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