Tag: chefs

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!

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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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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!

Recipe of the month , , , , , , , , ,

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

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