Tabuk Pty Ltd
ABN: **************
Location: Brunswick Heads Bowling Club
107 Tweed St, Brunswick Heads NSW **** 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.
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📌 Full Time Chef (New South Wales)
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