25/04/2024 | Fulltime | Crawley | wagamamaSous chef full time at wagamama, we're an eating house for the soul. with over 160 uk restaurants and growing, our purpose is to nourish the world from bowl to soul. inspired by fast-paced, japanese ramen bars since 1992. a celebration of asian food brought wagamama to life we're looking for a sous
Save for later17/04/2024 | Fulltime | Crawley | CV-Library | £27,000 - £29,000 / Year Pastry Chef de Partie - Hotel £27,000 - 29,000 - £2k per annum guaranteed service charge payment paid quarterly 5 Red Star Hotel with 3-AA rosette fine dining restaurant and the 2-AA rosette brasserie-style restaurant 48 Hours per week The Benefits An additional end of financial year service charge
Save for laterRegister your CV17/04/2024 | Fulltime | Crawley | CV-Library | £35,000 / Year Sous Chef - Hotel £35,000+ £2,000 per annum guaranteed service charge payment paid quarterly 5 Red Star Hotel with 3-AA rosette fine dining restaurant and the 2-AA rosette brasserie-style restaurant The Benefits An additional end of financial year service charge bonus also paid - 4 weeks holiday
Save for laterRegister your CV17/04/2024 | Fulltime | Crawley | CV-Library | £27,000 - £32,000 / Year Chef De Partie £27,000 to 32,000 DOE - £2,000 per annum guaranteed service charge payment paid quarterly) 5 Red Star Hotel with 3-AA rosette fine dining restaurant and the 2-AA rosette brasserie-style restaurant The Benefits An additional end of financial year service charge bonus also paid - 4
Save for laterRegister your CV22/03/2024 | Fulltime | Crawley | CV-Library | £30,000 - £32,000 / Year Chef De Partie £27,000 to 32,000 DOE - £2,000 per annum guaranteed service charge payment paid quarterly) 5 Red Star Hotel with 3-AA rosette fine dining restaurant and the 2-AA rosette brasserie-style restaurant The Benefits An additional end of financial year service charge bonus also paid - 4
Save for laterRegister your CV12/04/2024 | Fulltime | Crawley | First Contact Chefs | £34,000 / Year A Pastry Chef de Partie to help lead the team in producing indulgent ranges of delicate desserts, proper puds and other sweet creations for the whole hotel. From largescale conferences and events to inspired minidesserts for the restaurant and afternoon tea pastries both classic and contemporary
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