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

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

$80K

No split shifts.

The wonderful Exchange hotel, in Gawler, is looking for a Sous chef to start ASAP.
Known as one of the Northern Suburbs premier dining areas, Murray’s BBQ & Bar is famous for its whole joints of meat, dry rubbed or marinated, then smoked on-site in a custom-fabricated smoker, whilst delivering a unique flavour and tenderness that only low & slow American-style BBQ cooking can deliver.

About the Sous Chef role:

1. Assisting the Head Chef in managing the day-to-day operations of the kitchen

2. Overseeing the preparation and presentation of high-quality dishes using fresh, locally sourced ingredients

3. Coordinating the kitchen team, delegating tasks and providing guidance and training to junior chefs

4. Ensuring adherence to food safety and hygiene standards at all times

5. Current food safety certifications are required at the time of application

6. Monitoring stock levels and placing orders to maintain a well-stocked kitchen

7. Collaborating with the management team to develop new menu items and improve existing offerings

8. Providing exceptional customer service and responding to any guest inquiries or concerns

About you:

1. Substantial experience as a Sous Chef or equivalent role in a busy restaurant or hotel kitchen

2. A minimum of 2-3 years of commercial kitchen experience is required

3. A minimum of 1-2 years of experience as a Sous Chef in a busy restaurant or hotel environment

4. Formal culinary training and qualifications, such as a Certificate III in Commercial Cookery

5. Strong leadership and communication skills, with the ability to motivate and develop a team

6. Excellent time management and multitasking abilities, with a keen eye for detail

7. In-depth knowledge of food preparation techniques, menu planning and food cost management

8. A passion for creating exceptional dining experiences and a commitment to using high-quality, fresh ingredients

9. Current Australian work rights are essential for this position

10. Please note that visa sponsorship is not available for this position

For more information on this property please visit 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!

Smokey BBQ Pork Ribs

Smokey BBQ Pork Ribs

Summer in Australia means one thing..BBQS! So i thought i would share my favorite recipe for the BBQ.
This recipe is for 2 people and can be multiplied by the number of guests you have.
Can replace Smokey BBQ sauce with a good quality cherry plum sauce for a sweeter flavor or just experiment with your favorite flavors to make your own baste sensation!
Serve with a saffron pilaf rice and tossed salad for a satisfying and tasty BBQ meal for all the family!

INGREDIENTS

2 PORK RIB RACKS
250ML OF A GOOD QUALITY SMOKEY BBQ SAUCE
150ML OF TOMATO SAUCE
1/2 TEASPOON OF WORCESTERSHIRE SAUCE
A GOOD PINCH OF CURRY POWDER
2 TABLESPOONS OF HONEY
2 TABLESPOONS OF HP SAUCE

METHOD:

1.Bring pork ribs to the boil, starting with cold water and pour off water once brought to the boil.
2. Refill with cold water and boil gently for approx 40 minutes till tender ( bone will give a little once ready)
3. Blanch ribs by leaving under running cold water for 15 minutes till cool.Drain and refrigerate till needed.
4.To make basting sauce, mix all together in a medium sized mixing bowl.
5. Pre-Heat BBQ for 10 minutes till hot before placing ribs on grill.
6.Place ribs on BBQ grill and brush baste liberally on ribs with a pastry brush.
7.Once slightly marked by the grill, turn ribs over and baste other side.
8.Keep repeating this process, until the ribs are nicely charred or all baste has been absorbed by the ribs.
9. Remove from BBQ and slice ribs between ribs sections with a sharp knife on a chopping board and serve!

PICTURE COMING SOON!