Manufacturing graduate — Finlay Chew
After starting his career as an apprentice at Bakkavor, Finlay is now in his second year of the food manufacturer's graduate scheme, leading a deli process section with five production departments
How did you get your job?
I worked hard during my A-levels, which gave me the platform to apply for Bakkavor's apprenticeship programme.
I then earned a Certificate of Higher Education (CertHE) in Operations Management from the University of Lincoln, which allowed me to transition to their manufacturing graduate scheme.
What is a typical working day like?
The key tasks I undertake on a daily basis include:
- checking production plans and assessing material availability to see if it's achievable.
- organising labour for production and managing absences
- ensuring good manufacturing practices are being followed.
- supporting with development projects to increase the final product quality
- managing and mentoring my team and ensuring that their workload can be successfully managed.
- Aside from the above, the biggest focus is on food safety and health and safety, as not only do I have a responsibility for the product going to the consumer, but also my staff who work in a busy and potentially dangerous environment.
What do you enjoy the most about your job?
Every day presents new challenges to overcome. There are several aspects of the role which are time sensitive. This means I am constantly under some form of pressure, which brings out the best in me. The work is highly rewarding, as I get to see the fantastic products we make fall into the consumers' hands, which bring food joy to their lives.
What challenges do you face in your role?
The food we produce has a short shelf life, and this means the turnaround time on materials is quick. It can often lead to poor stock rotation, and this is something that must be managed closely, ensuring we don't lose out financially.
It's all about the people at the end of the day, and as a result, the biggest challenge is dealing with the team and resolving their problems and concerns to ensure they are happy.
How has your role developed and what are your career ambitions?
I have gone from working as a line operative, all the way to being a section leader. This is fast-tracked development, but nevertheless, development that has been successful. By working on the shop floor, I have gained a rounded experience, from working in small teams doing specific jobs tied to one product, to learning new processes and procedures. This has allowed me to oversee a team of 90 people in the peak of production, pushing out 40 tonnes of material a day.
This, coupled with working alongside other departments (e.g. technical, development, finance), has opened up opportunities to explore new avenues. This has led me to think about my career and what it may look like in the future. My ambition is to become a factory manager within the next five to ten years and understand both chilled and ambient production methods.
What advice can you give to others wanting to get into the food industry?
- Be open and honest - Take on board as many ideas as possible from a range of sources. This gives you a rounded profile, both personally and food industry related. A huge part of working in the food industry is about personality.
- Don't be afraid to fail - To understand what 'good' looks like, you must first see the bad side of things. So don't be afraid if something goes wrong - take it as an opportunity to learn from your mistakes.
- Get hands-on - Immerse yourself in food daily and learn the skills that those who work for you must have. It allows you to see where improvements can be made, and gauge how difficult the job really is.
Find out more
- Read our guide to qualifications to learn more about the CertHE.
- Discover our tips and advice on apprenticeships.
- Explore careers on offer at Bakkavor.