Jamie Williams

Shift Engineer at The Village Bakery Group

Jamie Williams is an experienced engineer currently serving as a Shift Engineer at The Village Bakery Group since June 2022, focusing on planned and reactive maintenance. Prior to this role, Jamie held positions at BAE Systems Saudi Arabia from January 2015 to May 2022, functioning as an Aircraft Maintenance Supervisor and Hawk T165 Maintenance Planner, with responsibilities that included acting as a Technical Trainer for Saudi Nationals in aircraft maintenance and operations. Jamie's career also includes experience with Babcock International Group from February 2013 to January 2015, where duties involved servicing Hawk Aircraft T1 & T1A and performing both scheduled and unscheduled maintenance. Jamie completed education at Holyhead Secondary School, obtaining 8 GCSE Grades A-C between 1991 and 1996.

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The Village Bakery Group

Based across three sites in North Wales, The Village Bakery is the producer of Breads, Pies and Morning Goods under its own 'Village Bakery'​ brand as well as working with larger clients to produce innovative and bespoke products under private label brands. Wales has an incredibly diverse heritage, and through our carefully designed baking processes Village Bakery strives to replicate the country's rich and distinctive culture through the traditional taste and quality of our products. Sourcing our ingredients locally and collaborating with local businesses is a key factor in our commercial ethos. Being based in North Wales, we're surrounded by some great suppliers - people who share our passion and excitement for quality, craft and taste. Benefiting from good links across Wrexham and North Wales, Village Bakery operates from purpose built, state-of-the-art facilities. From here our extensive range of bread, rolls, pies and morning goods are delivered to catering groups, local authorities, independent retailers, cafes, restaurants, hotels, mobile caterers, and convenience stores across the region. www.facebook.com/bornandbaked www.twitter.com/bornandbaked


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501-1,000

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