Manager Quality Control

Wilibaldo Gomez *** South Parton Street Santa Ana, California 92701

714-***-**** Cell 714-***-****

****.*****@*****.***

A successful food Manufacturing Manager, with 15 plus years of experience on baking

cookies, healthy bars, French roll, frozen and baked pies, pizza crust, and fried corn products,

proven ability to manage 3 shift operations with multiple, high speed production lines with up

to 450 employees.

Work Experience

Production Manager Bloomfield Bakers Los Alamitos California

2001 to 2012

• Managed a bakery operation with 10 lines and 450 employees.

• Responsible for the overall coordination of production, maintenance, sanitation, quality

control and shipping and receiving.

• Directed the production of 350,000 lbs per day of baked cookies and healthy bars

manufactured for retail sales and private label.

• Operated the production lines at 97% attainment.

• Developed and promoted from within 4 production supervisors.

• Maintained overtime expenses at3% on yearly basis.

• Initiated equipment improvements that resulted in $50,000.00 yearly savings.

• Coordinated production and maintenance to attain 97% performance from all production

lines.

• Implemented rotating schedules to reduce overtime expenses by 33% during heavy

production periods.

• Participated in the development of new products and put them into mass production.

Assistant Production Manger Bonerts Slide of Pie Santa Ana California

1999 to 2001

• Assisted in the operations of 8 batches process production lines in the production of frozen

and baked fruit filled pies.

• Responsible for the smooth operation of 2 production shifts.

• Oversaw the activities of 100 to 200 hourly employees depending on the time of the year.

• Responsible to develop, present and implement operational procedures.

• Instrumental in the purchase and installation of bakery equipment that will result in savings

to the company of about million per year.

Bakery Manager S.S.E Manufacturing Santa Ana California

1986 to 1999

• Managed a bakery operation with 3 production lines and 150 employees.

• Responsible for the overall coordination of production, maintenance, sanitation, quality

assurance, shipping and receiving and material inventories.

• Directed the production of 241,000 lbs. per day of French bread, fried corn products and all

types of pizza crust, manufactured for retail sales and school lunch programs.

• Operated the production lines at 96% attainment.

• Established labor and capacity standards for all products produced.

• Implemented “Good Manufacturing Practices” for the food industry.

• Develop and promoted from within 4 productions supervisors.

• Implemented employee safety programs throughout the plant.

• Maintained overtime expenses at 9.7% on yearly basis.

• Initiated equipment improvements that resulted in $336,000.00 saved yearly.

• Coordinated production and maintenance of attain 98% performance from all production

lines.

• Implemented rotating schedules to reduce overtime expenses by 28.57% during heavy

production periods.

• Participated in the development of new products and put them into mass production.

Production Supervisor Sabatasso Foods Santa Ana, California

1983 to 1986

• Supervised the production of 45,000 lb of bread and pizza crust products on 2 production

lines based on established product standards.

• Supervised the activities of over 50 production employees.

• Developed and implemented production standards to account for quality, quantity and

labor.

• Initiated tooling and equipment changes that saved the company $249,000.00 the first year.

• Participated in the development of and implementation of Good Manufacturing Practices.

• Developed a complete lockout/tagout program specific to the equipment used in the plant.

• Through quality control documentation to comply with government regulations.

• Interviewed and hired all production personnel.

• Implemented methods to reduce production waste to less than 3%.

• Personally trained all production employees to communicate company policies and

procedures.

Lead Person Sabatasso Foods Santa Ana, California

1981 to 1983

• Acted as a hands-on lead person for all production lines with over 50 employees and was

responsible for the quality and quantity of high speed production lines.

• Performed and documented production line inspections.

• Performed quality control functions.

• Suggested production line improvements to increase production.

• Responsible for the proper handling and storage of finished products on an ongoing basis.

Production Worker Sabatasso Foods Santa Ana, California

1975 to 1981

• Started my career as a pizza crust packer, machine operator, mixer, food handler, and

sanitation worker

Certification

• Hazard Analysis Critical Control Point

• Excelling as a Manager

• First Aid Certified

• Food Plant GMP/Sanitation workshop

• Legal Aspects of Firing

• Winning With Team

• AIB International

• SQF

Professional Development

• Work Place Safety and Accident Prevention

• Hazardous Materials Emergency Response

• Computer Skills

• Lack out/Tag out

• Data and Records Retention

• Allergens

• Hearing Protection

• Work place violence

• Machine Guards

• Confine Space

• Personal Protective Equipment

• Caught in Injuries

• Emergency Evacuation

• Safe lifting

• Hand protection

• Hazard Communication

• Coaching Skills.

• Operations 2002

• T.Q.M Facilitator.

• Stopping Sexual Harassment in the Workplace

Special Skills

• Office Suit

• Speak, read and write English and Spanish.

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