In this series, British Baker talks to people from across the baking industry to find out about their career path, what their job involves, and the latest trends that are shaping their work.
We’re looking to showcase a diverse range of talent and job types across the industry, so if you’d like to be involved, please email amy.north@wrbm.com
Name: Gavin Evans
Age: 43
Job title: Head of supply chain
Company and location: Jacksons Bakery, Hull
Education: Completed a BTEC in Public Service, Oliver Wight IBP
Tell us about your career to date
I started my career after college as an inventory control manager for a stationary wholesaler, managing 48 suppliers and 8,250 products. Within my 13 years in the business, I worked on major projects including leading the first importation of furniture stock items from the Far East.
I then relocated and joined Chaucer Foods as demand manager. This was a new role within the business and involved designing and implementing a monthly forecasting process, budget planning, along with KPIs to measure forecast accuracy and impacts. Once the process was successfully implemented, I was given the opportunity to be the head of logistics and stock management.
Later I was asked to lead a project to design and implement an Integrated Business Planning (IBP – Oliver Wight) process across the business. This required my team and I to develop, roll out and train this process across five locations within nine months. After three years in this role, I was promoted to global supply chain director where I was supported by a team of 87 people across APAC, EMEA and Americas and serviced several well-known global customers (Starbucks, Kellogg’s, Target and Lindt to name a few).
After many years in planes, cars and hotels, I took the opportunity to join Fox’s Burtons Companies under the Ferrero umbrella as head of supply chain. One of the key objectives was to improve service and stock management, along with implementing an Integrated Tactical Planning (ITP) process with Oliver Wight and design a capacity balancing model for the eight sites.
After eating many biscuits, I was fortunate enough to be offered my current role at Jacksons. Having lived in Hull for 10 years, I had always known of this family-run business, along with its values and opportunities.
Explain your job in a sentence (or two)
Balancing demand and supply across two production sites for Jackson Bakeries. Ensuring our bread is delivered to our customers on time, in full, all the while ensuring the safety and wellbeing of our colleagues.
What does a typical work day involve for you?
I start the day with understanding performance overnight, as we operate a 24/7 operational plan, which is critical in a business working in a sector with short lead times. We need to ensure we have a clear picture of our position on performance, stock, service and priorities to ensure we deliver high service. I then lead a number of key strategic projects, which aim to set the business up for future growth and success; time is then spent across these, ensuring we deliver on time, in full.
Tell us about a challenge you have overcome recently.
We have recently had a period where demand increased, and when we see our demand increase, we become even more dependent on the performance of the bakeries to meet plan, transport to move stock, labour to convert, pick and manage stock and orders. For all these parts of the puzzle to work, we need equipment in the right places at the right times. Managing the visibility of this equipment and returns requires strong communication from all areas of our operations and supply chain networks. This is key to us delivering great service to our customers, even during high peaks of demand.
“Facing into issues isn’t always easy, but it’s critical to get to the truth and corrective actions needed”
What’s the biggest lesson you have learned during your time in the baking industry?
It’s quick to see that baking bread is an art and I am proud to say one that Jacksons Bakery excels at. I am amazed every day how we manage to service the customers we do, within the lead times – there are few organisations which take customer orders in the morning and deliver the same great product later the same day!
What are your career highlights so far?
Managing an FDA Import alert. This was when we were unable to import a specific product into the US until we had presented clear and corrective actions to the FDA and government. This clearance process, if not managed successfully, can impact businesses to the tune of millions of dollars in costs and lost business. I had to manage production in China and France, freight companies, FDA agents, laboratories, lawyers, and customers. Some very challenging conversations were needed to ensure all were aligned on the plan and impact, but I’m pleased to say we managed it successfully.
What advice would you give to up-and-coming talent in the baking industry?
Never underestimate the value of having great people around you. Be truthful and build a clear foundation and process for success across the department to meet your objectives. Facing into issues isn’t always easy, but it’s critical to get to the truth and corrective actions needed as a collective. Silo working is never going to be successful. Any business success is built on people.
Interested in a career in bakery? Check out Foodmanjobs for the latest vacancies.
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