Jamie Wallace Email & Phone Number

Sittingbourne, Gb

Sittingbourne, Gb

Sittingbourne, England, Gb

Played a key role in facilitating COOK’s fast-paced growth from its origins as a small start-up to a certified B Corp with 3 production sites, 90 shops, 300+ kitchen staff, 150+ products, and annual turnover of £150mDriving innovation within the Food team. Strong commercial awareness, logical and critical analytical thinking. Working autonomously to deliver improvements across all business areas, using food industry knowledge, interpersonal skills, and influence to drive quality, efficiency, profitability, and unit salesMaintained the market-leading position of COOK’s top 20 products by leading our continuous improvement programme, managing the internal/external benchmarking process, and keeping ahead of competitorsMaximised yield and cut waste and labour costs by working with operational managers and heads of departmentsPositioned COOK to win 20+ Great Taste Awards and Good Food Awards (2021 to 2022) by working with the food team and cross-functional stakeholders to improve recipes, ingredients, processes, and techniquesMade our best products even better by leading projects to increase sales or drive operational efficienciesLed and later supported the daily quality assurance (QA) sign-off process for 150+ products, involving sample tasting, taste panel scoring, and reporting to the senior management team (SMT)

Sittingbourne, England, Gb

Improved the quality, consistency, and profitability of new products by creating and leading the OPD function to scale-up recipes from development concepts to operational batchesLed a high-performance, cross-functional team to streamline recipe introduction, increasing the on-time, cost-effective, and profitable delivery of frozen meals and puddingsDesigned, set up, and managed effective daily processes to accommodate an increasing number of new products, more complex recipes, and tighter launch deadlinesCut rejection rates by 10%+ in the first year by introducing a new OPD process that optimised product quality and operational efficienciesHelped to deliver the commercial food calendar, working closely with operational stakeholders, the food team, and external companies to ensure timely product launches

Sittingbourne, England, Gb

Worked with the head of food to create, manage, and evolve an effective NPD process (including operational scale-up) that is still in use todayKept COOK ahead of its competitors by leading the end-to-end development of recipes including first-of-their-kind restaurant-quality soufflés and risottos and market-leading Indian and Thai rangesDelivered up to 15% cost savings and supported COOK’s survival and growth in a challenging market by reengineering the top 20 recipes, while maintaining quality and customer salesHelped create new product specifications in partnership with the food and technical departments, detailing weight, packaging, cooking times, organoleptic properties, and nutritional informationPresented new and redeveloped products to the food department, wider business, and external customers, and trained head chefs and team supervisors in recipe development

92866 Issy Les Moulineaux Cedex 9, Fr

Managing a kitchen brigade of 6 Chefs.Planning and costing of menus to a tight budget.Cooking breakfast, lunch and dinner for over 200 Staff.Ordering of all ingredients.Deputising operations manager in their absence.

Assisting head chef in the planning and costing of menus to a tight budget.Cooking breakfast, lunch and dinner for 150 Staff.Deputising the Head Chef in their absence.In my three years with Eurest I learned how to manage the everyday aspects of the kitchen, including managing catering and cleaning staff, batch cooking for 150 white and blue collar workers, ordering ingredients and planning menus with the Head Chef in their absence.