Chef

The Client

Madison Kitchen + Bar is a hospitality venue based in Charlestown, NSW, offering modern Australian dining experiences through a diverse menu, food service operations, and customer-focused hospitality services.

They are seeking an experienced Chef to join their team in Charlestown, NSW.

The Role

You will have the opportunity to work in a truly dynamic team with the chance to display your creativity in the dishes that you create.

This is a full-time position with an annual salary of $77,000 plus superannuation, based in Charlestown, NSW?

Responsibilities

Setting and maintaining a high level of standards for the kitchen staff, regarding conduct and cleanliness, in accordance with the Food Safety Act 2006 and associated Food Safety Standards (demonstrating high levels of manners, respect and professionalism)

Preparing, cooking and presenting a range of dishes

Ordering stock as required, rotating stock and labelling/dating/sealing all preparation items (including sealing all food prep at the end of each shift where required)

Reconciling all deliveries against the purchase order and delivery dockets, signing and dating all invoices/dockets in a legible manner (with time and name of delivery person recorded) and forwarding completed invoices/dockets to administration department daily!

Overseeing the effective and timely monitoring of the temperatures of fridges, freezers and Bain Maries and ensuring the accurate record keeping, within the guidelines set by the relevant legislation and the governing bodies in the appropriate register.

Assisting in the daily cleaning of the kitchen, ensuring all surfaces and equipment is maintained as per legislative and company policy requirements

Supervision of all kitchen staff, to ensure they are conducting themselves in accordance with the relevant legislation and associated standards

Practicing proper workplace health and safety procedures

Ensuring all kitchen facilities are secure at all times (i.e. all cold room doors are locked, back door is secured and keys are kept in a nominated location)

Assisting in the development of cost effective, attractive and innovative menus

Accountability for monitoring and minimizing the levels of wastage within the kitchen.

Requirements

Certificate IV in Commercial Cookery, Diploma of Hospitality Management, or equivalent qualification

Minimum 1 year’ experience as a Chef in a commercial kitchen environment

At least 1 year’ experience preparing and cooking modern Australian cuisine in a hospitality setting

Minimum 1 year’ experience managing food preparation, kitchen operations, and service coordination

At least 1 year’ experience with menu planning, food costing, and inventory management

At least 1 year’ experience maintaining food safety standards and hygiene compliance in a commercial kitchen

Strong knowledge of food preparation techniques, kitchen operations, and cooking methods

Ability to work efficiently in a fast-paced kitchen environment

Good understanding of food safety procedures and workplace health and safety requirements

Good communication skills and ability to work effectively within a kitchen team

Ability to manage time effectively and maintain consistency during service periods

High attention to detail and commitment to food quality and presentation