Full Time Chef

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

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.