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Interim Technical Management

Work Experience

Technical Compliance manager
1. Develop, review and continually improve the necessary quality systems & procedures to meet the main purpose of the role within the required timescales.
2. Interpret technical information, data and trends from process control documents, customer complaints, microbiological and nutritional results & take corrective actions as appropriate.
3. Produce, maintain, review & update specifications for raw materials, work in progress and finished goods manufactured on site.
4. Apply Risk Assessment and HACCP principles to determine critical control points during the NPD process as well as existing products undergoing ingredient, recipe or process change.
5. Manage administration of quality related line documentation and recipe systems
6. Maintain a proactive & professional relationship with customer representatives, and external and internal visitors and experts.
7. Manage and develop member(s) of own team through appraisals and performance indicators (KPIs)
8. Identify areas of improvement on site and recommend/lead/participate in projects to deliver the desired results.
9. Maintain and continually improve hygiene practices, systems, procedures and training, as well managing usage and effectiveness of chemicals, consumables, protective clothing and pest control.
To lead, manage and develop the Technical Department in the achievement of continuous improvement in quality of performance and cost. Providing expertise and support to the bakery operations, championing local project improvement initiatives. Communicating and implementing the requirements of our company Group Technical Standards through the application and development of Best Practice. Ensuring that all products are safe, legal and compliant with customer specifications. Auditing of suppliers according to a set schedule. A Site leader with autonomy for matters relating to quality, food safety and legality. Utilising the expertise of the central technical team in implementing and sharing of Best Practice with colleagues across the business. Final decision making on matters of food safety and legality in consultation with the Site Manager.
- Man management of Technical/ hygiene(~10 heads) *
- - Overhead & Materials Budget Control (~£125K - £400K) *


KPI’s

- Consumer Complaints
- Audit Performance – Extrinsic and Internal (Including ISO, BRC, GTS’s, Pest Control and Retailer Inspections)
- QAS Development & Assessment Scoring
- Hygiene ‘% Compliance to Schedule’
- Weight Control Management
- Product Launches on time and meeting of the customers expectation
- Training and development of team (direct teams and Site teams)
- Departmental; Budget Control / Absenteeism / Accidents / Briefings & Communication
-Co-ordination, communication and influence with other functional leaders particularly manufacturing and engineering.
-Maintain a current knowledge of professional technical standards and changes in customer codes of practices.
-To work along side operational colleagues to ensure effective training of staff in matters relating to food safety, legality and quality.
The role at Sheldon’s also includes a strong health and safety input with health and safety manager as a direct report


Technical Manager
10. Develop, review and continually improve the necessary quality systems & procedures to meet the main purpose of the role (above) within the required timescales.
11. Interpret technical information, data and trends from process control documents, customer complaints, microbiological and nutritional results & take corrective actions as appropriate.
12. Produce, maintain, review & update specifications for raw materials, work in progress and finished goods manufactured on site.
13. Apply Risk Assessment and HACCP principles to determine critical control points during the NPD process as well as existing products undergoing ingredient, recipe or process change.
14. Manage administration of quality related line documentation and recipe systems
15. Maintain a proactive & professional relationship with customer representatives, and external and internal visitors and experts.
16. Manage and develop member(s) of own team through appraisals and performance indicators (KPIs)
17. Identify areas of improvement on site and recommend/lead/participate in projects to deliver the desired results.
18. Maintain and continually improve hygiene practices, systems, procedures and training, as well managing usage and effectiveness of chemicals, consumables, protective clothing and pest control.
Participate & contribute to site-side activity outside of the technical function
To lead, manage and develop the Technical Department in the achievement of continuous improvement in quality of performance and cost. Providing expertise and support to the bakery operations, championing local project improvement initiatives. Communicating and implementing the requirements of our company Group Technical Standards through the application and development of Best Practice. Ensuring that all products are safe, legal and compliant with customer specifications. Auditing of suppliers according to a set schedule. A Site leader with autonomy for matters relating to quality, food safety and legality. Utilising the expertise of the central technical team in implementing and sharing of Best Practice with colleagues across the business. Final decision making on matters of food safety and legality in consultation with the Site Manager. Ability to report out of Site to HO Technical where agreement can not be reached.

- Man management of Technical (~3 – 4 heads) *
- Labour Budget Control (~£250K - £600K) *
- Overhead & Materials Budget Control (~£125K - £400K) *

* Both man management and budget responsibilities differ greatly as a factor of each Sites Profile. The main factors impacting on these areas are related to the Size of the Site and the total employees, No.s of Production Lines and subsequent Product Complexity and Products Manufactured.

KPI’s

- Consumer Complaints
- Audit Performance – Extrinsic and Internal (Including ISO, BRC, GTS’s, Pest Control and Retailer Inspections)
- QAS Development & Assessment Scoring
- Hygiene ‘% Compliance to Schedule’
- Weight Control Management
- Product Launches on time and meeting of the customers expectation
- Training and development of team (direct teams and Site teams)
- Departmental; Budget Control / Absenteeism / Accidents / Briefings & Communication
-Co-ordination, communication and influence with other functional leaders particularly manufacturing and engineering.
-Maintain a current knowledge of professional technical standards and changes in customer codes of practices.
-To work along side operational colleagues to ensure effective training of staff in matters relating to food safety, legality and quality.

Schemes Food Safety Auditor
Travelling nationwide auditing various food producers and suppliers against set standards.
Quality assurance manager
 Responsible for a team of 6 Q.A staff, and a hygiene team of 15.
 Total staff management including holidays, sickness, rotation, training, disciplinary action when required.
 Daily auditing of production areas, paperwork and products.
 Introduction of GMP system including devising of paperwork, staff training and corrective actions.
 Dealing with customer complaints, supplier complaints and relevant corrective actions.
 HACCP auditor including annual review.
 Constant review and updating of quality manual.
 Responsible for all aspects of internal or external audits.
 New product development including writing specifications.
 Liasing with customers regarding their requirements.
 Organising and collecting microbiological samples.
 Implementation of personal hygiene rules with regular revisions.
 Calibration of all relevant equipment on site.
Quality assurance team leader / Assistant Manager.
Responsible for a team of 9 Q.A staff duties including division of responsibilities, holiday and sickness management, weekly rota and support.
Responsible for the calibration of all metal detection, temperature recording and weighing equipment.
Key markem user.
HACCP auditor and monthly review.
Head of traceability team.
Arrangement and attendance of taste panels.
Microbiology assistant and holiday cover.
Implementor of GMP scheme.
Auditing of production paperwork.
Liasing with customer and supplier regarding complaints.
In house accredited auditor.
Metal detector and checkweigher technician
Revision and updating of production and Q.A paperwork.
Revision and updating of customer and supplier specifications.
Support for new product development.
I.T administrator.
SAP power user.
Daily product audits.
Quality trials.
Improvement leader.
Glass and Perspex auditing.

Education

1999- 2003 Salford university Manchester.
BSc Food Industry Management
2.2
1997-1999 Salford college of further education Manchester.
Btec national diploma science and health.
Distinction
1987-1992 Eccles Church of England High school. Manchester
GCSE grade A-C
Maths Geography Biology Chemistry German
English English literature Music Business studies
Community studies

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