Cheffing Around, Australia's premier chef employment agency

TEMPORARY CHEFS, ADELAIDE, SOUTH AUSTRALIA.

TEMPORARY CHEFS, ADELAIDE, SOUTH AUSTRALIA.

Cheffing Around PTY LTD. are looking for qualified Chefs who have been a Head Chef with at least 10 years’ post apprenticeship experience, and more importantly, a genuine, punctual, sober and friendly human being!

Our chefs work as a subcontractor, so payment is made directly to you from your client within 7 working days at $52 per hour.

We work right across South Australia, so be prepared to travel and work in some of South Australia’s most beautiful locations with free accommodation and meals supplied.

This job is not for the faint hearted as we value our clients highly, as we have over 473 active clients, and we have made our name by hard work, word of mouth and client satisfaction.

Cheffing Around has been operating successfully for over 16 years, owned and operated by actual Chefs, and we are a LICENSED employment agent with SAFEWORKSA.

If you are looking for a more flexible and exciting workstyle with plenty of travel, then this may be the job for you!

To apply, please forward your resume to adrian@cheffingaround.com.au or ring Adrian on 0401 641 918 for more information!

Good luck!

HEAD CHEF, MIRAMBEENA MOTEL, WHYALLA, S.A

HEAD CHEF, MIRAMBEENA MOTEL, WHYALLA, S.A

$65K-$70K (FULLTIME)

$30-$40 P.H (CASUAL)

FREE ACCOMODATION ON-SITE INCLUDED

The wonderful Mirambeena Motel in Whyalla, South Australia is seeking a Head Chef to join their 4-star property, which offers its guests a high standard of motel accommodation and an on-site restaurant.
The 150-seat restaurant and licensed bar has a great reputation for providing quality food and is an integral part of their service, offering catering to both in-house diners and to the general public.

They are seeking a qualified Chef for dinner service (Monday – Saturday nights) on either a Full Time or Casual basis.

To be considered for this role you will need to demonstrate previous experience in the following:

Experience in the preparation and cooking of high-quality meals – minimum of at least 2-3 years of experience in a similar role.
Experience in the management of kitchens including ordering, stock control, food costing and meeting budgeted targets.
Ability to manage kitchen squad and where applicable, ability to work as a solo.
A high level of interpersonal, communication and customer service skills.
Thorough knowledge of WHS and good hygiene and cleaning standards – both personal and for the kitchen.
Bring creativity and specials with menu changes.
Formal Commercial Cookery Certification required.
Ensure a positive work culture exists across the kitchen and the front-of-house team.
Maintain menu cost control / acceptable food cost % and wastage control.

For more information on this property please visit www.mirambeenamotel.com.au

To apply, please forward your current resume with 3 referees, and a cover letter introducing yourself to adrian@cheffingaround.com.au or ring Adrian Grant on 0401 641 918 for more information.

CHEF/COOK, ST KILDA HOTEL, ST KILDA, S.A.

CHEF/COOK, ST KILDA HOTEL, ST KILDA, S.A.

PART-TIME

Award Rates applicable to qualification

The family-owned St Kilda Hotel, at the beautiful St Kilda beach, is looking for a Chef or Cook to start ASAP.

Two-week rotating roster with approx. 26-31 hours per week which would include weekend work.

Candidates must have experience in a fast-paced kitchen environment, creative, good food preparation skills and a team player.

To apply, please forward your current resume with 3 referees, and a cover letter introducing yourself to adrian@cheffingaround.com.au or ring Adrian Grant on 0401 641 918 for more information.

Good luck!

2024 Price rise

To our amazing Clients,

As of January 1st 2024, our hourly price will be going up from $55.90 per hour to $62 per hour.

We have tried to absorb the cost of living for the last 4 years but as everything from insurance to petrol costs have gone up, we had no choice to put up our prices.

Thank you so much for your patronage and understanding!

 

 

 

RECRUITMENT TIPS

Restaurants, pubs and hotels face many challenges when it comes to staff recruitment and this has only been exacerbated by the pandemic.

Here are some excellent tips on how to recruit employees for your kitchens:

Don’t advertise with multiply recruitment agencies and every social media platform.

Advertise with 1 reputable licensed recruitment agency and 1 social media platform.

Chefs looking for work see your advert everywhere and wonder why no-one else wants the job and they usually avoid applying.

Reduce High Employee Turnover

Many restaurants struggle with high turnover, and it is important to take steps to improve staff retention from the very start of the recruitment process.
Ensure that you only employ staff with a solid history of longevity in their previous employment or reach out to a recruitment agency to help with this process.
In some areas, the high turnover can be seasonal when restaurants recruit workers for the prime seasons.

Identify “Unique Selling Points” To Attract The Best Staff

When considering how to recruit restaurant staff, identify and promote the USPs of your business.
It could be anything from offering higher rates of pay, free meals, childcare provisions, reward schemes
for high-performance employees or any other scheme that sets your business apart from your competitors.
Also, consider the image of your restaurant you want to present, so employees can get a true picture of the business.

Get Support With Recruitment

In a post-pandemic world, restaurants are likely to be overwhelmed with applications or none at all.
A trusted restaurant recruitment agency can help to ensure that you have access to only the best talent when recruiting for restaurants and will give you support when processing the applications.
This can take the stress out of the hiring process and ensure you do not waste time and resources on unsuitable candidates.

Be Realistic

Give a candid overview to both applicants and the recruitment agency about what to expect from the job roles.
Be honest and open about working hours, remuneration, benefits and responsibilities.
This will encourage the most suitable candidates to apply and ultimately reduce turnover.

Consider Training Opportunities

If you are offering training to new employees, be clear about the levels of training being provided.
If you have lower resources or are less inclined to provide a high level of training,
make sure this is explained to the more experienced candidates at the beginning of the recruitment process.
Remember, the amount of training you wish to provide to new employees will be the determining factor in the level of experience that you require.

Apprentice Chefs

There’s hardly any good chefs available at the moment because chef apprenticeships have been neglected for the last 15 years. If you haven’t placed any apprentices in your restaurant in the last 10 years, don’t complain because your part of the problem.
Sorry but its true, so another route to fill your vacancies is to start advertising for chef apprentices and really nurturing them through the 4 years because its tough and now more than ever, you need to look after these apprentices like they are part of your family not a commodity that gets thrown away when times are tough!

Please call Adrian on 0401641918 or email adrian@cheffingaround.com.au for help with staff recruitment.

Orange Mud Cake

ORANGE MUD CAKE (40 PAX)

Cakes for special occasions can be quite expensive.Looking for a cake recipe to make for a special occasion for approximately 40 people?
This recipe is perfect for such occasion. you can change the citrus to your preferred flavor. IE Lemon, Lime, Combination.

18 flat teaspoons of grated orange rind
875gm unsalted butter
450 gm of white chocolate
5 cups of caster sugar
3 tsp of vanilla essence
2 tsp of natural orange essence
3.75 cups of milk
7 large eggs
5 cups of plain flour
1.75 cups of self raising flour

WHITE CHOCOLATE ICING

900gms of white chocolate
10 flat teaspoons of orange rind
1 tsp of natural orange essence
1.5 cups of sour cream

2 cups of toasted threaded coconut for sides.
1 cup of triple sec liquor.
Decorations IE, Ribbon, Flowers,Candles,Cake board ETC

Baking/Roasting/cake dish 29cm x 38cm

METHOD:

1.Preheat oven to 160C or 140C if using a fan forced oven.
2.Grease dish and line base and sides with 2 layers of baking paper
3.Combine orange zest,butter,chocolate,sugar,vanilla/orange essences and milk in a saucepan over low heat.Stir until smooth and transfer to a large bowl and let cool for 10 minutes.
4.Beat eggs together until smooth and add to mixture and mix well.
5.Add sifted plain flour and self raising flour and stir to combine well and then pour into prepared cake dish.
6.Bake for 2 hours or until a skewer comes out clean.
7.Stand in cake for as long as possible before decoration.

8.To make ganache,place chocolate, orange rind and sour cream in a heatproof bowl over simmering water and gentle stir for 5 minutes until smooth.Remove from heat.
9. Refrigerate for 30 minutes of thick enough to spread over cake.
10. Cut cake length ways carefully into 3 equal slabs,Use a piece of grease-proof paper to slide between layers to remove and reset.
11. Soak cake layers with even liberal splashes of Triple sec liquor to add moisture.
12.Spread ganache to approx 5mm layer, and lay next layer of cake on the ganache and repeat layer of ganache to 5 mm thick.
13. Place top layer of cake of that layer of ganache and spread ganache on top and sides evenly making sure you use a hot palette knife to smooth the top icing nice and smooth with no ripples.
14.Gently push cold toasted threaded coconut into icing on sides making sure there is no gaps.Refrigerate.
Will keep for up to 3 days but for best results, serve within 24 hours of decorating.

LEMON DELICIOUS

LEMON DELICIOUS

Lost my Lemon Delicious recipe recently and had to test a few recipes out to match my old recipe.

One of the easiest dessert recipes to make and perfect to make with the kids.

Served either hot or cold this recipe is sure to be a hit with family or friends.Best served with whipped cream or ice-cream.

Keeps for 3 to 4 days in the fridge after baking.

Enjoy!!

 

INGREDIENTS:

150g unsalted butter, melted
Finely grated lemon rind from 2 medium sized lemons (360gms approx)
Juice from 2 lemons
1.5 cups caster sugar
3/4 cup self-raising flour, sifted
1.5 cups milk
4 eggs, separated

METHOD:

1.Preheat oven to 180°C/ Grease six 1 cup-capacity ovenproof dishes with butter.

2 Place butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.

3.Using an electric mixer, beat egg-whites on high speed until soft peaks form. Using a metal spoon, fold one-quarter of the egg white into lemon mixture. Gently fold in remaining egg white.

4.Spoon mixture into prepared dishes. Place dishes in a large baking dish. Pour boiling water into baking dish until halfway up sides of smaller dishes. Bake for 25 to 30 minutes or until golden and just set.Leave to cool in pan for 30 minutes before removing from ovenproof dishes.

Dust with icing sugar. Serve.

Chocolate, Prune and Port Upside down Cake

Chocolate, Prune and Port Upside Cake

This is a lovely moist cake, deep chocolate flavor with an almost brownie like texture with the added treat of those port soaked prunes.

Perfect with a little dollop of thick cream and some extra port soaked prunes as garnish.For best results ,eat on day of baking or serve warm.

You might be thinking there’s nothing luxurious about prunes but these prunes have been soaked overnight in port turning them into deliciously soft  boozy pockets of joy.Enjoy!!

INGREDIENTS:

350 grams whole prunes or 285 gm pitted prunes
1 cup of Port
250 grams unsalted butter, cubed
250 grams dark chocolate, roughly chopped (good quality)
4 eggs, separated
100 grams raw castor sugar
100 grams soft brown sugar
50 grams plain flour
50 grams almond meal

METHOD:

Pit whole prunes by slicing length-ways halfway and removing stone carefully and then reshaping back to natural prune shape.
Place the prunes in a small bowl and pour in port to soak into the prunes. Seal and store in the fridge overnight.

Next day, carefully pick the prunes from the liquid, and lay them out on paper towels and cover with another sheet of paper towel and set to one

side.

1.Preheat oven to 170C.Put the butter and chocolate into a heatproof bowl and place it over a pot of gently simmering water. Give it a little

stir when you see it starting to melt and when it is almost totally melted, remove from the heat and stir until smooth. Let this cool a little

before proceeding.

2.Place the egg yolks, caster sugar and brown sugar into a bowl and whisk until light and creamy. Pour in the cooled chocolate mix and stir well

3. sift together the plain flour and almond meal and add to the bowl, folding this in until evenly distributed.

4.In a separate bowl, whisk the egg whites until thick (firm peak stage). Take a large spoonful and add to the cake mix – stir this in to slacken

the mixture. Add in the rest of the egg whites, folding it through gently.

5.Line the base of a 22cm/23cm cake tin (either spring-form or removable base works best) and butter the sides.Layer prunes in a symmetrical

pattern and then cover with the cake mix.

6.Place in a preheated 170°C oven and cook until set but still slightly soft in the middle.This will take about 45 minutes.

7.Let the cake cool in the tin for about 30 minutes and using a palette knife, run it along the sides to loosen the cake from the tin. Remove the

tin but let the cake cool completely before trying to place it on your serving dish.

 

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