Summary of the role: To participate in the catering provision as agreed with the Catering Manager, this may include the handling of all foods within the catering section and the preparation of dishes/food items for service.
Main duties and responsibilities
To participate in the production of food items in line with the day's menu or with batch baking where appropriate.
Summary of the role: To participate in the catering provision as agreed with the Catering Manager, this may include the handling of all foods within the catering section and the preparation of dishes/food items for service.
Main duties and responsibilities
To participate in the production of food items in line with the day's menu or with batch baking where appropriate.
Flackwell Heath Golf Club is looking for a Chef for our caf and bar menu alongside pre-booked buffets for functions.
We also have an opportunity for an Assistant Food & Events Manager so if you and your partner are both looking for fresh opportunities, we'd love to hear from you.
The Charity's core purpose is to provide older people who are in need with a home for life within its beautiful grounds, with amazing facilities and surrounded by its caring people, who work tirelessly to provide the highest quality of care.
Morden College is a charity dedicated to enabling a life-lived independence for the older people they provide homes for, through life, as they grow older.
Morden College has enriched the lives of its residents as well as their families, over the last 300 years.
There will be activities, events and special occasions throughout the year which you'll also get to cater for world food day, Christmas, Easter, family day etc.
Join the brand-new Neurological service, The Lakefields in Chigwell, which is opening early 2024, and you'll be preparing and freshly cooking nutritious meals - lunch and dinner, which includes catering for individual's needs and dietary requirements.
Are you an experienced Chef who enjoys cooking and wants to have evenings to yourself, and only work 5 days a week without being under heavy pressure or stress while working with fresh seasonal ingredients?