Tag: chefs

SOUS CHEF, GREENOCK CREEK TAVERN, GREENOCK, S.A.

SOUS CHEF, GREENOCK CREEK TAVERN, GREENOCK, S.A.

$82K-$85K

38 hours per week.

Mondays off as hotel is closed and alternating Friday or Saturday RDO weekly.

The wonderful Greenock Creek tavern, in the awesome Barossa valley, are looking for a qualified chef ready to bring their skills, energy and practical leadership to their small, cohesive kitchen team.

This is a hands-on role, working alongside the Head Chef through preparation and service.
You’ll help keep the kitchen organised, support your teammates and deliver consistent meals that keep the locals coming back.

ABOUT THE ROLE

As Sous Chef, you’ll support the Head Chef in running the kitchen day-to-day and take the lead in their absence. You’ll be actively involved in cooking, coordinating service and helping the team maintain high standards.

Responsibilities will include:

Working alongside the Head Chef through preparation and busy services.
Delivering consistent food quality, presentation and timely meals.
Helping organise preparation for specials nights and lunch services.
Supporting ordering, stock rotation, portion control and waste reduction.
Guiding and supporting kitchen team members.
Maintaining food safety, hygiene and kitchen cleanliness.
Working with the front-of-house team to keep service running smoothly.
Leading the kitchen in the Head Chef’s absence.

ABOUT YOU
Strong cooking skills and experience in a busy pub or similar kitchen.
Good organisation and the ability to prioritise during service.
A calm, practical approach and clear communication.
A willingness to pitch in and support your teammates.
Pride in well-executed pub food and consistent standards.
Sound knowledge of food safety and stock management.
Availability for split shifts, evenings and weekends.

For more information on this property please visit www.thegreenock.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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HEAD CHEF, MIRAMBEENA MOTEL, WHYALLA, S.A.

HEAD CHEF, MIRAMBEENA MOTEL, WHYALLA, S.A.

$80K – $90K

The original Mirambeena Motel, located in Whyalla SA, are seeking a qualified and experienced Head Chef.

The successful applicant will be employed full-time for an average of 38 hours per week and work across a rotating roster, including evenings, weekends and public holidays as required.

Key responsibilities:

• Prepare, cook and present menu items to a consistently high standard.

• Assist with menu planning and develop suitable daily specials.

• Check food quality during preparation, cooking and presentation.

• Undertake stock control, ordering, portion management, food costing and waste control.

• Maintain food safety, hygiene, cleaning and WHS requirements.

• Coordinate kitchen service and support or guide other kitchen staff when required.

• Communicate effectively with management and front-of-house staff.

Required skills and experience:

• Certificate III in Commercial Cookery or an equivalent relevant qualification.

• At least 2 years of relevant experience as a Head Chef in a commercial kitchen.

• Strong practical knowledge of cooking methods, ingredients and food safety.

• Experience in ordering, stock control, food costing and waste reduction.

• Ability to organise priorities and perform reliably during busy services.

• Good interpersonal, communication and teamwork skills.

On-site accommodation may be available by separate agreement.

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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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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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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