Job Description
Tabuk Pty Ltd
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ABN: **************
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Location: Brunswick Heads Bowling Club
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107 Tweed St, Brunswick Heads NSW **** Chef (Full-time)
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Multiple Positions Available
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SALARY $80,000 a year plus superannuation
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DUTIES
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Plan and develop bistro menus, specials and function catering options, considering seasonal produce, customer preferences and food costs.
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Prepare, cook and present a variety of club-style and bistro meals, ensuring consistency in quality, taste, portioning and presentation.
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Monitor food quality throughout preparation, cooking and presentation and ensure established kitchen standards are maintained.
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Estimate food requirements, order kitchen supplies and monitor stock levels, freshness, storage and wastage.
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Coordinate food preparation and cooking during lunch, dinner, functions and events to ensure efficient and timely meal service.
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Work closely with kitchen and front-of-house staff regarding service requirements, customer requests, dietary needs and function bookings.
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Demonstrate cooking techniques and provide guidance and training to cooks and other kitchen staff where required.
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Maintain compliance with food safety, hygiene, sanitation and workplace health and safety requirements within the kitchen.
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Monitor portion control,



food usage and kitchen wastage to assist in maintaining food costs within operational requirements.
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Contribute to seasonal menu changes, weekly specials and new dishes suited to the club's members, guests and function requirements.
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REQUIRED SKILLS
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Cert‐IV or higher in Commercial Cookery or related field
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Relevant experience as a Chef in a commercial kitchen, with 1-2 years' experience preferred.
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Proven ability to prepare and cook a diverse range of dishes, including for large functions and high-volume service
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Proven ability to prepare, cook and present a diverse range of meals while maintaining consistent quality and presentation.
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Experience in menu planning, specials and adapting dishes to seasonal produce and customer preferences.
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Sound knowledge of food safety, hygiene and secure food‐handling requirements.
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Experience in stock control, ordering, food storage, portion control and minimising wastage.
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Ability to work efficiently during busy lunch, dinner and function services and collaborate effectively with kitchen and front-of-house staff.
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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)
🏢 Rashi Joshi
📍 New South Wales