This page contains a Flash digital edition of a book.
CLASSIFIEDS


For an advertisement ring: 01737 210022 or email us at info@spicebusiness.co.uk CHEF


The applicant should have at least 3 years relevant experience at NVQ level 3 or working in a similar job. The successful candidate should be able to cook authentic and traditional Indian and Bangladeshi


cuisine as


well as cooking existing vegetarian items from the menu. He/she must maintain food hygiene, supervise and train junior chefs and kitchen staff. 36 hours per week shift pattern. Salary £18,000 per annum. Free shared accommodation.


Please send CV to Mr M Miah, Nellie Grays Indian Cuisine, Victoria Street, Alderney, Channel Islands GY9 3TA.


l


UK Heating Solution


Need a Commercial Gas Catering Certificate?


l


Fully Qualified Gas Safe registered Engineer


Working all over Greater London and M25.


ukheatingsolution@gmail.com


Sadik Miah 07985 107830 Email:


Call:


For all catering trades


HEAD OFFICE: 177 Plashet Road, London, E13 0QZ T: 020 8586 2953 M: 07939 152 049


BIRMINGHAM BRANCH: 311 Golden Hillock Road, Birmingham, B11 2QL T: 08448 466 465 M: 07792 364 481


E: info@eradikill.com E: info@eradikill.co.uk www.eradikill.com


www.eradikill.co.uk


For all catering trades


CHEF Telephone


0208 7622 1333 Mobile


075 7211 0013 Email


info@100fruitandveg.co.uk Website


Telephone


0208 7622 1333 Mobile


075 7211 0013 Email


info@100fruitandveg.co.uk Website


100fruitandveg.co.uk 100fruitandveg.co.uk


The applicant should have at least 3 years relevant experience at NVQ level 3 or working in a similar job. The successful candidate should be able to cook authentic traditional and Bangladeshi vegetarian cuisine as well as cooking existing items from the menu. He/she must maintain food hygiene, supervise and train junior chefs and kitchen staff. 36 hours per week, shift pattern. Salary negotiable. Free shared accommodation.


Please send Cv to The Personnel Manager, Le Raj,


211 Fir Tree Road, Epsom, Surrey, KT17 3LB.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68