The Head Chef/Chef De Cuisine is responsible for leading and overseeing all culinary operations at Osteria Mozza, ensuring the consistent delivery of exceptional food quality in line with the brand's Michelin-starred heritage. This role drives kitchen performance, team development, and cost efficiency, while upholding the integrity, creativity, and standards of the Mozza concept.
Responsibilities
Kitchen Leadership & Operations
- Lead and direct all day-to-day kitchen operations, ensuring smooth, efficient, and high-quality service across all periods
- Set clear operational standards, priorities, and expectations for the kitchen team
- Oversee service execution, ensuring precision, consistency, and strong communication across all stations
- Work closely with the Executive Chef / Group Executive Chef to align kitchen performance with overall culinary direction
Team Leadership & Culture
- Build, lead, and inspire a high-performing kitchen brigade, fostering accountability, discipline, and teamwork
- Develop Sous Chefs and key team members, ensuring a strong leadership pipeline and succession planning
- Establish and maintain a positive, performance-driven kitchen culture aligned with Mozza's standards
- Oversee recruitment, training, and performance management of kitchen staff
Culinary Excellence & Brand Integrity
- Ensure all dishes are executed with consistency, precision, authenticity, quality and in full alignment with Mozza's culinary standards/recipes
- Collaborate with the Executive Chef / Group Executive Chef on menu development, seasonal updates, and continuous refinement
- Drive ongoing improvements in food quality, processes, and kitchen output
Business Performance & Cost Management
- Take full ownership of kitchen financial performance, including food cost, labour efficiency, and wastage control through effective costing and manpower management
- Develop and implement strategies to optimise cost efficiency while maintaining product quality
- Oversee inventory management, purchasing, and supplier coordination
- Monitor and analyse key kitchen performance indicators to drive continuous improvement
Guest Experience & Cross-Functional Collaboration
- Partner closely with the front-of-house team to deliver a seamless and exceptional dining experience
- Ensure food quality and execution contribute directly to guest satisfaction and brand reputation
- Support business initiatives, promotions, and events through effective kitchen planning, execution and communication
Food Safety & Compliance
- Uphold and enforce all food safety, hygiene, and sanitation standards in compliance with government and audit requirements
- Ensure the kitchen is consistently maintained in a clean, organised, and audit-ready state
- Lead by example in maintaining the highest standards of personal and kitchen hygiene
Requirements
- Proven leadership experience as a Head Chef / Chef De Cuisine or in a senior culinary role in a high-quality, high-volume dining concept
- A strong foundation and expertise in Italian cuisine; experience with pizza, pasta preferred
- Demonstrated leadership in building and managing high-performing teams
- Possesses strong understanding of kitchen financials, including food cost, inventory, and labour management
- A curious and resilient mindset, with the ability to learn quickly and stay organised under pressure
- A genuine commitment to excellence in culinary, hygiene, food safety, and kitchen standards
- A proactive, collaborative leader who takes initiative and inspires teamwork and mutual respect
- Flexibility and dedication, with a willingness to work shifts, 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
