Sydney Hospitality Staff Agency

Alseasons' unmatched reputation for excellence

relies heavily on the professional skills and personal presentation of our people.

 

Chefs

Alseasons' chefs and cooks all hold the equivalent of Australian Commercial Cookery qualifications, with a minimum of four (4) years post qualifcation experience. 

 

Skills/Activities:

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A la Carte Chef

Cooking to order in restaurant kitchens.

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Bistro Chef   

Cooking grills and bistro menu items to order with direct customer service exposure.

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Industrial Chef  

Cooking set-menu or to order in institutions such as schools, hospitals.

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2nd Chef  

General brigade cookery under supervision of head chef

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Head Chef or Chef in Charge

Responsible for running of kitchen, may include supervision of other staff, ordering, stocktaking, menu design, responsible to management.

 

Uniforms for Commercial Cookery Chefs:

• White Long Sleeve Chef’s Jacket

• Black Chef’s Trousers

• Chef’s hat or Skull Cap 

• Black apron

• Alseasons Name Badge (provided by Alseasons)

• Non-slip safety boots with reinforced toes

• Full set of knives and a spare prep apron.

 

Larder Hands

Skills/Activities

 

Basic food prep, knife skills, preparation of salads, vegetables,

plating food etc under chef supervision.

 

Uniforms for Larder Attendant/Salad Hand

• Black Chef's trousers

• White Long Sleeve Chef's jacket

• Black apron

• Alseasons Name Badge 

• Non-slip safety boots with reinforced toes

• Skull Cap (

 

 

Watch our handy Youtube video on 

 

How to Tie a Chef’s cravat.