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Location:Kettering
Pay:£28K to £30K
Type:Permanent
Added:31/01/18
Ref:CATERMATCH1557
Banquet Sous Chef, 26,000 - 30,000, luxury small Hotel group with 1 Rosette Restaurant, Kettering. A talented and experienced Sous Chef is required to run the busy conference and events facility for this luxury 4* Hotel. As Sous Chef of the conference and banquet facilities, your role will be to lead a team of 3/4 catering for all events, wedding
Location:London
Pay:£500 to £650
Type:Contract
Start:ASAP
Added:18/02/18
Ref:36373
Role: AWS Cloud Architect Working alongside a start-up cloud consultancy firm, you will be required to be on site when required with day to day responsibilities. The client requires an experienced team player who can display independency when it comes to task completion. Required experience: * Strong knowledge/experience (AWS/Azure /Google). * Stro
Location:Devon
Pay:£20K to £26K
Type:Permanent
Added:17/02/18
Ref:8046/2018/CA6634JFJ
The Company and the Role: The Company is a well-established typical Dartmouth style yachting establishment with the frantic demands of the dock-sider family and salty sea dog visitor during the Summer months, particularly intensive during the classic regatta season, leaving behind the more established, conservative and less frenetic visitor in the
Location:Kent
Pay:£16,500 to £19,500
Type:Permanent
Added:17/02/18
Ref:7980/2018/CA6569FC
The Company and the Role: The Company is an award winning gastro pub chain operating 8 sites in the South East. They are currently seeking a Chef de Partie for their public house located near Shipbourne, Kent. The position is permanent. They are looking for a committed Chef de Partie with a passion for good food that is ready to continue developing
Location:London
Pay:£25K
Type:Permanent
Added:17/02/18
Ref:7933/2018/CA6522JFJ
The Company and the Role: The Company is a well-established London Club situated within the West End. With its magnificent interior, standards are kept high for the members. This professional standard spreads right across the entire service and goes deep into the food sectors where there is an outstanding pride on delivery. Whilst this is an establ
Location:Eastbourne
Pay:£16,500 to £19,500
Type:Permanent
Added:17/02/18
Ref:7996/2018/CA6585FC
The Company is a multi-award winning, family run gastro pub chain operating 8 sites in the South East. They are currently seeking a Chef de Partie for their public house located near Eastbourne, East Sussex. The position is permanent. They are looking for a committed Chef de Partie with a passion for good food that is ready to continue developing t
Location:Derby
Pay:£600 to £700
Type:Contract
Start:ASAP
Added:17/02/18
Ref:256585
My client are looking for a versatile DevOps Engineer (6 month contract). They are investing in a flexible, best in class new technology platform where infrastructure and devops plays a key role. This position is responsible for the deployment and maintenance of a cloud-based solution. The successful candidate must have a B.Sc. in Computer Science
Location:Waterloo
Pay:£23,400
Type:Permanent
Added:16/02/18
Ref:JO-1712-273
Due to promotion a leading Contract Catering company are seeking 2 experienced Chef de Parties to help run a modern kitchen at a prestigious college in Waterloo, London. Excellent starting salary of 23,400 with great working hours, this role will suit a Chef de Partie who is ready to take the next step in their career. With large covers of up to 6
Location:Walton on the Hill
Pay:£30K to £35K
Type:Permanent
Added:16/02/18
Ref:DH910003
Senior Sous Chef - Private Members Club - Surrey 30 - 35k Snr Sous Chef needed for a private members traditional golf and leisure resort near Walton on Thames in Surrey. There are 1500 members on site and this would be a hands on role reporting to the head chef and rotating round all banqueting requirements and restaurant service as required. You
  Chef
Location:Buckfastleigh
Pay:£8,640
Type:Temporary
Added:16/02/18
Ref:180216
Experienced Chef de Partie required for two-week assignment working in a renowned organic kitchen. Start Wednesday 28th February. Hours Mon to Fri 0830 to 1600hrs (or so) Working with the freshest, most flavoursome organic ingredients, sourced every day by the bounty from the fields around. Grass-reared meat and sustainable fish are on the menu but
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