- Grange Road River Valley Central Region (Singapore) Singapore
Full Time Sous Chef (Osteria Mozza) Jobs, Salary up to SGD 5,200 in OUE RESTAURANTS PTE. LTD. Central Region (Singapore) - Maukerja
Sous Chef (Osteria Mozza)
OUE RESTAURANTS PTE. LTD.
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Job Description
Responsibilities
RESPONSIBILITIES
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.
Take charge of the pass, 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.
Manage training manuals, SOPs and training efforts to ensure the team is adequately trained.
Set clear expectations and maintain discipline, professionalism, and respect within the kitchen..
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.
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.
Maintain and enforce strict adherence to food hygiene, sanitation, and safety regulations.
Work closely with the kitchen team to ensure culinary-related issues are appropriately handled.
Any other duties as assigned by Management.
REQUIREMENTS
Minimum 4-6 years of culinary experience with experience Italian cuisine and/or in a management role.
Familiar with multiple cooking techniques, with expertise in pizza, pasta, grilling and sauce work.
Positive and resilient mindset, with the adapt to changing demands, and manage multiple tasks in a fast‑paced kitchen.
A strong sense of pride in ensuring hygiene and food safety in the kitchen.
Proactive and supportive team player who takes initiative while ensuring high level of discipline and interpersonal skills.
Possesses understanding of kitchen financials, including food cost, inventory, and labour cost efficiency.
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.
Take charge of the pass, 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.
Manage training manuals, SOPs and training efforts to ensure the team is adequately trained.
Set clear expectations and maintain discipline, professionalism, and respect within the kitchen..
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.
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.
Maintain and enforce strict adherence to food hygiene, sanitation, and safety regulations.
Work closely with the kitchen team to ensure culinary-related issues are appropriately handled.
Any other duties as assigned by Management.
REQUIREMENTS
Minimum 4-6 years of culinary experience with experience Italian cuisine and/or in a management role.
Familiar with multiple cooking techniques, with expertise in pizza, pasta, grilling and sauce work.
Positive and resilient mindset, with the adapt to changing demands, and manage multiple tasks in a fast‑paced kitchen.
A strong sense of pride in ensuring hygiene and food safety in the kitchen.
Proactive and supportive team player who takes initiative while ensuring high level of discipline and interpersonal skills.
Possesses understanding of kitchen financials, including food cost, inventory, and labour cost efficiency.
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