Burnt Oak Pizza & Kebab Ltd
Dormant Company
Burnt Oak Pizza & Kebab Ltd contacts: address, phone, fax, email, website, shedule
Address: York House 353a Station Road HA1 1LN Harrow
Phone: +44-1570 9349609
Fax: +44-114 6999633
Email: n\a
Website: n\a
Shedule:
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Registration data Burnt Oak Pizza & Kebab Ltd
Register date: 2012-12-04
Register number: 08318001
Type of company: Private Limited Company
Get full report form global database UK for Burnt Oak Pizza & Kebab LtdOwner, director, manager of Burnt Oak Pizza & Kebab Ltd
Rajesh Patel Director. Address: Station Road, Harrow, Middlesex, HA1 1LN. DoB: December 1959, British
Nita Kakad Director. Address: Station Road, Harrow, Middlesex, HA1 1LN, England. DoB: May 1965, British
Sivita Shahper Director. Address: Station Road, Harrow, Middlesex, HA1 1LN. DoB: May 1989, British
Robert Lavric Director. Address: Salisbury Avenue, London, IG119XW, England. DoB: December 1982, Romanian
Jobs in Burnt Oak Pizza & Kebab Ltd vacancies. Career and practice on Burnt Oak Pizza & Kebab Ltd. Working and traineeship
Engineer. From GBP 2000
Driver. From GBP 1800
Project Planner. From GBP 3800
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The company is located in Harrow under the following Company Registration No.: 08318001. The company was set up in the year 2012. The main office of this company is situated at York House 353a Station Road. The postal code for this location is HA1 1LN. It has been already three years from the moment Burnt Oak Pizza & Kebab Ltd is no longer identified under the name Robifl. The company is registered with SIC code 99999 : Dormant Company. Its most recent filed account data documents cover the period up to December 31, 2014 and the most recent annual return was submitted on December 4, 2014.
There's one director currently employed by this limited company, namely Rajesh Patel who's been performing the director's assignments for 4 years. This limited company had been managed by Nita Kakad (age 51) who in the end in 2015. As a follow-up a different director, specifically Sivita Shahper, age 27 on 2014-01-15.
