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Experienced Technical Manager
Tom Lee
,
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I'm offering
Possessing an excellent track record, and over 20 years experience within the technical departments of the food industry.
Experience of BRC, maintaining grade AA* status. Experience of all the major retailers.
Experience of developing Food Safety Culture Systems that develop and empower staff.
Establishing and maintaining quality management systems, meeting quality standards and objectives within set budgets and deadlines.
Believing that problem solving skills, multi-tasking, and effective team-working significantly increases efficiencies and gives a confidence to production that issues will be resolved effectively.
Experience of BRC, maintaining grade AA* status. Experience of all the major retailers.
Experience of developing Food Safety Culture Systems that develop and empower staff.
Establishing and maintaining quality management systems, meeting quality standards and objectives within set budgets and deadlines.
Believing that problem solving skills, multi-tasking, and effective team-working significantly increases efficiencies and gives a confidence to production that issues will be resolved effectively.
Markets
United Kingdom
Language
English
Fluently
Ready for
My experience
2019 - ?
job
Technical Manager
TSC Foods Ltd.
Day to day management of the technical function for site. Supply the major retailors as well as food service and B2B. The site produces soups and sauces both hot and cold fill,
• Customer facing role as well as the day to day running of the technical department.
• Ensure site compliance to all customer codes of practice and adherence to site HACCP plan.
• Develop KPI reporting system and use to drive improvements.
• Liaise with customers and develop positive relationships.
• Management of technical projects to improve site standards and procedures.
• Complaint investigation and reduction planning.
• Provide guidance and knowledge to the site to enable the continued growth of the company.
• Customer facing role as well as the day to day running of the technical department.
• Ensure site compliance to all customer codes of practice and adherence to site HACCP plan.
• Develop KPI reporting system and use to drive improvements.
• Liaise with customers and develop positive relationships.
• Management of technical projects to improve site standards and procedures.
• Complaint investigation and reduction planning.
• Provide guidance and knowledge to the site to enable the continued growth of the company.
B2B, Management, Service, Compliance, Growth, KPI, HACCP, Manager
2017 - 2019
job
Technical Manager
Jaines Seafood Ltd.
Technical Manager October 2017 - January 2019 (12 month contract)
Jaines Seafood Ltd
Overall management of the technical department and quality systems, developing quality systems to enable the site to develop to BRC accreditation. The site processes raw fish for the wholesale market as well as supplying high-end establishments and businesses such as Emirates Airlines.
• Implement and maintain quality management systems from Quality policies through to HACCP design.
• Develop and maintain a Food Safety Culture within the site and all staff.
• Manage preparation for audits i.e. BRC, EHO.
• Validation of HACCP prerequisites.
• Develop new QAS format to increase staff awareness of the standards required.
• Established routines that highlight areas of non-conformance in working practices so that an effective resolution could be implemented to increase quality standards as well as productivity.
• Manage and carry out internal auditing as required.
• Deal with customer complaints, log, investigate and respond.
• Management of the hygiene team and functions.
• Manage the microbiological and chemical testing schedule and reporting of results.
• Develop and maintain Health & Safety System
• Develop and maintain Human Resources System
Jaines Seafood Ltd
Overall management of the technical department and quality systems, developing quality systems to enable the site to develop to BRC accreditation. The site processes raw fish for the wholesale market as well as supplying high-end establishments and businesses such as Emirates Airlines.
• Implement and maintain quality management systems from Quality policies through to HACCP design.
• Develop and maintain a Food Safety Culture within the site and all staff.
• Manage preparation for audits i.e. BRC, EHO.
• Validation of HACCP prerequisites.
• Develop new QAS format to increase staff awareness of the standards required.
• Established routines that highlight areas of non-conformance in working practices so that an effective resolution could be implemented to increase quality standards as well as productivity.
• Manage and carry out internal auditing as required.
• Deal with customer complaints, log, investigate and respond.
• Management of the hygiene team and functions.
• Manage the microbiological and chemical testing schedule and reporting of results.
• Develop and maintain Health & Safety System
• Develop and maintain Human Resources System
Design, Human Resources, Management, Quality Management, Testing, Health, Safety, HACCP, Wholesale, Manager, Processes
2017 - 2017
job
Head of Technical
Site Closure.
Five Star Fish
Management of the technical function for the whole site for coated fish. Supply the major retailors M&S, Tesco as well as food service.
• Implement and maintain quality management systems from Quality policies through to HACCP design.
• Manage preparation for audits i.e. BRC, TFMS (PIU), M&S.
• Management of QC and hygiene staff.
• Management of technical projects to improve site standards and procedures.
• Complaint investigation and reduction planning.
• Provide guidance and knowledge to the site to enable the continued growth of the company.
• Budget management for all technical processes.
Management of the technical function for the whole site for coated fish. Supply the major retailors M&S, Tesco as well as food service.
• Implement and maintain quality management systems from Quality policies through to HACCP design.
• Manage preparation for audits i.e. BRC, TFMS (PIU), M&S.
• Management of QC and hygiene staff.
• Management of technical projects to improve site standards and procedures.
• Complaint investigation and reduction planning.
• Provide guidance and knowledge to the site to enable the continued growth of the company.
• Budget management for all technical processes.
Design, Budget, Management, Service, Quality Management, Growth, HACCP, QC, Processes
2016 - 2017
job
Site Technical Manager
R R Spink & Sons.
Management of the technical function for the whole site for this world famous smoked fish producer. Supply the major retailors M&S, Tesco, Sainsbury's as well as food service.
• Implement and maintain quality management systems from Quality policies through to HACCP design.
• Manage preparation for audits i.e. BRC, TFMS (PIU), M&S.
• management of QC and hygiene staff.
• Allergen and segregation implementation.
• Listeria management and reduction planning.
• Management of technical projects to improve site standards and procedures.
• New ingredient, supplier & artwork approval.
• Develop new QAS format to increase staff awareness of the standards required.
• Carry out internal auditing as required.
• Supply chain mapping to identify risks and potential risks.
• Carry out detailed risk assessments on all processes and procedures.
• Carry out oven profiling used for smoking fish. Establishing cold spot analysis.
• Oversee the laboratory and improve efficiency.
• Complaint investigation and reduction planning.
• Implement allergen controls on-site and introduce allergen management procedure
• Analyse and trend microbiological results to establish areas for improvement.
• Provide guidance and knowledge to the site to enable the continued growth of the company.
• Budget management for all technical processes.
• Implement and maintain quality management systems from Quality policies through to HACCP design.
• Manage preparation for audits i.e. BRC, TFMS (PIU), M&S.
• management of QC and hygiene staff.
• Allergen and segregation implementation.
• Listeria management and reduction planning.
• Management of technical projects to improve site standards and procedures.
• New ingredient, supplier & artwork approval.
• Develop new QAS format to increase staff awareness of the standards required.
• Carry out internal auditing as required.
• Supply chain mapping to identify risks and potential risks.
• Carry out detailed risk assessments on all processes and procedures.
• Carry out oven profiling used for smoking fish. Establishing cold spot analysis.
• Oversee the laboratory and improve efficiency.
• Complaint investigation and reduction planning.
• Implement allergen controls on-site and introduce allergen management procedure
• Analyse and trend microbiological results to establish areas for improvement.
• Provide guidance and knowledge to the site to enable the continued growth of the company.
• Budget management for all technical processes.
Design, Budget, Artwork, Management, Producer, Service, Quality Management, Growth, Implementation, HACCP, QC, Manager, Processes
2013 - 2016
job
Technical Manager
Farne Salmon & Trout Ltd.
Management of the technical function for the production of Smoked fish, RTC and RTE multi component appetisers for major retailers in Europe.
• Implement and maintain quality management systems from Quality policies through to HACCP design.
• Manage preparation for audits i.e. BRC, TFMS (PIU).
• Validation of HACCP prerequisites.
• New ingredient, supplier & artwork approval.
• Develop new QAS format to increase staff awareness of the standards required.
• Carry out internal auditing as required.
• Carry out detailed risk assessments on all processes and procedures.
• Carry out oven profiling used for smoking fish. Establishing cold spot analysis.
• Oversee the laboratory and improve efficiency.
• Analyse and trend microbiological results to establish areas for improvement.
• Full involvement in the NPD process from concept, approve new processes.
• Provide guidance and knowledge to the site to enable the continued growth of the company.
• Supplier approval & monitoring.
• Allergen & Authenticity control implementation including training & monitoring.
• Implement and maintain quality management systems from Quality policies through to HACCP design.
• Manage preparation for audits i.e. BRC, TFMS (PIU).
• Validation of HACCP prerequisites.
• New ingredient, supplier & artwork approval.
• Develop new QAS format to increase staff awareness of the standards required.
• Carry out internal auditing as required.
• Carry out detailed risk assessments on all processes and procedures.
• Carry out oven profiling used for smoking fish. Establishing cold spot analysis.
• Oversee the laboratory and improve efficiency.
• Analyse and trend microbiological results to establish areas for improvement.
• Full involvement in the NPD process from concept, approve new processes.
• Provide guidance and knowledge to the site to enable the continued growth of the company.
• Supplier approval & monitoring.
• Allergen & Authenticity control implementation including training & monitoring.
Design, Training, Artwork, Management, Quality Management, Growth, Implementation, Npd, Monitoring, HACCP, Production, Manager, RTC, Processes
2010 - 2013
job
Quality Manager
Interfish Ltd.
Overall management of the technical department and quality systems, managing and providing technical training for 6 staff within the quality department of this award winning manufacturer of fish products supplying Sainsbury's, Ocado, food wholesalers and export. Manufacturing and processing fresh fish, frozen fish, Ready to cook added value meals and in a dedicated high risk environment Ready to eat hot smoked fish.
• Implement and maintain quality management systems from Quality policies through to HACCP design.
• Manage preparation for audits i.e. BRC, EHO, DNV, DEFRA.
• Validation of HACCP prerequisites.
• Develop new QAS format to increase staff awareness of the standards required.
• Established routines that highlight areas of non-conformance in working practices so that an effective resolution could be implemented to increase quality standards as well as productivity.
• Attend regular customer technical meetings with major retailer.
• Manage and carry out internal auditing as required.
• Carry out oven profiling used for smoking fish. Establishing cold spot analysis.
• Deal with customer complaints, log, investigate and respond.
• Management of the hygiene team and functions, including stock control.
• Full involvement in the NPD process including presentations of new products to major retailers.
• Manage the microbiological and chemical testing within the in-house laboratory and reporting of results.
• Manage the quality, EMS systems and training of the on-site fish rendering plant.
• Implement and maintain quality management systems from Quality policies through to HACCP design.
• Manage preparation for audits i.e. BRC, EHO, DNV, DEFRA.
• Validation of HACCP prerequisites.
• Develop new QAS format to increase staff awareness of the standards required.
• Established routines that highlight areas of non-conformance in working practices so that an effective resolution could be implemented to increase quality standards as well as productivity.
• Attend regular customer technical meetings with major retailer.
• Manage and carry out internal auditing as required.
• Carry out oven profiling used for smoking fish. Establishing cold spot analysis.
• Deal with customer complaints, log, investigate and respond.
• Management of the hygiene team and functions, including stock control.
• Full involvement in the NPD process including presentations of new products to major retailers.
• Manage the microbiological and chemical testing within the in-house laboratory and reporting of results.
• Manage the quality, EMS systems and training of the on-site fish rendering plant.
Design, Training, Rendering, Management, Quality Management, Npd, Testing, HACCP, Processing, EMS, Manager, Winning
2007 - 2010
job
Technical Co-ordinator
Crantock Bakery.
Managing quality systems, supervising and providing technical training for 5 staff within the quality department of this award winning manufacturer of bakery products.
• Implement and maintain quality management systems from Quality policies through to Haccp design.
• Contributed towards preparation for audits I.e. BRC
• Established routines that highlight areas of non-conformance in working practices so that an effective resolution could be implemented to increase quality standards as well as productivity.
• Optimized output against targets by developing ongoing scheduling systems plans.
• Develop new pastries and dough and improve on current recipe formulations.
• Collated all weekly and monthly quality figures and produced management reports, developed key planning indicators, reports and graphs. Presentation of Key Performance Indicators (KPIs).
• Introduced customer specific quality manuals and documentation
• Manage and carry out both internal and external auditing as required.
• Deal with customer complaints, log, investigate and respond.
• Manage the microbiological and chemical testing schedules including liaising with the laboratory and reporting of results.
Quality Co-ordinator:
• Customer facing role dealing with customer requests on quality expectations and NPD.
• Attend regular meetings with customer to discuss specifications, quality and improvements.
• Carried out QA checks across the whole range of products to meet existing specifications.
• Carried out routine calibration checks on all equipment to ensure compliance.
• Aid production, providing management cover and technical advice.
• Production planning and improving efficiency.
• In this position I aimed to become coherent with the manufacturing procedures as well as the running of the equipment. I was one of only a handful of people who had comprehensive knowledge of all the departments and the equipment.
2005-2007
I spent these two years in France converting properties. This gave me great personal experiences increasing my confidence and communication skills.
• Implement and maintain quality management systems from Quality policies through to Haccp design.
• Contributed towards preparation for audits I.e. BRC
• Established routines that highlight areas of non-conformance in working practices so that an effective resolution could be implemented to increase quality standards as well as productivity.
• Optimized output against targets by developing ongoing scheduling systems plans.
• Develop new pastries and dough and improve on current recipe formulations.
• Collated all weekly and monthly quality figures and produced management reports, developed key planning indicators, reports and graphs. Presentation of Key Performance Indicators (KPIs).
• Introduced customer specific quality manuals and documentation
• Manage and carry out both internal and external auditing as required.
• Deal with customer complaints, log, investigate and respond.
• Manage the microbiological and chemical testing schedules including liaising with the laboratory and reporting of results.
Quality Co-ordinator:
• Customer facing role dealing with customer requests on quality expectations and NPD.
• Attend regular meetings with customer to discuss specifications, quality and improvements.
• Carried out QA checks across the whole range of products to meet existing specifications.
• Carried out routine calibration checks on all equipment to ensure compliance.
• Aid production, providing management cover and technical advice.
• Production planning and improving efficiency.
• In this position I aimed to become coherent with the manufacturing procedures as well as the running of the equipment. I was one of only a handful of people who had comprehensive knowledge of all the departments and the equipment.
2005-2007
I spent these two years in France converting properties. This gave me great personal experiences increasing my confidence and communication skills.
Design, Training, Management, QA, Compliance, Quality Management, Npd, Testing, HACCP, Production, Winning, ME
1998 - 2005
job
Laboratory Supervisor/Manager
Roach Foods Lt.
High levels of performance in relation to food safety and product quality through ingredient and finished product analysis and the development of a robust quality management system for a multi-site pork processor, manufacturing both ready to cook & ready to eat products. This involved:
• Day-to-day running of the laboratory through lab technicians ensuring conformity to all current codes of practice.
• Managing, coaching and developing staff.
• Programmed analysis of raw materials, work in progress and finished goods.
• Managing and developing the quality management system to ensure the site fully meets the needs of its customers and relevant legislation.
• Sample preparation and analysis of raw material or finished goods at every stage of launch/production.
• Liaising with NPD/Process re trial information required on raw materials.
• Building effective relationships with customers managing visits and audits, any queries on complaints, microbiological results, quality etc.
• Development of HACCP system for the processing site.
• Supporting internal and external audits.
• Developed UV sterilisation for use in processing.
• Keeping colleagues up-to-date with customer codes of practice, policies and brand standards.
• Liaison with external laboratories carrying out product testing and external agencies as required.
• Stock control and procurement.
• Maintain Clas accreditation.
• Liaise with Major retailers to establish and maintain KPI s.
• Day-to-day running of the laboratory through lab technicians ensuring conformity to all current codes of practice.
• Managing, coaching and developing staff.
• Programmed analysis of raw materials, work in progress and finished goods.
• Managing and developing the quality management system to ensure the site fully meets the needs of its customers and relevant legislation.
• Sample preparation and analysis of raw material or finished goods at every stage of launch/production.
• Liaising with NPD/Process re trial information required on raw materials.
• Building effective relationships with customers managing visits and audits, any queries on complaints, microbiological results, quality etc.
• Development of HACCP system for the processing site.
• Supporting internal and external audits.
• Developed UV sterilisation for use in processing.
• Keeping colleagues up-to-date with customer codes of practice, policies and brand standards.
• Liaison with external laboratories carrying out product testing and external agencies as required.
• Stock control and procurement.
• Maintain Clas accreditation.
• Liaise with Major retailers to establish and maintain KPI s.
Coaching, Procurement, Management, Quality Management, Npd, Testing, Development, KPI, Safety, HACCP, Production, Processing, Manager, UP
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