Jobs in Reading
  • 2x CDP, Monday to Friday Reading £21K
    Company nameblueArrowCompany locationreadingDate created7 days ago
    Contract
    £21000 per annum, Benefits: Monday to Friday, 7am to 3:30pm
    Favourite off
    Chef de Partie - Monday to Friday, 7am to 3:30pm, 40 hours per weekThames Valley Business Park - ReadingJob Title: CDPSalary: £21,000Hours: 40 per weekShifts: 7am to 3:30pm (30 minute break)Location: Thames Valley Business Park - ReadingTransport: Free shuttle bus service from Reading train stationReporting to: Head ChefOverall Objectives:To assist the Head Chef in the kitchen operation and ensure the company's reputationfor food quality is maintained at all times.Specific Responsibilities:To plan, prepare and cook menu items as directed by the Sous / Head Chef.To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.To assist with stock taking when required.To carry out the smooth and efficient running of your section as appropriate.Client Service:To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.To be customer foc
    2x CDP, Monday to Friday Reading £21K
    Company nameblueArrowCompany namereadingDate created7 days ago
    Contract  £21000 per annum, Benefits: Monday to Friday, 7am to 3:30pm Favourite off
    Chef de Partie - Monday to Friday, 7am to 3:30pm, 40 hours per weekThames Valley Business Park - ReadingJob Title: CDPSalary: £21,000Hours: 40 per weekShifts: 7am to 3:30pm (30 minute break)Location: Thames Valley Business Park - ReadingTransport: Free shuttle bus service from Reading train stationReporting to: Head ChefOverall Objectives:To assist the Head Chef in the kitchen operation and ensure the company's reputationfor food quality is maintained at all times.Specific Responsibilities:To plan, prepare and cook menu items as directed by the Sous / Head Chef.To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.To assist with stock taking when required.To carry out the smooth and efficient running of your section as appropriate.Client Service:To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.To be customer foc
  • Commis Chef - Reading - Monday-Friday - £18K
    Company nameblueArrowCompany locationreadingDate created7 days ago
    Contract
    £18000.00 per annum, Benefits: Monday to Friday
    Favourite off
    Commis Chef - Monday to Friday 7am to 3:30pm - Thames Valley Business ParkJob Title: Commis ChefSalary: £18,000Hours: 40 Hours per weekShifts: Monday to Friday, 7am to 3:30pm (30 minute break)Reporting to: Head Chef / Sous ChefOverall Objectives:       To assist the Head Chef / Sous Chef in the kitchen operation and ensure the company's reputation for food quality is maintained at all times.Specific Responsibilities:To assist in the preparation and cooking of menu items as directed by the Head / Sous Chef.To assist in the development and planning of menus, including future food trends and be passionate about developing new styles of service and concepts in the location.To assist with stock taking when required.To carry out the smooth and efficient running of your section as appropriate.Client Service:To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.To be customer focused at all times; approachable and quick to exceed expectati
    Commis Chef - Reading - Monday-Friday - £18K
    Company nameblueArrowCompany namereadingDate created7 days ago
    Contract  £18000.00 per annum, Benefits: Monday to Friday Favourite off
    Commis Chef - Monday to Friday 7am to 3:30pm - Thames Valley Business ParkJob Title: Commis ChefSalary: £18,000Hours: 40 Hours per weekShifts: Monday to Friday, 7am to 3:30pm (30 minute break)Reporting to: Head Chef / Sous ChefOverall Objectives:       To assist the Head Chef / Sous Chef in the kitchen operation and ensure the company's reputation for food quality is maintained at all times.Specific Responsibilities:To assist in the preparation and cooking of menu items as directed by the Head / Sous Chef.To assist in the development and planning of menus, including future food trends and be passionate about developing new styles of service and concepts in the location.To assist with stock taking when required.To carry out the smooth and efficient running of your section as appropriate.Client Service:To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.To be customer focused at all times; approachable and quick to exceed expectati
  • Bar Superviour ***Relief Cover***
    Company nameblueArrowCompany locationreadingDate created19 days ago
    Temporary
    £10 per hour
    Favourite off
    Relief Bar Supervisor£10.00hr No split shiftsMixture of day shifts and evenings required.3 week bookingBar Supervisor require to work in a local pub on the out skirts of Reading. Ideal Candidate Must have management or supervisory experience in bars or restaurantsKnowledge of cask ales and verity of wines Excellent Front of House experiencePassion for the industry. To apply please submit your CV and we will be in touch.
    Bar Superviour ***Relief Cover***
    Company nameblueArrowCompany namereadingDate created19 days ago
    Temporary  £10 per hour Favourite off
    Relief Bar Supervisor£10.00hr No split shiftsMixture of day shifts and evenings required.3 week bookingBar Supervisor require to work in a local pub on the out skirts of Reading. Ideal Candidate Must have management or supervisory experience in bars or restaurantsKnowledge of cask ales and verity of wines Excellent Front of House experiencePassion for the industry. To apply please submit your CV and we will be in touch.
  • Head Chef - Twyford - £30K - 40hours
    Company nameblueArrowCompany locationreadingDate created27 days ago
    Contract
    Competitive
    Favourite off
    Head chef / Catering Manager - £30,000 Per Annum - Care Home - Twyford5/7 days per week, 28 days holiday per year and no late nights.The Role:To provide menus for residents that meet all needs and requirements.  Ensuring that all dishes are produced to the highest of standards, using rotational menus which reflect the finest of seasonal ingredients.Be responsible for the ordering of supplies, monitoring stock levels, HACCP, COSHH & all other kitchen duties in accordance with management procedures & guidelinesManaging a team of staff, mentoring and developing each individual to achieve their full potential.Responsibilities:To ensure the kitchen is appropriately staffed at all times.Design and implement a rotational menu alongside the home manager, ensuring that different needs and requirements are taken into consideration.Ensure that all foods are stored correctly (HACCP).Carry out daily temperature checks on both refrigerated and frozen goods, recording results accordingly.Monitoring t
    Head Chef - Twyford - £30K - 40hours
    Company nameblueArrowCompany namereadingDate created27 days ago
    Contract  Competitive Favourite off
    Head chef / Catering Manager - £30,000 Per Annum - Care Home - Twyford5/7 days per week, 28 days holiday per year and no late nights.The Role:To provide menus for residents that meet all needs and requirements.  Ensuring that all dishes are produced to the highest of standards, using rotational menus which reflect the finest of seasonal ingredients.Be responsible for the ordering of supplies, monitoring stock levels, HACCP, COSHH & all other kitchen duties in accordance with management procedures & guidelinesManaging a team of staff, mentoring and developing each individual to achieve their full potential.Responsibilities:To ensure the kitchen is appropriately staffed at all times.Design and implement a rotational menu alongside the home manager, ensuring that different needs and requirements are taken into consideration.Ensure that all foods are stored correctly (HACCP).Carry out daily temperature checks on both refrigerated and frozen goods, recording results accordingly.Monitoring t