After a month off I have decided that I need to get back on the recipe trail. We have had a lot of Chefs out working so it has kicked me into cooking again.
This week I decided to cook a Moroccan lamb with apricots, almonds & mint.
Ingredients
1 onion , chopped
2 garlic cloves , crushed
700ml lamb or chicken stock
grated zest and juice 1 orange
1 cinnamon stick
1 tsp clear honey
175g ready-to-eat dried apricots
3 tbsp chopped fresh mint
25g ground almonds
25g toasted flaked almonds
steamed broccoli and couscous , to serve
• Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.
• Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
• Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.
Foot Note: We had this with the recommended Broccoli and Couscous and it was really tasty. I will definitely be making this again.
Showing posts with label bath. Show all posts
Showing posts with label bath. Show all posts
Tuesday, 24 May 2011
Monday, 4 April 2011
Chef makes another curry
Last week we had a very busy week with another 100+ catering staff and chefs working accross Bristol, Bath and North Somerset. All of the feedback we recieved was possitve with several repeat bookings.
To celebrate I have decided that I would get the spices back out and get on with cooking another curry. This week I cooked a Chicken Jalfrezi.
Ingredients
The sauce:
1/2 A large onion, roughly chopped
2 Garlic cloves, chopped
1 Green chilli, chopped
1 Tin plum tomatoes
1/2 Pint of water
1 tbsp Ground coriander
1 tbsp Ground cumin
1 tsp turmeric
The meat & veg:
3 Chicken breasts, diced up
1 Red pepper, chopped
1/2 A large onion, sliced
2 Red chillis (optional)
1 tsp Ground cumin
1 tsp Ground coriander
1 tsp Turmeric
2 tsp Garam masala (spice mix)
A handful of fresh, chopped coriander leaves
• Take the chopped chicken and coat it in the cumin, ground coriander and turmeric then leave it to marinade in the fridge while you make the sauce.
• To make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large pan until browned. Add the water to the onion mixture and simmer this for around 20 minutes.
• While that is simmering, put the plum tomatoes in a food processor and give it a good whizz - aim for a smooth consistency. Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute. Add the tomato 'sauce' to this pan and simmer for around 10 minutes.
• Next give your onion mixture a good whizz in the food processor and add it to the spiced tomato sauce. Give it a stir and simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.
• Fry the marinaded chicken in oil and stir continuously. After a few minutes, turn down the heat and add the other half of the chopped onion, the red pepper and chillis. Stir this until the onions and pepper soften (and the chicken is cooked, of course).
• Add the earlier prepared sauce to the cooked chicken and simmer for around 10-20 minutes. Just before you dish it up, stir in the garam masala and chopped coriander leaves.
Footnote: I had this with some home made pilau rice. Very nice.
To celebrate I have decided that I would get the spices back out and get on with cooking another curry. This week I cooked a Chicken Jalfrezi.
Ingredients
The sauce:
1/2 A large onion, roughly chopped
2 Garlic cloves, chopped
1 Green chilli, chopped
1 Tin plum tomatoes
1/2 Pint of water
1 tbsp Ground coriander
1 tbsp Ground cumin
1 tsp turmeric
The meat & veg:
3 Chicken breasts, diced up
1 Red pepper, chopped
1/2 A large onion, sliced
2 Red chillis (optional)
1 tsp Ground cumin
1 tsp Ground coriander
1 tsp Turmeric
2 tsp Garam masala (spice mix)
A handful of fresh, chopped coriander leaves
• Take the chopped chicken and coat it in the cumin, ground coriander and turmeric then leave it to marinade in the fridge while you make the sauce.
• To make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large pan until browned. Add the water to the onion mixture and simmer this for around 20 minutes.
• While that is simmering, put the plum tomatoes in a food processor and give it a good whizz - aim for a smooth consistency. Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute. Add the tomato 'sauce' to this pan and simmer for around 10 minutes.
• Next give your onion mixture a good whizz in the food processor and add it to the spiced tomato sauce. Give it a stir and simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.
• Fry the marinaded chicken in oil and stir continuously. After a few minutes, turn down the heat and add the other half of the chopped onion, the red pepper and chillis. Stir this until the onions and pepper soften (and the chicken is cooked, of course).
• Add the earlier prepared sauce to the cooked chicken and simmer for around 10-20 minutes. Just before you dish it up, stir in the garam masala and chopped coriander leaves.
Footnote: I had this with some home made pilau rice. Very nice.
Monday, 21 February 2011
Whats in the cooking pot this week?
This week I decided to get my head into one of my Catering college recipe books. I spent 2 years studying to be a Chef and Hotel Manager and have found that this set me in good stead to run the restaurants and head up the kitchens that i have over the last 18 years.
So after looking through my cook book I decided to make a classic Leek and Potato soup. Nothing too taxing but perfect for this time of year.
Ingredients
400g Leeks (trimmed and washed)
25g Butter
750ml White stock
Bouquet garni
200g Potatoes
Salt
Pepper
• Cut the white and light green of leek into 1/2cm paysanne.
• Slowly cook in the butter in a pan with a lid on until soft, but without colouring.
• Add the stock, the bouquet garni, the potatoes cut into 1/2cm,
paysanne, 2 mm thick, season with salt and pepper.
• Simmer until the leeks and potatoes are cooked, approx. 15 min.
Paysanne: To cut into even, thin pieces, triangular, round or square.
Bouquet Garni: A foggot of herbs; Parsley, thyme and bay leaf usually tied inside pieces of leek and celery.
Foot Note: This soup was very warming and went perfect with a nice piece of focaccia bread.
If you are looking for a Chef, Catering Assistant or waiting staff then please contact us on 0117 904 1001.
So after looking through my cook book I decided to make a classic Leek and Potato soup. Nothing too taxing but perfect for this time of year.
Ingredients
400g Leeks (trimmed and washed)
25g Butter
750ml White stock
Bouquet garni
200g Potatoes
Salt
Pepper
• Cut the white and light green of leek into 1/2cm paysanne.
• Slowly cook in the butter in a pan with a lid on until soft, but without colouring.
• Add the stock, the bouquet garni, the potatoes cut into 1/2cm,
paysanne, 2 mm thick, season with salt and pepper.
• Simmer until the leeks and potatoes are cooked, approx. 15 min.
Paysanne: To cut into even, thin pieces, triangular, round or square.
Bouquet Garni: A foggot of herbs; Parsley, thyme and bay leaf usually tied inside pieces of leek and celery.
Foot Note: This soup was very warming and went perfect with a nice piece of focaccia bread.
If you are looking for a Chef, Catering Assistant or waiting staff then please contact us on 0117 904 1001.
Monday, 7 February 2011
Chef Agency makes a new recipe
As a Catering recruitment agency it is important to have a good knowledge of Chef skills and Chef work. In Bristol I have worked as a Chef de Partie in a few different restaurants and in Bath I had the Sous Chef job in a Hotel.
With various Chef work and Chef Jobs in North Somerset and South Wales I am still keeping on with my new year Catering recruitment blog and have cooked a Minced Beef Wellington.
Ingredients
1 Medium Onion
1 Carrot
1 Stick of celery
1 Potato
2 Cloves of garlic
2 Large Portobello mushrooms
olive oil
4 Sprigs of fresh rosemary
A Big handful of frozen peas
1 large egg,
500g good-quality minced beef
Sea salt and freshly ground black pepper
Plain flour, for dusting
500g Puff pastry, chilled
To prepare your mince
• Preheat the oven to 180°C/350°F/gas 4
• Peel and chop the onion, carrot, celery and potato into I cm sized dice
• Finely grate the garlic
• Clean and roughly chop the mushrooms so they're about the same size as your other veg
• Place all the veg into a large frying pan on a medium low heat with 2 lugs of olive oil
• Pick the rosemary leaves off the woody stalks, finely chop them and add to the pan
• Fry and stir for around 8 minutes or until the veg soften and colour lightly
• Add the frozen peas and cook for another minute
• Put the vegetable mixture into a large bowl to cool completely (approx 20 mins)
• Crack the egg into a cup and beat it up
• Add the minced beef to the bowl with a good pinch of salt and pepper and half the beaten egg
• With clean hands, scrunch and mix up well
To roll and fill your pastry
• Lightly dust your clean work surface and rolling pin with flour and roll out the puff pastry so it is roughly the size and shape of a small tea towel
• Dust with flour as you go
• Turn your pastry so you have a long edge in front of you and place the mince mixture along this edge
• Mould it into an even, long, sausage shape
• Brush the edges of the pastry with a little of the beaten egg
• Roll the mince up in the pastry until it's covered completely
• Squeeze the ends together - it will look like a big Christmas cracker!
• Dust a baking tray with flour and place your Wellington on top
• Brush all over with the rest of the beaten egg
• Bake in the preheated oven for an hour until golden
To serve your Wellington
• Slice the Wellington up into portions at the table
• Lovely served with some lightly boiled or steamed greens, cabbage tossed in a little butter or mashed potato
Final Verdict: This dish went really well with steamed spinach with garlic. Next time I will add more vegetables to the recipe. I also think that this would taste good as a spicy meat wellington with chilli and kidney beans.
With various Chef work and Chef Jobs in North Somerset and South Wales I am still keeping on with my new year Catering recruitment blog and have cooked a Minced Beef Wellington.
Ingredients
1 Medium Onion
1 Carrot
1 Stick of celery
1 Potato
2 Cloves of garlic
2 Large Portobello mushrooms
olive oil
4 Sprigs of fresh rosemary
A Big handful of frozen peas
1 large egg,
500g good-quality minced beef
Sea salt and freshly ground black pepper
Plain flour, for dusting
500g Puff pastry, chilled
To prepare your mince
• Preheat the oven to 180°C/350°F/gas 4
• Peel and chop the onion, carrot, celery and potato into I cm sized dice
• Finely grate the garlic
• Clean and roughly chop the mushrooms so they're about the same size as your other veg
• Place all the veg into a large frying pan on a medium low heat with 2 lugs of olive oil
• Pick the rosemary leaves off the woody stalks, finely chop them and add to the pan
• Fry and stir for around 8 minutes or until the veg soften and colour lightly
• Add the frozen peas and cook for another minute
• Put the vegetable mixture into a large bowl to cool completely (approx 20 mins)
• Crack the egg into a cup and beat it up
• Add the minced beef to the bowl with a good pinch of salt and pepper and half the beaten egg
• With clean hands, scrunch and mix up well
To roll and fill your pastry
• Lightly dust your clean work surface and rolling pin with flour and roll out the puff pastry so it is roughly the size and shape of a small tea towel
• Dust with flour as you go
• Turn your pastry so you have a long edge in front of you and place the mince mixture along this edge
• Mould it into an even, long, sausage shape
• Brush the edges of the pastry with a little of the beaten egg
• Roll the mince up in the pastry until it's covered completely
• Squeeze the ends together - it will look like a big Christmas cracker!
• Dust a baking tray with flour and place your Wellington on top
• Brush all over with the rest of the beaten egg
• Bake in the preheated oven for an hour until golden
To serve your Wellington
• Slice the Wellington up into portions at the table
• Lovely served with some lightly boiled or steamed greens, cabbage tossed in a little butter or mashed potato
Final Verdict: This dish went really well with steamed spinach with garlic. Next time I will add more vegetables to the recipe. I also think that this would taste good as a spicy meat wellington with chilli and kidney beans.
Monday, 24 January 2011
New Year, New Catering Blog
After the Christmas season has past and we have filled all of our waiting staff positions I sat down with a glass of cider and started to write my new year’s resolutions.
So what could I achieve this year that would make me feel better about myself and grow into a better person?
Well apart from the usual give up tobacco, eat healthy and exercise more I started to think a little bit into how I could make the Back-2-Front blog more interesting?
Rather than writing the usual Catering Staff, Bar Staff, Chefs and catering jobs in Bristol I decided that I would write a journal about another of my resolutions.
I am planning to cook a new dish every week this year and thought I would share the recipes with you.
So what delight am I going to start the New Year with?? Well I was given a Indian cook book for Christmas so let’s cook a Ruby :o)
This week I cooked a very tasty dish called Menthi Aloo.
So what could I achieve this year that would make me feel better about myself and grow into a better person?
Well apart from the usual give up tobacco, eat healthy and exercise more I started to think a little bit into how I could make the Back-2-Front blog more interesting?
Rather than writing the usual Catering Staff, Bar Staff, Chefs and catering jobs in Bristol I decided that I would write a journal about another of my resolutions.
I am planning to cook a new dish every week this year and thought I would share the recipes with you.
So what delight am I going to start the New Year with?? Well I was given a Indian cook book for Christmas so let’s cook a Ruby :o)
This week I cooked a very tasty dish called Menthi Aloo.
The scented aroma and distinctive flavour of methi (fresh fenugreek) transforms any dish. Methi Aloo can be served with most Indian main meals. Methi can be bought from shops that specialize in Indian foods. I bought it from Asda
1 small onion, roughly chopped
2 garlic cloves, roughly chopped
2.5 cm (1 in) piece of ginger, roughly chopped
80 ml (3 fl oz/Vs cup) oil
1/4 teaspoon ground turmeric
600 g (1 Ib 5 oz) potatoes, cut into cubes
2 green chillies, seeded and finely chopped
1/4 teaspoon chilli powder
½ teaspoon ground cumin
½ teaspoon ground coriander
3 teaspoons salt
½ teaspoon ground black pepper
2 bunches of methi (about 140 g/5 oz of methi leaves),
roughly chopped unsalted butter (optional)
Put the onion, garlic and ginger in a food processor and chop together, but not to a paste, or chop with a knife and mix together.
2 garlic cloves, roughly chopped
2.5 cm (1 in) piece of ginger, roughly chopped
80 ml (3 fl oz/Vs cup) oil
1/4 teaspoon ground turmeric
600 g (1 Ib 5 oz) potatoes, cut into cubes
2 green chillies, seeded and finely chopped
1/4 teaspoon chilli powder
½ teaspoon ground cumin
½ teaspoon ground coriander
3 teaspoons salt
½ teaspoon ground black pepper
2 bunches of methi (about 140 g/5 oz of methi leaves),
roughly chopped unsalted butter (optional)
Put the onion, garlic and ginger in a food processor and chop together, but not to a paste, or chop with a knife and mix together.
Heat the oil in a karhai or heavy-based frying pan over medium heat and fry the onion mixture until softened.
Stir in the turmeric. Add the potato and chilli and fry for 5 minutes. Add the chilli, cumin, coriander, salt and pepper and stir for 1 minute.
Add 2 tablespoons water to the pan, cover, reduce the heat and simmer. As the potato cooks, it might start sticking to the pan, so after 10 minutes, add 2 more tablespoons of water if necessary. At no stage should the potato be allowed to brown.
After 10 minutes, stir in the methi and cook over low heat for 15 minutes, or until the potato is soft. Season with salt, to taste. Serve with a knob of unsalted butter melted on top if you like.
Final verdict is: I loved this dish. So much I actually cooked it again 2 days later. I will be adding this to my recipe book and will be cooking it when I next have guests around.
Monday, 13 December 2010
Christmas Catering Jobs
At Back-2-Front we are looking for skilled waiting and bar staff to join our team.
We currently have a number of catering positions available within Hotels, Restaurants and Sporting grounds.
If you have had experience within a busy restaurant or a top end hotel and are used to serving customers at a high calibre then we have work for you.
We have jobs in Bristol, Bath, Taunton, North Somerset, Chepstow, South Wales and in and around the Cotswolds.
To apply for a job within our catering agency visit our website and register through our online registration form.
We currently have a number of catering positions available within Hotels, Restaurants and Sporting grounds.
If you have had experience within a busy restaurant or a top end hotel and are used to serving customers at a high calibre then we have work for you.
We have jobs in Bristol, Bath, Taunton, North Somerset, Chepstow, South Wales and in and around the Cotswolds.
To apply for a job within our catering agency visit our website and register through our online registration form.
Tuesday, 30 November 2010
Catering Staff for Christmas
Back-2-Front are looking for various levels of catering staff to join our team over the festive period.
If you are a Chef, Cook, Kitchen Porter, Waiting staff, bar staff or general catering assistant we would like to hear from you.
We supply various Hotels, restaurants, Bars and Outside Events in Bristol, South Wales, North Somerset, Bath and the Cotswolds.
All of our Catering staff are fully qualified with at least 3 years experience. If you have had experience working in a banqueting style operation and would like to earn some extra money this Christmas then we would like to hear from you.
To apply please visit our website and apply through our online registration form.
If you are a Chef, Cook, Kitchen Porter, Waiting staff, bar staff or general catering assistant we would like to hear from you.
We supply various Hotels, restaurants, Bars and Outside Events in Bristol, South Wales, North Somerset, Bath and the Cotswolds.
All of our Catering staff are fully qualified with at least 3 years experience. If you have had experience working in a banqueting style operation and would like to earn some extra money this Christmas then we would like to hear from you.
To apply please visit our website and apply through our online registration form.
Thursday, 11 November 2010
Christmas Temporary Chefs required
Back-2-Front have recently secured a catering contract in Bath and require a couple of Chefs to work over the Christmas period.
If you have had experience within a catering or kitchen environment and would like to work in a banquet style operation we would like to hear from you.
We are interested in hearing from Head Chefs, Sous Chefs and Chef de Parties. We are also always on the lookout for Kitchen Porters.
Not only do we have catering jobs in Bath, we also have jobs in Bristol, Cotswolds, North Somerset and South Wales.
To apply today please visit our website and register through our online form.
If you have had experience within a catering or kitchen environment and would like to work in a banquet style operation we would like to hear from you.
We are interested in hearing from Head Chefs, Sous Chefs and Chef de Parties. We are also always on the lookout for Kitchen Porters.
Not only do we have catering jobs in Bath, we also have jobs in Bristol, Cotswolds, North Somerset and South Wales.
To apply today please visit our website and register through our online form.
Monday, 25 October 2010
Chef bookings come in Thick and Fast
Back-2-Front Chef agency has had an influx of Chef Bookings come in over the past couple of weeks.
We are slowly but surely becoming the 1st choice for Chefs with caterers, hotels and restaurants in Bristol, Bath and the South West.
If you are a qualified Chef who is looking to work in various Pubs, restaurants and hotel kitchens and have a great work ethic then we have the hours to give you.
We are looking for committed, reliable and friendly Chefs to work across South Wales, Cotswolds, Bath, North Somerset and Bristol areas.
Head Chefs, Sous Chefs, CDP and Freelance Chefs are all welcome.
To apply for a Chef position then visit our website and apply through our online registration form.
We are slowly but surely becoming the 1st choice for Chefs with caterers, hotels and restaurants in Bristol, Bath and the South West.
If you are a qualified Chef who is looking to work in various Pubs, restaurants and hotel kitchens and have a great work ethic then we have the hours to give you.
We are looking for committed, reliable and friendly Chefs to work across South Wales, Cotswolds, Bath, North Somerset and Bristol areas.
Head Chefs, Sous Chefs, CDP and Freelance Chefs are all welcome.
To apply for a Chef position then visit our website and apply through our online registration form.
Tuesday, 19 October 2010
Chef agency looking for chefs and kitchen porters
Back-2-Front Chef agency are looking to recruit experienced chefs who have a real passion for cooking within various kitchen environments.
Do you love the challenge of service, ensuring that the food is served on time to the restaurant always exceeding the guest’s expectations?
Are you the kind of Chef who takes pride in his work?
Do you believe in turning up for shift early to check that the produce is all fresh for the days menu?
We only recruit the best Chefs in the South West, supplying top Hotels, fine dining restaurants and high profile events and weddings.
Covering areas of Bristol, Bath, South Wales, Cotswolds and North Somerset we are always busy and would love to hear from you.
If you would like to join our brigade then visit our website and register with us - Quoting "Blog" - using our Online Registration Form.
Do you love the challenge of service, ensuring that the food is served on time to the restaurant always exceeding the guest’s expectations?
Are you the kind of Chef who takes pride in his work?
Do you believe in turning up for shift early to check that the produce is all fresh for the days menu?
We only recruit the best Chefs in the South West, supplying top Hotels, fine dining restaurants and high profile events and weddings.
Covering areas of Bristol, Bath, South Wales, Cotswolds and North Somerset we are always busy and would love to hear from you.
If you would like to join our brigade then visit our website and register with us - Quoting "Blog" - using our Online Registration Form.
Tuesday, 27 July 2010
Back-2-Front Chef Agency now supplying events all over Avon, Somerset, Thornbury and Wales
With our expanding business comes a great need to find intuitive people to help us grow.
So if your currently residing in the Avon area and are prepared to work in such far flung places as Bournemouth, Chepstow, Cheltenham and South Wales then we would like to hear from you. All we ask for is your skill?
Chef de Partie, Sous Chef and Head Chefs are currently being recruited for weddings, BBQ’s and as hotel relief.
It is of the upmost importance to supply the right staff for the right function so if you have experience with large or small event catering and work well both as an individual and as a team member, then contact us through our website.
Interviews are being conducted weekly in the centre of Bristol. If we know your availability we can work to your schedule and find work that suits you.
To apply for a job within Back-2-Front visit our website and register with us- Quoting "Blog" - using our online registration form.
So if your currently residing in the Avon area and are prepared to work in such far flung places as Bournemouth, Chepstow, Cheltenham and South Wales then we would like to hear from you. All we ask for is your skill?
Chef de Partie, Sous Chef and Head Chefs are currently being recruited for weddings, BBQ’s and as hotel relief.
It is of the upmost importance to supply the right staff for the right function so if you have experience with large or small event catering and work well both as an individual and as a team member, then contact us through our website.
Interviews are being conducted weekly in the centre of Bristol. If we know your availability we can work to your schedule and find work that suits you.
To apply for a job within Back-2-Front visit our website and register with us- Quoting "Blog" - using our online registration form.
Monday, 14 June 2010
Summer Chefs and Kitchen Staff required
Back-2-Front Chef Agency that supplies chefs, cooks and kitchen porters in Bristol and the Cotswolds are gaining more business every day.
We have various Kitchen roles including a Head Chef position in central Bath. Also a contract catering unit based in Bristol.
We are currently looking to increase the size of our Chef brigade to help manage the increase in catering bookings.
If you have had previous experience as a Chef de Partie, Sous Chef, Head Chef or a Kitchen Porter and would like to earn extra money over the summer months we would like to hear from you.
To apply for a job within Back-2-Front visit our website and register with us - Quoting "Blog" - using our Online Registration Form.
We have various Kitchen roles including a Head Chef position in central Bath. Also a contract catering unit based in Bristol.
We are currently looking to increase the size of our Chef brigade to help manage the increase in catering bookings.
If you have had previous experience as a Chef de Partie, Sous Chef, Head Chef or a Kitchen Porter and would like to earn extra money over the summer months we would like to hear from you.
To apply for a job within Back-2-Front visit our website and register with us - Quoting "Blog" - using our Online Registration Form.
Monday, 26 April 2010
Waiting Jobs, Bar Jobs. Catering jobs for Car Drivers in Bristol
Car Drivers needed to work at Weddings, Festivals and outside events this summer.
Wedding and festival season is here and we have plenty of bar jobs, waiting jobs and catering jobs available.
We are looking for friendly, energetic and experienced waiters and bar staff to work at various weddings and events across Bristol and North Somerset.
We have a number of jobs for dedicated car drivers in the Cotswolds and North Somerset. We pay enhanced rates with petrol money included.
Have you worked on a busy, lively bar and enjoyed the pace and variety this kind of work offers?
Or have you had a job in a restaurant and can carry 3 plates?
If the answer is yes we would love to hear from you. We pay a competitive rate and enhanced rates for car drivers.
To apply for a job within Back-2-Front visit our website and register with us- Quoting "Blog" - using our online registration form.
Wedding and festival season is here and we have plenty of bar jobs, waiting jobs and catering jobs available.
We are looking for friendly, energetic and experienced waiters and bar staff to work at various weddings and events across Bristol and North Somerset.
We have a number of jobs for dedicated car drivers in the Cotswolds and North Somerset. We pay enhanced rates with petrol money included.
Have you worked on a busy, lively bar and enjoyed the pace and variety this kind of work offers?
Or have you had a job in a restaurant and can carry 3 plates?
If the answer is yes we would love to hear from you. We pay a competitive rate and enhanced rates for car drivers.
To apply for a job within Back-2-Front visit our website and register with us- Quoting "Blog" - using our online registration form.
Monday, 12 April 2010
Chef agency looking for chefs and kitchen porters
Back-2-Front catering recruitment and chef agency are just about to move into one of its busiest seasons and we are looking to recruit a brigade of chefs to supply the numerous chef jobs that we have available.
We already have a number of weddings and outside events that we will supply chefs, kitchen porters and catering staff to in Bristol and around the south west.
We are actively looking to register a brigade of dedicated and skilled chefs, kitchen porters and catering staff to help us fill all of our catering jobs.
If you have had previous experience working at outside events weddings and banquets we would like to have a chat with you to discuss our future catering events and weddings.
Interviews are being held on Wednesday in central Bristol.
We pay a very competitive rate for all our chefs, kitchen porters and catering staff and with a busy summer ahead of us we will have plenty of chef jobs and catering work available.
To apply for a job within Back-2-Front visit our website and register with us - Quoting "Blog" - using our Online Registration Form.
We already have a number of weddings and outside events that we will supply chefs, kitchen porters and catering staff to in Bristol and around the south west.
We are actively looking to register a brigade of dedicated and skilled chefs, kitchen porters and catering staff to help us fill all of our catering jobs.
If you have had previous experience working at outside events weddings and banquets we would like to have a chat with you to discuss our future catering events and weddings.
Interviews are being held on Wednesday in central Bristol.
We pay a very competitive rate for all our chefs, kitchen porters and catering staff and with a busy summer ahead of us we will have plenty of chef jobs and catering work available.
To apply for a job within Back-2-Front visit our website and register with us - Quoting "Blog" - using our Online Registration Form.
Monday, 5 April 2010
Waiting Jobs, Bar Jobs. Catering jobs Bristol
Wedding and festival season is here and we have plenty of bar jobs, waiting jobs and catering jobs available.
We are looking for friendly, energetic and experienced waiters and bar staff to work at various weddings and events across Bristol and North Somerset.
Have you worked on a busy, lively bar and enjoyed the pace and variety this kind of work offers?
Or have you had a job in a restaurant and can carry 3 plates?
If the answer is yes we would love to hear from you. We pay a competitive rate and enhanced rates for car drivers.
To apply for a job within Back-2-Front visit our website and register with us- Quoting "Blog" - using our online registration form
We are looking for friendly, energetic and experienced waiters and bar staff to work at various weddings and events across Bristol and North Somerset.
Have you worked on a busy, lively bar and enjoyed the pace and variety this kind of work offers?
Or have you had a job in a restaurant and can carry 3 plates?
If the answer is yes we would love to hear from you. We pay a competitive rate and enhanced rates for car drivers.
To apply for a job within Back-2-Front visit our website and register with us- Quoting "Blog" - using our online registration form
Tuesday, 30 March 2010
Chef agency looking for chefs and kitchen porters
Back-2-Front catering recruitment and chef agency are just about to move into one of its busiest seasons and we are looking to recruit a brigade of chefs to supply the numerous chef jobs that we have available.
We already have a number of weddings and outside events that we will supply chefs, kitchen porters and catering staff to in Bristol and around the south west.
We are actively looking to register a brigade of dedicated and skilled chefs, kitchen porters and catering staff to help us fill all of our catering jobs.
If you have had previous experience working at outside events weddings and banquets we would like to have a chat with you to discuss our future catering events and weddings.
We pay a very competitive rate for all our chefs, kitchen porters and catering staff and with a busy summer ahead of us we will have plenty of chef jobs and catering work available.
To apply for a job within Back-2-Front visit our website and register with us - Quoting "Blog" - using our Online Registration Form.
We already have a number of weddings and outside events that we will supply chefs, kitchen porters and catering staff to in Bristol and around the south west.
We are actively looking to register a brigade of dedicated and skilled chefs, kitchen porters and catering staff to help us fill all of our catering jobs.
If you have had previous experience working at outside events weddings and banquets we would like to have a chat with you to discuss our future catering events and weddings.
We pay a very competitive rate for all our chefs, kitchen porters and catering staff and with a busy summer ahead of us we will have plenty of chef jobs and catering work available.
To apply for a job within Back-2-Front visit our website and register with us - Quoting "Blog" - using our Online Registration Form.
Tuesday, 23 March 2010
Catering Staff,Waiting Staff and Bar Jobs for Easter
So the sun has started to shine and the garden is beginning to flower, this can only mean one thing........ Easter is nearly upon us.
After a busy summer last year we are set to increase the number of weddings and outside events that we will supply catering and waiting staff to in 2010.
We are currently looking to register a group of dedicated and skilled bar staff, waiting staff and chefs to help us cater for the coming months.
So if you have previous waiting experience or have worked behind a busy bar and enjoy the buzz or interacting with new people we would love to hear from you.
To apply for a job within Back-2-Front visit our website at www.back-2-front.co.uk and register with us - Quoting "Blog" - using our Online Registration Form.
After a busy summer last year we are set to increase the number of weddings and outside events that we will supply catering and waiting staff to in 2010.
We are currently looking to register a group of dedicated and skilled bar staff, waiting staff and chefs to help us cater for the coming months.
So if you have previous waiting experience or have worked behind a busy bar and enjoy the buzz or interacting with new people we would love to hear from you.
To apply for a job within Back-2-Front visit our website at www.back-2-front.co.uk and register with us - Quoting "Blog" - using our Online Registration Form.
Saturday, 6 February 2010
Wedding Catering, Waiting and Bar Staff
Do you need to hire Catering/Waiting/Bar staff for your wedding?
At Back-2-Front we have numerous skilled staff ready to serve you and your guests for any occasion.
Birthday Parties, Anniversary Dinners, Award Ceremony’s, Bar mitzvahs, Christenings, Work functions, Christmas Parties, Conferences and Banquets, just about anything you want to celebrate.
We can even supply you will a Butler to cater for your every whim or even a Kitchen Porter to wash the dishes at the end of the night.
Our staff have a wealth of knowledge and experience ready to make your event run smoothly.
At Back-2-Front we have numerous skilled staff ready to serve you and your guests for any occasion.
Birthday Parties, Anniversary Dinners, Award Ceremony’s, Bar mitzvahs, Christenings, Work functions, Christmas Parties, Conferences and Banquets, just about anything you want to celebrate.
We can even supply you will a Butler to cater for your every whim or even a Kitchen Porter to wash the dishes at the end of the night.
Our staff have a wealth of knowledge and experience ready to make your event run smoothly.
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