Bistro & Functions Chef — Menu Innovation & Large Events

Rashi Joshi; Brunswick Heads; On-site; AUD 72,000 - 88,000; Full time

Job summary

Tabuk Pty Ltd in Brunswick Heads is seeking a Chef (Full-time) to lead kitchen operations, plan menus and deliver high-volume meals for club-style and bistro service. You will ensure consistency in quality, taste, portioning and presentation while maintaining food safety and cost controls.

Required: Cert‑IV or higher in Commercial Cookery and 1–2 years’ experience in a commercial kitchen; strong organisational and communication skills; flexibility for evenings, weekends and functions.

Qualifications

• Cert-IV or higher in Commercial Cookery required.
• 1–2 years’ experience as a chef in a commercial kitchen.
• Proven ability to prepare and present a diverse range of meals.
• Experience with menu planning and seasonal changes.
• Knowledge of food safety and safe food handling.
• Stock control and waste minimisation experience.
• Ability to work evenings, weekends and functions.
• Strong organisational and communication skills.

Responsibilities

• Plan and develop bistro menus, specials and function catering options.
• Prepare, cook and present a variety of meals, ensuring quality and presentation.
• Monitor food quality, hygiene, safety standards and presentation.
• Estimate food requirements, order supplies, monitor stock and wastage.
• Coordinate preparation during lunch, dinner, functions and events.
• Work with kitchen and front-of-house staff on service needs.
• Demonstrate cooking techniques and train staff as required.
• Maintain compliance with food safety and health standards.
• Monitor portion control and costs to manage wastage.
• Contribute to seasonal menu changes and weekly specials.

Skills

Chef experience

Food safety

Menu planning

Time management

Communication

High-volume service

Staff training

Education

Cert-IV in Commercial Cookery

Job description

Tabuk Pty Ltd in Brunswick Heads is seeking a Chef (Full-time) to lead kitchen operations, plan menus and deliver high-volume meals for club-style and bistro service. You will ensure consistency in quality, taste, portioning and presentation while maintaining food safety and cost controls.

Required: Cert‑IV or higher in Commercial Cookery and 1–2 years’ experience in a commercial kitchen; strong organisational and communication skills; flexibility for evenings, weekends and functions.