Mark Fleming

Mobile: 077********

Home: 014********

Email: adfvf7@r.postjobfree.com

Adress: 130 Torogay. Milton Glasgow G22 7EG

Profile

A hard working and dedicated individual looking for a suitable position within a company that can offer an exciting role in which I can learn new skills while developing further. I

currently have over 28 years of experience as a bakery operative and always take my work very seriously, I work independently but also recognise the importance of working as a collective team in order to get tasks completed. I am reliable and possess various skills and qualities which would make me an attribute to any team.

Career History

AG Barr (search consultancy) March 2020 - June 2020

Factory worker

●Working during lockdown independently and social distancing working late every day to meet targets set out by taking plastic of the 6 and 8 pack cans and 2 litre and 500ml bottles. Taking the bashed and burst aside to be taking away then repalletising onto bases and trays for supermarkets then rewrapping and labelling to be took away to bays or trailers, clean as you go keeping stations and floors clean.

Beam Suntory (Brightwork). August 2019 – March 2020

Factory worker

●Working within a fast-paced environment I work independently to fill large boxes with bottles that I later stack onto pallets for delivery.

●I place a number of bottles within boxes making sure each one has the correct label and markings allowing me to reject bottles that are not up to the company standards, this could be due to the cork itself or labels being incorrectly places but we must decide this ourselves and place them to the side so they can’t be sold.

●After I have stacked the boxes onto the pallet, I then wrap them together allowing everything to be clearly placed within the warehouse for health and safety reason. After this is done, I make sure all paperwork is with each pallet to they can be easily moved without confusion.

●Case assembly making boxes, checking codes and filling out paperwork.

Allied Bakery (Brightwork).

June 2019 – August 2019

Bakery Operative

●While at Allied Bakery I worked within the warehouse to help get stock ready to be shipped out to store. This involved Labelling each batch of baked goods, loading them into boxes for each location and stacking onto pallets. I followed the paperwork I received, and each pallet was stacked correctly I would wrap them individually making sure they were unable to collapse on the journey they were making. Each pallet had a pocket at the front allowing all paperwork of each box within the pallet to be accessed easily.

●Once vans arrived to take the goods I would move the pallets into the loading bays and help load each trailer that arrived, it would give me the chance to also show the driver where everything is and work out what order he would need the pallets to be in.

Greggs Bakery

June 1997 – April 2019

Bakery Operative

●While at Greggs I helped produce a high volume of products including their well-known bread, rolls donuts, Belgian buns and apple Danish.

●Health and Safety was very important within the bakery we must to company standards and policies and be aware of food presentation and food handling.

●Due to the variety and high volume of baked goods Greggs sell I very quickly learn about time management, I learnt to organise myself into uncooked, cooked and finishing and packing products. This allowed me to work more efficiently while producing goods to the company s standard.

●I also got the chance to be trained on several machines within the factory such as the ovens, steam presses, fryer, wrapper, bread plant, roll plant and mixers which helped me to produce quality products. This allowed the food to fly of the shelves.

●Once the food was made, I had to make sure that each one was the correct size, shape and weighed so it fitted within our allowed range, the weight would be put onto a sticker that then got put onto the packaging along with the the batch codes, metal checks and best before dates.

●Dispensary store weighing of all ingredients for all departments and keeping up with the workload to keep production moving, filling chutes, putting products onto computer to be weighed of on scales stock rotation and filling out paperwork.

●Preparing, handling and processing fermented doughs

●Cleaning all machinery, work stations, floors silos and utensils to a high standard to meet their BRC audit

●Starting early to turn on ovens, fryer, wrapping machine, filling steam presses setting up work stations making up mixes weighing off ingredients and collecting stock from fridge and freezer so that everything is in place and ready to go for beginning of shift

Pars Bakery.

Bakery Operative November 1991 - May 1996

●I often made the baked goods look more attractive especially if we had Halloween, Christmas and Easter as we had to make the yearly goods fit around the seasons.

●Operating ovens, mincer, mixers, brakes, bread plant and roll plant

●Dispensary store,

●Packing products onto plastics and dispatching to shops.

●Ensuring employees safety by informing the bakery manager of any malfunctioning equipment and cleaning up any spillages immediately.

●Stock rotation.

●Fixing and counting stock from freezer.

●Deep cleaning and disinfecting work surfaces, equipment and machinery.

Training & Certifications

Scotvec workplace assessed units:

●Essential hygiene and chemical safety.

●Food safety level 2.

●Allergen awareness.

●Hygiene and safety for food handlers.

●Manual handling.

●HACCP

●COSSH

References

*References Available Upon Request*

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