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.
Showing posts with label north somerset. Show all posts
Showing posts with label north somerset. Show all posts
Monday, 4 April 2011
Monday, 7 March 2011
Its Pancake Day.. Need I say more??
So its that time of year again where all catering staff and chefs alike clear their cupboards out ready for lent.
It is an age old ritual to clear the kitchen stores of all eggs, flour, sugar and milk before we fast for 40 days and 40 nights.
I have contacted a couple of the Bristol and Bath Chefs I know to ask them for their favourite pancake recipe and filling. After talking to them both they were in agreement that the best pancake is the original lemon and sugar version. Here is the recipe below.
Ingredients
110g Plain flour, sifted
pinch of salt
2 eggs
200ml milk mixed with 75ml water
50g Butter
To serve
caster sugar
lemon juice
lemon wedges
• Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
• Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
• Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
• Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
• To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.
Foot Note: Everyone loves pancakes.. Get out your pan and get cooking. This is probably one of the easiest recipes to follow and great fun for kids :o)
How do you toss yours?
It is an age old ritual to clear the kitchen stores of all eggs, flour, sugar and milk before we fast for 40 days and 40 nights.
I have contacted a couple of the Bristol and Bath Chefs I know to ask them for their favourite pancake recipe and filling. After talking to them both they were in agreement that the best pancake is the original lemon and sugar version. Here is the recipe below.
Ingredients
110g Plain flour, sifted
pinch of salt
2 eggs
200ml milk mixed with 75ml water
50g Butter
To serve
caster sugar
lemon juice
lemon wedges
• Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
• Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
• Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
• Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
• To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.
Foot Note: Everyone loves pancakes.. Get out your pan and get cooking. This is probably one of the easiest recipes to follow and great fun for kids :o)
How do you toss yours?
Monday, 28 February 2011
Umm Cake, I like Cake :o)
This weekend I was on call for catering staff bookings, bar shifts and chef placements. We had 45 of our Catering team out at various locations across Bristol, North Somerset, Bath and the Cotswolds covering a Wedding, birthday meal and a local football game.
During the afternoon on Saturday I decided that I would put my hand to a bit of baking again. This time I decided to bake a Banana Tea bread. Perfect with a nice cup of Tea :)
Ingredients
175g Plain wholemeal flour
50g Medium oatmeal
100g Butter, softened
100g Dark muscovado sugar
2 tsp Baking powder
¼ tsp ground cinnamon
2 eggs, beaten
3-4 ripe bananas, about 350g peeled and mashed
100g Walnuts, roughly chopped
• Preheat the oven to 180°C/ Gas 4/ fan oven 160°C.
• Butter and line the base of a 1 kg loaf tin with baking paper.
• Put the wholemeal flour, oatmeal, butter, sugar, baking powder, cinnamon and eggs into a large bowl and, using an electric hand whisk, beat together until evenly mixed.
• Stir in the bananas and walnuts, taking care not to over mix.
• Spoon the mixture into the prepared tin and bake for 1 ¼ hours or until a skewer inserted comes out clean (cover the cake with foil halfway through cooking to prevent the top from overbrowning).
• Allow the cake to cool in the tin for 5 minutes, and then carefully turn out, peel off the lining paper and cool completely on a wire rack.
Foot note: This bread was very easy to make and tasted absolutely divine. This is a definite winner.
Does the banana make this cake 1 of your 5 a day?
During the afternoon on Saturday I decided that I would put my hand to a bit of baking again. This time I decided to bake a Banana Tea bread. Perfect with a nice cup of Tea :)
Ingredients
175g Plain wholemeal flour
50g Medium oatmeal
100g Butter, softened
100g Dark muscovado sugar
2 tsp Baking powder
¼ tsp ground cinnamon
2 eggs, beaten
3-4 ripe bananas, about 350g peeled and mashed
100g Walnuts, roughly chopped
• Preheat the oven to 180°C/ Gas 4/ fan oven 160°C.
• Butter and line the base of a 1 kg loaf tin with baking paper.
• Put the wholemeal flour, oatmeal, butter, sugar, baking powder, cinnamon and eggs into a large bowl and, using an electric hand whisk, beat together until evenly mixed.
• Stir in the bananas and walnuts, taking care not to over mix.
• Spoon the mixture into the prepared tin and bake for 1 ¼ hours or until a skewer inserted comes out clean (cover the cake with foil halfway through cooking to prevent the top from overbrowning).
• Allow the cake to cool in the tin for 5 minutes, and then carefully turn out, peel off the lining paper and cool completely on a wire rack.
Foot note: This bread was very easy to make and tasted absolutely divine. This is a definite winner.
Does the banana make this cake 1 of your 5 a day?
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.
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.
Tuesday, 16 November 2010
Catering Staff required for North Somerset
Back-2-Front are looking catering staff in North Somerset, Bristol, Cotswolds and Bath.
With Christmas fast approaching we have a number of Hotels, Bars and Private Events that require waiting staff, bar tenders and Catering Assistants to help serve their guests.
If you have had previous experience working within a Catering operation, whether it be a busy Bar, 5* Hotel or a school Canteen we would be interested in hearing from you.
To apply for a position with Back-2-Front visit our website and apply through our online registration form.
With Christmas fast approaching we have a number of Hotels, Bars and Private Events that require waiting staff, bar tenders and Catering Assistants to help serve their guests.
If you have had previous experience working within a Catering operation, whether it be a busy Bar, 5* Hotel or a school Canteen we would be interested in hearing from you.
To apply for a position with Back-2-Front visit our website and apply through our online registration 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.
Monday, 11 October 2010
Catering Agency begins to recruit for Christmas
Back-2-Front have started to recruit catering staff for this coming Christmas.
If you have previous experience working as a waiter, Bar staff or kitchen porter we would like to hear from you.
We have bar jobs, waiting jobs, catering assistant jobs and are always looking for chefs.
All of our waiting staff are capable of carrying 3 plates and clearing 8. They understand the importance of professional service within hotels, restaurants and private events.
Our Bar staff are confident in serving guests within high volume venues or building that perfect cocktail at an intimate party.
All of our Kitchen Porters are very hard working and ensure that the kitchen is left spotless after their catering job.
If you are able to work in Bristol, Bath or North Somerset we would like to hear from you.
To apply for a catering job within Back-2-Front visit our website and register with us - Quoting "Blog" - using our Online Registration Form.
If you have previous experience working as a waiter, Bar staff or kitchen porter we would like to hear from you.
We have bar jobs, waiting jobs, catering assistant jobs and are always looking for chefs.
All of our waiting staff are capable of carrying 3 plates and clearing 8. They understand the importance of professional service within hotels, restaurants and private events.
Our Bar staff are confident in serving guests within high volume venues or building that perfect cocktail at an intimate party.
All of our Kitchen Porters are very hard working and ensure that the kitchen is left spotless after their catering job.
If you are able to work in Bristol, Bath or North Somerset we would like to hear from you.
To apply for a catering job within Back-2-Front 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.
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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