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James Monks CV

James Lee Monks has over 20 years of experience in supervisory and management roles in the food industry. He has a variety of qualifications related to food safety, quality assurance, and auditing. His most recent role was as a Technical Manager at EHL, where he ensured products met safety, quality, and legal standards. He is seeking a new opportunity to continue advancing his food management career.

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James Lee Monks
177 Astley Street Manchester M29 7AG
Mobile – 07751232602
` Email
--
jimbo_813@hotmail.
com
Personal Profile
I am an honest self-motivated individual with excellent communication skills both verbal and written, with
an excellent eye for detail and man-management skills and I can apply myself professionally in any given
situation and always deliver high consistent levels of commitment and results. This with a varied career
spanning nearly 20 years. Including supervisory roles and management skills as a retail manger in frozen
food sector and being a supervisor of various kitchens through to being an auditor and sole representative
of technical departments in various roles I have carried out in the industry. through this I have accumulated
a vast range of skills and knowledge both in the safety and the creation of associated products and
environments .This then enables me to manage and motivate individuals to enable them to deliver the
required products effectively and enthusiastically and maintain the companies statue in the food industry by
producing products to a high standard that comply with the law and the consumers’ expectations. I am able
to deliver this through a combination of identifying needs of the establishment and the needs of the
consumer and incorporating this with the job requirements to deliver very high results.
Education-
Establishment
Salford University September 1995-June 1997
Wigan & Leigh College September 1992-March 1995
Bolton College Technology September 1991-June 1992
ST Mary’s R.C.High School June 1987-June 1991
Hobbies-
My hobbies include -Going to the theatre,cooking,socializing and being a Season ticket holder at Bolton
Wanderers Football Club.I also enjoy reading books,fishing,camping and using computers.
Qualifications
8 G.C.S.E Including 4 grade c s Pass
Food Industry & Science Management H.N.D
Certificate H.A.C.C.P Principles, Applications Food Safety Merit
Certificate H.A.C.C.P Food Research Merit
Certificate Risk Assessment Pass
Certificate Internal System Auditing Pass
Advanced Food Hygiene Pass
Certificate Quality Auditing ISO 90001 Pass
First Aid at Work Pass
City & Guilds Food Preparation Level 2
City & Guilds Food Preparation Level 1
Environmental Health Food Hygiene Intermediate
Environmental Health Food Hygiene Basic
Advanced Microsoft Word Pass
Advanced Microsoft Excel Pass
Fire Handling and Environment Pass
Food Sampling and Hygiene Pass
C.O.S.H.H Pass
Other Achievements
Whilst studying for my Higher National Diploma at Salford University I was approached in my second
year to complete a dissertation to complete my studies. The topic I chose was about the way energy was
released and used by the body from sports drinks during exercise. I was approached to enter a national
competition to represent my university.I won the regional heat of the North West and subsequently
represented my university at London in the National final where I was the runner up against fellow students
from Reading, Oxford and Cambridge Universities to name a few.I gained runner up fourth out of twelve.
This was the first time for Salford University to have a student represent them in this kind of competition.
Employment History
EHL - Stockport -Importer and distributor of food ingredients Herbs & Spices
Interim Contract (6 months)
Technical Manager
October 2014-January 2015
Job Role
Ensure that all products meet required standards for product safety, quality and legality
• Ensure that quality systems & policies throughout the site meet the requirements of
the BRC global food standard.
• Drive improvements in site standards and product quality whilst reducing consumer
complaints
• Implement and maintain HACCP systems for all processes so as to assure product
safety, quality and legality
• Controled documents for the quality management system
• Promote a quality culture within the site by delivering training aimed at improving
people’s awareness of quality systems and quality standards
• Train and develop the technical team so that they continue to drive site improvements
and meet business needs
• Managed the supplier approval process and work with suppliers to reduce raw
material and packaging non-conformances
• Manage consumer complaints ensuring they are investigated and responded to in a
timely manner
• Give technical / quality management advise in food manufacturing
• Excellent working knowledge of food safety and quality standards and legislation
Saica Pack-Bryn Wigan
Manufacture’s of cardboard/ printing of food contact packaging
Interim Contract 6 months
Quality Manager.
December 2012-June 2013
Job Role :-
* Provide technical support to management and personnel on day-to-day technical issues
Support and assist in the day-to-day management of quality management systems, assisting management in
ensuring that established systems are being adhered to
* Maintain audit schedules for internal and external requirements, ensuring that ownership for completion
of actions is understood and followed through effectively
* Assist in the investigation of customer complaints, and ensure that corrective actions to avoid re-
occurrence are instigated to develop the continuous improvement ethos across all departments
* Develop and improve communications of quality performance to management and staff, monitoring
improvement and reporting accordingly.
Using Material Defect Reporting and Quality Failure Reporting systems and procedures, manage the
control of non-conforming product (finished goods and raw materials), ensuring that the exposure of the
business to risk is minimized, and via investigation with management, establish effective corrective action
to avoid re occurrence.
* Support trials, and first production runs, ensuring effective feedback is provided, and that sampling
regimes are followed
Assist the technical manager in managing and controlling departmental costs.
* Accountable for area Q.C.D.S objectives and monitoring of departmental K.P.I's
-Ensure KPI’s are monitored and presented to allow identification of improvement plans.
-Working to company and external standards in the production & liaising with customers in regards to
Technical audits, customer visits..
Auditing Key factors in production as identified in H.A.C.C.P
Conducting full audits on all systems from raw materials to dispatched products and continuous
improvement audits walking round with internal managers and technical staff and engineering.
Glass, Wood, Line and manufacturing audits
Incident and Nonconformance reporting
Premier Foods – Sarsons Vinegar / Hayward’s Pickles Middleton Manchester
Quality Manager / Quality Systems Specialist.
Interim Contract. 3 Months. November 2011- January 2012
Job Role
Aiding the Technical manager For site readiness for BRC 6
The update of:-Internal audits Technical risk assessments
Creation of a Hard copy of supplier specifications, files.
Worst case sernio validations on some HACCP Systems
Aiding the implication of SOPS /, GMP
Glass audits updating of QAS sheets to new version
KaPak International-Bespoke Packaging Solutions
Specification Technologist -
Interim Contract 3 Months May-July 2011.
Job Role
The key day-to-day tasks of the Specifications Technologist included:
Ensuring product specifications are completed within given time frames.
Using internal specification systems
Provide technical support to management and personnel on day-to-day technical issues,
Support and assist in the day-to-day management of quality management systems,
Assisting management in ensuring that established systems are being adhered to.
SOREEN - Trafford Park.-manufactures its own unique niche product for over 50 years
Senior Quality Auditor.
Interim 1 Year Contract Nov2009-December 2010.
Job Role
* Provide technical support to management and personnel on day-to-day technical issues, during a move to
all a brand new all purpose built factory and provide training / retraining to management and staff
* Maintain audit schedules for internal and external requirements, ensuring that ownership for completion
of actions is understood and followed through effectively
* Assist in the investigation of customer complaints, and ensure that corrective actions to avoid re-
occurrence are instigated to develop the continuous improvement ethos across all departments
* Develop and improve communications of quality performance to management and staff, monitoring
improvement and reporting accordingly
* Ensure BRC grade A is maintained by implementing existing and new clauses as required
* Using Material Defect Reporting and Quality Failure Reporting systems and procedures, manage the
control of non-conforming product (finished goods and raw materials), ensuring that the exposure of the
business to risk is minimized, and via investigation with management, establish effective corrective action
to avoid reoccurrence
* Support and assist in the day-to-day management of quality management systems, assisting management
in ensuring that established systems are being adhered to
* Control and issue of paperwork, and the effective monitoring / auditing of the same. Auditing is expected
to be a spot check, but would expect to be monitoring the quality and completeness of it, supporting
management with dealing with non-compliance
* Support trials, and first production runs, ensuring effective feedback is provided, and that sampling
regimes are followed
* Support the management / control of shelf life / sampling, and also assisting in the managing of micro
sampling regimes
* Been a an active member of the site HACCP teams, assisting / influencing development in site HACCP
systems
* Maintain and develop departmental Health & Safety and environmental safety systems, ensuring that new
tasks / equipment affectively risk assessed and managed, and review of existing tasks / equipment is
continued
* Maintain relevant equipment logs, ensuring effective control is maintained, to facilitate calibration
procedure adherence
Green Core Sushi San- Manaufactures of Sushi suppling Sainsburys / Tesco.
Quality Manager
June 2008 – July 2009
Job Role.
Night Shift Quality Assurance manager for a A Blue chip Food manufacturing company, which
manufactures ready to eat Sushi product ranges both own branded products and external customer labels
Sushi San ,Somerfield,Coop,Booths Sainsbury
from this role I have currently gained experience in:
- Quality Management experience within an FMCG High Risk Environment
- Knowledge of food manufacturing techniques and processes
- Experience in implementing and developing HACCP
- Experience in implementing and developing GMP & Hygiene standards
- Excellent communication skills
- Planning organising and analytical skills
- High standards of written, verbal and presentation skills
- Understanding of Quality requirements within a food manufacturing environment
- Understanding of monitoring, control and reduce production costs.
- Understanding of Hygiene requirements in a food manufacturing environment
- Experience in building relationships with other supervisors and managers
- Experience in developing teams within a manufacturing environment
- Computer literate
- Food manufacturing experience
- 1 years supervisory / Management experience within a food high risk environment
- Experience of managing teams working various shift patterns
-- Maintaining and writing and communicating Sainsbury Monthly KPI Reports - Sole contact and
responsibility of Sainsbury contract on night shift and maintenance of Sainsbury standards of food
manufacture on nights
- I assist the technical manager in managing and controlling departmental costs.
- Accountable for area Q.C.D.S objectives and monitoring of departmental K.P.I's
- Develop, implement and supervise continuous improvement projects and support as necessary the
commissioning of capital expenditure projects.
- Actively promote team working both with the manufacturing areas and with other manufacturing
departments etc.
- Maintaining microbiological standards paper work and the collection and inputting data for analysis for
samples for both external and internal customers’ liaising this information to team members and
managers and external customers’ dealing with external labs regarding sample reports for micro, chemical
and food nutritional information. I also deal with consumer complaints both general public and internal
and external customers from collection and uplift of foreign bodies writing and collating information
presenting this information into reports and writing letters back to the customers, and dealing with
customers on the phone. I also maintain company’s data base inputting this information and liaising with all
departments such as the supply chain, production floor and senior management to minimise repeats of
customer complaints.Understand and apply relevant standards so that Customer, company and legal
requirements are achieved and maintained. Ensure food safety is soundly based on HACCP principles.
Understand, implement and review quality systems associated with the production of food to the agreed
safety and quality standards.Ensure KPI’s are monitored and presented to allow identification of
improvement plans.
Working to company and external standards in the production of sushi liaising with customers in regards to
Technical audits, customer visits and product launches.Conducting full audits on all systems from raw
materials to dispatched products and continuous improvement audits walking round with internal managers
and technical staff and engineeringGlass, Wood, Line and manufacturing audits
BRC audits and working to E.F.F.I.S High Standard grade 1 accreditation.
Peter Hunts Bakery Foods Bolton
- Producers of pies and pasties, lattices savory pastry’s both high risk convenience foods thaw and serve to
freezer wells and savory cooked and raw fills
Senior Process Auditor
April 2006 - June 2008
Job Role.To monitor and audit product quality and safety standards, controlling effectively actual or
potential .non-conformances, documenting and report writing and liaising with technical and manufacturing
mangers at all levels to ensure product integrity is maintained
Working to company and external standards in the production of pies and pasties and liaising with
customers such as Tesco, Asda, Quorn, Iceland, Aunt Bessie’s also internal customers’ Hampsons, Sayers in
Technical audits non-conforming products or specifications and customer visits
Auditing Key factors in production as identified in H.A.C.C.P
Conducting full audits on all systems from raw materials to dispatched products and continuous
improvement audits walking round with internal managers and technical staff and engineering.
Glass, Wood, Line and manufacturing audits
BRC audits and working to E.F.F.I.S High Standard grade 1 accreditation.
Revise and maintaining of existing systems and implementation of new systems. Such as raw materials
specifications & supplier self-assessments dealing with suppliers and secondary suppliers in dealing with
both conforming and non-conforming raw materials, rejection procedures documenting and report writing
and liaising with the supply team to negotiate replacements or cost reductions Also internal systems such as
Calibrations ,Production systems labels, Julienne coding Hygiene systems , Temperature control systems
and Metal detection systems

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James Monks CV

  • 1. James Lee Monks 177 Astley Street Manchester M29 7AG Mobile – 07751232602 ` Email -- jimbo_813@hotmail. com Personal Profile I am an honest self-motivated individual with excellent communication skills both verbal and written, with an excellent eye for detail and man-management skills and I can apply myself professionally in any given situation and always deliver high consistent levels of commitment and results. This with a varied career spanning nearly 20 years. Including supervisory roles and management skills as a retail manger in frozen food sector and being a supervisor of various kitchens through to being an auditor and sole representative of technical departments in various roles I have carried out in the industry. through this I have accumulated a vast range of skills and knowledge both in the safety and the creation of associated products and environments .This then enables me to manage and motivate individuals to enable them to deliver the required products effectively and enthusiastically and maintain the companies statue in the food industry by producing products to a high standard that comply with the law and the consumers’ expectations. I am able to deliver this through a combination of identifying needs of the establishment and the needs of the consumer and incorporating this with the job requirements to deliver very high results. Education- Establishment Salford University September 1995-June 1997 Wigan & Leigh College September 1992-March 1995 Bolton College Technology September 1991-June 1992 ST Mary’s R.C.High School June 1987-June 1991 Hobbies- My hobbies include -Going to the theatre,cooking,socializing and being a Season ticket holder at Bolton Wanderers Football Club.I also enjoy reading books,fishing,camping and using computers. Qualifications 8 G.C.S.E Including 4 grade c s Pass Food Industry & Science Management H.N.D Certificate H.A.C.C.P Principles, Applications Food Safety Merit Certificate H.A.C.C.P Food Research Merit Certificate Risk Assessment Pass Certificate Internal System Auditing Pass Advanced Food Hygiene Pass Certificate Quality Auditing ISO 90001 Pass First Aid at Work Pass City & Guilds Food Preparation Level 2 City & Guilds Food Preparation Level 1 Environmental Health Food Hygiene Intermediate Environmental Health Food Hygiene Basic Advanced Microsoft Word Pass Advanced Microsoft Excel Pass Fire Handling and Environment Pass Food Sampling and Hygiene Pass C.O.S.H.H Pass Other Achievements
  • 2. Whilst studying for my Higher National Diploma at Salford University I was approached in my second year to complete a dissertation to complete my studies. The topic I chose was about the way energy was released and used by the body from sports drinks during exercise. I was approached to enter a national competition to represent my university.I won the regional heat of the North West and subsequently represented my university at London in the National final where I was the runner up against fellow students from Reading, Oxford and Cambridge Universities to name a few.I gained runner up fourth out of twelve. This was the first time for Salford University to have a student represent them in this kind of competition. Employment History EHL - Stockport -Importer and distributor of food ingredients Herbs & Spices Interim Contract (6 months) Technical Manager October 2014-January 2015 Job Role Ensure that all products meet required standards for product safety, quality and legality • Ensure that quality systems & policies throughout the site meet the requirements of the BRC global food standard. • Drive improvements in site standards and product quality whilst reducing consumer complaints • Implement and maintain HACCP systems for all processes so as to assure product safety, quality and legality • Controled documents for the quality management system • Promote a quality culture within the site by delivering training aimed at improving people’s awareness of quality systems and quality standards • Train and develop the technical team so that they continue to drive site improvements and meet business needs • Managed the supplier approval process and work with suppliers to reduce raw material and packaging non-conformances • Manage consumer complaints ensuring they are investigated and responded to in a timely manner • Give technical / quality management advise in food manufacturing • Excellent working knowledge of food safety and quality standards and legislation Saica Pack-Bryn Wigan Manufacture’s of cardboard/ printing of food contact packaging Interim Contract 6 months
  • 3. Quality Manager. December 2012-June 2013 Job Role :- * Provide technical support to management and personnel on day-to-day technical issues Support and assist in the day-to-day management of quality management systems, assisting management in ensuring that established systems are being adhered to * Maintain audit schedules for internal and external requirements, ensuring that ownership for completion of actions is understood and followed through effectively * Assist in the investigation of customer complaints, and ensure that corrective actions to avoid re- occurrence are instigated to develop the continuous improvement ethos across all departments * Develop and improve communications of quality performance to management and staff, monitoring improvement and reporting accordingly. Using Material Defect Reporting and Quality Failure Reporting systems and procedures, manage the control of non-conforming product (finished goods and raw materials), ensuring that the exposure of the business to risk is minimized, and via investigation with management, establish effective corrective action to avoid re occurrence. * Support trials, and first production runs, ensuring effective feedback is provided, and that sampling regimes are followed Assist the technical manager in managing and controlling departmental costs. * Accountable for area Q.C.D.S objectives and monitoring of departmental K.P.I's -Ensure KPI’s are monitored and presented to allow identification of improvement plans. -Working to company and external standards in the production & liaising with customers in regards to Technical audits, customer visits.. Auditing Key factors in production as identified in H.A.C.C.P Conducting full audits on all systems from raw materials to dispatched products and continuous improvement audits walking round with internal managers and technical staff and engineering. Glass, Wood, Line and manufacturing audits Incident and Nonconformance reporting Premier Foods – Sarsons Vinegar / Hayward’s Pickles Middleton Manchester Quality Manager / Quality Systems Specialist. Interim Contract. 3 Months. November 2011- January 2012 Job Role Aiding the Technical manager For site readiness for BRC 6
  • 4. The update of:-Internal audits Technical risk assessments Creation of a Hard copy of supplier specifications, files. Worst case sernio validations on some HACCP Systems Aiding the implication of SOPS /, GMP Glass audits updating of QAS sheets to new version KaPak International-Bespoke Packaging Solutions Specification Technologist - Interim Contract 3 Months May-July 2011. Job Role The key day-to-day tasks of the Specifications Technologist included: Ensuring product specifications are completed within given time frames. Using internal specification systems Provide technical support to management and personnel on day-to-day technical issues, Support and assist in the day-to-day management of quality management systems, Assisting management in ensuring that established systems are being adhered to. SOREEN - Trafford Park.-manufactures its own unique niche product for over 50 years Senior Quality Auditor. Interim 1 Year Contract Nov2009-December 2010. Job Role * Provide technical support to management and personnel on day-to-day technical issues, during a move to all a brand new all purpose built factory and provide training / retraining to management and staff * Maintain audit schedules for internal and external requirements, ensuring that ownership for completion of actions is understood and followed through effectively * Assist in the investigation of customer complaints, and ensure that corrective actions to avoid re- occurrence are instigated to develop the continuous improvement ethos across all departments
  • 5. * Develop and improve communications of quality performance to management and staff, monitoring improvement and reporting accordingly * Ensure BRC grade A is maintained by implementing existing and new clauses as required * Using Material Defect Reporting and Quality Failure Reporting systems and procedures, manage the control of non-conforming product (finished goods and raw materials), ensuring that the exposure of the business to risk is minimized, and via investigation with management, establish effective corrective action to avoid reoccurrence * Support and assist in the day-to-day management of quality management systems, assisting management in ensuring that established systems are being adhered to * Control and issue of paperwork, and the effective monitoring / auditing of the same. Auditing is expected to be a spot check, but would expect to be monitoring the quality and completeness of it, supporting management with dealing with non-compliance * Support trials, and first production runs, ensuring effective feedback is provided, and that sampling regimes are followed * Support the management / control of shelf life / sampling, and also assisting in the managing of micro sampling regimes * Been a an active member of the site HACCP teams, assisting / influencing development in site HACCP systems * Maintain and develop departmental Health & Safety and environmental safety systems, ensuring that new tasks / equipment affectively risk assessed and managed, and review of existing tasks / equipment is continued * Maintain relevant equipment logs, ensuring effective control is maintained, to facilitate calibration procedure adherence Green Core Sushi San- Manaufactures of Sushi suppling Sainsburys / Tesco. Quality Manager June 2008 – July 2009 Job Role. Night Shift Quality Assurance manager for a A Blue chip Food manufacturing company, which manufactures ready to eat Sushi product ranges both own branded products and external customer labels Sushi San ,Somerfield,Coop,Booths Sainsbury from this role I have currently gained experience in: - Quality Management experience within an FMCG High Risk Environment - Knowledge of food manufacturing techniques and processes - Experience in implementing and developing HACCP - Experience in implementing and developing GMP & Hygiene standards - Excellent communication skills - Planning organising and analytical skills - High standards of written, verbal and presentation skills - Understanding of Quality requirements within a food manufacturing environment - Understanding of monitoring, control and reduce production costs. - Understanding of Hygiene requirements in a food manufacturing environment - Experience in building relationships with other supervisors and managers - Experience in developing teams within a manufacturing environment - Computer literate - Food manufacturing experience - 1 years supervisory / Management experience within a food high risk environment - Experience of managing teams working various shift patterns -- Maintaining and writing and communicating Sainsbury Monthly KPI Reports - Sole contact and responsibility of Sainsbury contract on night shift and maintenance of Sainsbury standards of food
  • 6. manufacture on nights - I assist the technical manager in managing and controlling departmental costs. - Accountable for area Q.C.D.S objectives and monitoring of departmental K.P.I's - Develop, implement and supervise continuous improvement projects and support as necessary the commissioning of capital expenditure projects. - Actively promote team working both with the manufacturing areas and with other manufacturing departments etc. - Maintaining microbiological standards paper work and the collection and inputting data for analysis for samples for both external and internal customers’ liaising this information to team members and managers and external customers’ dealing with external labs regarding sample reports for micro, chemical and food nutritional information. I also deal with consumer complaints both general public and internal and external customers from collection and uplift of foreign bodies writing and collating information presenting this information into reports and writing letters back to the customers, and dealing with customers on the phone. I also maintain company’s data base inputting this information and liaising with all departments such as the supply chain, production floor and senior management to minimise repeats of customer complaints.Understand and apply relevant standards so that Customer, company and legal requirements are achieved and maintained. Ensure food safety is soundly based on HACCP principles. Understand, implement and review quality systems associated with the production of food to the agreed safety and quality standards.Ensure KPI’s are monitored and presented to allow identification of improvement plans. Working to company and external standards in the production of sushi liaising with customers in regards to Technical audits, customer visits and product launches.Conducting full audits on all systems from raw materials to dispatched products and continuous improvement audits walking round with internal managers and technical staff and engineeringGlass, Wood, Line and manufacturing audits BRC audits and working to E.F.F.I.S High Standard grade 1 accreditation. Peter Hunts Bakery Foods Bolton - Producers of pies and pasties, lattices savory pastry’s both high risk convenience foods thaw and serve to freezer wells and savory cooked and raw fills Senior Process Auditor April 2006 - June 2008 Job Role.To monitor and audit product quality and safety standards, controlling effectively actual or potential .non-conformances, documenting and report writing and liaising with technical and manufacturing mangers at all levels to ensure product integrity is maintained Working to company and external standards in the production of pies and pasties and liaising with customers such as Tesco, Asda, Quorn, Iceland, Aunt Bessie’s also internal customers’ Hampsons, Sayers in Technical audits non-conforming products or specifications and customer visits Auditing Key factors in production as identified in H.A.C.C.P Conducting full audits on all systems from raw materials to dispatched products and continuous improvement audits walking round with internal managers and technical staff and engineering. Glass, Wood, Line and manufacturing audits BRC audits and working to E.F.F.I.S High Standard grade 1 accreditation. Revise and maintaining of existing systems and implementation of new systems. Such as raw materials specifications & supplier self-assessments dealing with suppliers and secondary suppliers in dealing with both conforming and non-conforming raw materials, rejection procedures documenting and report writing and liaising with the supply team to negotiate replacements or cost reductions Also internal systems such as Calibrations ,Production systems labels, Julienne coding Hygiene systems , Temperature control systems and Metal detection systems
  • 7. Auditing and verification of all internal paper work all completed quality and process sheets including production yield weight and composition checks Maintaining microbiological standards paper work and the collection and inputting data for analysis for samples for both external and internal customers’ liaising this information to team members and managers and external customers’ dealing with external labs for sampling of product for micro, chemical and food nutritional information. Hosting daily taste panels for both blind testing and reviews of existing products and new product release presenting to both senior management and external customers such as Asda and Tesco maintaining the company’s data bases regarding products that have been paneled and complying reports and liaising existing data to the senior managers I also deal with consumer complaints both general public and internal and external customers from collection and uplift of foreign bodies writing and collating information presenting this information into reports and writing letters back to the customers, and dealing with customers on the phone. I also maintain company’s data base inputting this information and liaising with all departments such as the supply chain, production floor and senior management to minimise repeats of customer complaints. My role was a vast role and covered other aspects of being an auditor. Whilst on shift I carried the full authority of a Quality Manager. I had also undertaken various projects including improvement of metal detection , company’s internal production sheets, introduction of company visual product sheets in use for taste panel I have achieved a large amount of credit for my work and I was always willing to take on more projects and expand my knowledge. Hazelwood Foods -Middleton Manchester Producers of Condiments / Stocks / Sauces for bulk manufactures of ready meals and also retail customers such as Tesco / Asda / Spar / 3663. Quality Assurance Process Technican Interim October 2003-May 2004 Job Role To carry out key raw material, in -process and finished goods testing and line audits on a daily basis to ensure safe quality product is manufactured in line with internal, external customers and legal requirements Product and sample testing including ingredients / packaging / raw materials tests including PH,, Viscosity and Fehling tests and ash, torque testing on jars Line production testing from pasteurisation process labeling, product weight control, daily line auditing and analytical including C.C.P checks and calibrations of all equipment laboratory and scales in the production areas Isolating non-conforming products from raw materials to finished products and reporting my findings to the relevant staff and complying reports to enable rejection or re-negotiate cost reductions issuing non conformances with either internal and external customers or staff Daily bulk sauce and retail sampling post transfer and transferring of sauces once accredited with pass Daily random line audits / regular auditing of all production areas wood and glass audits paper work auditing of all production sheets. Updating of existing systems and maintaining also implementation of new systems. Working with positive release systems to E.F.F.I.S and H.A.C.C.P . As well as the jobs stated in the manufacturing auditing. I have had a career in the domestic catering industry and was a chef for seven years and was head chef at the age of nineteen I have always been in the food industry from young age as my god parents had a farm and I was involved with my grandparents restaurant from a young age. I was also a food retail manager for a year in retail frozen food .I bring to the industry many skills and attributes and have worked my way up from nothing to where I am today and I am looking for an organisation to help me push myself further and achieve my further experiences in food management to enable me to continue my career at the next