Full Time Chef

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 safe 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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