Tag: Adelaide

CHEF DE PARTIE, ROSEMONT HOTEL, ADELAIDE, S.A.

CHEF DE PARTIE, ROSEMONT HOTEL, ADELAIDE, S.A.

$65K- $70K

The Rosemont Hotel is a Hindley Street pub, sports bar and live entertainment venue with gaming, a boutique bottle shop and accommodation. Their kitchen backs a busy, social venue, so they need a dependable, skilled cook who can deliver quality pub food at pace and take pride in their work.

Position purpose
The Chef de Partie is a skilled all-rounder who works across every section of the kitchen (such as grill, fry, larder and pass) under the direction of the Head Chef or Sous Chef.
Preparing, cook and present dishes to the venue’s standards, maintain food safety and hygiene, and support the wider kitchen team during service. This role does not involve rostering or supervising staff.

Key responsibilities
• Set up, run and close down whichever section you are allocated for each service.
• Prepare and cook menu items to recipe, portion and presentation specifications.
• Maintain consistent quality and timing during busy periods, including event, sports and weekend trade.
• Communicate clearly with the pass, Head Chef, Sous Chef and front of house.
• Complete daily mise en place and prep lists.
• Monitor stock levels and advise the Head Chef or Sous Chef of ordering needs.
• Receive, check, date-label and store deliveries correctly (first in, first out).
• Minimise waste and follow portion control.
• Follow the venue’s Food Safety Program, HACCP procedures and SA Food Act requirements.
• Complete temperature, cleaning and allergen records accurately.
• Handle allergen requests safely and escalate any uncertainty to the Head Chef.
• Maintain a clean, safe, organised work area and follow WHS procedures.

For more information www.rosemonthotel.com.au

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

Good luck!

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SOUS CHEF, EXCHANGE HOTEL, GAWLER, S.A.

SOUS CHEF, EXCHANGE HOTEL, GAWLER, S.A.

$85K-$90K

The wonderful Exchange Hotel in Gawler is looking for a hands-on, commercially minded Sous chef to lead the kitchen at Murray’s BBQ & Bar, an established American BBQ and modern pub food venue.

This is not a quiet kitchen role. They are looking for a leader who can take ownership, steady the team, drive consistency and help shape the next stage of their food business.

Murray’s BBQ & Bar is known for smoked meats, pub classics, weekly specials, group bookings, functions and local hospitality. The right persons will enjoy leading a real pub kitchen with personality, pace and opportunity.

Key priorities for the Sous Chef role:

Lead and stabilise the kitchen team immediately.
Maintain and improve consistency across Murray’s BBQ & Bar, pub classics, specials, functions and events.
Build a stronger kitchen culture around accountability, prep discipline, service standards and communication.
Work with ownership on menu direction, food GP, labour control, ordering and waste reduction.
Bring calm leadership to a busy outer-suburban hotel environment.

The ideal candidate would have:

Sous Chef experience in a busy pub, hotel, bistro or large-format hospitality venue.
Strong people leadership skills.
Commercial understanding of food cost, labour, prep systems and kitchen profitability.
Ability to work in a practical, hands-on kitchen — not someone who only wants a “creative chef” title.
Experience with smoked meats, grill, pub food, functions or high-volume casual dining would be highly regarded.
Strong communication with front-of-house and management.
No sponsorship available sorry.

For more information www.exchangehotelgawler.com.au

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

Good luck!

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CHEF, ST HUGO, ROWLAND FLAT, S.A.

CHEF, ST HUGO, ROWLAND FLAT, S.A.

$70K

Lunch service Fri- Mon plus one prep day, however, require flexibility across a 7-day roster.

The beautiful ‘AGFG 1 hat’ St Hugo restaurant in Rowland Flat, is looking for a third chef to start ASAP.

Overlooking vineyards and the Barossa Ranges, the beautifully restored St Hugo restaurant and cellar door sits within a captivating setting surrounded by vines and is just under an hour’s drive north of Adelaide.

KEY RESPONBILITIES:

Deliver menu offerings as a leading dining experience.
The menu focus is creative, wine-centric and seasonal, whilst being generous and
approachable in price.

Ability to work across multiple sections.

You are a team player with a love for food and wine.

Driven by quality and take pride in your work.

You are career minded & love the industry.

Minimum 1-2 years of experience as a Chef de Partie or similar role is required.

Certificate III/IV in Commercial Cookery or equivalent culinary qualification is also required.

No sponsorship is available at this time, sorry.

For more information on this property please visit www.sthugo.com

To apply, please forward your current resume, 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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CHEF/COOK, FINNISS GENERAL STORE, FINNISS, S.A.

CHEF/COOK, FINNISS GENERAL STORE, FINNISS, S.A.

$40.05 PER HOUR 24/7 (COLLECTIVE AGREEMENT)

The Finniss General Store are expanding their team in the kitchen and looking for an experienced Chef/Cook to start ASAP.

• HOURS – roughly 30 hours a week, happy to sit down and discuss
• DAYS – 5 days a week, including Saturday and Sunday

Successful applicant will be hard working, reliable, experienced in a commercial kitchen and willing to work as part of a team but capable of working independently when required.

They are open 7 days a week for breakfast and lunch, and Friday and Saturday nights for dinner.
Opening times are 8:30am – 4:30pm, Monday through Thursday,
Friday 8:30am – 8pm
Saturday 9am – 8pm
Sunday 9am – 4:30pm

For more information on this property please visit https://finnissgeneralstore.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 $55.10 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 496 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 19 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 variety, 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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