Ben Wing
Quality Manager at Mizkan Europe Ltd- Claim this Profile
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Bio
Credentials
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Level 4 Award in HACCP Management for Food Manufacturing
RSPH QualificationsDec, 2017- Oct, 2024 -
Advanced Certifiate in Food Safety
The Chartered Institute of Environmental HealthFeb, 2006- Oct, 2024 -
ISO9001 Lead Assessor
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Experience
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Quality Manager
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Feb 2016 - Present
I am the Quality Manager for the Multi-Disciplinary Team running the Pickles factory which is home to Branston & Hayward's. I work closely with the Site Technical Manager, Technical Services Manager, Manufacturing Manager to ensure compliance to the QMS and consistency in all processes.I am also overall manager for total site hygiene providing support and guidance to the Hygiene Front Line Manager and the team of hygiene operatives.My role is dedicated to driving manufacturing standards in line with the Quality Management System, Customer and Company requirements including health and safety. Show less
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Vendor Quality Assurance Manager
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Jan 2018 - Feb 2021
Leading the approval, maintenance & continuous improvement of quality & ethical standards at suppliers of raw material, packaging, copackers licences & warehouses.Supporting the delivery of key quality & ethical strategies and projects on behalf of Mizkan Euro Ltd.Developing relevant Food Safety & Quality standards and procedures and ensure they are consistent and complied with across the business.A key contributor to the procurement led global strategy forums.Lead and direct the business in all aspects of vendor supplier/ co packer, food safety & quality compliance, due diligence & ethical behaviours. Show less
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Kerry Foods
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United Kingdom
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Food and Beverage Services
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Quality Systems Manager
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Apr 2015 - Jan 2016
Providing skilled technical administrative support to the Quality Team and Production Streamsand ensure a standardised approach to QMS activities on site.Providing guidance and on-going support to facilitate compliance with Quality / Regulatorypolicies, Food Safety Programs (HACCP) procedures and product specifications.Promote a high standard of awareness and understanding at site level of all appropriatepolicies, procedures and product specifications.
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Site Quality Manager/Supplier Assurance Auditor
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Jun 2012 - Apr 2015
Provide guidance and on-going support to facilitate compliance with Quality / Regulatorypolicies, Food Safety Programs (HACCP) procedures and product specifications with primaryfocus on factory floor activitiesTo measure compliance against defined corporate and customer policies, Quality, Health &Safety and Environmental Standards and product specifications through independent audit.Promote a high standard of awareness and understanding at site level of all appropriatepolicies, procedures and product specifications.* Supplier Assurance Management* Internal & External Auditing* Consistency Panels at retailer head office locations* Site Pest Control Manager* Managing raw material intake Show less
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Quality Lead
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Apr 2005 - Jun 2012
* GMP & Hygiene Auditing* Delivering Training* Consistency Panels at retailer head office locations* Leading the site Quality & Consistency project (saving around £ 125,000 pa)* Site Pest Control Manager
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SFI Group
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1 - 100 Employee
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Head Chef
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Jan 2003 - Apr 2005
* Controlling all aspects of managing a busy kitchen * Improving site standards from an EHO closure * Delivering the highest audit scores within the company * Developing and delivering new menus * Increasing Gross Profit on food sales * Controlling all aspects of managing a busy kitchen * Improving site standards from an EHO closure * Delivering the highest audit scores within the company * Developing and delivering new menus * Increasing Gross Profit on food sales
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The Slug & Lettuce
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United Kingdom
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Restaurants
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1 - 100 Employee
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Head Chef
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Jan 2001 - Apr 2004
Primely located in the Tombland area of Norwich, this busy food and drink venue served around 50 covers on a week day lunch time increasing to 100 at the weekends. The Slug & Lettuce brand offers freshly prepared quality food in a calm relaxing atmosphere for customers. Key Responsibilities * Controlling all aspects of managing a busy kitchen * Improving site standards from an EHO closure * Delivering the highest audit scores within the company * Developing and delivering new menus * Increasing Gross Profit on food sales Show less
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The Ferry Inn
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United Kingdom
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Hospitality
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1 - 100 Employee
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Head Chef
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Feb 2000 - Apr 2001
The Ferry Inn is a busy public house and restaurant on the Norfolk Broads. A predominately seasonal venue, net sales would be approximately £50k per week during the summer months. Key Responsibilities * Controlling all aspects of managing a busy kitchen * Ordering and stock management * Increasing Gross Profit on food sales The Ferry Inn is a busy public house and restaurant on the Norfolk Broads. A predominately seasonal venue, net sales would be approximately £50k per week during the summer months. Key Responsibilities * Controlling all aspects of managing a busy kitchen * Ordering and stock management * Increasing Gross Profit on food sales
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Kings Head Public House
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United Kingdom
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Restaurants
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1 - 100 Employee
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Landlord/Chef
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Jan 1999 - Apr 2000
The Kings Head is a small village pub in Norfolk offering a traditional atmosphere, small restaurant and garden. It has a steady stream of local and passing trade due to its central location and offers a host of real ales. Key Responsibilities * Controlling all aspects of managing a busy public house * Ordering and stock management * Increasing Gross Profit on food & drink sales * Managing staff * Dealing with a wide range of customers * Cellar management * Working for a holding company Show less
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2ndChef
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Jun 1996 - Apr 1999
The Castle is a busy food and wet sales pub in a central location on the Norfolk coast, offering daily carvery meals every lunch time and an À La Carte menu of an evening. Key Responsibilities * Working alongside the head chef * Ordering and stock management * Increasing Gross Profit on food * Running a busy carvery * Dealing with a wide range of customers The Castle is a busy food and wet sales pub in a central location on the Norfolk coast, offering daily carvery meals every lunch time and an À La Carte menu of an evening. Key Responsibilities * Working alongside the head chef * Ordering and stock management * Increasing Gross Profit on food * Running a busy carvery * Dealing with a wide range of customers
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Education
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1989 - 1993
Langley School
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1993 - 1995
Caister High School
Community
