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: Martin Coen
Age: 58
Job title: Operations manager
Company and location: Finsbury Food Group, Lees of Scotland Coatbridge
Education: Inveralmond Community High Livingston
Tell us about your career to date:
I started in a bakery in Livingston as a mixing operator after leaving school in 1983 for a summer job so I could go abroad with my pals. I enjoyed this so much with all the interactions with permanent employees that after the holiday, I went back and spent the next 17 years working for the company in a series of different roles.
I really enjoyed meeting lots of new people with lots of experience. While at the bakery, I worked as a mixing operator, weigh-out operator, and machine operator. I also learned new skills, which was exciting – I became a first aider and then a fire marshal as well.
At that time, continuous improvement was just being discussed, and we set up groups to examine change over time, reduce waste, and increase throughput. I found this very exciting and was always getting involved. After a few years, I was promoted to supervisor, then team leader, and then line leader – this is where I found what I wanted to do was lead teams, improve processes, and support/develop team members.
Explain your job in a sentence (or two)
I perform various management tasks, support all departments and collaborate with other departments to ensure higher productivity and efficiency. I also provide the site lead with reports and operational data, maintain high-quality product standards, and oversee labour management, policy decisions, and quality/safety control.
What does a typical work day involve for you?
I start the day looking back at the previous day’s performance and then hold several meetings to discuss, analyse and make decisions to improve performance and look at the plans going forward. I then build a work schedule for that day and week so that I can help support all departments to achieve their goals
“It’s a great industry; there are multiple roles and great career prospects, plenty of scope for development, and so much support”
Tell us about a challenge you have overcome recently
We also have an improvement programme that drives efficiencies and improves processes within the factory. It’s been met with great enthusiasm and involvement from the staff and delivering excellent results.
What’s the biggest lesson you have learned during your time in the baking industry?
It’s a great industry to be part of. It’s exciting and challenging, and you can be proud watching your teams as they develop and contribute to the overall success.
What are your career highlights so far?
I love to help and develop team members. Seeing these team members move on and better their careers is very inspirational. Winning the Supplier of the Year award to Costa was an outstanding achievement for all staff at Johnston’s Just Desserts [part of Finsbury Food Group]. Being involved and watching all the hard work and dedication the staff put into their products was great – we’re all part of the Finsbury Scottish cluster.
What advice would you give to up-and-coming talent in the baking industry?
It’s a great industry to be involved in; there are multiple roles and great career prospects, plenty of scope for development, and so much support when you join a business such as the Finsbury Food Group to give you a path to success. The skills you learn within the baking industry are transferrable to other sectors, so come and join – take it from someone who has spent 42 years within the industry. I’ve had a fantastic journey, met a lot of fantastic people, plenty of support and development opportunities, great choices to make.
Interested in a career in bakery? Check out Foodmanjobs for the latest vacancies.
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