Tag: chefs

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

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

Hourly rate of pay $38 – $40.00

The very popular Elephant & Castle Hotel are looking for an experienced and motivated Chef or Cook to join their team ASAP.

The role is offering ~30 hours a week across a 7-day roster on a casual rate.

The successful applicant will be:

Skilled and confident in a commercial kitchen.

Hardworking, reliable, and organised.

Able to work well within a team, but also capable of running a section independently when required.

Passionate about producing quality meals in a fast-paced environment.

What they offer:

Onsite parking.

Close to public transport.

Supportive team environment.

Opportunities to learn new skills in a busy kitchen.

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

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CASUAL CHEF, THE WATERSHED FUNCTION & CAFE CENTRE, MAWSON LAKES, S.A.

CASUAL CHEF, THE WATERSHED FUNCTION & CAFE CENTRE, MAWSON LAKES, S.A.

Minimum 30 hours per week, Level 4 Cook Tradesperson (Restaurant Award)

Weekdays $35.15 p.h.

Saturday $42.18 p.h.

Sunday $49.21 p.h.

Public Holidays $70.30 p.h.

Required for 5 day a week roster including evenings and weekends

The wonderful Watershed Function & cafe centre, located in Mawson Lakes, is looking for a qualified chef to start as a casual and then after 3 months’ probation move into a fulltime role.

Key Responsibilities:

1. Food Preparation and Cooking: Meals are prepared too the highest standards and in a timely manner

2. Staff Management: Supervise kitchen staff, assigning tasks and ensuring that everyone is working efficiently. Includes training new employees and providing feedback to improve performance.

3. Menu Planning and Development: Menu planning, developing new recipes, and creating daily specials. Ensure that the menu aligns with the restaurant’s style and customer preferences.

4. Quality Control: Monitor food quality, presentation, and portion sizes, ensuring that all dishes meet the restaurant’s standards before they are served to customers.

5. Health and Safety Compliance: Responsible for maintaining kitchen cleanliness and adhering to health and safety regulations. This includes proper food storage, sanitation practices, and ensuring that kitchen equipment is in good working order.

6. Inventory Management: Help manage inventory and keeping track of stock levels to ensure that the kitchen is well-equipped.

Skills and Qualifications · Culinary Skills:
A strong background in culinary techniques and experience in a professional kitchen is essential.

· Leadership Abilities: Effective leadership and communication skills for managing kitchen staff and ensuring a collaborative work environment.

· Creativity: A passion for food and creativity in developing new dishes and menu items is important for success in this role.

· Time Management: The ability to work efficiently in a fast-paced environment and manage multiple tasks simultaneously is essential.

For more information, please visit www.thewatershed.net.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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SOUS CHEF, EXCHANGE HOTEL, GAWLER, S.A.

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

$85K

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!

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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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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 18 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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