Classified
Recruitment courses a Web Directory Noticeboard Mind 8 Body Property Personal
I Arts Tuition I Retail websites a Activities I Personal I Property to let I lSaw You
I Charities I University I Travel websites I Bands & Music Development I Accommodation I Chatlines
I Media & College I Services websites a Wanted I Therapy Wanted I Societies
I Catering I Group Cla§$es a Buy & Sell I Complementary I Flatshare I Networking I Public Sector I Sport 8* L§I§Ure I Projects Therapy I Removals I Friendship & I Voluntary I anate TU't'O" I Health & Beauty I Home Dating
I Education I Dance Improvements
. Retail - Languages
ARTS I CHARITIES I MEDIA I CATERING I PUBLIC SECTOR VOLUNTARY I EDUCATION I RETAIL
"II"
'l K Universit ofil - i-iii;LS Strathclyde
I THEATRE AND FILM STUDIO nt Name , Mark Nixon, 32 . . f h - . . . . i I ' An excmng programme 0 s ort part time courses including The Llst IS recrumng for Job a part—time Accounts
Assistant for our busy Edinburgh office
Acting, Writing Television Drama. Voice and Shakespeare in Practice. all taught by tutors working in professional theatre and film. All courses are part of the Open Studies Certificate programme at the University of Strathclyde Drama Centre. Fee waivers apply for those on various benefits.
For details/cost/application form contact 0 l 4| 552 3489, e-mail
us at ramshom.theatre@strath.ac.uk or download an application form at www.5trath.ac.uk/culture/ramshorn
W” Training Pas?
lrnaginate IS .nViting applications im a trainee l'l the (hiklren and young people's
fixed term (OrierCi
[ I 2.000 per (llii’lilfY)
Closing date for applications: Monday 23rd April 2007 Interviews: Monday 30th April 2007
Please download the applicatiOn pack from the Imaginatt: website: http://www.imaginate.org.uk/corporate/opportunities.php
Or contact Valeiie Reid. Imaginate. 45a George Street. Edinburgh. H l2 2H l ‘l': 0l3l 225 8050 t ' valerie@imaginate.org.uk
Scottish ~€DINBVKGH°
Arts COUnCil rat (in or (DI-IUIGN (our-(u {"2223 “(re 2 2‘" (".212 apps/1H: am ("him/(H Scotland’s leading music
tHeatRe C H I theatre company requires a FULL TIME ADMINISTRATOR
An opportunity for a creative and highly driven individual to join this innovative and ambitious international touring company.
“ .. sensuous, imaginative and sumptuoust visual, an extraordinary and innovative company ..” The Times
To receive application pack please e-mail adminGDCrypticorguk or send an A4 SAE (to the value of 65p) to Theatre Ciyptic. CCA. 350 Sauchiehall Street. Glasgow. (32 3JD.
Application deadline: Thursday 5th April I7.00hrs Email Applications preferred
SCOIIISh . “It‘fiilt‘ (I‘yPIK I“. ::i‘ w: opt-fwii'u'im (-rr‘prw' Arts CounCIl (rm-yin gr fix/Hz.
Accounts
We are looking for someone who is accurate. efficient and has an ability to work to tight deadlines. You will be responsible for maintaining the sales ledger of the Company
Word and Excel. Good communication skills are also an advantage.
The position is part-time (20 hours) with a salaiy according to experience.
Please apply in writing with CV and current salaiy to Personnel, The List, I4 High Street, Edinburgh, EHI ITE, or email: personnel@list.co.uk
Deadline for applications: Wednesday 4 April
'-
("IIIH'IZIDECXI I’Lirlil at:-
The List is an equal opportunities employer
98 THE LIST 29 Mar—12 Apr 2007
How did you get that job?
Head Chef at Rufflets Country House Hotel. St Andrews
When did you start your job? October 2006
What does your job involve?
The day to day running of a busy, productive kitchen. This includes the management of 11 members of staff, the ordering and control of food stocks, maintaining hygiene levels to a high standard and planning menus. The lunch and dinner
performing arts sector. Based at and managed by imagiiiaio the trainee Wiii and will need to have menus are renewed daily which requires financial and seasonal work practically with a range of organisations ‘NIIII a View to developing their . considerations.
skills. creativin ai‘o understanding of the performing arts for children and yang a Workmg knOW|edge
people. at home and abroae. of Sage. Microsoft What’s the best thing about your job?
Certainly the most rewarding aspect of my job is the sense of satisfaction that comes when your receive positive comments from the guests who have eaten in the hotel. I also enjoy the challenge of creating exciting new menus on a daily basis. As I'm constantly working with different flavours and combinations of food, I don't get bored of cooking the same dishes every day. I also get pleasure in training younger chefs, passing on some of my knowledge and seeing their enthusiasm and flair grow.
What did you do before you started this job? I was Sous Chef at Archerfield Links in East Lothian. What’s the best way to get a job like yours?
It takes hard work, dedication and a passion for food. You have to work your way up, starting as a Commis Chef. You need to show ambition as well as enthusiasm and a flair for cooking.
We know Scotland‘s larder is one of the best for quality products but which other country’s ster do you admire?
Italian and French cuisine has undoubtedly had major influence on cooking throughout the world. I spent a number of years working in both France and Italy during which I became familiar with their regional culinary styles. I love their simple approach to cooking. Both countries have a fantastic range of home grown produce to offer and by exploiting the fresh flavours available they rarely over- complicate dishes. I often wandered through the open air farmers markets which sold fresth picked. organic foods, to admire the fantastic quality of produce they have available.
www. ruff/ets. co. uk