Amanda Gutte Email & Phone Number

Mosaic Hotel- West Lakes

O'Connell Street, North Adelaide

Here I was a casual brekky chef. Trying to get some time on the tools outside of my Head Chef roles. Nothing fancy, just some extra work on the side.

South Australia, Australia

Head Chef within the group at the Espy, Coopers Alehouse and The Willaston.

Norwood, South Australia, Australia

This was a short stint to save money to go on an overseas holiday. Upon my return I gained full-time employment with ALH and worked at other venues. This was normal Pub Style cooking, supporting the sous chef on my days off.

Adelaide, South Australia, Australia

This was a Friday morning breakfast gig for a group called "breakfast buddies" organized by the Unley council. A simple buffet breakfast weekly, set up both front of house and kitchen, by myself. Served by myself, to a group of approx. 15 elderly gentleman. This finished up due to COVID.

Adelaide Airport, South Australia, Australia

Casual chef across 2 of the 3 Delaware North outlets- Cafe and Coopers Alehouse. I worked various shifts from breakfast, lunch, dinner and prep. This was a side job whilst working as Head Chef to earn some extra money.

Adelaide, South Australia, Australia

Over the years I have worked at event such as:Clipsal 500- prep kitchenLe Mans NYE race- prep kitchen2000 Olympics (in Sydney)- commissary kitchen through Regency Tafe AdelaideTour Down Under (Willunga Hill)- Through Epicure CateringPrivate Chef for a family in North Adelaide (cooking for the then Prime Minister John Howard)Co-ordinated the Trade dinner for 1400 pax at Pinky Flat (through Epicure Catering)

Adelaide Town Hall, South Australia, Australia

North Haven, South Australia, Australia

Here I was the head chef of a small team which catered for lunch and dinner in the bistro, events and functions for the members and private functions for guests.

Adelaide, South Australia, Australia

I was the head chef here overseeing 4 outlets/areas. This was a great experience. I shared an office with the Executive Chef who ran La Boca. I was responsible for a team of 30 chefs and 20 kitchen stewards. I reported monthly in the P&L meetings and did all the duties a head chef at a 5 star hotel would do.

Angle Vale, South Australia, Australia

A short stint between full time jobs. Sous Chef at McQueen's Tavern involved working in the tavern and doing the racing buffet during the week. Here I had the experience of working in Betsy the bus- a converted old STA bus. This was for the Adelaide Cup- dog racing style. Betsy was a great kitchen set up and a unique experience.

West Beach, South Australia

This was a great small kitchen. I learnt a lot about working in a "club" environment. We had wedding season, club events, bistro dining, the sailing canteen. I met some nice people working here.

Kent Town, Adelaide South Australia

Here I worked in both the restaurant and bistro. Two different styles of food coming from two different kitchens. From this role I moved within the group to the Mawson Lakes Hotel and worked functions and did the stocktake weekly for the Dockside Tavern in Port Adelaide.

Adelaide, South Australia, Australia

I worked for a great chef here who taught me a few life lessons and some great recipes that I still hold on to today. A small kitchen that catered for the restaurant, in room dining and events/ functions.

Adelaide, South Australia, Australia

Here I was to work in the Rock kitchen and oversee the other outlets- cafe blu, Pan Thai, front bar and events. A good experience working at a multi outlet venue.

Adelaide, South Australia, Australia

This was a great experience working for a owner/operator that was passionate about food and wine and art. I got to see and do many things in this role. Try new foods, talk to many reps about products, When it came to the menu there were no rules.

Adelaide, South Australia, Australia

This was a good kitchen to work in, Regattas. One of my first experiences of working in an open kitchen.

Adelaide, South Australia, Australia

Buffet at its finest. This was when the Pullman had 3 sittings for lunch and 2 for dinner. It was crazy busy. I worked in the production kitchen and occasionally covered shifts in the pitstop kitchen. It was like working in a factory.

Verdun, South Australia, Australia

This was my first head chef gig. Looking back I have no idea what I was doing! It was a good experience and an eye opening one at the least.

Ayres Rock, South Australia

A short stint out in the resort. I got to see some great sights. I did the Sounds of Silence tour dinners when I wasn't working breakfast at the Hotel.

Glenelg, South Australia

My first real job out of my apprenticeship. I worked in room dining. Helping out banquets and covering breaks in Promenade kitchen when required. I got to see the inner working of a 4.5 star hotel.

Adelaide, South Australia, Australia

Certificate 4, Training And Assessment

Activities and Societies: My first step to becoming a trainer and assessor in the VET sector for cookery. Next step is to get some.

Certificate In Commercial Cookery, Cookery