Sous Chef (Osteria Mozza)

OUE Restaurants; Singapore; On-site; SGD 90,000 - 130,000; Full time

Benefits offered by this job

Annual Leave

Wage Supplement

Performance Bonus & Increment

Medical Insurance

Staff Meals Provided

Training Sponsorship

Job summary

Osteria Mozza Singapore is seeking a Kitchen Leader to oversee daily kitchen operations, supervise all sections, manage the pass during service, and uphold the brand's culinary standards. You will coach the team, drive discipline, and ensure precision in timing, presentation, and portioning across services.

The ideal candidate has 4–6 years of progressive culinary experience with a management background, strong cooking techniques including pizza and pasta, and a passion for HACCP and food

Qualifications

• Minimum 4-6 years of progressive culinary experience with a management background.
• Strong mastery of multiple cooking techniques including pizza and pasta.
• Commitment to high hygiene and food safety standards.
• Ability to lead, mentor, and develop a high-performing kitchen team.
• Proactive, disciplined, and collaborative team player with strong communication.

Responsibilities

• Lead and oversee day-to-day kitchen operations, ensuring smooth service.
• Supervise all kitchen sections, maintain quality, timing, and coordination.
• Manage the pass during service with clear communication and precision.
• Uphold Osteria Mozza's culinary standards in every dish.
• Drive inventory control, cost management, and food safety compliance.
• Support scheduling, SOPs, and administrative duties as needed.

Skills

Kitchen leadership

Pizza and pasta

Cooking techniques

Food safety

Team mentoring

Job description

Responsibilities

This role is responsible for leading and overseeing daily kitchen operations, ensuring smooth service, consistent quality, and adherence to Osteria Mozza's culinary standards. Supervises all kitchen sections, manages the pass, and maintains precision in execution, timing, and presentation. Develops and mentors the kitchen team, fostering a high-performing, disciplined, and collaborative culture. Drives excellence through strong inventory control, cost management, and strict compliance with food safety and hygiene standards.

Kitchen Leadership & Operations

• Lead and oversee day-to-day kitchen operations, ensuring smooth, efficient, and consistent service
• Supervise all kitchen sections, maintaining control of quality, timing, and coordination before and during service
• Take charge of the pass during service, ensuring clarity of communication and precision
• Enforce and uphold Osteria Mozza's culinary standards, ensuring every dish meets quality and presentation benchmarks
• Demonstrate strong command of cooking techniques, processes, and equipment, correctly and safely

Team Development & Culture

• Lead, mentor, and develop a high-performing kitchen brigade, fostering accountability and continuous improvement
• Manage training manuals, SOPs and training efforts to ensure the team is adequately trained
• Identify and nurture high-potential team members, supporting succession planning
• Set clear expectations and maintain discipline, professionalism, and respect within the kitchen
• Promote a positive, collaborative, and performance-driven kitchen culture

Quality & Culinary Excellence

• Maintain absolute consistency in food quality, portioning, and presentation across all services
• Ensure proper handling and maximisation of premium ingredients with minimal wastage
• Ensure all recipes, costing, and related documentation are up to date and accurate
• Collaborate with the Executive / Head Chef on menu execution, seasonal changes, and refinement of dishes
• Drive continuous improvement in kitchen standards, processes, and output

Inventory, Cost Control & Administration

• Oversee inventory management, procurement, and stock control processes
• Ensure optimal kitchen cost performance through effective waste management and portion control
• Monitor food cost, labour efficiency, and operational metrics where applicable
• Support scheduling, rostering, and administrative responsibilities

Food Safety & Compliance

• Enforce strict adherence to food hygiene, sanitation, and safety regulations
• Maintain a clean, organised, and audit-ready kitchen environment at all times
• Work closely with the kitchen team to ensure culinary-related issues are appropriately handled

Requirements

• Minimum 4-6 years of progressive culinary experience with at least 1 year of relevant experience in a management role, ideally within a similar dining concept
• Strong mastery of multiple cooking techniques, with expertise in pizza, pasta, grilling, sauce work, and ingredient-driven cuisine
• A positive and resilient mindset, with the ability to learn quickly, adapt to changing demands, and manage multiple tasks in a fast‑paced kitchen
• A strong sense of pride in hygiene and food safety, with a commitment to maintaining the highest kitchen standards
• A proactive and supportive team player who takes initiative and contributes positively to the kitchen culture, ensuring high level of discipline and interpersonal skills
• Possesses understanding of kitchen financials, including food cost, inventory, and labour efficiency
• Flexibility and dedication to work shift hours, weekends, and public holidays

Benefits

• Annual Leave, Family Care Leave & Paid Medical Leave
• Annual Wage Supplement
• Performance Bonus & Annual Salary Increment
• Group Medical, Hospitalisation & Dental Insurance
• Long Service Award
• Professional Growth & Development
• Education Assistance
• External Training Sponsorship
• Staff Discounts
• Staff Referral Scheme
• Staff Meals Provided