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TALENTED chef Michael Forde is keen to hire good kitchen staff to help him manage his recently purchased and refurbished Harvest Restaurant in Fremantle.

Mr Forde is feeling the pinch of operating a restaurant seven days a week in addition to managing his very popular food and consultancy business, Michael Forde Food.

“I’m really busy at the moment trying to manage this place and keeping up with the catering has been hard. I’m not keeping up with it all at the moment,” he says.

“I’ve got functions booked and I am doing those but there are more jobs out there – it’s just a matter of keeping up with it.

“I’m looking for a good sous chef. Someone who is really keen.

“They don’t necessarily have to have international experience but they need good grounding.

“The food we do here is not what everyone does.”

Mr Forde is also recruiting for talented wait staff to manage the busy trade.

Anyone who thinks they’ve got the necessary skills should give Mr Forde a call at Harvest.

 

OCEANUS has won the Restaurant of Champions gold category again this year, but only just.

The City Beach team kept the might of New Zealand at bay by just 0.7 points to ensure the trophy remains in WA. Fraser’s Restaurant came third.

The Alinta Restaurant of Champions is a four-person team event where each team prepares a three-course meal for 60 people within a five-hour time limit.

Oceanus head chef Andrew Mann will join WA chef Kate Cooper and apprentice Colin Van Haeften in the Australian team to compete at the Culinary Olympics in Germany next year.

 

FRASER’S is hosting its popular annual cigar dinner next week, on Thursday September 11. Devlin’s Cigar cigar master Simon Devlin will showcase three cigars and Chris Taylor and Fraser’s head chef Mark Haynes have created a menu that will be joined by Hayshed Hill wines.

 

TAPAS plates are great for people who just want a bit of everything. This idea has been taken up by The Globe Restaurant, which has launched a ‘Tasting Table’.

It has been a hit for those that have discovered the new option – $5 as a lunch entree or $15 as a lunch main course.

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