Sascha Jones

• Leading a team of 300 people (indirectly) and 11 direct reports across a 7 day operation (4am-midnight)
• Processing 700-750 tonne a week (varies) of beef, lamb, pork, and corned products and distributing to Coles DCs and stores across the entire south eastern seaboard
• ·Responsible for KPIS/FY24 Strategy -> Safety TRIFR under 5.73%, Quality Complaints CPMU < 2%, DIFOT 97.5%, People Engagement my say survey 67% target, Red Meat Yield $11million for the year, Corned Beef $2.2 million, Labour cost 0.80c/kg per week over the year, conversion cost as a site 2.16$/kg. 92% availability of machines (and operational downtime), Implementing and maintaining new systems OFS & Team Assurance
• Devised and administered cost control initiatives including repurposing lamb fat (that was going to rendering/waste) into lamb mince saving 648k a year, blade sharpening on site initiative saving 36k every year and improving beef striploin and lamb shortloin yield by working on a project with relevant stakeholders and peers which involved machinery/people/process improvements which resulted in saving over 1.1 million a year
• Involved and helped lead Sustainability COGS-OUT projects (800K savings) – soaker pad reduction, downgauging of micron film (635um to 550um, 485um to 450um), nitrogen gas for mince chilling process, reduction in plastic waste in poultry production, helping with the paperless Innova QC system project, switching crates to tubs in poultry (reducing plastic liners, cleaning time, FOB contamination)
• Started the first women in leadership group/meeting sessions, met monthly and worked through personal and professional development for women on site to help improve the FY24 strategy of having more women as leaders within Coles
• Monitored team budgets to keep projects on task and avoid waste
• Planned operations to meet established schedules, factoring in order demands and business forecasts.
• Enhanced production efficiency by streamlining processes and implementing lean manufacturing techniques.

o Reviewed and coordinated the project to alter the Product Recall and Withdrawal Protocol to reflect FSANZ protocols and developed new forms and procedures

o Coordinated Approval and Risk Assessment of new raw materials brought on site

o Reviewed the Food Safety, Quality and Environmental Policy and made necessary changes to ensure compliance

o Cross communicated with plant managers for annual HACCP reviews and managed improvements to food safety plans and HACCP

o Assisted with audit prep and coordinating audits

o Conducted the internal audit schedule and internal audits

o Implemented changes to forms, policies and procedures in quality management systems (Fast Track) based off reviews and compliance and coordinating these changes to the plant

o Investigated Non-Conformances and following through with Supplier corrective action

o Promoted to Quality Assurance Manager after 7 months in the company

o Created and implemented a Microbiology testing schedule and provided training for the QA team as per FSANZ standards and DAWR

o Minimised the Departmental average for AUSMEAT audits and also minimised the number of non-conformances for an SQF audit

o Coordinated HACCP reviews and meetings and currently redoing the entire HACCP program for the establishment

o Successfully project managed a new labeling machine from start to launch into production, including managing all cross functional team communication, communicating new label designs for each customer (domestic/export) and ensuring machine was commissioned and operational team were trained and signed off

o Training, leading and mentoring 4 new QA team members

o Created and managed a strong team culture where uniqueness of individuals was effectively coordinated to achieve business success

o Created and implemented a shelf life testing matrix and schedule and also provided training for the QA team

o Designed a Root Cause Analysis and CAR template for any customer complaints and implemented the corrective action onto the production floor, providing follow ups to ensure compliance

o Developed and implemented a raw material picking guide to ensure traceability as well as compliance to Livestock welfare program and Halal certification

o Developed and implemented a Non-Conforming Product Procedure and ensured compliance

o Developed and successfully maintained an Approved Suppliers Program for quality and food safety requirements

o roduct Innovation

o Planned and executed product launches within domestic market and export market (Total 13 skus)

o Managed and executed Argyle brand into Coles supermarkets product launch containing 2 skus - a Rump with garlic herb butter and Butterfield rump with seasoning

o Adhering to and coordinating the NPD Stage Gate Procedures

o Writing, evaluating and distributing new and improved product specifications

o Documenting product trials and creating formulas for new products

o Communicating to Cross-functional stakeholders on current projects

o Conducting weekly meetings for new projects and reporting the weekly minutes

o Ensuring the allergen management procedure was adhered to and all allergens were coordinated to Quality Assurance for food safety

o Ensuring all labels and value-added products comply with the Food Standards (FSANZ) and legal food regulation

o Liasing with stakeholders about a range of dry goods for new product launches and forecasting these purchases for launches and specials

o Organising and liaising with stakeholders for samples of packaging, seasonings and different meat primals for product innovation testing

o Social media marketing; Controlling the company’s Instagram posts/content and establishing a ‘cut of the week’ meat blog