Wayne Edwards Email & Phone Number

Currently working nights on a rotating 12-hour nightshift patternResponsible for the day-to-day running of3/5 lines, producing on average of 200,000 products per dayLead a team of 9 Line Leaders and around 50 shop-floor operativesResponsible for KPI's - Profit/People/Quality/Health & Safety/Food Safety/Production TargetsAchievements - Raising productivity, efficiency and quality

Hold full responsibility for the day-to-day running of the meat & veg cookhouses, prep, goods-issue, chicken room and butchery departmentsLead a team of 6 Line Leaders and around 40 operatives on a 8-hour alternate am/pm shiftResponsible for KPI's People/Quality/Health & Safety/Production TargetsReceived SAP/Mars training and involved with day-to-day planning

Held full responsibility for the Management of the night shift Cook-House Department, which produced on average 55 tons of sauce/cooked meat per 12-hour shiftLead a team of 2 Production Supervisors, 1 Trainee Supervisor, and around 40 Operatives. I have developed strong man management, delegation, organisational and leadership skillsHeld full responsibility for maintaining discipline in my departmentResponsible for the training, development, and appraisals of my two Supervisors, as well as identifying new candidates for the Supervisor training programme. I also implemented training courses for new recruitsInvolved in the factory planning of products and organizing priorities on a day-to-day basisInvolved with the development of new productInvolved in the Key Performance Indicators and the monitoring of Targets - People, Quality, Profit, Health & Safety, and HygieneTo cover holidays/sickness in other departments [Filling/Packing]Complete a structured shift report, showing daily percentages

Held full responsibility for the supervision and development of 60 operatives in the low-care Kitchen/Prep and the high-risk Discharge areaInvolved in the planning and prioritizing of the Kitchen workloadResponsible for the production of up to 200 chilled and frozen products to specified standards each dayInvolved in product launches and customer visitsInvolved in the commissioning of new machinery and processes

Trained to operate all the cooking vesselsResponsible for the prep and cook of all raw meatsResponsible for running all the cooking vessels and producing sauces to a specified planLiaised with internal customers in order to produce effectivelyInvolved with Quality Assurance, Food Safety Checks and Batch TastingInvolved with the Planning Department and responsible for stock control and carried forward productResponsible for the training of cooking and weighing operatives on my shift

Responsible for a small team of carers and the cooking of three substantial meals per day for the residentsResponsible for the stock control and orderingResponsible for the planning of functions and open daysTook time out to learn the needs of the residents at both homes including the mentally ill patients at White AvonResponsibilities at Cue Ball involved managing the bar and food service, pool tables, and general Hygiene on the night shift.

Contracted to run the works canteen, where I led a team of seven staff, and produced quality produce for the workforce Responsible for the health & safety, food safety, costing/ordering/stock-taking, book-keeping, wages and tax deductionsExpanded the business and sold product to outside customers

Worked with a team that was responsible for maintenance (either planned or through break down) on the production machinery.As a Spare Man/Floater, my role was to take other operatives off during breaks and cover sickness and holidaysAs a Charge Hand, I was responsible for around 15 Sub Assemblers, which included training, coaching, and delegating jobs. Also, inspection of the work produced