07/05/2024 | Fulltime | Santon | CV-Library | £42,000 - £57,000 / Year To produce competitively priced biosurfactants at a commercial scale. At Holiferm, you will have the platform to broaden your skills by working with field leaders within a dynamic, collaborative and inclusive working environment. Whether you are based in our research and development laboratory in Manchester
Save for laterRegister your CV02/05/2024 | Fulltime | Santon | CV-Library | £36,000 - £40,000 / Year Throughout and several private and semi-private spaces available for private hire. Headed up by Managing Director Dom Jacobs, with food by Culinary Director James Knappett. The menu at The Cadogan Arms & The George focuses on simply prepared British produce, celebrating the provenance of locally sourced fish
Save for laterRegister your CV02/05/2024 | Fulltime | Santon | CV-Library | £14 - £15 / Hour And several private and semi-private spaces available for private hire. Headed up by Managing Director Dom Jacobs, with food by Culinary Director James Knappett. The menu at The Cadogan Arms & The George focuses on simply prepared British produce, celebrating the provenance of locally sourced fish, meat
Save for laterRegister your CV26/04/2024 | Fulltime | Santon | CV-Library | £35,000 - £38,000 / Year Focuses on simply prepared British produce, celebrating the provenance of locally sourced fish, meat, and fresh vegetables, as well as sharing roasts on Sunday. Drinks range from cocktails to a carefully curated wine list, and a comprehensive beer list which includes a bespoke British Pilsner from
Save for laterRegister your CV26/04/2024 | Fulltime | Santon | CV-Library | £14 - £15 / Hour Comprising a bustling ground floor bar, an opulent dining room, and downstairs space ‘The Rose Room’. The location is headed up by Managing Director Dom Jacobs, with food by Culinary Director James Knappett. The menu at The Cadogan Arms focuses on simply prepared British produce, celebrating the provenance
Save for laterRegister your CV26/04/2024 | Fulltime | Santon | CV-Library | £14 - £15 / Hour Floor bar, an opulent dining room, and downstairs space ‘The Rose Room’. The location is headed up by Managing Director Dom Jacobs, with food by Culinary Director James Knappett. The menu at The Cadogan Arms focuses on simply prepared British produce, celebrating the provenance of locally sourced fish
Save for laterRegister your CV19/04/2024 | Fulltime | Santon | CV-Library | £45,000 / Year Advice to the organisation. - Produce letters, notifications and information documentation required as part of the service charges processes - Collaborating with and challenging key stakeholders. - Establishment and maintenance of sound financial systems and procedures, ensuring
Save for laterRegister your CV19/04/2024 | Fulltime | Santon | CV-Library | £55,000 - £60,000 / Year Experience as a Head Chef or Senior Sous Chef in a high quality Pub or restaurant; Strong awareness of trends and seasonality of produce; A highly creative approach to your work with excellent attention to detail; Proven ability to manage, train and motivate a Kitchen brigade; Experience in managing staff
Save for laterRegister your CV16/04/2024 | Fulltime | Santon | CV-LibraryOf producing PowerPoint documents. - Excellent communication skills. - Ability to manage workload and deliver multiple priorities within demanding timescales. - Ability to continually improve the quality of work sent out by the company. - An eye for detail and accuracy - Excellent literacy and presentation
Save for laterRegister your CV15/04/2024 | Fulltime | Santon | CV-Library | £50,000 - £60,000 / Year Coordinate SSP, produce monthly time tracking payroll reports. Track employee annual leave; produce monthly report for Director of Human Resources and line managers notifying them of outstanding annual leave. Prepare all offer letters and contracts for new hires and monitor the full employee life-cycle
Save for laterRegister your CV