbiological and Chemistry sampling, Environmental swabbing, Water sampling, Raw material sampling• Processing Validations for high care washing procedures and interim cleans.• Metal detector calibration and programming.• Completing routine Traceability and Mass balance.• Glass and hard plastic audits, GMP audits.• Completing shelf life and organleptic trials. Show less

Involved in Assessing food a wide range of product in development. Supply professional accurate and honest feedback with sensory acuity

Preparing, serving food with a good level of food safety and hygienResponible for counting money up the at the end of the shift.