19/04/2024 | Fulltime | Melton Mowbray | CV-Library | £50,117 / Year Electrical Maintenance Engineer Location Melton Mowbray Industry Manufacturing Pay £50117 Overtime x1.5 Shift 6-6 - 42hr week - 4 On, 4 Off (days and nights) Holidays 22 days Benefits 7% pension, private health, profit share, free parking, staff restaurant, training academy, full induction
Save for laterRegister your CV14/04/2024 | Fulltime | Melton Mowbray | CV-LibraryStreet stores, events, cinemas, restaurants and more! Critical illness cover The Opportunity Our next Team Leader will be someone who has MANDATORY Level 3 in Children and Young People Residential Care A big heart and passion to make a difference to the occupants’ lives. Patience, resilience
Save for laterRegister your CV12/04/2024 | Fulltime | Melton Mowbray | CV-LibraryThe Junior and Trainee Chefs. To have a knowledge of and deal with any special diets. To liaise closely with the Restaurant staff and to attend menu reading in the Restaurant to ensure all relevant information is passed on. To assist the senior chefs in maintaining the high standards of the kitchen
Save for laterRegister your CV10/04/2024 | Fulltime | Melton Mowbray | CV-Library | £46,985 / Year Maintenance Engineer Location Melton Mowbray Industry Manufacturing Pay £46985 Overtime x1.5 Shift Panama days 6am to 6pm - 2on, 2off, 3on, 2off, 2on, 3off. Holidays 22 days Benefits 7% pension, private health, profit share, free parking, staff restaurant, training academy, full induction
Save for laterRegister your CV14/04/2024 | Fulltime | Melton Mowbray | First Contact Chefs | £28,600 / Year This Wonderful Hotel with a 2AA Rosette award winning Restaurant is looking for an experienced Chef de Partie to join the kitchen brigade. This hotel and restaturant is just a short walk to beautiful coastline, and has a 35+ cover restaurant and the 70+ cover bistro. The Exec Chef and his team have
Save for later12/04/2024 | Fulltime | Melton Mowbray | First Contact Chefs | £32,000 / 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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