Tabuk Pty Ltd

ABN: 54 661 682 177

Location: Brunswick Heads Bowling Club

107 Tweed St, Brunswick Heads NSW 2483 Chef (Full-time)

Multiple Positions Available

SALARY $80,000 a year plus superannuation DUTIES

- Plan and develop bistro menus, specials and function catering options, considering seasonal produce, customer preferences and food costs.
- Prepare, cook and present a variety of club-style and bistro meals, ensuring consistency in quality, taste, portioning and presentation.
- Monitor food quality throughout preparation, cooking and presentation and ensure established kitchen standards are maintained.
- Estimate food requirements, order kitchen supplies and monitor stock levels, freshness, storage and wastage.
- Coordinate food preparation and cooking during lunch, dinner, functions and events to ensure efficient and timely meal service.
- Work closely with kitchen and front-of-house staff regarding service requirements, customer requests, dietary needs and function bookings.
- Demonstrate cooking techniques and provide guidance and training to cooks and other kitchen staff where required.
- Maintain compliance with food safety, hygiene, sanitation and workplace health and safety requirements within the kitchen.
- Monitor portion control, food usage and kitchen wastage to assist in maintaining food costs within operational requirements.




- Contribute to seasonal menu changes, weekly specials and new dishes suited to the club's members, guests and function requirements. REQUIRED SKILLS
- Cert-IV or higher in Commercial Cookery or related field
- Relevant experience as a Chef in a commercial kitchen, with 1-2 years’ experience preferred.
- Proven ability to prepare and cook a diverse range of dishes, including for large functions and high-volume service
- Proven ability to prepare, cook and present a diverse range of meals while maintaining consistent quality and presentation.
- Experience in menu planning, specials and adapting dishes to seasonal produce and customer preferences.
- Sound knowledge of food safety, hygiene and protected food-handling requirements.
- Experience in stock control, ordering, food storage, portion control and minimising wastage.
- Ability to work efficiently during busy lunch, dinner and function services and collaborate effectively with kitchen and front-of-house staff.
- Strong organisational, time-management and communication skills, with flexibility to work evenings, weekends and functions as required.

How to apply: Applications open on 11 September 2026 and close on 11 October 2026.

Please send your CV to [email protected]. Please include the job role title in your email.

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