Sous Chef (Osteria Mozza)

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. RESPONSIBILITIES 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. • 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. • 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