Tag: chefs

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

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

$80k-$85K

Sunday/Monday RDO’s

Flexible working options available

The Exchange Hotel in Gawler, known as one of the northern suburbs premier dining rooms with its signature restaurant
“Murray’s BBQ & Bar ” are looking for an experienced Head chef to start ASAP.

Key Responsibilities/Duties:

Interest in coal grill, smoked meats & contemporary pub fare.
Proven high performer.
Previous experience & ability to lead, manage and train a team.
Proactive, positive attitude – you enjoy saying “yes”.
Works well in a team environment.
High standards of structure, food plating and presentation.
Exceptional time management skills with the ability to work under pressure.
Strong knowledge & execution of food safety standards.
Working knowledge of kitchen financials.
Wanting to make a successful impact for yourself, their hotel & the Gawler community.

For more information on this property please visit www.exchangehotelgawler.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/COOK, ELEPHANT & CASTLE HOTEL, ADELAIDE, S.A.

SOUS CHEF/COOK, ELEPHANT & CASTLE HOTEL, ADELAIDE, S.A.

CASUAL RATE OF $39.46 FLAT RATE

35- 40 HOURS OVER A 7 DAY ROSTER.

The Elephant and Castle Hotel, which is affectionately known as the Drive Thru on West Terrace are looking for a Sous Chef/Cook to start ASAP.

With one of the best owners in the hospitality industry at the helm, this extremely busy pub is looking for an experienced Chef or Cook (who has had 5 years’ experience in a similar role), who would like to take the next step in their career and who can handle the pressure in Head Chefs absence.

Added bonus is Free car parking at rear of hotel

– Understanding and commitment to Food Safety and Hygiene.
– Absolute commitment to keeping the premises and all equipment spotless at all times.
– Be a part of the team, preparing dishes to highest standards.
– Assist their Head Chef to manage financial KPI’s such as wages & cost of Goods.
– Good communication and effective time management skills.
– Keeping customers happy and coming back!

To be successful in this role you’ll need:

– A positive attitude.
– The ability to think on your feet.
– Relevant experience and a passion for learning and teaching.
– Be available for nights and weekends!

For more information on this property please visit www.elephantandcastlehotel.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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CASUAL CHEF, KINGSFORD HOTEL, GAWLER, S.A.

CASUAL CHEF, KINGSFORD HOTEL, GAWLER, S.A.

Offering Level 4 award rate of $33.96.

20 – 38 hours across a 7-day roster

The wonderful family-owned Kingsford hotel, in Gawler are looking for a casual Chef to start ASAP.

The Kingsford Hotel is a historic pub in a grand building established in 1851, has been carefully restored, featuring an impressive front balcony and is famous for its Stone grill menu.

Duties:

· Prepare kitchen ready for mealtimes.

· Ensure proper preparation of all food to be served.

· General and specialized cooking duties.

· Supervision of the presentation of food leaving the kitchen.

· Maintenance of cleaning and hygiene standards.

· Training apprentices & other staff.

· Maintaining inventory levels, reordering as required.

· Stock management including stock counts.

· Assist Head Chef with large projects and special events when required.

· Work in a safe and efficient manner.

For more information on this property please visit www.kingsfordhotel.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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CASUAL CHEF/COOK, DOCKSIDE TAVERN, PORT ADELAIDE, S.A.

CASUAL CHEF/COOK, DOCKSIDE TAVERN, PORT ADELAIDE, S.A.

$52K -$55K p.a.

The newly renovated Dockside tavern in Port Adelaide is looking for a Chef or cook to start ASAP.

Thursday to Sunday, (3) lunches and (4) dinners approximately 30 hours.

MAIN DUTIES, ATTRIBUTES & REQUIREMENTS OF COOKING STAFF

Absolute understanding and commitment to Food Safety and Hygiene, public safety at all times, from receipt of stick to serving to Customers

Absolute commitment to keeping the premises and all equipment spotless at all times, with the policy that you could eat off the kitchen floor

Understanding and maintaining detailed Food Safety Records and Standards at all times

Starting off with and Maintaining a Five Star Food Safety Rating

Instructing and supervising all kitchen staff of ALL of the above

Check lists, e g Temperature Recording, Deliveries, Storage of Chemicals, Cleaning and Sanitizing in accordance with Food Safety Regulations must be maintained at all times

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 476 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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