At Ellis Mack, we understand the success of any kitchen hinges on more than just filling positions. Even on a temporary basis, it’s about finding the right chef, with the right skills, at the right time. That’s why our temp chef division goes beyond the basics, focusing on the intricate details that make each placement a perfect match. Our in-depth screening process has allowed us to build a database of Scotland's top chefs over the 15 years we have been operating. Feel free to reach out if there is anything we can assist with, we’re reachable round the clock 7 days a week.
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Maintaining and improving electro-mechanical automations and interpersonal connections
Wow! Being a chef is tough enough as it is. Being blind in the 3rd most populous city in America, Houston TX, is already tough enough as it is. I can't imagine being an accomplished chef in a large competitive city like Houston. But to be a blind chef AND win Gordon Ramsey's Master Chef competition - that's just amazing. No special favors, no excuses... you can even hear it from her in this video, "I'm sorry. I have no excuse. I did my best..." This attitude is what won everyone over. I see people come into work all the time, with special needs. Some are physical needs, and some are personal needs. The difference is that some come in demanding that everyone cater to their needs, and then end up quitting before too long; while some work their asses off, making huge production rates, to which the company will say to the individual, "Whatever accommodations you need, I will gladly provide them, because I see the value that you give to our company, and we don't want to lose you." What value do you offer to the people you interact with? Your friends, your coworkers, your employers, your team, your family... Do you make everything about you, and how they can meet your needs? Or do you make everything about them, and what you can do to meet their needs? https://lnkd.in/gT2JHGzn
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Confidence is key in landing your dream chef job! It's not just about your skills in the kitchen but how you present yourself. . . . #FoodismConnect #ChefInterview #ConfidenceIsKey #InterviewTips #ChefLife #CareerSuccess #ProfessionalAttire #RestaurantResearch #InterviewPrep #CulinaryCareer
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Butchery tip for the master chef exam: Fabricate precisely and break down fully even if using a small portion. Serious about taking the Master Chef Exam? Complete this form: https://lnkd.in/efKimnhF #americanmasterchefsorder #amco #masterchef #professionalchefs #chefs #mastery
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Master Chef exam tip: When producing pâtés and terrines, keep meat cold while grinding to get proper emulsification. Check by forming a ball - should stick to hand. Save this post for later to remember this tip. Serious about taking the Master Chef Exam? Complete this form: https://lnkd.in/efKimnhF #americanmasterchefsorder #amco #masterchef #professionalchefs #chefs #mastery
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In the kitchen, every challenge is an opportunity to grow and improve. Reflect on the challenges you've faced and how they've contributed to your evolution as a Chef. 💪🍽️ #CulinaryChallenges #SelfImprovement
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We have updated the factsheets for the occupation of Chef (Commercial Cookery) and Chef (Asian Cookery) ANZSCO 351311. Find the new sheets for information on the skills assessment for these occupations via our website vetassess.com.au #VETASSESS #VETASSESSupdate #skillsassessment
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5 More Ways to Manage Your Time as a Chef: 🔹 Perfect the Art of Preparation 🔹 Delegate When Possible 🔹 Stay Organized and Write Everything Down 🔹 Set Up Your Workstation for Success 🔹 Create Routines and Processes Looking to become a Chef? Discover the steps required to kickstart your culinary career and earn the coveted title of ‘chef’. If you're interested in a career guide, drop your email below for the PDF guidelines. #ChefLife #TimeManagement #CulinaryCareer #Hospitality
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When producing pâté and terrines, use a mold that makes the amount you need. This allows it to cook more evenly and is easier to slice and serve. Serious about taking the Master Chef Exam? Complete this form: https://lnkd.in/efKimnhF #americanmasterchefsorder #amco #masterchef #professionalchefs #chefs #mastery
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My First Culinary Experience: Lessons That Shaped My Journey I still remember the excitement when I got the call the from the executive chef at Riccarton Racecourse Jockeys Club, offering me my first job as a commis chef around 15 years ago. It felt like the perfect starting point, and I was eager to learn and grow in such a dynamic environment. One of the best parts of the job was meeting chefs from all over the world, each bringing their own flair and experience. We worked across 5 kitchens, and every day was an adventure. We’d hop into the van, shuttling from kitchen to kitchen, cracking jokes along the way. I’ll never forget the time someone spilled a whole pot of pumpkin soup in the van—it was a messy moment, but we all had a good laugh! A standout moment? Serving the Prime Minister of New Zealand, John Key. The pressure was high, but so was the pride in delivering a top-tier dining experience. Then came Cup Week—the busiest time of the year. With almost 80 chefs working side by side, it was full-on, but it also taught me the value of collaboration and staying cool under pressure. That week was a whirlwind, but it’s one of those experiences you never forget. The lessons I learned at Riccarton carried over into my next role as a Chef de Partie, teaching me to adapt quickly, work under pressure, and thrive in a team environment—skills that were instrumental in my culinary career. Now, in my corporate role, I find those early experiences still guide me. Clear communication, team management, and staying solution-focused in fast-paced situations have become even more essential. Whether in the kitchen or the corporate world, the fundamentals of teamwork and resilience are key. #CulinaryJourney #FirstJobMemories #Teamwork #SkillsForLife #CareerGrowth #CorporateLife #PrimeMinisterExperience
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