Production Line Manager

Chiltern Farms

August 2020 to Actually working here

Ownership and driving fruit production (pre-sorting and packing) planning, monitoring and control to ensure effective execution of marketing plan, according to pre-specified guidelines.
Monitoring and control of relevant quality controls, adhere to and meet customer expectations.
Manage and monitor that all relevant health and safety protocols and standards are adhered to according to HACCP/BRC and company regulations.
Manage and maintain effective relationships with employees, union members and shop stewards.
Lead, manage and motivate a team of production personnel, monitor productivity, and ensure continuous improvement of the production department.

Quality Assurance Manager

BM Foods

March 2020 to July 2020

Quality Assurance Manager
Implementation, management, maintenance and continuous improvement of the Quality and Food safety management systems i.e. FSSC 22000 V 5
Work according to statutory and regulatory requirements with regards to standard operating procedures, policies and record keeping.
Establish, implement and maintain a Supplier quality assurance program.
Establish, manage, maintain product specification sheets for all products.
Establish, implement and maintain a Contractor/Service provider management program. Pest control.
Regulatory and statutory updates: ensure continuous improvement and update of the Quality and Food management system.
Drive activities pertaining to Corrective and preventative actions.
Conducting supplier and internal audits.
Training of staff.
Customer program: Conduct store visits. Participate in and hold product assessments. Customer complaints/Supplier complaints and alerts; Manage investigations, conduct root cause analysis and corrective action process.
Compile monthly trend analysis

Production Manager

Rialto Foods

April 2014 to Actually working here

To effectively and efficiently manage -Production process -Stock management -Resource utilization and maintenance -Staff leadership and management

Food Technologist

Extrutek

November 2012 to March 2014

- Management of Food safety and quality management systems i.e. ISO 2200, Woolworths Food Hygiene and Production guidelines - Managed the efforts of food supervisors in the efficient conversion of materials into quality products in a safe, secure and sanitary manner within the product design specifications - Managed plant efficiencies and drive improvement projects to improve productivity of factory and reduce waste - Managed the hygiene levels of factory through strong leadership and detailed inspections - Managed the training of staff and contractors on factory standards and procedures in order to deliver a safe and hygienic working environment - Staff management and performance appraisals - Ensure the health, safety and hygiene of the factory - Weekly review of departments performance against their objectives and give feedback about the achieved results and determine development plan

Food Technologist Biltong

Woolworths

January 2010 to September 2012

- Handling, resolution and measurement of customer complaints per 100 000 units produced and formulating strategies with food suppliers to reduce complaints annually by 2.5 % - Technical input in New Product Development (NPD) ? Kitchen Trials, Factory Trials. Travel Test, Artwork Brief, Artwork Sign-off, Pre-production, Launch and Monitoring New Lines - Laboratory testing of food products ?Nutritional Analysis, Shelf Life determination, Brand Integrity testing and Customer complaint (Food Poisoning) - Management and update of product specification and accept/reject criteria - Shelf life testing through verification or extension of existing products and determination for new product - Review and signing of Marketing and PR material - Weekly tasting of food products to ensure quality and consistency of products and communicate poor quality products to supplier and take sustainable corrective action - Implementation of WW guidelines in the food supplier base i.e. Functional food, Hygiene and housekeeping audits, Nut labeling, RED ALERT (Public recall), Shelf life, Allergens Guideline, Chemical Analysis, Colourant guideline, Customer complaint handling, Foods hygiene codes of practice and guidelines, Guideline for Chemical Analysis, Guideline for purchasing raw materials, Guidelines for the frequency of testing for Listeria (spp) in High risk factories, Microbiological Analysis, QUID labeling guideline, Shelf life guideline, Woolworths Food Labeling Guide, Nutritional Labeling Policy, Brand Integrity Policy) - Monthly and Quarterly Supplier Technical Meeting on ? Food Hygiene Management System (HACCP/ISO 22000) implementation and maintenance; Product and process audit; IBL follow-up audits; Technical review of RTV?s and customer complaints; Technical Initiates/Projects - Approval of New Suppliers and determination of Suppliers capacity for peak production periods

Food Quality Technologist

Woolworths

January 2007 to December 2009

? Conduct visual and destruction testing of WW products in accordance to the food product specification and the accept/reject criteria ? Communication of product quality to stakeholder (WW Food Technologist, Technical Manager, Supplier and WW Operations/Logistics) and the relevant action on out-of-specification products ? Liaison with Head Office teams (Buyer, Planner, Product Development and Product Technologist) in the different Food Department (Protein; Produce and Horticulture; Dairy, Prepared, Deli, Bakery, Desserts & Frozen; Groceries, Impulse & Gifting, Non Foods, Wine & Beverages) ? Implementation of Food Safety and Quality Management programmes and auditing of the systems in WW Stores and in-store Coffee Shops, Butchery and Bakery

Food Technologist

Marico Meats

August 2004 to November 2006

? Documented, implemented and maintained a food hygiene management system according to the SABS 0490 and 0330 (Certificate registration: LHS 0275) as well as the National legislation (Meat Act, Food drug and disinfectant Act, Foodstuff, cosmetics and disinfectants Act, Health Act) ? Microbiological monitoring and trend analysis of carcasses, water and food contact an non-contact surfaces ? Microbiological, chemical and physical analysis of raw materials, end products and by-products ? Temperature monitoring of products (deep bone of carcasses, products dispatch) and work area(s) or holding rooms (sterilizers, room temperature, chiller/freezer temperature, loading/dispatch area and truck temperatures) ? Training and monitoring of personnel hygiene and practices according to the Irish Food Safety Training I, II & III (www.fsai.ie) ? Shelf life testing and product development of meat products as well as packaging options (Modified atmospheric packaging) ? Liaise with government and veterinary health officer as well as external food safety officer (RMAA) on the verification and validation of the food hygiene management system (HACCP and Red Abattoirs Hygiene Management System)

Msc

January 2002 to January 2004

Career Goals

Industries of interest

Areas of interest

Availability to travel and work outside the city

Yes

Interests and hobbies