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10.000+
Diversity jobs in Regno Unito
Voglio ricevere notifiche sulle ultime opportunità lavorative da Diversity.
Band 5 Exercise Rehabilitation Instructor
Ministry Of Defence
Wittering
In loco
GBP 40.000 - 60.000
Oggi
Candidati tra i primi
Health Care Assistant - Anticoagulant Monitoring Service North East
NHS
Peterlee
In loco
GBP 20.000 - 25.000
Oggi
Candidati tra i primi
Associate / Senior Associate - Operations & Regulatory
Eversheds
Reading
In loco
GBP 50.000 - 70.000
Oggi
Candidati tra i primi
Interim Procurement Assistant
Ricardo plc
Royal Leamington Spa
Ibrido
GBP 80.000 - 100.000
Oggi
Candidati tra i primi
Scopri più opportunità qui che da qualsiasi altra parte. Trova subito più lavoriBroadcast Operations Engineer
BBC Studios Distribution Limited
Newcastle upon Tyne
In loco
GBP 30.000 - 40.000
Oggi
Candidati tra i primi
Health Care Assistant - Anticoagulant Monitoring Service North East
Intrahealth Ltd
Peterlee
In loco
GBP 20.000 - 25.000
Oggi
Candidati tra i primi
Principal / Associate Consultant (m/f/d) – Energy Strategy & Planning
Ramboll
Bristol
Ibrido
GBP 65.000 - 85.000
Oggi
Candidati tra i primi
Collegati con i cacciatori di teste per candidarti a posizioni similiProgrammes Facilitator - Yorkshire and the Humber Probation Service - Hull and East Riding - Fu[...]
HM Prison and Probation Service
Hull and East Yorkshire
Ibrido
GBP 26.000 - 31.000
Oggi
Candidati tra i primi
Group Worker - Interventions Facilitator
Ministry of Justice
England
Ibrido
GBP 30.000 - 40.000
Oggi
Candidati tra i primi
OEM Field Sales Representative
Mettler Toledo
Greater Manchester
In loco
GBP 40.000 - 60.000
Oggi
Candidati tra i primi
Support Services Administration: Visits Booking - HMP Lindholme (Ref: 12201)
HM Prison and Probation Service
West End
In loco
GBP 24.000 - 29.000
Oggi
Candidati tra i primi
Performance and Quality Officer, Yorkshire and The Humber Probation Service, Performance and Qu[...]
HM Prison and Probation Service
Deighton
In loco
GBP 30.000 - 40.000
Oggi
Candidati tra i primi
Programmes Facilitator - Yorkshire and the Humber Probation Service - Leeds - Full time (Ref: 12324)
HM Prison and Probation Service
Leeds
In loco
GBP 60.000 - 80.000
Oggi
Candidati tra i primi
Contract Assurance Specialist
Ministry of Justice
Morpeth
Ibrido
GBP 35.000 - 45.000
Oggi
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Grow Your Own EDI Assistant (2 Roles)
Birmingham City University
Birmingham
In loco
GBP 25.000 - 30.000
Oggi
Candidati tra i primi
Emergency Department Receptionist / Patient Coordinator
University Hospitals Sussex NHS Foundation Trust (279)
Chichester
In loco
GBP 60.000 - 80.000
Oggi
Candidati tra i primi
Temporary Accommodation Team Manager – AR
Carrington Blake Recruitment
Kingston upon Thames
In loco
GBP 45.000 - 55.000
Oggi
Candidati tra i primi
Chair of Trustees, Chair of Resources Committee & Safeguarding Trustee | Central YMCA
Peridot Partners
Greater London
In loco
GBP 50.000 - 70.000
Oggi
Candidati tra i primi
Director Organization Effectiveness
Autodesk
Greater London
In loco
GBP 131.000 - 213.000
Oggi
Candidati tra i primi
Programmes Facilitator
Ministry of Justice
Highweek
Ibrido
GBP 30.000 - 40.000
Oggi
Candidati tra i primi
Catering Apprentice
Compass Group PLC
Springwell
In loco
GBP 20.000 - 25.000
Tempo pieno
Oggi
Candidati tra i primi
Descrizione del lavoro
A leading catering company in the United Kingdom is seeking a motivated individual to prepare and cook delicious meals in Springwell. You will adhere to high standards of food safety and customer service while collaborating with a team. Ideal candidates should have GCSEs in English and Maths, along with skills in communication, attention to detail, and problem-solving. This role offers opportunities to grow in a vibrant and supportive environment.
Competenze
- Experience in food preparation and cooking.
- Ability to follow recipes accurately.
- Knowledge of food safety and hygiene.
Mansioni
- Prepare and cook high-quality food to specifications.
- Maintain hygiene and food safety standards.
- Work as part of a team to support service delivery.
Conoscenze
Communication skills
Attention to detail
Customer care skills
Problem solving skills
Team working
Creative
Formazione
GCSE in English (grade 4)
GCSE in Maths (grade 4)
Descrizione del lavoro
- Preparing delicious, high-quality food that delights our clients and customers
- Follow recipes accurately and cook dishes to spec
- Completion of food safety management documents
- Upholding high levels of Customer Service
- Maintaining high standards of Food Service
- General Housekeeping
- Representing Compass Group UK&I and maintaining a positive brand image, Prepare and cook pre-portioned fresh and frozen meat, fish, and poultry to business standards.
- Prepare and cook fresh and frozen fruit and vegetables to business standards.
- Prepare salad vegetables to business standards.
- Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.
- Regenerate dried and frozen ingredients and dishes.
- Undertake stock control, storage, and rotation.
- Communicate professionally with colleagues, line managers, stakeholders, and customers.
- Work as part of a team to support service delivery.
- Follow specifications to produce, portion, and present food.
- Manage own time to ensure allocated tasks are completed.
- Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
- Use feedback to improve own performance.
- Prepare and close down an area for service.
- Use problem solving techniques to resolve routine and non-routine issues within scope of own role.
- Maintain prep and par levels according to business need.
- Clean and maintain manual and electrical food-preparation and cooking tools, equipment, and technology.
- Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red handled knife and red board for raw meat.
- Monitor and record food temperatures and manage allergens during preparation, cooking, holding, and serving.
- Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform.
- Reduce the waste of resources, acting to measure and reduce plate waste, exercise portion control, and maximise yield.
- Comply with health and safety legislation, regulations, guidelines and procedures, including stress management.
- Follow equity, diversity, and inclusion legislation and organisational policies.
- Deliver to key performance indicators to support the production, performance, and budget within own area of responsibility.
- Use manual and electrical food-preparation and cooking tools, equipment, machinery, and technology.
- Prepare and cook pre-portioned fresh and frozen meat, fish, and poultry to business standards.
- Prepare and cook fresh and frozen fruit and vegetables to business standards.
- Prepare salad vegetables to business standards.
- Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.
- Regenerate dried and frozen ingredients and dishes.
- Undertake stock control, storage, and rotation.
- Communicate professionally with colleagues, line managers, stakeholders, and customers.
- Work as part of a team to support service delivery.
- Follow specifications to produce, portion, and present food.
- Manage own time to ensure allocated tasks are completed.
- Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
- Use feedback to improve own performance.
- Prepare and close down an area for service.
- Use problem solving techniques to resolve routine and non-routine issues within scope of own role.
- Maintain prep and par levels according to business need.
- Clean and maintain manual and electrical food-preparation and cooking tools, equipment, and technology.
- Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red handled knife and red board for raw meat.
- Monitor and record food temperatures and manage allergens during preparation, cooking, holding, and serving.
- Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform.
- Reduce the waste of resources, acting to measure and reduce plate waste, exercise portion control, and maximise yield.
- Comply with health and safety legislation, regulations, guidelines and procedures, including stress management.
- Follow equity, diversity, and inclusion legislation and organisational policies.
- Deliver to key performance indicators to support the production, performance, and budget within own area of responsibility.
- Use manual and electrical food-preparation and cooking tools, equipment, machinery, and technology.
- Prepare and cook pre-portioned fresh and frozen meat, fish, and poultry to business standards.
- Prepare and cook fresh and frozen fruit and vegetables to business standards.
- Prepare salad vegetables to business standards.
- Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.
- Regenerate dried and frozen ingredients and dishes.
- Undertake stock control, storage, and rotation.
- Communicate professionally with colleagues, line managers, stakeholders, and customers.
- Work as part of a team to support service delivery.
- Follow specifications to produce, portion, and present food.
- Manage own time to ensure allocated tasks are completed.
- Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
- Use feedback to improve own performance.
- Prepare and close down an area for service.
- Use problem solving techniques to resolve routine and non-routine issues within scope of own role.
- Maintain prep and par levels according to business need.
- Clean and maintain manual and electrical food-preparation and cooking tools, equipment, and technology.
- Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red handled knife and red board for raw meat.
- Monitor and record food temperatures and manage allergens during preparation, cooking, holding, and serving.
- Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform.
- Reduce the waste of resources, acting to measure and reduce plate waste, exercise portion control, and maximise yield.
- Comply with health and safety legislation, regulations, guidelines and procedures, including stress management.
- Follow equity, diversity, and inclusion legislation and organisational policies.
- Deliver to key performance indicators to support the production, performance, and budget within own area of responsibility.
- Use manual and electrical food-preparation and cooking tools, equipment, machinery, and technology.
- Prepare and cook pre-portioned fresh and frozen meat, fish, and poultry to business standards.
- Prepare and cook fresh and frozen fruit and vegetables to business standards.
- Prepare salad vegetables to business standards.
- Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.
- Regenerate dried and frozen ingredients and dishes.
- Undertake stock control, storage, and rotation.
- Communicate professionally with colleagues, line managers, stakeholders, and customers.
- Work as part of a team to support service delivery.
- Follow specifications to produce, portion, and present food.
- Manage own time to ensure allocated tasks are completed.
- Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
- Use feedback to improve own performance.
- Prepare and close down an area for service.
- Use problem solving techniques to resolve routine and non-routine issues within scope of own role.
- Maintain prep and par levels according to business need.
- Clean and maintain manual and electrical food-preparation and cooking tools, equipment, and technology.
- Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red handled knife and red board for raw meat.
- Monitor and record food temperatures and manage allergens during preparation, cooking, holding, and serving.
- Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform.
- Reduce the waste of resources, acting to measure and reduce plate waste, exercise portion control, and maximise yield.
- Comply with health and safety legislation, regulations, guidelines and procedures, including stress management.
- Follow equity, diversity, and inclusion legislation and organisational policies.
- Deliver to key performance indicators to support the production, performance, and budget within own area of responsibility.
- Use manual and electrical food-preparation and cooking tools, equipment, machinery, and technology.
GCSE in:
- English (grade 4)
- Maths (grade 4)
- Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
- Communication skills
- Attention to detail
- Customer care skills
- Problem solving skills
- Team working
- Creative
We're the people behind the food, hospitality and support services that power your day, make you smile and put a spring in your step. That's just one of the reasons why we're the UK and Ireland's top contract catering, hospitality, and business support services provider.
* Il benchmark retributivo si basa sugli obiettivi retributivi dei leader del mercato nei rispettivi settori. È pensato per orientare gli utenti Premium nella valutazione delle posizioni aperte e aiutarli a negoziare la propria retribuzione. Tale benchmark non è fornito direttamente dall'azienda, quindi la retribuzione effettiva potrà risultare anche notevolmente superiore o inferiore.