CHEF DE PARTIE ,YIASOU GEORGE, ADELAIDE , S.A.


CHEF DE PARTIE, YIASOU GEORGE, ADELAIDE, S.A.

$50K- $65K

Yiasou George in the East end of Adelaide specializes in Mediterranean and Greek cuisine. The menu revolves around the wood-fired oven,
out of which might come fall-apart lamb shoulder, slow-roasted pork belly, king prawns, charred veggies and whole barramundi.
The menu is driven by produce and seasons, with the menu constantly changing to ensure they are using the best produce S.A.
farmers have to offer.
This role will work with Executive Chef, Harry Bourne, who recently relocated to Adelaide from Sydney,
where he was a senior part of the Restaurant Hubert team. Harry’s ethos is simple, it’s all about local seasonal food produced in a
kitchen with a positive culture.

You will have the responsibility to assist with the day-to-day operations and have the
freedom to create new dishes with Harry, while you learn and develop your skills.

Responsibilities and skills needed:

Work with the kitchen team to prepare and serve dishes in to the highest standards
Help plan and direct food preparation and service
Help with placing orders and monitoring stock-take where required
Maintain a positive and professional approach with co-workers and customers
Prior experience in a similar role and you are a qualified chef.
Experience cooking with charcoal or wood ovens

For more information on this property please visit:www.yiasougeorge.com

To apply, please send your current resume, a cover letter introducing yourself,
and 3 check-able referees to adrian@cheffingaround.com.au or call Adrian Grant on 0401641918 for more information.

Good luck!