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!

CHEF, GREENMAN INN, ASHBOURNE, S.A.

CHEF, GREENMAN INN, ASHBOURNE, S.A.

$80K

5 days only.

The wonderful Greenman Inn, located just 20 minutes from Victor Harbor, is looking for an experienced and friendly chef to start ASAP.

Key Responsibilities:

Oversee kitchen operations and team management ensuring a harmonious team environment.
Collaborate with management to meet business goals.
Engage with guests for feedback and continuous improvement.
Work autonomously and lead a team during fast paced service.

Requirements:

Experience in a leadership culinary role.
Passion for innovative and flavorful cooking.
Strong leadership and team-building skills.
Adaptability in a dynamic environment.

For more information on this property please visit www.thegreenmaninn.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!

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!

Steamed Salmon with Black Beans

Many of my friends are Salmon connoisseurs are always asking for new cooking techniques for this fish.

This is my favorite recipe for Salmon and is very healthy for you.This recipe is for 4 portions but can be divided into smaller quantities if needed. Serve with freshly steamed Bok-choy or Gay-ling to complete this tasty dish! Enjoy!

Ingredients

800gms of Fresh Salmon fillet (Boneless, skinned and divided into 4 portions of 200gms each)

1 teaspoon of salt

1/4 teaspoon of freshly ground pepper

2 tablespoons of chopped black beans

1.5 tablespoons of finely chopped garlic

1 tablespoon of finely chopped fresh ginger

1.5 tablespoons of dry sherry or Shaoxing rice wine

1 tablespoon of light soy sauce

3 tablespoons of finely chopped spring onions or (julienne lengthways by rolling entire spring onion top for a seaweed look)

small handful of fresh coriander

1.5 tablespoon of groundnut oil or sesame oil

Method

1.Sprinkle the salmon pieces evenly with salt and pepper.

2.Combine the black beans, garlic and ginger in a small bowl.

3.Prepare a steamer with a plate that will fit in the steamer comfortably.

4.Put the fillets on a heatproof plate and evenly scatter the black bean mixture over the top.

5.Pour the Shoaxing rice wine or dry sherry over the top of the fish along with the soy sauce.

6.Once steamer is ready, (at optimum  steaming at 100C) place the fish plate into the steamer and then turn heat to low.

7.Steam gently for 8-10 minutes depending on thickness of the fillets.

8.Replenish the water in the steamer as necessary , if water is running dry

9.When the fish is cooked, place bok choy/gay-ling in steamer for approximately 5 minutes.

10.Scatter the spring onions and coriander on top of the fish.

11.Heat a pan or wok over high heat until hot and add Groundnut/Sesame oil and once slightly smoking, pour this over your fish.

12. Serve with the steamed bok choy/gay-ling.

We hope you enjoy your Steamed Salmon with Black Beans recipe from the chefs at Cheffing Around..

PICTURE COMING SOON!

Our assistant manager Christine Codell

Our amazing assistant manager Christine Codell has just finished organizing not 1 but 2 culinary cooking competitions at the same time with little fanfare and no press and she has done this for quite a few years now.

She organized the Secondary schools challenge and the 50th Nestle Golden Chefs Competition this year all in her own time and made each event a fantastic occasion not only for the competitors involved,but for the general public who witnessed the events as well.

We would like to congratulate Christine for her amazing efforts, but also the impact she has made on the Hospitality industry, especially the future generation of Chefs rising through the ranks!

We are very proud Christine is making a positive difference to the industry through her volunteer work.

Well done Christine!

#silentachiever

Cheffing Around, Australia's premier chef employment agency

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