Author: adrian

CHEF DE PARTIE, SKILLOGALEE ESTATE, CLARE, S.A.

CHEF DE PARTIE, SKILLOGALEE ESTATE, CLARE, S.A.

$65K- $75K

Short Term accommodation provided (max. 3 months) on site.

Are you a qualified chef with a passion for creating exceptional culinary experiences?
The newly renovated Skillogalee Estate in the Clare valley, 2 hours’ drive north of Adelaide, is seeking an innovative, experienced chef to join their dynamic kitchen team ASAP!

What they’re looking for:
• Be able to deliver outstanding food experiences in a fast-paced, high-volume environment.
• Collaborate with the team to create and refine menus that showcase regional     ingredients.
• Play a key role in managing busy service periods.

• Proven experience as a chef in a quality dining environment.
• Strong teamwork and communication skills.
• Flexibility and the ability to thrive in a busy and evolving environment.

For more information on this property please visit www.skillogalee.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.

Good luck!

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SOUS CHEF, QUEEN ADELAIDE CLUB, ADELAIDE, S.A.

SOUS CHEF, QUEEN ADELAIDE CLUB, ADELAIDE, S.A.

$79K to $80K

Full Time | Monday – Friday (Occasional Weekends) and no public holidays

Nestled in an exclusive CBD location on North Terrace, the Queen Adelaide Club has been a distinguished private Members Club since 1909 and are looking for a Sous chef to start ASAP.

Key Responsibilities:

· Maintain the highest standards of food quality and presentation across all dining areas
(casual dining, events, functions, à la carte and fine dining).

· Support the Executive Chef in menu planning, focusing on seasonal and premium produce.

· Oversee daily kitchen operations, ensuring seamless service and team efficiency.

· Manage stock levels, control food costs (COGS), and minimize waste.

· Ensure full compliance with health and safety regulations.

· Lead and mentor the kitchen team with clear communication and a hands-on approach.

What You Will Offer:

· Passion for food & service – a commitment to excellence.

· Proven experience in high-end establishments.

· Strong leadership skills – able to support, train, and motivate a small team.

· Exceptional attention to detail, especially in presentation.

· Ability to stay calm under pressure in a dynamic, fast-paced kitchen.

· Strong problem-solving skills and adaptability.

· Trade qualifications – additional self-education highly desirable.

· Sound understanding of WH&S and food safety practices.

About You:

· Organized, efficient, and excellent with time management.

· Positive, flexible work ethic with a strong sense of integrity and respect for all.

· Professional presentation and grooming.

· A team player who thrives in a collaborative and passionate environment.

· Committed to continuous improvement and innovation in Club dining.

· Ability to maintain privacy and confidentiality.

Additional benefits include competitive salary offered, staff meals provided when working, and permanent car parking available at U-Park Gawler with a paid parking allowance.

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!

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HEAD CHEF + CASUAL CHEF, MIDDLETON TAVERN, MIDDLETON, S.A.

HEAD CHEF+ CASUAL CHEF, MIDDLETON TAVERN, MIDDLETON, S.A.

$90K – $105K

The Middleton Tavern, located in beautiful Middleton, have embarked on an exciting transformation, and they are looking for a talented and creative Head Chef to lead their team.
This full-time salaried position is perfect for someone who loves perfecting pub classics and experimenting with fresh, seasonal specials.
They are looking for an experienced leader and mentor with a love of the industry, to provide and deliver a premium food offering and outstanding service to their customers.

Key responsibilities and accountabilities required:
Leads by example with a ‘hands on’ approach.
Controlling and directing food preparation, overseeing the entire food preparation process and related activities.
Ensure efficient kitchen operations and high-quality dishes.
Menu and operational planning, offering regular updates to keep patrons interested.
Stock management and control.
Staff management and training.
Foster a positive work environment and encourage teamwork.
Ensure compliance of internal policies and procedures.

Knowledge and experience required include:

Trade qualified.
Minimum two years as a Sous or Head Chef in a high-paced, high-quality kitchen.
Modern, innovative culinary skills, strong knowledge of food trends, cost control, and presentation.
Experience in scheduling, managing, mentoring, and training staff.
Ability to effectively communicate with a wide range of people.
Ability to work under pressure while maintaining a calm and professional demeanor.

CASUAL CHEF OR COOK.

Casual Hotel Award wages or negotiated salary.

35+ hour position for the right candidate but if you are wanting as little as 10 hours a week they are still interested and can negotiate hours suiting your availability.

Also, full time employment is available to the right candidate.

So, how do you fit into the picture?

Must be available over a 7-day roster working lunch and dinner shifts including weekends and some public holidays
Experience on all sections including larder, plating, grill and pans will be essential
Ensure strict stock rotation and minimum wastage
Food preparation
General kitchen cleaning duties
Be able to work autonomously
Be able to work under pressure
Foster a climate of cooperation and respect between co-workers
Comply with sanitation regulations and safety standards
The applicant needs to be driven, punctual, hardworking, passionate, creative, forward thinker, well organized, respectful and above all else have a can-do attitude
Cope well under pressure and have the ability to meet tight deadlines.

For more information on this property please visit www.middletontavern.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.

Good luck!

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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 $52.10 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 485 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 17 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 Grant on 0401 641 918 for more information!

Good luck!

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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!

 

 

 

News

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.

News

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.

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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.

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