Kitchener, Ontario, Canada
My passion for Food processing has a long history. I started to learn the trade of a Butcher at a local 3rd Generation Family owned Butcher shop in Bietigheim-Bissingen, Baden-Württemberg, Germany where I was born and raised. After the successful completion of the Butcher apprenticeship an opportunity opened up to fine tune and to gain further experience in the Meat Industry by moving to Canada. I have a passion for teaching the hands on approach and Artisan crafting of meat processing. I possess strong leadership skills and have proven ability to manage and motivate a team,
Topics covering everything from Casing selection, meat processing, cooking, smoking and packaging techniques. Weekly production of various meat cuts, sausages and further processed meats manufactured by the students will be sold every Thursday @ www.thechefstablefanshawe.ca
- Providing Technical Meat & Food Processing Services to Customers. - Testing and Developing new Flavor profiles for customers - Assisting Customers with Process Improvements by reviewing current processes and improve when able to. - Special Customer driven projects on Flavor profiles and spice enhancements
- Designing and Validating new process flows with Co-Manufacturers - Thermal Validation of existing and new Processes in house and Co-Manufaturing - Close collaboration with Co-Man Plant Operations for Training and Operation for existing and new equipment and there Processes - Subject Matter Expert for Dry Sausage Process stream - Operational assistance with Labor and Throughput - Working closely with Plant Operations for process improvements - Conducting and assisting in Sensory evaluations
Network Transformation Project work - Heritage Plant Start up - Technical Lead for Batch House Process Stream - Working with Engineering, Commissioning, QA and Operations on New Processes and Machinery - Training Workforce on Operations and CTQ's on each new Product from start to finish - Testing, Validating and Onboaring of new SKU's from Legacy Facilities - Problem solving new Processes and issue when they arise - Working with Various OEM's on there Machinery to troubleshoot start up issues and process improvements. Network Transformation Project work - Co-Manufacturing - Working closely with Co-Man Companies Regulatory and R&D departments for submissions to USDA and CFIA - Developing Liquid smoke flavor profiles/applications/Smokehouse Cycles to match natural smoke flavors and Color. - Working and Training Co-Man R&D and Production teams on manufacturing products to match our existing product line up. - Testing and Validating Production runs at various Production Facilities within Canada and USA
- Leading Supervisor in the Ham & Sausage Process including Brine makeup, injecting and tumbling of ground and whole muscle Pork, Poultry and Beef products. - Stuffing of Logs for slicing and whole muscle roasts, Sausage in Hog and peelable casings, Pepperoni and Pepperettes in various sizes and Dry & Semi Dry Sausage Production. - Technical knowledge of Injectors, Lacerators, Tumblers, Grinders, Handtmann stuffing equipment and attachments, Poly clip clippers and hands on approach products. - HACCP, GMP and BRC Compliance - Staffing & Training cross functional for best Team environment - SixSigma work on multiple projects - Continuous Improvement on Yield, Labor and Production flow - Effectively utilize resources to achieve production demands and maximize quality - Motivate the team to achieve established performance targets
Leading on site Manager responsible for Day to day operation including Hiring, Scheduling, Maintenance Coordination, Traffic, HACCP, GMP and SOP adherence. Oversee Raw Operations including Tumbling and Stuffing of various products. Oversee Smokehouse & Packaging of Various Products Including Ribs for Privat Label, Poultry Roast, Hams, Sausages, Peperettes (Dry, Semi Dry and encapsulated) and Beef Jerky.